Boil the fish in a cup of water.
is sounds like a huge recipe, but because fish cooking time is not
he marinade/sauce over each fish, covering both sides. Be
ayonnaise, lemon juice and garlic in a small bowl. Season to
ake the batter, mix yeast in a small bowl with 1
Preheat the oven to 425\u00b0F. Oil a
Preheat oven to 475 degrees F (245
Pre-heat oven to 425\u00b0F.
Place fish fillets in a 13
Preheat oven to 475-500 degrees.
Blend the ingredients, except for the fish and baste the fish with the sauce.
If the fish is an oily or \"stornger\" type of fish (Bluefish), season further with any commercial seafood seasoning.
Bake fish in a single layer in a shallow pan for 6-7 minutes for fish 1/2\" thick or for 7-9 minutes for fish 3/4\" thick.
Remove from oven as soon as the fish whiten inside and begins to flake when fork-tested.
Above all, do not overcook.
Mix together garlic and ginger pastes, salt, pepper and lemon juice. Marinate the fish in the mixture for at least 2 hours.
Preheat oven to 175\u00b0C.
Oil a baking dish with 1 ts oil and bake the fish lightly.
In a blender, puree onions, tomatoes and coriander. Take 1 tsp of oil, heat in a pan and fry pureed mixture for few minutes. Add coconut milk and stir gently until the sauce thickens.
Pour the sauce over the fish and bake in the oven for further 10-15 minutes or until done. Serve with plain or coconut rice.
Preheat oven to 375\u00b0.
Place fish fillets in greased baking dish.
Sprinkle with flour, salt and pepper.
Pour milk over fish. Bake fish for 30 minutes or until fish flakes easily when tested with a fork.
Remove from oven; serve hot.
Dust fish with flour and dip in egg.
Combine breadcrumbs, cheese, herbs and ground nuts.
Coat the fish in this mixture.
Place on a greased foiled lined baking tray.
You can spray with a bit of cooking spray if you wish.
Bake for 15-20 minutes at 180 degrees C or 350 degrees F or until they're done.
Serve with home-made wedges, salad and tartare sauce.
Dredge the fish in the dry milk and Parmesan cheese mixture. Put the tomato sauce in a shallow baking dish.
Add the fish. Sprinkle the fish with the remaining cheese mixture.
Bake in 375\u00b0 oven for 30 minutes or until golden brown or microwave for 4 to 6 minutes.
Place boneless, skinless salt cod in cold water and soak at
br>Brush both sides of fish fillets with 2 tbsps of
In 12 x 7-inch baking dish, combine all ingredients except fish.
Add fish; marinate 1 hour.
Bake fish in marinade in preheated 350\u00b0 oven for 15 to 20 minutes or until fish flakes with fork.
Yields 2 to 4 servings.
Preheat oven to 425\u00b0.
Arrange potatoes, zucchini and carrots evenly in bottom of a 12 x 8-inch rectangular baking dish. Combine undiluted soup, wine, scallions and parsley;
mix until blended.
Pour half of soup mixture over vegetables, spreading evenly with a rubber spatula.
Arrange fish in a single layer over all; sprinkle with lemon juice.
Pour remaining soup mixture over fish.
Sprinkle cheese on top.
Bake about 25 minutes, or until fish is just opaque throughout.
To serve, use a wide spatula to remove from fish.
Pat fish dry and put in foil lined casserole (for easy cleanup. Or, I also sometimes use baking paper for ease of microwaving either to heat up before serving, or when you find it not cooked in the center while eating.).
Spread plum, garlic slices and chopped herbs on top and drizzle with sticky soy sauce and sesame oil.
Cover and bake in oven of 180C or 350F for 20min (fillets)-40min (whole cuts).
Mix all ingredients together to make a rub. Rub on fish.
Wrap fish in banana leaves.
Bake in a 300\u00b0 oven on a baking pan until the banana leaves dry out and shrink in size. about 10-20 minutes.
* You can substitute Ilish with carp, bass, trout or any fish you like.
Combine the wine, corn oil, garlic powder, parsley, pepper and Tabasco sauce.
Pour over fish in oven pan.
Top with the olives, mushrooms and pimientos.
Let stand in refrigerator for 1 to 2 hours.
Bake fish at 350\u00b0 for 45 minutes, less if thin pieces, or until fish flakes with fork.