Another of our amended recipes, due to so pre-meal drama, but lets just leave it at some meat not saving well for us…. We were suppose to be making Paula Dean’s “Cant miss Red Snapper” but that red snapper reaaaaally didn’t need to be ingested so we went to plan B and David went and grabbed some Tilapia for us, which ended up being a great discovery because it is a pretty moderately priced fish, so we can use that to jazz up our week night menu options over the coming months, because I LOOOVE seafood! So, hopefully I can bring David to the light! To have made a change in the recipe as extreme as changing the main component, the meal was actually really tasty! So I definitely recommend trying it, because it was a super easy week night meal, once we made it past the struggle of the bad fish. meh.
- 4 (8-ounce) fish fillets, about 1/2-inch thick (we used tilapia, but the original recipe called for Red Snapper)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chopped onions
- 1 green bell pepper, chopped
- 1/2 cup (1 stick) butter
- 1 tablespoon Worcestershire sauce
- 1 cup freshly grated Parmesan
Preheat oven to 350 degrees F.
Season the fish with the salt and pepper. Spread the onions and pepper in a 13 by 9-inch glass baking dish and place the fish on top.Dot the fish with butter. Sprinkle with a little Worcestershire sauce. Bake for 12 minutes.
Then baste fish with pan juices. Sprinkle the fish with Parmesan and then place under the broiler for about 2 minutes or until the cheese browns.
To serve, spoon the vegetables over the fish.