1 lb. crappie fish fillets
1/2 large sweet red pepper, sliced into strips
1 medium to large sweet onion
Spray vegetable oil
1 tsp. extra virgin olive oil
Freshly ground black pepper
2-1/2 T. butter
2 tsp. small to medium-size capers
½ large juicy lemon
Place an oven rack in the top slot of the oven; then preheat the oven to 500 degrees on broil.
While the oven is preheating, wash the fish fillets; then drain and pat dry with paper towels.
Slice ½ of the onion into round slices; then chop the remaining ½ onion.
Spray an iron skillet with vegetable oil spray. Place the whole round onion slices into the skillet and the red pepper strips. Brush both sides of the onion slices and red strips with the olive oil and lightly sprinkle with salt and pepper.
When the oven is heated to broil at 500 degrees, place the iron skillet under the broiler. Watching carefully while the vegetables are under the broiler, roast the vegetables until lightly browned. Then, turn the oven off, move the iron skillet to a lower oven rack, and close the oven door. The vegetables will continue to cook slightly for a short time.
Salt and pepper both sides of the washed and dried fish.
Remove the iron skillet from the oven and place the roasted vegetable on a warm side plate. Using the same skillet, add the butter to the skillet that is still hot and allow it to melt; then add the chopped onions. Place the skillet on high heat on the cooktop until it begins to sizzle; then lower the heat to medium-low and continue to sauté the onions for 1 minute. Add the capers to the onions and stir. Place the fish fillets into the skillet with the onions and capers and continue to sauté. Squeeze the juice of the ½ lemon evenly over the fish fillets and lightly sprinkle with paprika.
Continue to cook until the fish has set on one side, then turn the fish fillets to cook on the other side. When the fish fillets are almost done, turn them again and sprinkle with paprika again. Please note that when fish is done, it will turn from a translucent color to a white color, and the fish-flesh makes white flakes when tested with a fork. Take care not to overcook and dry it out.
To serve, place the fish fillets on a plate and top with some of the sautéed onion sauce and the roasted vegetables.
Serves: 2 to 4.