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Oven-Fried Fish with Corn Jalapeno Sauce
Give a Little Zip to That Fish! |
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1/2 cup bread crumbs
salt and pepper, to taste
1 egg
2 Tbls. water
2 pounds scrod, flounder or pollack
2 Tbls. olive oil
8 plum tomatoes, or six regular tomatoes
2 tsp. garlic, finely chopped
2 jalapeno peppers, chopped
2 cups fresh or frozen corn
2 Tbls. fresh cilantro, chopped
salt and pepper, to taste
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1. Set oven at 450. Line a 9x13 inch baking dish with aluminum foil, shiny side down.
2. Place bread crumbs, salt and pepper on a plate. Mix to combine. In a bowl large enough to hold the fish, combine the egg and water. Dip the fish in the egg wash and then in the crumbs, making sure to coat well.
3. In a sauté pan, heat the olive oil until hot. Add the tomatoes and garlic and cook for 5 minutes on medium heat. Add the peppers, corn, cilantro, salt and pepper. Cook for one minute.
4. Place tomato mixture on bottom of the prepared dish, smoothing to cover the dish completely. Top with the fish. Bake for 15 minutes or until the fish is cooked.
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Preparation Time: |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Cheryl
Massachusetts
United States |
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| This recipe has been viewed 7045 times. |
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