I found an interesting fish at the store this weekend and based on a stranger's recommendation I brought a nice filet home. Its called Basa, supposedly farmed raised from Vietnam. Wikipedia says it might be yellowtal catfish, but anyway, it was tasty. I used one of my mother's recipes as a base with some improvision. We've made this before using halibut, burbot, and rock cod and with different veggies: mushrooms, cauliflower, broccoli to name a few. I've added the Penzey Spice Company link to the Interests area because I really do like their spices. I just placed an order to replace some of the spices I didn't bring with me.
Fish filet, cut into serving pieces
3 or 4 mushrooms, sliced
onion, 1/4 cup thinly sliced
spinach, 1/2 cup or so, chopped (I used frozen that I thawed and squeezed dry)
6-8 or so sliced marinated artichoke hearts
greek seasoning from Penzys, of course
sour cream, big spoonful
mayo, big spoonful
garlic, a couple smooshed cloves
cheddar cheese, maybe 1/8 to 1/4 cup shreaded
motz, 1/8 to 1/4 cup shreaded,
parashaem, 1/8 to 1/4 cup shreaded
pepper to taste
Spray baking dish with cooking spray and lay the filets inside. Top with some greek seasoning and layer the mushrooms, onion, spinach, and arti-hearts on top. Sprinkle on more seasoning and pepper. In a separate bowl, mix remaining ingrediants and top the fish/veggie layers. Cover with foil and back at 375 for 45-60 minutes. Remove foil to brown top.