This recipe came from an estate sale. I obtained it when I purchased the family collection from the McCord Estate in Dallas, Texas in 1984.


DIrections Edit

  1. Preheat oven to 350°F.
  2. Heat olive oil in a heavy skillet.
  3. Add garlic and let it sizzle for 1 minute.
  4. Add cayenne, cumin, coriander and salt stirring for a few minutes being careful not to burn.
  5. Add bread crumbs and stir so they are coated with spices and oil.
  6. Continue to stir until the crumbs are golden and crisp.
  7. Add chopped basil and stir for another minute then remove from heat.
  8. Rinse fish fillets in cold water then pat dry with paper towels and place them skin side down in an oiled baking dish.
  9. Spread chopped tomatoes evenly over the fish.
  10. Sprinkle on the garlic, parsley and lemon juice then add salt and pepper.
  11. Top with bread crumbs completely covering fish.
  12. Bake uncovered for 20 minutes.
  13. Garnish with lemon wedges.
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