xiaoxl/recipe_data huggingface dataset:
Eggplant Parmesan with Fresh Basil and Smoked Mozzarella
Category: world-cuisine
By lindseytr0n

The heavenly, salty, slightly sweet combination of rich tomato-y marinara, crispy creamy fried eggplant, and smoked mozzarella. I'd call this dish transcendent.

Ingredients:
1 large unpeeled purple eggplant, trimmed and cut into 1/8-inch thick slices
1 teaspoon fine sea salt, or as needed
2  eggs
1 tablespoon whole milk
1 cup Italian-seasoned bread crumbs, or more as needed
¾ cup extra-virgin olive oil, or as needed
1 (24 ounce) jar prepared marinara sauce (such as De Cecco®)
1 bunch fresh basil, coarsely chopped
1 (8 ounce) package smoked mozzarella cheese, very thinly sliced
½ cup freshly grated Parmesan cheese

Directions:
Line a plate with a paper towel; place a layer of 2 or 3 slices of eggplant onto the towel. Sprinkle eggplant with sea salt. Repeat layers of eggplant sprinkled with salt until all eggplant slices are stacked. Place 2 paper towels onto the stack and place a plate on top of the towels. Lay a heavy book or can of food onto the plate to squeeze out moisture. Allow to drip for 20 minutes to 2 hours. Rinse and pat dry. Beat eggs with milk in a shallow bowl. Place bread crumbs into a separate bowl. Dip eggplant slices in the egg mixture and gently press into the crumbs to coat; set aside. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Heat olive oil in a large skillet over medium-high heat; fry eggplant slices in the hot oil in small batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels. Pour about 1/4 cup of marinara sauce into the bottom of the prepared baking dish and arrange a layer of eggplant slices to cover the sauce. Scatter basil and a few slices of smoked mozzarella cheese over eggplant; repeat layers, ending with a layer of sauce on top. Sprinkle Parmesan cheese over the top. Bake in the preheated oven until heated through and the cheese has melted, about 15 minutes. Serve immediately.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 20 mins
Yields: 5 servings

Calories: 459.6
Fat: 22.2 g
Saturated fat: 9 g
Carbohydrates: 44.7 g
Sugars: 16.1 g
Dietary fiber: 9.2 g
Protein: 21 g
Cholesterol: 106.8 mg
Sodium: 1582.1 mg
Orzo-Chicken Salad


Ingredients:
boneless skinless chicken breasts, olive oil, Dijon mustard, salt, fresh ground black pepper, orzo pasta, tomatoes, fresh rosemary leaves, dried rosemary, oregano leaves, dried oregano

Directions:
Place chicken in gallon-size plastic bag with salad dressing.
Seal bag, squeezing out air, and refrigerate 1 hour, turning bag occasionally.
While chicken is marinating, in a medium bowl with a wire whisk, combine oil, Dijon mustard, vinegar, salt and pepper.
In medium pot of boiling water, cook orzo 6-8 minutes, until tender; drain.
Add cooked orzo to oil mixture, mixing well to coat thoroughly.
Stir in tomato rosemary and oregano and set aside.
Spray large nonstick skillet with cooking spray; place over medium heat.
Add chicken mixture and cook, stirring occasionally, for 5-8 minutes, until chicken is cooked through.
Add chicken mixture to orzo mixture, tossing well to coat thoroughly.
Refrigerate, covered, until well chilled.
Instant Pot® Smothered Pork Chops
Category: main-dish
By Kim Wheeler

Pork chop meal prepared in an Instant Pot® that can be prepped and frozen ahead of time.

Ingredients:
4 (1-inch thick) pork chops
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon dried oregano
1 teaspoon onion powder
½ teaspoon ground black pepper
1 tablespoon butter
1 ½ cups vegetable broth
¼ cup sour cream

Directions:
Season pork chops with garlic powder, seasoned salt, oregano, onion powder, and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the hot pot. Add pork chops, working in two batches if necessary, and sear until crispy and brown, 2 to 3 minutes per side. Remove the chops to a plate. Pour in vegetable broth, and deglaze, scraping the browned bits from the bottom of the pot with a wooden spoon. Place a trivet at the bottom of the inner pot and stack the pork chops on top. You do not want the pork chops resting in the liquid or the seasoning will wash off. Close and lock the lid and turn the pressure valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for at least 10 minutes. Remove the pork chops and let rest while you make the gravy. Select Saute function on the Instant Pot®. Whisk sour cream into the broth and allow the liquid to simmer, stirring occasionally, until gravy reduces by half and thickens, 10 to 15 minutes. Pour gravy over chops and serve.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 292.2
Fat: 15.4 g
Saturated fat: 7.1 g
Carbohydrates: 4.1 g
Sugars: 1.5 g
Dietary fiber: 0.7 g
Protein: 32.4 g
Cholesterol: 92.6 mg
Sodium: 475.9 mg
Amazing Lemon Scones
Category: bread
By ANGELSTAR

These are so delicious they just melt in your mouth! They have a bakery back home that has these amazing lemon scones that I was addicted to. Through much trial and error I think I've got them!

