Mexican Cornbread Tilapia Casserole

* 1 large onion, thinly sliced
* 1 1/2 lbs tilapia fillets
* 1 Tbsp lemon juice
* 1/2 tsp chili powder
* 1/4 tsp garlic powder
* 1/4 tsp salt
* 1/4 tsp black pepper
* 1/2 cup chopped roasted red peppers, divided
* 1/2 cup chopped pickled jalapenos (or green chilies), divided
* 1/4 cup sliced or chopped black olives
* 1 can (15 oz) corn, drained (liquid reserved)
* 2 boxes (about 8 oz each) corn muffin mix (such as Jiffy)
* 4 oz shredded cheddar or Mexican blend cheese
* Salsa or enchilada sauce

Preheat oven to 375 degrees.

Rub the inside of a large casserole dish or baking pan with oil. Lay 1/2 of the onions in the bottom. Place the fish on top in a single layer and sprinkle with lemon juice, chili powder, garlic powder, salt, and pepper.

Cover with the remaining onions, 1/2 of the peppers, 1/2 of the jalapenos, and the olives. Pour 1/4 cup of the reserved corn liquid over the fish & vegetables.

Prepare the corn muffin mix according to package directions. Stir in the drained corn. Spoon the batter over casserole. Top with remaining red peppers and jalapenos. Sprinkle with additional chili powder, if desired.

Bake at 375 degrees for 30-40 minutes until topping is golden and lightly springy in the center (not soft). Sprinkle with shredded cheese and bake for a few more minutes until cheese melts. Top each serving with some salsa or enchilada sauce

Makes 6 servings of Mexican Cornbread Tilapia Casserole

Number of Servings: 6

Recipe submitted by SparkPeople user FELICIADPT.