Blackfish With Potatoes And Onions Recipe

Name: Blackfish With Potatoes And Onions Recipe
Ingredients: 4 tablespoons corn oil; 2 potatoes (about 20 ounces total), peeled, rinsed and sliced thin (about 3 cups); 3 onions (about 12 ounces total), peeled and sliced thin (about 3 1/2 cups); 4 Italian peppers, seeded and cut into 1/2-inch slices (4 cups); 6 skinless, boneless blackfish fillets, about 6 ounces each (2 1/4 pounds total); 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3 cloves garlic, peeled, crushed and chopped (1 tablespoon); 1/4 cup chopped parsley, or other herb or mixture of herbs; 2 tablespoons unsalted butter

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This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.

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Ingredients

4 tablespoons corn oil
2 potatoes (about 20 ounces total), peeled, rinsed and sliced thin (about 3 cups)
3 onions (about 12 ounces total), peeled and sliced thin (about 3 1/2 cups)
4 Italian peppers, seeded and cut into 1/2-inch slices (4 cups)
6 skinless, boneless blackfish fillets, about 6 ounces each (2 1/4 pounds total)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, peeled, crushed and chopped (1 tablespoon)
1/4 cup chopped parsley, or other herb or mixture of herbs
2 tablespoons unsalted butter