Tomato Topped Fish Fillets
Source of Recipe
Internet
List of Ingredients
2 fresh tomatoes (large - approx. 1 lb)
3 tsp vegetable oil, divided
1 1/2 lbs flounder, sole, or perch fillets
2 tbsp lemon juice
1/8 tsp ground black pepper
2 tbsp seasoned dry bread crumbs
1 tbsp parmesan cheese, grated
Recipe
Preheat oven to 350 F. Use tomatoes held at room temperature until fully ripe. Core tomatoes; cut in 1 inch slices; set aside.
Brush 1 tsp. oil over the bottom of a 13 x 9 inch baking dish. Arrange tomato slices in a single layer in dish, overlapping slightly.
Fold fillets in half crosswise; place on tomatoes. Sprinkle with lemon juice and black pepper.
In a small bowl combine bread crumbs, Parmesan cheese and remaining 2 tsp. oil; sprinkle on fish.
Bake, uncovered, until fish flakes easily with a fork, 20 to 25 minutes.
Makes 4 servings
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