1 1/2 lbs fresh cod fish fillets
1 tablespoon butter
Juice of 1/2 lemon
2 small tomatoes
2 tablespoons grated Romano cheese
1/4 teaspoon salt
1/4 teaspoon paprika
1 dash black pepper
1 dash cayenne pepper
Combine all spices in a small bowl and set aside.
Preheat oven to 425°. Cut fish into 4 (two per serving), and place fillets in a 9 x 13-inch baking pan.
Melt butter in a small bowl in the microwave for 10-20 seconds. Brush the top of each fillet with butter, squeeze little lemon juice on the fish, then sprinkle the spice blend evenly over the top of each fillet.
Arrange 2 to 3 tomato slices over top of each fillet.
Sprinkle grated Romano cheese over each tomato slice. Each slice should be about half covered.
Bake the fish, uncovered, for 8 minutes, then turn oven to a high broil and continue to cook for 6 to 8 minutes, or until cheese on tomatoes begins to brown.
Serve two pieces of fish per serving with rice on the side.
Adapted from recipe at: http://www.food.com/recipe/red-lobster-nantucket-baked-cod-221240#