Ingredients:
3 cups all-purpose flour
⅓ cup white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
⅓ teaspoon salt
¾ cup cold butter, cut into pieces
9 tablespoons milk
3 tablespoons lemon juice
2 ½ teaspoons lemon zest
1 ½ teaspoons vinegar
2 cups confectioners' sugar
⅓ cup butter, melted
2 ½ tablespoons lemon juice
½ teaspoon vanilla extract
2 tablespoons water, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface. Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge. Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes. While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled. Drizzle glaze over warm scones.

Prep time: 25 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 10 scones

Calories: 446.4
Fat: 20.6 g
Saturated fat: 12.9 g
Carbohydrates: 61.9 g
Sugars: 32.2 g
Dietary fiber: 1.1 g
Protein: 4.6 g
Cholesterol: 54 mg
Sodium: 487.9 mg
Brie Cheese & Apricot Preserve Egg Roll Dessert


Ingredients:
"egg"

Directions:
*After prepping the edges of the egg roll wrapper with the egg wash, add 1 tablespoons of the apricot preserves to the center.
*Add a 1/4" thick x 2" long slice of Brie cheese on top of the preserves (approximate sizes].
*Fold bottom up, then sides, then roll away from you, tucking in the edges as necessary.
*Place on sheet pan sprayed with Pam cooking spray.
*Brush top with egg wash.
*Cook for 22 minutes at 350 degrees  or until golden and crispy.
*Serve warm.
P. F. Changs Sauce for Fried Green Beans Appetizer


Ingredients:
hot chili sauce, green onions, garlic cloves

Directions:
Place ingredients in blender or food processor and mix til smooth.
FOR THE VEGGIES:
Make a tempura batter and dredge your green beans, asparagus or any veggie in it and either flash fry in oil on the stove or in the oven for a healthier spin.
Broccoli-Cheddar Breakfast Pizza


Ingredients:
bacon, all-purpose flour, cheddar cheese, eggs, crushed red pepper flakes

Directions:
Thirty minutes before you plan to make the pizza, position a rack at the lowest level in the oven and put a pizza stone on it. Preheat the oven to 500 degrees F.
Cook the bacon in a large skillet over medium heat, turning as needed, until almost crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate. Let cool, then crumble and set aside. Reserving the bacon drippings in the skillet.
Meanwhile, place the broccoli in a mesh strainer or fine colander and run cold water on it to thaw. Set it over a bowl to strain out excess water. Put it in a medium bowl, pour 2 tablespoons of bacon drippings over it, sprinkle with some salt and pepper and toss to coat; set aside.
Dust the work surface with a little flour. Put the parchment paper on a pizza peel or the back of a baking sheet. Halve the pizza dough and cover one half with a towel. Drape the other half over your fist and gently tug and turn it, letting the weight of the edges help stretch it thinner, until you have a round about 1/4-inch thick and 12 inches across. Place the dough on the parchment and scatter with 1 cup of the Cheddar, then half the broccoli, leaving a 1-inch border. Slide the parchment onto the hot pizza stone and bake for 5 minutes.
Crack 1 egg into each of three small bowls. After the pizza has baked for 5 minutes, rotate it and slide the eggs onto it, spacing evenly. Scatter 1/2 cup of the remaining cheese and half the bacon on top. Bake until the pizza is browned and crisp on the bottom, the egg whites are set and the yolks are still runny, about 5 minutes. Transfer the pizza to a cutting board and let sit for 2 minutes to allow the eggs to set. Repeat with the other half of the dough and the remaining ingredients. Slice and serve with crushed red pepper flakes or hot sauce.
Moroccan Couscous Salad


Ingredients:
olive oil, turmeric, cinnamon, ground ginger, cumin, cayenne, couscous, water, brown sugar, chickpeas, mandarin oranges, red onion, green bell peppers, red bell pepper, golden raisin, fresh cilantro, peanuts, salt

