Baked Spanish Macks in Green Chile/Lemon Sauce

[ChileRelleno]

Saturday we spent the day enjoying the great outdoors, we went fishing on the Gulf State Park Pier in Gulf Shores, AL.
It was a great day of fishing, except for the AM rains it was gorgeous, and bountiful too as the fish were hungry..

So the family all wanted the Spanish macks cooked tonight, and I felt like experimenting with something new.
So I rummaged through the pantry and fridge and cam up with a tasty new recipe.
It needs maybe a minor tweak or two, but it's pretty good as is.
Next time I'll only do one layer of lemon slices.

Baked Spanish in Green Chile/Lemon Sauce

Spanish fillets
1 large onion sliced thin
2 Green Bell peppers, sliced thin
2 large cans of Green Enchilada sauce
2-3 Lemons, sliced thin

Thin layer of green enchilada sauce in baking dish, add layer of thinly sliced onion, green bell pepper and 9 lemon slices.
Layer of fillets, and top with more of the same
Bake at 350° for 30-45 minutes till fish is flaking





I also made a pan of plainly broiled, butter salt and garlic/herb mix



I also experimented with some taters.

5 large potatoes, peeled, halved length wise and sliced thin
Add 1C each coarse chopped onion and green bell pepper
Drizzle well with EVOO, add 1-2T Cajun spice
Add 3C of coarse tomato puree
Mix all together well and place in casserole dish
Bake at 400° for 1.5 hours



Money Shot