From the Pantry Butler kitchen
Spanish Baked Fish
This delicious fish will pair well with spaghetti squash when in season, and whole wheat pasta or brown rice the rest of the year. USDA MyPlate Kitchen — Pennsylvania Nutrition Education Network (public domain), via myplate.food
Ingredients
- 1 pound perch fillets, fresh or frozen
- 1 small onion
- 1 cup low-sodium tomato sauce
- 1/2 teaspoon garlic powder
- 2 teaspoons chili powder
- 1 teaspoon oregano
- 1/8 teaspoon ground cumin
Method
- Wash hands with soap and water.
- Preheat the oven to 350 degrees F.
- Lightly grease baking dish (9 x 13-inch) with butter or margarine.
- Separate the fish into 4 fillets or pieces.
- Put the fish pieces in the baking dish.
- Peel the onion and cut it into slices.
- Stir the onion, tomato sauce, and spices together in a small bowl.
- Pour the onion-spice mix evenly over the fish pieces.
- Bake about 10 to 20 minutes, until the fish flakes easily with a fork.
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