br>Top it with the perch, skin sides down and spread
Combine flour, cornmeal and seasonings. Melt butter. Dip fish in butter, then flour mixture. Sprinkle with Parmesan. Bake at 450\u00b0 for 8 to 10 minutes or until perch flakes easily with a fork. Makes 4 servings.
ith paper towels. Dip each fillet in flour, then in egg
Mix soup and sour cream.
Dice onion or slice in rings and scatter over fish.
Spread cream mixture over all.
Bake at 375\u00b0 for 25 to 30 minutes.
Makes 4 servings.
Set oven to 400\u00b0.
Cover bottom of baking dish with lemon and onion slices.
Sprinkle lightly with salt and pepper.
Lay fillets on top.
Cover.
(If pan does not have cover, use foil.)
Bake for 20 minutes.
Remove cover.
Combine remaining ingredients; spread over top.
Broil 3 minutes below heat, until brown.
Makes 4 or 5 servings.
Thaw and separate fillets.
Remove skin and place on a buttered baking dish.
Salt and pepper to taste.
Sprinkle with the spring onions.
Blend tomatoes, sugar and basil, spread over fish.
Drizzle with melted butter.
Bake at 450F for 10 minutes.
Put perch fillets in a baking dish.
Add water, then lemon juice.
In a small bowl, mix together the lemon and herb seasoning with Old Bay seasoning; sprinkle over fish fillets.
Add 1 teaspoon of margarine on each fillet; salt and pepper to taste. Bake, covered, at 375\u00b0 for 30 minutes, or until flaky.
Sift together flour, salt, white pepper, paprika, and baking powder.
Mix egg yolk with milk and add to dry ingredients; beat well.
Add melted margarine.
Fold in stiffly beaten egg white and fish flakes.
Drop by tablespoonfuls into hot deep fat (370 degrees to 375 degrees Fahrenheit on a frying thermometer).
Fry until golden brown on both sides.
Drain on absorbent paper.
Serve at once with horseradish and ketchup or chili sauce.
Mskes 4 servings.
Note: These fritters can also be made with mullet, pike, fluke, halibut ...
Grease a 9-inch square baking dish.
Place fillets in pan. Arrange onions down center of fish.
Dot each fillet with margarine.
Sprinkle with lemon juice, salt and pepper.
Bake at 425\u00b0 for 30 minutes or until fillets flake with fork.
Cut into portions.
Serve.
Makes 6 servings, 118 calories each.
rying pan and saute the perch fillets for 2 mins. Add
Grease a 9-inch square baking dish.
Place fillets in pan. Arrange onions down center of fish.
Dot each fillet with margarine.
Sprinkle with lemon juice, salt and pepper.
Bake at 425\u00b0 for 30 minutes or until fillets flake with fork.
Cut into portions.
Serve.
Makes 6 servings, 118 calories each.
Thaw frozen fish according to package directions.
Preheat oven to 350\u00b0F.
Separate fish into four fillets or pieces. Place fish in ungreased 13x9x2-inch baking pan.
Combine paprika, garlic and onion powder, pepper, oregano, and thyme in small bowl. Sprinkle seasoning mixture and lemon juice evenly over fish. Drizzle margarine evenly over fish.
Bake until fish flakes easily with a fork, about 20 to 25 minutes.
Using vegetable peeler, slice carrots and cucumbers lengthwise into thin strips; combine in medium bowl.
For the chili lime dressing, whisk all ingredients and 2 tbsp water in a small bowl.
Discard fish heads; score each fish three times on both sides.
Heat vegetable oil in wok on medium-high heat. Combine flour, salt and pepper in medium shallow bowl; coat fish in flour mixture. Deep-fry fish, in two batches, until lightly browned and cooked through. Drain on paper towels.
Divide carrot mixture among plates. Top with fish and ...
ith paper towels, coat each fillet in egg mixture, then press
preheat oven to moderately hot.
Boil or steam the potatoes until tender, then set aside to serve with the fish.
Meahwhile place each fish fillet on a piece of aluminium foil, enough to cover and enclose the fish.
top each fillet with equal amounts of juice, capers, dill, garlic salt and pepper.
close the aluminium foil over the individual fillets. place on an oven tray and bake for 20 min, or until fish is cooked.
unwrap, place the fillet on a plate and sprikle with the parsley.
Preheat oven to 400\u00b0.
Grease an 11 x 7-inch baking dish.
In small bowl, combine sour cream, bread crumbs, mayonnaise, lemon juice, Tabasco and onion.
Pat fish steaks dry with paper towels. Place in baking dish.
Bake 20 minutes.
Sprinkle with cheese. Bake 5 to 10 minutes longer or until fish flakes when tested with a fork.
Move oven rack to position slightly above middle of oven.
Heat oven to 500\u00b0.
Mix ingredients except margarine and parsley.
Brush one side of fish with margarine.
Dip into crumb mixture.
Place fish, uncoated side down, in rectangular pan 13 x 9 x 2-inches, sprayed with nonstick cooking spray.
Bake uncovered until fish flakes easily with fork, about 10 minutes.
Sprinkle with parsley. Serve.
Thaw and skin the fillets.
Cook the spinach according to package directions and drain thoroughly.
Blend the flour, salt, pepper and nutmeg into fat in a saucepan.
Add milk gradually and cook until thick and smooth, stirring constantly.
Add the cheese and Worcestershire sauce and stir until blended.
Arrange half the fillets in casserole dish and layer spinach and cheese mixture. Repeat until all is completed.
Bake in oven at 350\u00b0 for 1 hour.
Remove skin from fillets and cut into serving-size portions. Place fish in a single layer in a shallow baking dish.
Combine remaining ingredients and pour over fish.
Let stand for 30 minutes, turning once.
Remove fish, reserving sauce for basting. Place fish on well-greased broiler pan.
Broil about 4 minutes. Turn carefully and baste with sauce.
Broil approximately 4 more minutes.
Drain olives, reserving juice.
Add enough milk to reserved liquid to measure 1 1/2 cups.
Saute onion in melted butter in skillet.
Blend in next 4 dry ingredients.
Heat until mixture bubbles; remove from heat.
Add liquid gradually, stirring constantly.
Bring to a boil, stirring constantly.
Cook for 1 to 2 minutes longer.
Alternate layers of half the fillets, cheese and almonds in greased 2-quart casserole.
Pour 2/3 of the sauce over top.
Cover with overlapping layers of potatoes and remaining sauce.
Bake at 375 ...