Baked Fish Recipe - Plow & Hearth

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2 shallots or white part of scallions
3 tablespoons good quality olive oil
6 tablespoons bread crumbs
2 tablespoons parsley
2 tablespoons pine nuts or slivered almonds 1/4 cup dry vermouth
6 pieces filet of trout, perch, or flounder

Sauté minced shallots in 2 tablespoons oil until transparent. (Do not allow to brwn.) Remove from heat and add bread crumbs, parsley, and nuts. Pout vermouth (or other dry white wine) in shallow casserole and lay fish pieces in it. Cover with bread crumb mixture. Drizzle the other tablespoon of oil over top and bake at 350° for about 20 minutes. Fish is cooked when it flakes. Serve with wedges of lemon. To get a brown top, place under broiler and watch carefully for a few minutes.

Serves 4 to 6

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