Smelt Parmigiana

purepac nippon smelt katsuPrep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes

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Ingredients:

  • 2 lbs.  Purepac dressed smelt
  • 2 cups sliced onion
  • 2 cloves garlic, minced
  • ¼ cup melted fat or oil
  • 1 can (1 lb., 12 oz.) Italian tomatoes, undrained
  • 1 can (6 oz.) tomato paste
  • 1 ½ tsp. oregano
  • 1 ½ tsp. salt
  • 1 tsp. sugar
  • ¼ tsp. pepper
  • ¼ cup chopped parsley
  • 1 cup shredded mozzarella cheese
  • ¼ cup shredded parmesan cheese

Preparation:

Cook in frying pan onion and garlic in melted fat or oil until onion is tender. Add tomatoes, tomato paste, oregano, 1 teaspoon salt, sugar and pepper; mix well. Cover and cook slowly, about 30 minutes, until slightly thickened and flavors blend; stir often during cooking. Stir in parsley. Spread sauce over bottom of 2 or 3 quart, shallow, rectangular baking dish. Arrange smelt on sauce in a single layer down the center of baking dish. Sprinkle with remaining ½ teaspoon salt and cheeses. Bake in hot oven, 400 degrees F, 15 to 20 minutes or until fish flakes easily when tested with a fork. Serves 6.

Serves: 6.