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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 4 |
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My kids, who aren't great on veggies, love this fish dish. Try it! Ingredients:
3/4 cup dry bread crumbs |
1/4 cup grated parmesan cheese |
1 large clove garlic, minced |
1/4 teaspoon black pepper |
1 teaspoon salt |
1 teaspoon seafood seasoning (such as old bay®), or to taste |
2 tablespoons chopped fresh parsley |
2 eggs |
3/4 cup vegetable oil |
1 pound cod or other firm white fish fillets |
1 pinch paprika, or as needed |
2 cups sliced onions |
2 cups sliced green bell peppers |
2 cups stewed tomatoes |
1 (8 ounce) package shredded monterey jack cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix together the bread crumbs, Parmesan cheese, garlic, black pepper, salt, seafood seasoning, and parsley in a shallow bowl. Beat the eggs in a separate shallow bowl.
3. Heat the vegetable oil in a large skillet over medium heat. Dip fish fillets in the egg, then the crumbs; brush off any loose crumb mix. Sprinkle fillets with paprika, and cook in the hot oil until golden brown, about 5 minutes per side. Transfer the fish fillets to a 9x13-inch baking dish. Cook and stir the onions and green bell peppers in the hot skillet until the onions are tender and translucent, about 10 minutes; spoon away any excess oil, and stir in the tomatoes. Bring the vegetables to a boil, and spread them over the fish. Cover the dish with foil.
4. Bake in the preheated oven until hot and bubbling, about 30 minutes; remove foil, and spread Monterey Jack cheese over the fish and vegetables. Return to oven, and bake until the cheese is melted and beginning to brown, 8 to 10 more minutes.
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