1 tablespoon olive or canola oil
1 large onion, thinly sliced
2 tablespoons diced pimientos
6 (6 ounce) fillets sea bass or halibut
1 1/4 teaspoons salt
1/4 teaspoon ground mace
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 cup thinly sliced fresh mushrooms
3 tablespoons chopped green onions
1/4 cup white wine or chicken broth
1 1/2 tablespoons butter or stick margarine
1/2 cup dry bread crumbs
Brush oil onto bottom of a 13-in. x 9-in. x 2-in. baking dish; top with onion and pimientos. Pat fish dry. Combine the salt, mace, cayenne and pepper; sprinkle over both sides of fish. Arrange fish over onions and pimientos. Top each fillet with a tomato slice; sprinkle with mushrooms and green onions. Pour wine or broth over fish and vegetables.
In a nonstick skillet, melt butter; add bread crumbs. Cook and stir over medium heat until lightly browned. Sprinkle over fish. Cover and bake at 350 degrees F for 20 minutes. Uncover and bake 20-25 minutes longer or until fish flakes easily with a fork.