Fish with Carrots & Green Onions

Fish fillets: use red snapper, or other firm fleshed fish, 6- 8 oz. per person
3-4 carrots per person
4-5 green onions per person
Butter
Olive oil
Salt & pepper
Paprika

Cut the carrots into 1/4" thick slices. Cut the onions into 1/2" slices, use the whole onion, including the green tops.

Heat (medium) two skillets with a tablespoon of olive oil and a tablespoon of butter in each until the butter melts. Put the carrots into one skillet and the onions into the other turning them to coat the slices. Reduce the heat and cook until tender. the carrots may take 30-40 minutes depending on the thickness of the slices. Do not over-cook the onions, but keep the fresh green color. Add salt and pepper to taste.

Put the fish fillets in a greased oven-proof dish, flavor with salt, pepper, and paprika, then bake at 400° 15-20 minutes until the flesh flakes easily.

Spread half of a dinner plate with the onions, the other half with the carrots, then put the fish on top.

This recipe can be made with chicken instead of the fish. Use boneless breasts, marinaded in lemon juice, olive oil, tarragon, salt, and pepper. I prefer using a grill to cook the chicken, about 7 minutes on each side.

Goppie