Espanol fish fillets
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| olive oil | ||
| 3 | cups | sliced onions |
| ½ | teaspoon | paprika |
| 1 | teaspoon | sugar |
| 1 | to 2 lemons | |
| 1 | teaspoon | salt |
| ¼ | teaspoon | pepper |
| ⅛ | teaspoon | cayenne pepper |
| 2 | to 3 lg. tomatoes | |
| ½ | pounds | sliced mushrooms |
| 5 | green onions | |
| ½ | cup | buttered bread crumbs (optional) |
Directions
1-½ lb fish fillets or steaks Brush baking dish with olive oil (½ tea.). Heat 3 Tbls. olive oil and saute sliced onions until transparent. Stirring occasionally to prevent scorching. Season with paprika and sugar and cook one minute longer. Cover the bottom of baking dish with cooked onions. Rub fish with cut lemon and place on top of onions. Sprinkle with salt, papper and cayenne. Top with sliced tomatoes. Saute mushrooms in small amount of olive oil, then add chopped green onions to saute briefly. Add onion/mushrooms to fish dish.
Cover baking dish with a piece of oiled parchment or wax paper and bake in 400 degree oven for 15 minutes. Uncover and top with buttered crumbs. Bake 15 minutes more or until fish flakes easily.
Allow dish to rest about 5 minutes before serving.
Espanol Fish Fillets
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