n oven (these should be baked for 45 minutes or until
Season fillets with salt, pepper and garlic salt.
Place in casserole dish.
Cover with chopped onions and cheese slices.
Mix together sour cream and cream of mushroom soup.
Pour on top of cheese slices.
Bake at 325\u00b0 for 45 minutes.
To prepare the rice, follow instructions on the rice box. Saute onions in melted butter.
Season fish to taste with McCormick Season-All salt, Goya adobo all-purpose seasoning and Sazon Goya. Bake until tender at 400\u00b0.
Mix fried onion and cooked rice together.
Place in pan or dish.
Place baked fish on top.
Preheat oven to 350 degrees.
Melt butter and blend in the lemon juice and sour cream.
Salt and pepper the fish to taste and place in a casserole dish.
Spread the onion rings evenly on top.
Pour the sour cream mixture over fish, spread evenly and top with the cheese.
Bake for 35 minutes or until fish flakes with a fork.
br>Wash the fish well.
Slice the fish into medium size
e small end of the fish, pierce the knife through
Preheat oven to 425\u00b0 and butter casserole dish.
Lay fillets in dish.
Sprinkle sliced onion over fish.
Lay tomato slices, alternating with zucchini, down middle of fish.
Place more tomato slices around the edges of casserole dish.
Brush fish and vegetables with remaining oil.
Bake for about 20 minutes until done.
Sprinkle with salt, pepper and chopped herbs.
Serves 6 to 8.
br>Melt butter in Glass casserole dish.
Place fillets in
Sprinkle the fish fillets with salt and arrange
Put the carrots, celery, onions, garlic and milk into casserole.
Have the fish cleaned and dip into melted butter. Place fish over vegetables and season with salt and pepper.
Mix the bread crumbs with remaining butter and spread over the top. Bake in moderate oven, tightly covered, at 350\u00b0 for 45 minutes. Use 2-quart casserole.
otatoes in buttered 3-quart casserole. Top with 1/2 of
ompletely or refrigerate for assembling casserole later.
TO ASSEMBLE
Mix mayo, crushed pot chips and chopped celery. In an oil sprayed casserole dish layer fish, pot chip mixture and top with another layer of fish. Drizzle with melted butter or dot with butter patties. Bake at 375 for 40 minutes or until fish is opaque and flakes easily.
br>Place fish on a
Make breadcrumbs and mix in all dry ingredients.
Grease ceramic or glass, shallow casserole and melt butter in it.\tDip fish in butter, then in crumb mixture, and lay back in baking dish.
Bake in 375\u00b0 oven for 30 minutes.
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).
he onion sauce in a casserole and sprinkle with one third
Fold fish in half and place in casserole.
Sprinkle with lemon juice and salt and pepper.
Melt butter; stir in flour and milk in separate pan. Cook until thick and bubbly.
Add mustard; pour over fish.
Top with cracker crumbs.
Bake at 350\u00b0 for 45 minutes.
Combine flour and mustard in small mixing bowl; gradually stir in milk.
Add tomato, parsley flakes and salt.
Sprinkle fish with salt and pepper.
Place one layer of fish in shallow 2-quart casserole.
Spoon half the tomato mixture over fish.
Top with remaining fish and tomato mixture.
Bake at 350\u00b0 for 20 to 25 minutes or until fish flakes when pierced with fork.
Serves 4 to 6.
Thaw fish.
Place fish in casserole dish.
Combine onion, mushrooms, dressing and lemon.
Pour over fish.
Sprinkle with paprika.
Bake at 350\u00b0 for 25 to 30 minutes or until fish flakes easily with a fork.
Makes 4 servings; 178 calories, 5 grams of fat and 60 mg. cholesterol.