Tomato Crown Fish

Name: Tomato Crown Fish
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 serving(s)
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

Submitted by CookinwithGas

"Another nice quick way to prepare fish! Serve with baked potato and a tossed salad for a complete meal!"

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Ready In:: 40mins
Ingredients:: 9
Serves:: 6

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

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.
While it marinates, slice the tomatoes and mince the green pepper and onion.
Preheat the oven to 350°F.
Drain the fish and place in a greased baking dish.
Lay the sliced tomatoes over the fish; sprinkle the green pepper and onion over the tomato slices.
In a small bowl, combine the bread crumbs, basil and oil; sprinkle over all.
Bake in the preheated 350°F oven for 10 to 15 min; the fish should be white and flake easily.
Variation: if pollock isn't available, use haddock, hake, cod, tilapia or flounder instead.