Tomato Crown Fish

• 2 lbs pollock fillets (see directions for other fish ideas)
• 1 1/2 cups water
• 2 tablespoons lemon juice (freshly squeezed preferred but RealLemon brand is acceptable)
• 2 beefsteak tomatoes, sliced (organic preferred)
• 1/4 medium green bell pepper, minced
• 1/4 medium yellow onion, minced
• 1/2 cup dry breadcrumbs (Panko preferred)
• 1/2 teaspoon dried basil
• 1 tablespoon olive oil

1. 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.
2. While it marinates, slice the tomatoes and mince the green pepper and onion.
3. Preheat the oven to 350u0b0F.
4. Drain the fish and place in a greased baking dish.
5. Lay the sliced tomatoes over the fish; sprinkle the green pepper and onion over the tomato slices.
6. In a small bowl, combine the bread crumbs, basil and oil; sprinkle over all.
7. Bake in the preheated 350u0b0F oven for 10 to 15 min; the fish should be white and flake easily.
8. Variation: if pollock isn't available, use haddock, hake, cod, tilapia or flounder instead.

directions, water, lemon juice, beefsteak tomatoes, green bell pepper, yellow onion, breadcrumbs, dried basil, olive oil

Taken from www.food.com/recipe/tomato-crown-fish-154594 (may not work)