Corn Bread Fish
Corn Bread Fish is a quick baked fillet dish that uses a corn muffin and bottled Italian dressing in place of a breading station. The dressing seasons and moistens the fish as it cooks, while the crumbled muffin browns into a sweet, crisp topping. It works with mild fillets such as tilapia, catfish or trout, needs one dish, and goes from oven to table in about twenty minutes.
Instructions
Heat the oven to 400°F (204°C). Spray a glass baking dish with cooking-oil spray.
Season each fillet with salt and pepper and lay them in the dish. Keep the thick parts from overlapping, so every piece cooks evenly. If your fillets are large, cut two of them in half to make four portions.
Pour the Italian dressing evenly over the fish. Crumble the corn muffin over the top so the crumbs cover the fillets.
Bake until the dressing bubbles at the edges, the crumbs are lightly browned, and the thickest part of each fillet is opaque and flakes easily with a fork. This takes about 15 to 20 minutes.
While the fish bakes, cut the lemon into four wedges. When the fish comes out of the oven, squeeze the lemon over it and serve right away.
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