Here is an organic twist on one of my mom’s recipes that she sadly hasn’t made for me in … oh … forever. The plight of a foodie: no one ever cooks for you!
Grab some wild caught mahi or snapper. Both are fabulous with this crispy, savory topping.
Pre-heat your oven to 375 degrees F.
4 fish fillets, about 3-4 oz each
Toss together in a mixing bowl:
1 medium diced tomato, about 1 Cup
1 small red onion diced, about 1/2 Cup
1 8 oz jar marinated red peppers, rough chopped
3 cloves garlic, minced
1/2 Cup Parmesan cheese, grated
Sprinkle a little evoo onto a baking sheet. Place fish fillets on sheet. Spoon the veggie mixture over the fish and bake 15 minutes until fish flakes.
Served here with Mushroom and Asparagus Risotto. Use my classic risotto recipe and sub steamed asparagus for the spinach!