Here's a recipe I made last week. I used pollock but any mild white fish will do, e.g. haddock, tilapia, cod, etc.
Tomato Encrusted Fish
1/3 cup olive oil, divided
1/2 cup bread crumbs
1/2 teaspoon oregano
1/2 teaspoon basil
1/8 teaspoon garlic powder
salt and pepper
4 mild white fish fillets
1/2 cup chopped fresh tomatoes (seeds removed)
Preheat oven to 375 degrees F. Coat bottom of 9" x 13" pan with 1 Tablespoon olive oil.
Over medium-high heat, saute bread crumbs in remaining oil for 2-3 minutes, stirring often. Stir in oregano, basil and garlic powder. Cook for another 2 minutes, stirring often.
Pat fish fillets dry and place in pan. Season with salt and pepper. Combine bread crumb mixture with tomatoes and cover tops of fish with mixture. Bake 20 to 25 minutes or until fish fish flakes easily.
Serves: 4
Tomato Encrusted Fish
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| Tomato Encrusted Fish |
1/3 cup olive oil, divided
1/2 cup bread crumbs
1/2 teaspoon oregano
1/2 teaspoon basil
1/8 teaspoon garlic powder
salt and pepper
4 mild white fish fillets
1/2 cup chopped fresh tomatoes (seeds removed)
Preheat oven to 375 degrees F. Coat bottom of 9" x 13" pan with 1 Tablespoon olive oil.
Over medium-high heat, saute bread crumbs in remaining oil for 2-3 minutes, stirring often. Stir in oregano, basil and garlic powder. Cook for another 2 minutes, stirring often.
Pat fish fillets dry and place in pan. Season with salt and pepper. Combine bread crumb mixture with tomatoes and cover tops of fish with mixture. Bake 20 to 25 minutes or until fish fish flakes easily.
Serves: 4
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