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Poached Striped Bass in a Tomato Sauce - Dennis UT

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Wayne's Words Archive

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1 28-oz can peeled Italian tomatoes 4 teaspoons olive oil 4 garlic cloves, sliced 1/4 teaspoon red pepper flakes 10 fresh basil leaves 1/4 teaspoon oregano 1/2 chicken bouillon cube, crumbled 1.5 pounds of fish fillets, cut into equal sizes 1/4 teaspoon salt 1/4 teaspoon pepper

Pour the tomatoes into a bowl and break them up into small pieces. Pour the olive oil into a large saute pan on medium-high heat and cook the garlic and red pepper flakes until the garlic just starts to brown--about three minutes. Add the broken tomatoes with their juices, the basil, oregano, and bouillon cube and cook for 10 minutes. Sprinkle the meat with the salt and pepper, add to the sauce and cook for 5 minutes. Be careful not to overcook the fish.

This is great served with rice.
 
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