Instructions: Preheat oven to 400 degrees.

Start the sauce. In an oven-proof skillet, heat olive oil. Then add onions, celery, and green peppers, and cook for 5 minutes or until the vegetables are soft. Add tomatoes and juices, bay leaf, thyme, salt, cayenne pepper, mix well and simmer for 10 minutes.

Meanwhile make the crust: In a bowl combine bread crumbs, dried thyme, 1 teaspoon Bayou Blast, and olive oil, mix well. Season the fillets with the remaining teaspoon of Bayou Blast, then carefully place the fillets on top of the simmering sauce. Top each fillet with 2 tablespoons of the bread crumb mixture. Place in the oven and bake for 10 minutes or until the fish is just tender and flaky.

This recipe yields 2 servings.

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