Broiled Fish Fillets with Tomato and Onion Slices
This seafood recipe is quick, easy, light, healthy and delicious. I absolutely love tarragon, which has a mild anise flavor. If you cannot find it, substitute basil or parsley. I know some people say you should never use cheese with fish, but the small amount of Parmesan is very good with this dish. The recipe can easily be made in any amount needed.
- 2 firm, white-fleshed fish fillets, such as tilapia or catfish, about 6 ounces each
- 1 tablespoon chopped fresh tarragon
- Salt and pepper to taste
- 1 large ripe but firm tomato, very thinly sliced
- 1 small onion, very thinly sliced
- Olive oil for drizzling, about 2 teaspoons
- 2 tablespoons freshly grated Parmesan cheese
Place fish on a broiler pan or baking sheet. Season with the salt, pepper and tarragon. Top each fillet with alternating and overlapping slices of tomatoes and onions. Drizzle with the olive oil and sprinkle with the cheese. Place under a hot broiler and broil until the top is lightly browned and the fish flakes with a fork, about 10 minutes for 1-inch thick fillets. Serve immediately.