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Spicy White Fish Baked with Squash, Chiles and Tomatoes

Submitted by LyricFox

Ingredients

4 eight ounce mild white fish fillets (or steaks) such as tilapia, cod, halibut
1 cup fresh chopped parsley (divided use)
½ small onion diced
1 T lemon juice
3 T olive oil (divided use)
1 t cumin (divided use)
|1 t sweet paprika (divided use)
8 ounces summer squash sliced into ½ half moons (Recommended: calabacita or zucchini)
1 poblano chili cut into strips
4 large minced cloves garlic
2 14 oz cans tomatoes drained and chopped *|
1 t dried thyme
Salt and pepper to taste

Directions

Preheat oven to 375.

Wash and pat fish dry.

For the fish marinade:

In a dish that will comfortably hold the fish in a single layer, scatter chopped onion and ½ cup of chopped parsley. Lay fish on bed of parsley and onion and salt and pepper fillets.

In a small bowl, mix lemon juice, 1 tablespoon of olive oil, ½ teaspoon each of cumin and paprika. Brush mixture over fish. Let fish stand while making the sauce (about 15 minutes).

For sauce:

In a large saute pan, heat 1 tablespoon of oil. Add squash and salt/pepper to taste and saute until softened (about 2 minutes). Remove squash to a plate.

In same pan, add remaining 1 tablespoon of oil. Add the poblano strips and saute 2 minutes. Add garlic, tomatoes and remaining ½ teaspoon of cumin and paprika. Cook, stirring often, until tomatoes release their juices and mixture begins to thicken (about 5-7 minutes). Stir in thyme and remaining ½ cup chopped parsley.

Taste and adjust seasoning.

In the pan where the fish is marinating, add the squash and then top fish and squash with tomato mixture. Bake uncovered (fillets approximate 15 minutes; 1 inch thick steaks approximately 20 minutes).

Serves 4 (can be halved or doubled)

NOTE: The number of cans of tomatoes really depends on how many tomatoes are in each can. Plan on two, but add a third if needed.