Spanish Fish
Light & Tasty
These flaky fish fillets from Pix Stidham of Exeter, California get plenty of fresh flavor from onions and tomato, plus a little zip from cayenne pepper. "This recipe is particular favorite of my family's" Pix notes. "The fish doesn't get dry...it's moist and delicious."
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 40 min.
Ingredients:
- 1 tablespoon olive or canola oil
- 1 large onion, thinly sliced
- 2 tablespoons diced pimientos
- 6 sea bass or halibut fillets (6 ounces each)
- 1-1/4 teaspoons salt
- 1/4 teaspoon ground mace
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 6 thick slices tomato
- 1 cup thinly sliced fresh mushrooms
- 3 tablespoons chopped green onions
- 1/4 cup white wine or chicken broth
- 4-1/2 teaspoons butter or stick margarine
- 1/2 cup dry bread crumbs
Directions:
Brush oil onto bottom of a 13-in. x 9-in. x 2-in. baking dish; top with onion and pimientos. Pat fish dry. Combine the salt, mace, cayenne and pepper; sprinkle over both sides of fish. Arrange fish over onions and pimientos. Top each fillet with a tomato slice; sprinkle with mushrooms and green onions. Pour wine or broth over fish and vegetables.
In a nonstick skillet, melt butter; add bread crumbs. Cook and stir over medium heat until lightly browned. Sprinkle over fish. Cover and bake at 350° for 20 minutes. Uncover and bake 20-25 minutes longer or until fish flakes easily with a fork. Yield: 6 servings.