Turn oven to 375\u00b0.
Place fish in a 13 x 9 x 2-inch baking dish; pour soup over fish.
Bake 20 minutes.
Sprinkle remaining ingredients over fish.
Bake 15 minutes longer or until fish flakes easily with a fork.
Serves 6.
se your hand to clean fish. Next, put them into basket
Thaw fish if frozen.
In a small bowl, mix together the bread crumbs, Parmesan cheese, parsley, basil, oregano and pepper.
Set crumb mixture aside.
Place fish on greased rack of a broiler pan. Brush with lemon juice.
Broil 5 to 6 inches from heat for 3 minutes.
Sprinkle crumb mixture over fish.
Broil 3 to 6 minutes more, or until fish flakes easily with a fork.
Serves 4.
Thaw fish. Cut fillets into 1-inch pieces.
In a 1 1/2-quart casserole, stir together process cheese spread and milk.
Stir in peas, rice, dill weed and fish.
Bake, covered, in a 375\u00b0 oven for 40 to 45 minutes or until heated through.
Stir once or twice.
Cut fish fillets into bite-sized pieces.
Combine remaining ingredients and pour over fillets in shallow dish or marinating tray.
Marinate overnight (or up to 4 hours) in refrigerator. Broil in oven for 4 to 6 minutes until fish flakes easily.
In a Ziploc bag, place fillets and add Tabasco sauce according to amount of fish.
Use enough Tabasco sauce as to see visible on fish. Marinate overnight. Take fish out; do not drain off sauce. Batter as you would and fry as usual.
Contrary to belief, the fish is not spicy hot, but has a delicious flavor.
Rinse fish and pat dry, cut into
Rinse fish; pat dry with paper towel.
Place in buttered baking dish.
Brush with milk.
Combine crumbs and ginger. Sprinkle crumb mixture and almonds over fish.
Drizzle with melted butter.
Bake in a 450\u00b0 oven for 6 to 12 minutes (until fish flakes easily).
Mix.
Pour sauce over fish.
Sprinkle parsley on top.
A piece of fresh parsley is great.
Bake in oven at 325\u00b0 for 45 minutes.
bowl. Many Vietnamese Chicken recipes usually require a short time
inutes or until fish can be flaked. Remove fish. Boil fish broth 10
Sprinkle haddock with lemon juice and season
Preheat oven to 400f.
Place haddock on a parchment paper-liined baking sheet and pat dry. Toss crushed potato chips with parsley, green onions, rosemary and lemon zest and set side.
Spread an equal amount of mayonnaise over each piece of fish. Gently press crumb mixture onto the fillets. Bake for 12 minutes or until fish flakes when tested with a fork. Serve with steamed vegetables.
br>Place 4 pieces of fish on bake ware, skin side
uttered 2-quart casserole, arrange fish fillets in a single layer
75\u00b0F.
Cook the fish in the milk m a
Place the smoked fish in a saucepan, cover with
Dip fish in egg, then in bread crumbs.
Place in a shallow, well-greased baking dish.
Sprinkle with salt and pepper if desired.
Drizzle the melted butter, mixed with lemon juice, over the fish.
Bake at 425 for about 20 minutes.
stirring until quite thick. Add fish and lower heat to a
Place haddock in a large pan. Add milk and butter. Season. Cover and simmer for 10-15 mins, until fish is opaque, firm and flakes easily.
Meanwhile, for the sauce, cook creme fraiche and mustard over low heat, stirring, until smooth. Add parsley and 2 tbsp cooking liquid from fish.
Half-fill a deep pan with water. Bring to a gentle simmer. Poach eggs for 2-3 mins, until white has set.
Transfer haddock to 4 serving plates. Add poached eggs then spoon sauce over top. Garnish with parsley sprigs.