COOK FISH---Bake 15 minutes at 180C (or
Preheat the oven to 375\u00b0F. Line a baking pan with parchment paper. Place fish, in a single layer, on prepared pan.
Combine miso, 1 1/2 tbsp mirin, garlic, ginger and onion in a small bowl. Spread miso mixture on top of fish. Bake for 10-12 mins or until cooked.
Combine sprouts, carrot and pepper in a medium bowl. Add remaining 1 tbsp mirin, soy sauce, sesame oil and sesame seeds; toss to coat. Serve fish with salad.
ts and gills from the fish, This is done by making
If fish is frozen, thaw.
Cut fish into 4 portions and place in non-stick sprayed baking dish.
Sprinkle with lemon juice and paprika.
Combine mushrooms, tomato, green pepper, parsley and pepper.
Spread over fish.
Cover and bake for 25 minutes at 350\u00b0. Serve with lemon wedges.
Cut vegetables into bite-sized pieces.
Place fish, skin side down on a large sheet of tin foil.
Put butter pats on top.
Add salsa and vegetables.
Create a tent with the foil to completely cover the fish and vegetables, leaving room to steam.
Bake at 350\u00b0 for 30 to 40 minutes until fish is done.
Serve with or over rice.
50f degrees.
Slice large fish fillets to size required.
Coat the fish fillets with a mixture of flour, salt and pepper.
Place melted butter into a 12 x 8 x 2-inch baking dish. Arrange fish fillets, side by side, and pour buttermilk over fish. Bake at 350\u00b0 for 45 minutes until fish is tender and almost all milk has been absorbed. Cover with 3/4 cup thick sour cream and 1 cup buttered bread crumbs on top. Bake at 450\u00b0 for 10 minutes longer until crumbs are browned.
Arrange fish in a greased 10 x 6 x 2-inch baking dish.
Pour soup over fish.
Sprinkle with pepper, cheese and paprika.
Bake at 375\u00b0 for 45 minutes or until lightly browned.
Makes 4 to 6 servings.
Sprinkle onion, celery and parsley in a greased 13 x 9 x 2-inch baking pan.
Place fish over vegetables.
Pour oil over fish. Season with salt and pepper. Sprinkle more vegetables on top of the fish.
Pour tomato sauce on top.
Bake at 375\u00b0 for 40 to 45 minutes or until fish flakes easily.
Yields 6 servings.
Combine all ingredients, except fish.
Add fish and mix gently.
Place in a dish coated with nonstick spray.
Bake, uncovered, for 25 minutes at 350\u00b0.
May be appetizer or entree.
Preheat oven to 400\u00b0.
Clean and rinse fish; allow to drain. Sprinkle lightly with salt.
Make stuffing:
Mix together margarine, parsley, dill sprigs, chives, onion and lemon juice. Stuff and wrap each fish separately in aluminum foil, sealing the edges carefully.
Bake 20 minutes.
Unwrap; remove to hot platter. Garnish with parsley and lemon juice or slices.
Place fillets in greased 10 x 6 x 1 1/2-inch baking dish. Cook onion and garlic in butter until tender.
Stir in seasonings; cook 1 minute.
Spread over fish.
Top with crumbs.
Bake at 400\u00b0 for 12 minutes or until fish flakes easily with fork.
Makes 4 servings.
Place fillets in baking dish.
Combine green pepper, tomato and scallions and spread over fish.
Sprinkle with dill and salt; drizzle with lemon juice.
Top with Jarlsberg cheese.
Bake at 375\u00b0 for 20 minutes or until fish flakes easily when tested with a fork and cheese is golden.
Makes 4 servings.
Preheat oven to 350\u00b0.
In a medium bowl, combine all ingredients except fish.
Mix well.
Stir in fish.
Place mixture in 1-quart baking dish that has been sprayed with non-stick cooking spray.
Bake, uncovered, for 25 minutes.
Serves 4.
Place fish in
baking
dish.
Season
fish fillets with salt and pepper.
Saute
vegetables
in
butter
and pour over fish. Bake in 350\u00b0 oven
for
15 minutes or until fish flakes easily. Pour tomatoes overall and bake additional 15 minutes.
ry with paper towels. Cut fish crosswise into 3/4-inch
Clean and salt fish.
Rub with 1 tablespoon olive oil.
Bake uncovered at 350\u00b0 about 15 minutes until fish flakes when tested with a fork.
Gradually stir lemon juice and water into tahineh. (If tahineh in can is separated into oil and thick paste, pour into blender.
Blend until smooth and return to the can.
It stays smooth for a few months.) Fry onion in 3 tablespoons oil until yellow and pour the tahineh sauce and onion over the baked fish. Bake uncovered at 350\u00b0 for 15 minutes.
Serve hot or cold.
Serves 5.
Thaw fish; cut fillets into 2 x 4-inch strips.
Set aside.
In large bowl, stir together corn meal and soda.
Add onion and peppers.
Beat together the buttermilk and eggs; stir into corn meal mixture, along with shortening.
Spread batter in greased 7 x 13-inch baking dish.
Place fish in rows atop batter.
Press into batter.
Stir together butter or oleo and mustard.
Spread over fish.
Sprinkle with paprika.
Bake at 450\u00b0 for 20 minutes.
Thaw fish, if frozen.
Cut fillets into 4 x 1-inch strips; set aside.
In a large mixing bowl, stir together the cornmeal, soda and 1/2 teaspoon salt.
Add onion and chili peppers.
Beat together buttermilk and eggs.
Stir into cornmeal mixture along with shortening.
Spread batter into greased 12 x 7 1/2 x 2-inch baking dish.
Place fish in rows atop batter; press into batter. Stir together butter or margarine and mustard.
Spread over fish. Sprinkle with paprika.
Bake in 450\u00b0 oven 20 minutes.
Serves 4.
Wash fish and place in a baking dish.
Pour all ingredients over fish and bake covered for 15 minutes at 350\u00b0 or until fish is flaky.