Fish & Seafood

Baked Fish Fiesta

By Yankee Magazine

Sep 25 2007

Like Lena’s other fish recipes, this one is designed to be attractive and aromatic, as well as delicious.


Serves 6.


2 pounds cusk, cod, or other firm fish fillets, fresh or frozen
3/4 cup fine dry bread crumbs
1/4 cup (4 tablespoons) grated Parmesan cheese
2 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
1 small clove garlic, minced
1/4 cup cooking oil
3 slices bacon, diced
1 can (8 ounces) stewed tomatoes or 1 cup chopped tomatoes
2 hard-boiled eggs, sliced


Cut fish into 6 equal portions (if frozen, thaw first). Combine bread crumbs, 2 tablespoons cheese, parsley, salt, pepper, and garlic. Dip fish in oil, drain, and dip in crumb mixture. Place fillets in individual baking pans or on a baking sheet. Fry bacon pieces until half-done; drain well. Top each fish portion with an equal amount of bacon, tomato pieces, and egg slices. Sprinkle with remaining 2 tablespoons of cheese. Bake in moderate (375 degrees F) oven for 20 minutes or until fish flakes easily when tested with a fork.