Pickerel Fillet Cups

1 lb (500 g) fresh pickerel fillets
Salt and lemon pepper to taste
3 tablespoons (45 ml) chopped onion
3/4 cup (175 ml) chopped tomato
1 tablespoon (15 ml) lemon juice
1/4 teaspoon (1 ml) to 1/2 teaspoon (2 ml) salt
1/4 teaspoon (1 ml) to 1/2 teaspoon (2 ml) pepper
1 1/2 tablespoons (22 ml) melted butter

Pat fillets dry and slice into strips about 6- by 2-inches (15- by 5-cm). If fillets are small, use two or more pieces to complete the ring. Season fish on both sides with salt and lemon pepper.

Spray muffin tins with cooking oil. Line greased muffin tins or custard cups with fillets. Combine remaining ingredients and fill centres. Bake at 450°F (230°C) for 15 minutes. Remove carefully from cups to serving plates.

Taste-tester notes of Ilana Simon, Winnipeg Free Press, "Recipe Swap": This fish is delish! It's very flavourful thanks to the lemon pepper and lemon juice. I would recommend lightly sautéing the onions (and adding the tomatoes to the skillet for just a minute when onions are nearly softened) before filling the centres of the fillet cups. One pound yields about six fillet cups.