In a shallow baking dish or pan, line with foil.
Lay fish in pan in single layer.
Spread each fillet with mayo.
Sprinkle with cheese and crumbs.
Bake at 375\u00b0 until lightly browned.
Fish will flake easily and be opaque in color when done.
In a large baking dish with cover, place spinach on bottom of baking dish.
Next place rinsed and dried fillet (fish) on top. Add sliced tomatoes and onions.
On top of that, sprinkle with oregano, garlic, lemon juice and add salt and pepper to taste. Cover and bake approximately 35 to 45 minutes.
Fillet fish, removing the skin.
Cut
Fillet fish or cut into pieces.
Combine
all
ingredients, except green onions.
Marinate fish in sauce for about 2 hours. Put
oil in skillet; fry fish, skin
side
first,
at medium-low heat.
Turn fish, lower heat and
cover
pan.
Just before taking out, sprinkle green onions on top.\tCan
be used for beef and pork, also.
Place fish in pan.
Season with salt and pepper.
In a small bowl, beat egg whites until stiff.
Fold in remaining ingredients. Spread on fish.
Bake at 425\u00b0 for 18 to 20 minutes or until fish flakes easily with a fork and is lightly browned.
Serves 4.
Fillet fish and cut into small pieces.
Place in jar.
Add 1/2 cup salt for each quart of fish.
Cover with white cider vinegar. Let stand 5 days in refrigerator, then remove and rinse with cold water.
Place fish back in jar and add sliced onions, 1 quart of white vinegar, sugar and pickling spices.
Let stand 1 week.
The longer they stand, the firmer they get.
Enjoy.
Keep refrigerated.
Fillet fish and lay flat in a 9 x 13-inch ungreased pan.
Put onion over fish.
Put cheese over onion.
Put soup over cheese. Bake uncovered at 350\u00b0 for 40 to 45 minutes.
Fillet fish.
Place skin-side down in baking dish; salt and pepper.
Rub generously with olive oil.
Sprinkle liberally with Italian seasoning; add a little onion and garlic powder.
Sprinkle with Worcestershire sauce; dot with butter and garnish with onion rings.
Bake at 400\u00b0 until flesh flakes easily with a fork.
Takes about 30 to 45 minutes, depending on size of fish.
Place 1/2 of vegetables in baking dish.
Season fish with herbs, salt and pepper and place on top of the vegetables.
Cover with remaining vegetables.
Add water.
Dot with butter and sprinkle with paprika.
Bake at 350\u00b0 for 20 to 25 minutes.
se your hand to clean fish. Next, put them into basket
Flake fish into sauce; place in a shallow casserole and cover with bread crumbs.
Bake at 350\u00b0 until brown.
Rinse fish and pat dry, cut into
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
is sounds like a huge recipe, but because fish cooking time is not
EPARATION:
Have the fish store person fillet the fish and save the
anko breadcrumbs.
Take one fish filet, and dip it in
egrees F.
Season each fish fillet with 1/2 teaspoon of
Wash fish, dry thoroughly. Cut foil 14 inch square. Place one fish fillet in center of each. Arrange shrimp and mushrooms over fillet. Sprinkle with salt, pepper, paprika, and lemon juice. Top each with 1/4 cup white sauce. Sprinkle with parsley. Fold to seal. Bake at 400\u00b0 for 35 minutes. Serve in foil. Makes 8 servings.
rain the hot liquid from fish into cream mixture and stir
o use.
For the fish:
Combine 2 cups flour