ins and tails of the fish with kitchen scissors.
Brush
egrees F.
Combine fish, half of the lemon slices, wine, and
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.
ayonnaise, place parsley, dill, garlic, lemon juice, capers and mustard into
50 degrees F.
Rinse fish, pat dry and season with
hallow dish.
Dredge the fish fillets in the flour mixture
tir together remaining ingredients except fish; set aside.
Separate fillets
Fillet, bone and skin fish.
Pinhole the bag of
Preheat the oven to 450\u00b0F Grease a large baking dish.
Arrange the fish in the baking dish in a single layer.
Stir together the shallot, parsley, lemon juice, sugar and salt in a small bowl. Whisk in the oil until well blended. Pour over the fish. Top with lemon slices.
Bake until the fish is just cooked through, 5 to 8 minutes, allowing about 10 minutes per inch of thickness. Serve hot.
Combine lemon juice, butter and sage.
Pour over fish. Marinate in refrigerator at least 1 hour.
Remove fish from marinade, reserving marinade.
Broil fish until it flakes easily when tested with a fork, brushing occasionally with marinade.
Combine flour, half the herbs, and half the salt.
Season the fish with additional salt and pepper, then dredge in flour mixture to coat, shaking off the excess.
Heat 1 TBS butter in a large skillet over moderately high heat and cook fish 3 minutes on each side. Remove from pan.
Reduce heat to moderately low and add butter pieces and simmer until a light golden brown, about 5 minutes.
Remove skillet from heat and stir in lemon juice, remaining herbs, salt and pepper to taste.
Pour over fish fillets.
Melt margarine in cup on Medium-high (70%) in microwave for 1 minute.
Add lemon juice, garlic salt, parsley and dill weed.
Pat fillets with paper towel to remove excess moisture.
Arrange in dish with thickest part of fillets toward outside of dish.
Pour margarine mixture over fillets.
Cover with wax paper.
Microwave on High for 6 to 8 minutes or until fish flakes when touched with fork.
Let stand 3 minutes.
Sprinkle with paprika.
Combine lemon juice, butter and sage.
Pour over fish. Marinate in refrigerator at least 1 hour.
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.
Remove small bone of fish by cutting in half.
Sprinkle with garlic salt and chives.
Cut Swiss cheese in strips.
Put several strips in fish slice and roll up.
Repeat for each fish piece. Cover top of fish with salt, pepper, paprika and butter.
Broil until golden brown.
Dot with sour cream, parsley and butter just before completely done.
he hard exterior off the lemon grass. Cut it once lengthwise
nd spread evenly over. Lay sole pieces in one layer over
Rinse fish with cold water.
Pat dry.
Mix bread crumbs, Parmesan cheese and thyme (optional).
Spray baking pan.
Soak fish in milk for 15 to 30 minutes before baking.
Dip in crumb mixture.
Place on baking sheet.
Drizzle with melted butter or margarine.
Bake at 450\u00b0 for 15 minutes.
Top each piece of fish with 1 slice of ham and 1 slice of cheese.
Roll up tightly together.
Dip each roll first in egg wash, then in cracker crumbs.
Saute in butter until golden.
Bake 10 minutes in a 375\u00b0 oven.
Preheat broiler.
Rinse fish and pat dry.
Lightly coat both sides of each fish piece with mayonnaise.
Place in a shallow baking dish.
Sprinkle with half of the Lemon Herb Seasoning and paprika.
Broil 3 to 4 minutes.
Turn fish and sprinkle with remaining seasonings.
Broil for another 3 to 4 minutes or until fish flakes when tested with a fork or is no longer translucent. Garnish with lemon slices and a sprig of fresh parsley.
Serve immediately.