Fish Espanol

Connie posted 03-24-98

Fish Espanol

Olive oil
3 cups sliced onions
1/2 tea. paprika
1 tea. sugar
1 1/2 pound fish fillets or steaks (most any white fish will do)
1 lemon
1 tea. salt
1/4 tea. pepper
1/8 tea. cayenne
2 large tomatoes, sliced
1/2 pound sliced mushrooms
5 green onions, chopped
1/4 cup Sherry (optional) I haven't used
1/2 cup buttered bread crumbs

Brush shallow baking dish with 1/2 tea. olive oil. Preheat oven to 400 degrees.

Heat 3 Tbl. olive oil and saute sliced onions until transparent. Season with paprika and sugar and cook 1 minute longer.

Cover bottom of baking dish with cooked onions. Rub fish with cut lemon and arrange fish fillets or steaks over onions and sprinkle with salt, pepper and cayenne. Top with tomatoes.

In a small skillet, heat 2 Tbls. olive oil and saute mushrooms 2 to 3 minutes. Add Sherry to pan and cook 1 minute longer. Stir in green onions. Spoon mushroom mixture over fish.

Cover loosely with oiled parchment or wax paper and bake at 400 degrees for 15 minutes. Uncover and top with buttered crumbs. Bake 15 minutes longer or until fish flakes easily with a fork. Allow dish to rest 5 to 7 minutes before serving. Makes 4 servings.

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