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Fish Bake on a Bed of Broccoli, Corn and Red Pepper Recipe

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This recipe for Fish Bake on a Bed of Broccoli, Corn and Red Pepper, by , is from Recipes To Remember...., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doreen Wilson (daughter of Beatrice "Roach" Poirier)
Added: Tuesday, May 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 (4-6 oz) sole or any firm white fish
2 T. fat free Italian dressing
1 T. fine dry unseasoned bread crumbs
1 T. grated Parmesan cheese
tsp. paprika
1 T. olive or canola oil
2 cups broccoli florets
l cup fresh or frozen corn kernels, thawed
l red sweet pepper, cut into thin strips
1 small red onion, thinly sliced
2 T.. chopped fresh parsley or 2 tsp. dried
1 tbsp.chopped fresh basil OR 1 tsp. dried
⅛ tsp. salt and pepper

Directions:
Directions:
Place the fish in a shallow baking dish, brush lightly with Italian dressing. Cover and refrigerate.
In a small bowl, combine bread crumbs, Parmesan cheese and paprika, blend.

Preheat oven to 425

Brush a baking dish with oil. In a bowl, combine broccoli, corn, red pepper, onion, parsley, basil, salt, pepper. Place vegetable mixture evenly in dish. Cover with foil, bake 35-40 minutes or until vegetables are just tender. Uncover the dish, top vegetables with fish fillets. Cover again, bake 8-10 minutes or until fish is barely cooked and still moist in the thickest part. Uncover, continue to bake 2-3 minutes until top is golden.

 

 

 

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