Ingredients

How to make it

  • Preheat oven to 425 degree F. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 3- to 4-inch pieces; set aside. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray; set aside.
  • In a shallow dish, stir together cornmeal, pecans, and salt. In another dish, stir together flour and cayenne. In a small bowl, stir together flour and cayenne. In a small bowl, whisk egg and water.
  • Dip each piece of fish into flour mixture, shaking off any excess. Dip fish into egg mixture, then into pecan mixture to coat. Place in the prepared pan.
  • In a large bowl, combine sweet peppers, zucchini, and squash. Add oil and seasoned salt; toss to coat. Arrange vegetables next to fish, overlapping as needed to fit.
  • Bake, uncovered, for 20 to 25 minutes or until fish flakes easily when tested with a fork and vegetables are crisp-tender. If desired, serve with lemon wedges.

Reviews & Comments 5

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  • NPMarie 9 months ago Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    This looks and sounds so good, will definitely try this one, thanks!
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  • lilliancooks 5 years ago
    This sounds sooo good! I love the ingredients for the coating! I'm saving this one! Thanks for this recipe Watson...and thank you Dianalee for posting it in the 'I Made It' group!:)
    Was this review helpful? Yes Flag
    " It was excellent "
    dianalee27 ate it and said...
    I made this tonight and the flavors are outstanding!!
    Was this review helpful? Yes Flag
    " It was excellent "
    dianalee27 ate it and said...
    Thank you so much for posting this!! I had pollack thawing and I have red bell peppers I want to use and I am so glad to find this!!!
    Sounds delicious! I'm going to use Jiffy cornbread mix instead and let you know how that worked out. Thanks!
    Was this review helpful? Yes Flag

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