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Categories:
pickerel fillets salt red pepper yellow pepper red onion eggplant zuchinni olive oil dill Cajun spice
Viewed: 111 - Published at: 7 years agoIngredients
- 4 6 oz pickerel fillets
- seasoning salt and pepper to taste
- 1 small red pepper (chopped)
- 1 small yellow pepper (chopped)
- 1 small red onion (chopped)
- 1/2 cup chopped eggplant
- 1/2 cup chopped zuchinni
- 1/4 cup olive oil
- 3 tbsp dill weed
- 1 tbsp cajun spice
Method
- place fillets in a buttered casserole dish and dash with seasoning salt and pepper. Bake at 375 in th oven for 15-20 minutes. Remove from oven.
- In a bowl combine all veggies with olive oil, dill weed and cajun spice. Stir mixture until well coated and place on a baking sheet. Broil on low for 10-12 minutes until veggies are roasted but still slightly crunchy.
- Remove veggies from oven and heap the mixture onto each fillet. Place a slice of provolone cheese onto the mixture of each fillet and place back in the oven at 375. Fish is done when the chesse has melted. Remove and serve.
