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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. 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:
1. 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.
2. 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.
3. In a nonstick skillet, melt butter; add bread crumbs. Cook and stir over medium heat until lightly browned. Sprinkle over fish.
4. 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.
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