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.
Sprinkle haddock with lemon juice and season
br>Place 4 pieces of fish on bake ware, skin side
uttered 2-quart casserole, arrange fish fillets in a single layer
Place the smoked fish in a saucepan, cover with
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.
Drain.
Put all the fish in a large pan with
Preheat oven to 350 degrees F.
Cover the bottom of a pyrex casserole dish with olive oil and chopped onion. Salt and pepper the fish on both sides to taste.
Season skinless side of fish with sprinkling of garlic powder. Pile stuffing \"Recipe #511850\" over fish evenly, pressing stuffing mixture carefully to adhere.
Place casserole into hot oven and bake for 15 minutes, being careful not to over-bake so it won't be dry. Pronto, it is ready to serve.
br>Cut the cod or haddock fillets into 1 inch chunks
re half cooked. Add the fish and gently simmer for another
Put haddock in a Dutch oven on rack.
Salt and pepper fish. Slice the onion very thin and lay on fish.
In frying pan, brown cracker meal in butter (enough to cover fish).
Take shrimp soup and add 1 can milk; heat until warm.
Pour over fish.
Put in preheated oven at 375\u00b0 for 45 minutes.
Do not cover; baste about twice.
Grease a 9 x 13-inch pan (or size suitable for amount of fish).
Preheat oven to 425\u00b0.
Dip haddock in milk and drain on paper towels.
Place fish in buttered pan; salt and pepper top of fish.
Cover fish with small pieces of bread; dot generously with small pieces of butter.
Bake for about 20 minutes.
Turn oven down to 375\u00b0 after placing in oven.
Cover the smoked haddock with water, in a shallow
ith sea salt.
Drizzle haddock fillets with olive oil and
nstructions
menawhile place the haddock in a deep sided frying
.
First season the haddock pieces with the salt and