1 lb. crappie fillets
Freshly ground black pepper
1 large onion
1 large fresh tomato
1 fresh lemon cut in half
4 to 6 oz. White sharp Cheddar cheese
4 to 6 butter slices about 1 tsp. per slice
Wash the fish fillets and pat dry with paper towel. Sprinkle both sides of the fish fillets with a small amount of salt, black pepper, and Italian seasonings.
Peel the onion and slice into very thin round slices.
Slice the tomato into medium round slices.
Sprinkle both sides of the onion and tomato slices with a tiny amount of the salt, black pepper, and Italian seasonings.
Slice the cheese into 4 to 6 slices.
Spray-oil a baking pan then make stacks:
1 slice of onion
1 fish fillet
Squeeze several drops of lemon juice on the fish fillet
Another slice of onion
1 slice of tomato
1 slice of butter
1 slice of Cheddar cheese (cut in 2 pieces)
Sprinkle the top with paprika for color.
Bake uncovered at 350 degrees for about 25 to 30 minutes. Fish cooks quickly so do not overcook. It is cooked when the fish color changes from translucent to white, and the fish is flaky when lifted with a fork.
To serve: Remove the stacks with a large spatula onto a warm plate keeping the stacks intact. Pour any remaining juices over the tops of the stacks.
Serves: 3 to 6.