Pizza Baked Rockfish
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Sodium free tomato paste||3 Tablespoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Fennel seed||1⁄4 Teaspoon|
|Crushed red pepper||1⁄8 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Skinless rockfish fillet/Red snapper fillets||8 Ounce|
|Green pepper rings||4|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
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).