Directions:
Heat 1 tbsp oil in medium saucepan. Add all spices and dry couscous. Stir until fragrant, about 2 minutes. Being careful not to burn.
Add stock and bring to a boil. Reduce heat, cover and simmer 5 minutes or until all liquid is absorbed. Remove from heat and let stand about 5 minutes.
Transfer to serving bowl and fluff with a fork.
In a small bowl combine 3 tbsp oil, orange juice, sugar, and salt to taste. Blend well.
Add remaining veggies and dressing. Combine well. Add cilantro and nuts. Serve chilled or at room temperature.
Clean the Garden Soup


Ingredients:
vegetable broth, water, cucumber, lettuce, cabbage, cherry tomatoes, tomatoes, anaheim chilies, bell peppers, onion, celery, thyme, rosemary, garlic

Directions:
Simple- put everything in a large pot, bring to a boil., Simmer 10 minutes and serve.
Oven Fried Chicken Tenders With Chopped Salad and Vinaigrette


Ingredients:
white vinegar, water, mayonnaise, garlic cloves, adobo seasoning, fresh ground black pepper, limes, juice of, Worcestershire sauce, olive oil, romaine lettuce, plum tomatoes, cucumbers, black olives, blue cheese, canola oil, garlic cloves, sugar, white wine vinegar, oregano, dry mustard, water

Directions:
Make Vinaigrette:
Combine all ingredients in bowl.  Wisk well to combine.  Refrigerate for at least 1/2 hour to allow flavors to combine.
Wash Romaine lettuce, tomatoes and cucumbers. Spin a couple of times in salad spinner.  Transfer to a Salad bowl. Top with pitted olives and blue cheese.  Toss to combine.  Add Vinaigrette and toss right before serving.
Soak Chicken in Water and white vinegar for 10 minutes.  Rinse well and pat dry.  Transfer chicken to ziploc bag or large bowl.
In a bowl, mix mayo, garlic, 2 tbs. light adobo, black pepper to taste, lime juice and worcestershire sauce.  Mix to combine.
Add mayo mix to chicken, coat well. Let marinade for at least 1/2 hour to 1 hour on the counter.  If longer, refrigerate then bring to room temperature before cooking.
In ziploc bag or large bowl combine bread crumbs, 1 tbs. light adobo, and black pepper to taste.  Mix well.
Coat the chicken in the bread crumb mixture.
Preheat oven to 425.
Grease a baking sheet with cooking spray, place chicken on baking sheet. Drizzle chicken with olive oil.
Bake for 15 to 17 minutes. Flipping once halfway through cooking time.
I like to Serve the Chicken Tenders on top of the Chopped Salad.
Enjoy!
Grandma's Cucumber Tea Sandwiches


Ingredients:
cream cheese, mayonnaise, fresh dill, lemon juice, Worcestershire sauce, salt, cayenne pepper, pepper, cucumbers, onion, green olives, fresh parsley, cucumber, fresh dill sprig

Directions:
In a small mixing bowl, combine the first 8 ingredients; beat until well blended.  Stir in the cucumbers, red peppers (if using, onions, olives and parsley.  Cover and refrigerate for up to 8 hours.
Remove crusts from bread; cut each slice into 4 triangles. Spread with cream cheese mixture. Garnish with cucumber slices and dill sprigs if desired.
Delicious & Healthy Coconut Chocolate Fudge


Ingredients:
cocoa powder, raw honey, coconut flakes, vanilla extract

Directions:
Melt coconut oil in small pot on stove over low-medium heat.
Add peanut butter and mix in well.
Once the peanut butter and coconut oil are well combined and watery, take off heat.
Add cocoa powder, honey, coconut flakes, & nuts (optional]. Mix well.
Add vanilla.
Pour into 10x7 coconut oil-greased glass pan. (Or any pan, really. Just depends on how thick you want the fudge.].
Place in fridge. Takes several hours to get hard. I haven't timed it yet.
IMPORTANT! Must keep STORED in fridge otherwise the coconut oil in the fudge will melt and get super soft and mushy and it'll just be a big mess.
NOTE: (I make it with 1/4 cup honey because my Dad likes things on the not so sweet side. So for those of you who want more sweetness, I would add 1/2 cup or maybe even 2/3!].
Angel Cookies


Ingredients:
shortening, brown sugar, white sugar, egg, vanilla, flour, baking soda, cream of tartar, salt, walnuts

Directions:
Cream together shortening, sugars, egg and vanilla.
Add dry ingredients (except nuts].
Mix well and stir in nuts.
Drop on cookie sheet and bake at 350 for 10-15 minutes.
Hot Layered Hero Sandwich


Ingredients:
mozzarella cheese, provolone cheese, red onions, deli ham, monterey jack cheese, tomatoes, romaine leaves

