Spanish Fish 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 Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Spanish Fish cont. 1/2 cup dry bread crumbs 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 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. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

	Spanish Fish Yield: 6 servings. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008