Tomato Crown Fish - cooking recipe

Ingredients

2 lbs pollock fillets (see directions for other fish ideas)
1 1/2 cups water
2 tablespoons lemon juice (freshly squeezed preferred but RealLemon brand is acceptable)
2 beefsteak tomatoes, sliced (organic preferred)
1/4 medium green bell pepper, minced
1/4 medium yellow onion, minced
1/2 cup dry breadcrumbs (Panko preferred)
1/2 teaspoon dried basil
1 tablespoon olive oil

Preparation

Mix together the lemon juice and water and pour over the fish, which you've placed in a shallow, non-reactive (NOT aluminum) pan; marinate 20 minutes.
While it marinates, slice the tomatoes and mince the green pepper and onion.
Preheat the oven to 350\u00b0F.
Drain the fish and place in a greased baking dish.
Lay the sliced tomatoes over the fish; sprinkle the green pepper and onion over the tomato slices.
In a small bowl, combine the bread crumbs, basil and oil; sprinkle over all.
Bake in the preheated 350\u00b0F oven for 10 to 15 min; the fish should be white and flake easily.
Variation: if pollock isn't available, use haddock, hake, cod, tilapia or flounder instead.