Directions:
Cut bread in half; carefully hollow out part of the bottom and top of bread and discard this or give it to the birds.
Spread mustard on cut sides of bread.
On the bread bottom layer in the order given above EXCEPT for the lettuce; the lettuce goes on after it comes out of the oven.
Replace top and wrap in heavy-duty foil.
Place on baking sheet.
Bake at 450 degrees for 12-15 minutes or till heated through.
Unwrap and put the lettuce on top of the tomato layer.
Cut into wedges.
Peach Mango Tea Sangria


Ingredients:
water, sugar, dry white wine, green apple, orange, lemon

Directions:
Bring water to boil in a medium saucepan.
Remove from heat. Add teabags and allow to steep 2-3 minutes.
Cool completely.
Add sugar, using more or less than the recipe according to your taste. Pour into the pitcher.
Slice and chop the fruit and add it to the pitcher.
Top off the pitcher by adding the white wine.
Allow the flavors to blend in the refrigerator overnight and serve over ice.
Simple Lemon Herb Chicken
Category: meat-and-poultry
By Carolyn Stilwell

This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!

Ingredients:
2  skinless, boneless chicken breast halves
1  lemon
salt and pepper to taste
1 tablespoon olive oil
1 pinch dried oregano
2 sprigs fresh parsley, for garnish

Directions:
Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat. When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 211.9
Fat: 8.6 g
Saturated fat: 1.4 g
Carbohydrates: 7.9 g
Sugars: 0.3 g
Dietary fiber: 3.7 g
Protein: 28.8 g
Cholesterol: 68.4 mg
Sodium: 94.2 mg
Lamb Chops with Chermoula


Ingredients:
lamb chops, lamb cutlets, lemon, juice and zest of, ground cumin, sweet paprika, olive oil, parsley

Directions:
Combine ingredients for marinade in a bowl.
Coat lamb chops with mixture and set aside for at least one hour.
Cook chops to desired doneness, on either grill, panfry or BBQ, even oven.
Serve these with a jacket potato and some salad for a yummy, simple, comforting meal.
Tomato Bread III
Category: bread
By Tanja Miller

A spicy, tomato quick bread speckled with black olives. I like to add pepperoni, sausage or bacon to this recipe to make it taste like pizza bread.

Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons Italian seasoning
1 teaspoon dried thyme
¾ teaspoon white sugar
½ cup shredded Cheddar cheese
4 tablespoons grated Parmesan cheese
3 tablespoons milk
2  eggs, beaten
¼ cup vegetable oil
2 teaspoons minced garlic
1 (14.5 ounce) can stewed tomatoes, drained
⅓ cup sliced black olives

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. In a large bowl, stir together flour, baking powder, salt, Italian seasoning, thyme, sugar, Cheddar and Parmesan cheeses. In a separate bowl, mix together 1/2 cup reserved tomato juice, milk, eggs, oil and garlic. Combine liquid and dry mixtures. Fold in chopped tomatoes and olives. Pour batter into prepared pan. Bake in preheated oven for 60 minutes or until toothpick inserted into center of the loaf comes out clean.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 - 8x4 inch loaf

Calories: 191.4
Fat: 8.3 g
Saturated fat: 2.3 g
Carbohydrates: 23.3 g
Sugars: 1.8 g
Dietary fiber: 1.3 g
Protein: 6.1 g
Cholesterol: 37.4 mg
Sodium: 415.1 mg
Vegan Tres Leches Cake
Category: world-cuisine
By Yoly

I love coconut and I love tres leches cake. So I combined both and this is the delicious results. Plus it's vegan! Top with dairy-free whipped cream if desired.

Ingredients:
4 tablespoons dry egg replacer (such as Bob's Red Mill®)
¾ cup water, divided
¾ cup white sugar
½ teaspoon vanilla extract
½ teaspoon coconut extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 (11.5 fl oz) can sweetened condensed coconut milk (such as A Taste of Thai® Sweetened Condensed Coconut Milk)
1 cup dairy-free heavy whipping cream (such as Silk®)
½ cup cream of coconut (such as Coco Lopez®)
½ tablespoon vanilla extract
½ tablespoon coconut extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking pan. Mix egg replacer with 1/2 cup water in a bowl. Add sugar and beat with an electric mixer until well combined. Beat in remaining 1/4 cup water, vanilla extract, and coconut extract. Add flour, baking powder, and salt, beating until batter is smooth. Pour into the baking pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 28 to 33 minutes. Cool for 1 hour on a wire rack. Combine sweetened condensed coconut milk, dairy-free heavy whipping cream, cream of coconut, vanilla, and coconut extract in a bowl for the tres leches sauce. Poke holes into the top of the cooled cake with a skewer. Pour sauce over the cake using a large spoon, allowing it to soak into the holes. Cover and refrigerate until most of the sauce is absorbed, at least 4 hours.

