Tomato Crown Fish

Name: Tomato Crown Fish
Ingredients: 2 lbs pollock fillets (see directions for other fish ideas); 1 1/2 cups water; 2 tablespoons lemon juice (freshly squeezed preferred but RealLemon brand is acceptable); 2 beefsteak tomatoes, sliced (organic preferred); 1/4 medium green bell pepper, minced; 1/4 medium yellow onion, minced; 1/2 cup dry breadcrumbs (Panko preferred); 1/2 teaspoon dried basil; 1 tablespoon olive oil

9 ingredients

8 steps

Ingredients

2 lbs pollock fillets (see directions for other fish ideas)
1 1/2 cups water
2 tablespoons lemon juice (freshly squeezed preferred but RealLemon brand is acceptable)
2 beefsteak tomatoes, sliced (organic preferred)
1/4 medium green bell pepper, minced
1/4 medium yellow onion, minced
1/2 cup dry breadcrumbs (Panko preferred)
1/2 teaspoon dried basil
1 tablespoon olive oil

Directions

1

Mix together the lemon juice and water and pour over the fish, which you've placed in a shallow, non-reactive (NOT aluminum) pan; marinate 20 minutes.
2

While it marinates, slice the tomatoes and mince the green pepper and onion.
3

Preheat the oven to 350°F.
4

Drain the fish and place in a greased baking dish.
5

Lay the sliced tomatoes over the fish; sprinkle the green pepper and onion over the tomato slices.
6

In a small bowl, combine the bread crumbs, basil and oil; sprinkle over all.
7

Bake in the preheated 350°F oven for 10 to 15 min; the fish should be white and flake easily.
8

Variation: if pollock isn't available, use haddock, hake, cod, tilapia or flounder instead.