Tomato Crown Fish Recipes

TOMATO-CROWNED COD

Steps:

• Arrange fillets in single layer in lightly oiled baking dish.
• Sprinkle with lemon juice and pepper.
• Place tomato slices on fish.
• Sprinkle with green pepper and onion.
• Combine bread crumbs, basil and oil in bowl; spread bread crumb mixture evenly over tomatoes.
• Bake in preheated 350 degree oven for 18 to 20 minutes or until fish flakes when pierced with fork.

TOMATO CROWN FISH

Steps:

• 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.

ONE-POT FISH WITH BLACK OLIVES & TOMATOES

Steps:

• Preheat the oven to fan 180C/conventional 200C/gas 6. Heat 1 tbsp of the oil from the olives in an ovenproof pan. Tip in the onion and stir well, leave to cook for a minute or two and then give it another good stir. Add the tomatoes and some salt and pepper. Bring to the boil, then add the olives.
• Put the fish, skin side down, onto the sauce and drizzle over a splash more oil from the olive jar. Bake, uncovered, for 15 minutes until the fish is cooked. Sprinkle with chopped parsley and serve straight from the pan, with lemon wedges for squeezing over.