I mentioned this on our Instagram but it drives my husband bonkers when I make up a recipe and don’t write it down because it is impossible to recreate if it turns out okay. Well he is in luck because this time I did and he happily went back for seconds!
As always, recipe is simple and I just tackled what I had in the cupboards to make this delicious dish that was perfect for a Lenten Friday. Enjoy!
All you need:
- 3-4 frozen fish fillets, partially thawed (recommend cutting in half for easy serving)
- 1/4 yellow onion, chopped
- 1 tbsp butter
- 2 tbsp olive oil, divided
- 2 tbsp minced garlic
- 1/2 cup dried oats (I ran it through the food processor for a more flour-like consistency)
- 1 tbsp Italian seasoning
- 2 tsp paprika
- 1 tbsp melted butter
- 1 cup cherry tomatoes, halved
All you do:
- Preheat the oven to 450 F. Lightly spray a shallow baking dish.
- In a skillet, over medium-low heat, saute the onions and garlic with 1 tbsp. butter and 1 tbsp. olive oil until onions are tender.
- Spread the onion and garlic over the fish fillets.
- In a small bowl, combine the dried oats with the Italian seasoning, paprika, 1 tbsp. olive oil, and 1 tbsp. melted butter.
- Spread the oat mixture over the fish fillets and top with cherry tomatoes.
- Bake for about 10-15 minutes, depending on the fillet’s thickness, or until the fish flakes easily with a fork.
That’s it! This will definitely be in our rotation, even after Lent. Happy Easter!