Pride o Gloucester

¾ cup dry bread crumbs

¼ cup grated Parmesan cheese

1 large clove garlic, minced

¼ teaspoon black pepper

1 teaspoon salt

1 teaspoon seafood seasoning (such as Old Bay®), or to taste

2 tablespoons chopped fresh parsley

2 eggs

¾ cup vegetable oil

1 pound cod or other firm white fish fillets

1 pinch paprika, or as needed

2 cups sliced onions

2 cups sliced green bell peppers

2 cups stewed tomatoes

1 (8 ounce) package shredded Monterey Jack cheese

Preheat oven to 350 degrees F (175 degrees C).

Mix together the bread crumbs, Parmesan cheese, garlic, black pepper, salt, seafood seasoning, and parsley in a shallow bowl. Beat the eggs in a separate shallow bowl.

Heat the vegetable oil in a large skillet over medium heat. Dip fish fillets in the egg, then the crumbs; brush off any loose crumb mix. Sprinkle fillets with paprika, and cook in the hot oil until golden brown, about 5 minutes per side. Transfer the fish fillets to a 9x13-inch baking dish. Cook and stir the onions and green bell peppers in the hot skillet until the onions are tender and translucent, about 10 minutes; spoon away any excess oil, and stir in the tomatoes. Bring the vegetables to a boil, and spread them over the fish. Cover the dish with foil.

Bake in the preheated oven until hot and bubbling, about 30 minutes; remove foil, and spread Monterey Jack cheese over the fish and vegetables. Return to oven, and bake until the cheese is melted and beginning to brown, 8 to 10 more minutes.