Prep time: 20 mins
Cook time: 30 mins
Total time: 5 hrs 50 mins
Yields: 1 11x7-inch cake

Calories: 270
Fat: 7 g
Saturated fat: 6.2 g
Carbohydrates: 51 g
Sugars: 20 g
Dietary fiber: 0.3 g
Protein: 1.1 g
Sodium: 120.1 mg
Roasted Chicken Wings With Smoked Paprika Mayonnaise


Ingredients:
chicken wings, garlic cloves, dry red wine, water, sherry wine vinegar, sugar, salt, mayonnaise, medium-dry sherry

Directions:
Cut off wing tips, reserving for another use, and halve the wings at the joint.
Put wings in a large sealable plastic bag.
Finely shop the garlic and add to the bag with the red wine, water, 1 teaspoons paprika, vinegar, sugar and salt.  Seal bag, pressing out excess air.
Marinate wings in bag placed in a large bowl in the refrigerator, turning bag once, at least 8 hours and preferrably overnight.
Preheat oven to 400°F.
Arrange wings in a large shallow baking pan large enough to hold them in one layer.  Pour marinade over them.  Roast wings in the middle of the oven for 30 minutes.  Turn wings over and continue to roast them until the marinade is reduced to a glaze and the wings are golden brown, about 25 to 30 minutes more.
Make mayonnaise while wings are cooking:
In a bowl whisk togehther all mayonnaise ingredients.
Serve wings with mayonnaise.
Baked Sea Bass With Herb Sauce


Ingredients:
sea bass fillets, onion, water, butter, fresh parsley, dill weed, dried dill weed, fresh chives, fresh lemon juice

Directions:
Preheat the oven to 350F., Place the Sea Bass in an oven proof dish, single layer., Pour in all the remaining ingredients., Bake uncovered for apprx 20 minutes or until it flakes easily with a fork.
Oeufs Au Beurre Noir - Eggs With Black Butter


Ingredients:
eggs, wine vinegar, butter, parsley

Directions:
Poach the eggs in water to which a little vinegar has been added.
Remove while still soft and place in a dish in warm oven.
Boil the wine vinegar until it is 1/2 of its original quantity; pour over eggs.
Simmer butter a few minutes in the pan; add parsley and salt and cook until both butter and parsley are browned.
Pour over eggs and serve at once.
Cheesy Green Enchiladas


Ingredients:
boneless skinless chicken thighs, cheddar cheese, monterey jack pepper cheese, diced green chilies, sour cream, garlic powder, chili powder, onion powder, flour tortillas

Directions:
Preheat oven to 350°F
Lightly coat with oil or cooking spray a large 9x13 baking dish.
In a large bowl combine, chicken, 1 1/2 cup of cheddar cheese, 1/1/2 cup of pepper jack cheese, diced green chillies, 2 cups of sour cream, garlic powder, chili powder and onion powder.
Mix until well combined.
To assemble, have a large bowl ready with the green enchilada sauce in it and a plate to roll the enchiladas on.
Take a flour tortilla and dip it into the bowl containing the sauce until it's all covered.
Then place on the plate and almost on the edge of one side of the tortilla add 1/4- 1/2 cup of the chicken filling depending on how full you want them to be.
Take the tortilla with the filling on it and roll it into a tube and lay in greased baking dish.
Repeat until you have either no room left in your pan or your out of filling.
With the remaining sauce pour over enchiladas and smooth out on top until there is a thin layer of sauce.
With the remaining 1/2 cup of sour cream spread evenly over the top of enchiladas.
Take remaining 1/2 cup of cheddar and 1/2 cup of pepper jack cheese and sprinkle evenly over top of enchiladas.
Cover with foil for the first 25 minutes of cooking.
Remove foil and bake for another 15-20  minutes until bubbly and cheese is melted on top.
Salmon With Tomatoes


Ingredients:
salmon steaks, onions, garlic, tomatoes, parsley, dry white wine, salt, oregano, pepper, cumin

Directions:
In a medium sized frying pan, heat oil and saute onions, garlic& peppers over medium heat for about 10 minutes.
Add remaining ingredients (except fish], bring to a boil, then lower heat& simmer for 5 minutes.
Place the fish into a greased medium sized casserole dish.
Pour the tomato mixture over the fish& bake, uncovered, in a preheated 350F oven for 30 minutes.