Recipe: Tomato Topped Fish Fillets

Tomato Topped Fish Fillets

2 fresh tomatoes (large - approx. 1 lb)
3 tsp vegetable oil, divided
1 1/2 lbs flounder, sole, or perch fillets
2 tbsp lemon juice
1/8 tsp ground black pepper
2 tbsp seasoned dry bread crumbs
1 tbsp parmesan cheese, grated

Preheat oven to 350 F. Use tomatoes held at room temperature until fully ripe. Core tomatoes; cut in 1 inch slices; set aside.

Brush 1 tsp. oil over the bottom of a 13 x 9 inch baking dish. Arrange tomato slices in a single layer in dish, overlapping slightly.

Fold fillets in half crosswise; place on tomatoes. Sprinkle with lemon juice and black pepper.

In a small bowl combine bread crumbs, Parmesan cheese and remaining 2 tsp. oil; sprinkle on fish.

Bake, uncovered, until fish flakes easily with a fork, 20 to 25 minutes.

Makes 4 servings
Source: Florida Tomato Commission