Spanish Fish

Total Time Prep: 10 min. Bake: 40 min.
Yield 6 servings
Test Kitchen Approved
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.

Nutrition Facts

1 serving: 251 calories, 9g fat (3g saturated fat), 68mg cholesterol, 700mg sodium, 11g carbohydrate (0 sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat, 1/2 starch.

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."
Recipe Creator

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