Spanish Fish

 These flaky fish fillets get plenty of garden flavor from onions and tomatoes, plus a little zip from cayenne pepper. This recipe is a favorite of my family because the fish doesn't get dry. It stays moist and delicious prepared this way.

1 tablespoon olive oil
1 large onion, thinly sliced
2 tablespoons, diced pimientos
6 sea bass or halibut fillets (6 ounces) I've also used red snapper and flounder
1 1/4 teaspoon  salt
1/4 teaspoon ground mace
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
6 thick slices tomato
1 cup thinly sliced fresh mushrooms
3 tablespoons chopped green onions
1/4 cup white wine or chicken stock
4 - 1/2 teaspoons butter
1/2 cup dry bread crumbs

Brush oil onto bottom of a 13x9 inch baking dish; top with onions and pimientos. Pat fish dry. Combine the salt, mace, cayenne and pepper; sprinkle over both sides of fish.

Arrange fish over onions and pimientos. Top each fillet with a tomato slice; sprinkle with mushrooms and green onions. Pour wine over fish and vegetables.

In a non-stick skillet, melt butter, add bread crumbs. Cook and stir over medium heat until lightly browned. Sprinkle over fish.

Cover and bake at 350 for 20 minutes. Uncover and bake 20-25 minutes longer or until fish flakes easily with fork.

Calories: 251 per serving.