Pizza Baked Rockfish Recipe
Ingredients
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Water | 1/4 Cup (16 tbs) | |
| 3 tablespoons sodium-free tomato paste | ||
| Dried basil | 1/2 Teaspoon, crushed | |
| Dried oregano | 1/2 Teaspoon, crushed | |
| Sugar | 1/4 Teaspoon | |
| Fennel seed | 1/4 Teaspoon | |
| Red pepper | 1/8 Teaspoon, crushed | |
| Garlic | 1 Clove (5gm), minced | |
| Nonstick spray coating | ||
| 8 ounces skinless rockfish or red snapper fillets | ||
| Green pepper | 4 To taste | |
| Shredded mozzarella cheese | 1/2 Cup (16 tbs) | |
Directions
For sauce, in a small saucepan combine half of the mushrooms, onion, water, tomato paste, basil, oregano, sugar, fennel seed, red pepper, and garlic.
Bring to boiling, and then reduce heat.
Simmer, uncovered, for 4 minutes, stirring the mixture occasionally.
Remove from heat.
Meanwhile, spray 2 shallow individual casseroles with the nonstick coating.
Measure thickness of fish.
Cut it into 2 equal portions.
Place fish in casseroles, tucking under any thin edges.
Spoon the sauce over fish.
Top with remaining mushrooms, green pepper, and cheese.
Bake in a 450° oven till fish is done (allow 5 to 7 minutes per 1/2-inch thickness).
Bring to boiling, and then reduce heat.
Simmer, uncovered, for 4 minutes, stirring the mixture occasionally.
Remove from heat.
Meanwhile, spray 2 shallow individual casseroles with the nonstick coating.
Measure thickness of fish.
Cut it into 2 equal portions.
Place fish in casseroles, tucking under any thin edges.
Spoon the sauce over fish.
Top with remaining mushrooms, green pepper, and cheese.
Bake in a 450° oven till fish is done (allow 5 to 7 minutes per 1/2-inch thickness).
Chef
