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Spanish Fish

Spanish Fish
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."
6 ServingsPrep: 10 min. Bake: 40 min.

Ingredients

  • 1 tablespoon olive 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
  • 1/2 cup dry bread crumbs

Directions

  • Brush oil onto bottom of a 13-in. x 9-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 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
© Taste of Home 2013

2 of 2

Spanish Fish (continued)

Directions (continued)

  • minutes longer or until fish flakes easily with a fork. Yield: 6
  • servings.
Nutrition Facts: 1 serving equals 251 calories, 9 g fat (3 g saturated fat), 68 mg cholesterol, 700 mg sodium, 11 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013