French Onion Snapper

Ingredients

• 0.3 cup cooking sherry dry
• 3 cups bread french cubed
• 0.5 teaspoon garlic powder 
• 1 cup bell pepper green chopped
• 0.3 teaspoon ground pepper red
• 2 tablespoons juice of lemon 
• 8 ounce pre mushrooms fresh
• 1 tablespoon olive oil 
• 3 cups onion sliced
• 0.5 teaspoon paprika 
• 2 tablespoons parmesan cheese grated
• 16 ounce snapper fillets red
• 0.3 teaspoon salt 
• 1 teaspoon sugar 
• 2 cups tomatoes seeded chopped

Equipment

• frying pan
• paper towels
• oven
• baking pan
• ziploc bags

Directions

1. Combine first 3 ingredients in a large heavy-duty, zip-top plastic bag.
2. Add bread cubes; seal bag, and shake until cubes are well coated. Arrange bread cubes in a single layer on a 15- x 10- x 1-inch jellyroll pan coated with cooking spray.
3. Bake at 350 for 15 minutes or until golden, stirring occasionally.
4. Remove from oven, and let cool completely.
5. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
6. Add onion, sugar, and paprika; saute 10 to 12 minutes or until onion is tender and lightly browned.
7. Transfer onion mixture to an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.
8. Place fish over onion, and sprinkle with lemon juice, salt, and red pepper.
9. Wipe skillet dry with a paper towel. Coat skillet with cooking spray; place over medium-high heat until hot.
10. Add green pepper and mushrooms, and saute until tender. Stir in tomato. Spoon mushroom mixture over fish; drizzle with sherry. Cover and bake at 400 for 15 minutes. Uncover; top with bread cubes.
11. Bake, uncovered, 5 additional minutes or until fish flakes easily when tested with a fork.