Pride oGloucester Recipe
- 3/4 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 large clove garlic, minced
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon seafood seasoning (such as Old Bay®), or to taste
- 2 tablespoons chopped fresh parsley
- 2 eggs
- 3/4 cup vegetable oil
- 1 pound cod or other firm white fish fillets
- 1 pinch paprika, or as needed
- 2 cups sliced onions
- 2 cups sliced green bell peppers
- 2 cups stewed tomatoes
- 1 (8 ounce) package shredded Monterey Jack cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the bread crumbs, Parmesan cheese, garlic, black pepper, salt, seafood seasoning, and parsley in a shallow bowl. Beat the eggs in a separate shallow bowl.
- Heat the vegetable oil in a large skillet over medium heat. Dip fish fillets in the egg, then the crumbs; brush off any loose crumb mix. Sprinkle fillets with paprika, and cook in the hot oil until golden brown, about 5 minutes per side. Transfer the fish fillets to a 9×13-inch baking dish. Cook and stir the onions and green bell peppers in the hot skillet until the onions are tender and translucent, about 10 minutes; spoon away any excess oil, and stir in the tomatoes. Bring the vegetables to a boil, and spread them over the fish. Cover the dish with foil.
- Bake in the preheated oven until hot and bubbling, about 30 minutes; remove foil, and spread Monterey Jack cheese over the fish and vegetables. Return to oven, and bake until the cheese is melted and beginning to brown, 8 to 10 more minutes.
