1 lb. fish fillets
Freshly ground black pepper
2 to 3 large tomatoes, sliced
1 lemon, cut in half
1 large poblano pepper, seeded (optional)
4 oz. sharp Cheddar cheese, shredded
1/4 cup Italian breadcrumbs
Wash and pat dry the fish fillets; then lightly salt and pepper both sides.
Preheat oven to 350 degrees. Spray oil a 2-qt. baking dish. Place tomato slices to cover the bottom of the dish using a single layer. Lightly salt and pepper both sides.
Place the fish fillets on top of the tomato layer. Squeeze the lemon evenly over the fish fillets. Top the fish with another single layer of tomato slices. Lightly salt and pepper the tops of the tomato slices.
Cut the seeded poblano pepper into rings to top the tomato slices. Sprinkle with the grated cheese followed by the Italian breadcrumbs.
Do not cover. Bake in the oven for about 35 minutes or until the fish color changes from translucent to white, and the fish is flaky when lifted with a fork.
Yield: 2 to 4 servings.