il.
Center one fish fillet on each sheet of foil
Combine egg and milk.
Then spread flour, cayenne and cheese on a plate.
Season each fillet with salt and pepper.
Dip fillet in egg mixture, then in flour mixture, then in corn flakes.
Place on a baking sheet lightly sprayed with nonstick cooking spray.
Bake at 450\u00b0F, 10 minutes per 1 inch fillet or until fish flakes easily when tested with a fork.
ightly spread over the fillet and then roll fillet in breadcrumbs.
Preheat oven to 375\u00b0F.
Oil a baking pan.
Season fish with salt and pepper and arrange in baking pan.
Combine tomato sauce, wine and oregano and pour over fish.
Cover with foil and bake 10-15 or until fillet centers turn opaque.
Squeeze 1/2 lemon over the fish.
Slice the other half into 4 wedges and serve with the fillets.
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with butter flavored cooking spray.
Season the pollock fillets with paprika and black pepper. Place on baking sheet and layer with onion, green pepper, and tomato slices.
Bake in preheated oven until fish has cooked and flakes easily, about 15 minutes. Turn oven off, place two slices of cheese on each fillet. Return fish to the oven and allow cheese to melt, about 3 minutes.
Make 3 slits with knife into fish fillet.
Place fish fillet in broil pan and sprinkle with the breadcrumbs, lemon juice, paprika and 3 pats of butter.
Broil fillet for 7-8 minutes.
Turn over, make 3 more slits and repeat with the bread crumbs, lemon juice, paprika and 3 more pats of butter; and broil another 7-8 minutes.
Serve with browned butter; french fries or rice, and cole slaw.
then stir in wild Alaska pollock. Simmer 5 minutes, or until
ice with onion. (see my recipes).
***LEFTOVER TIP*** If you
Pollock:
Combine tequila, the juice
emon-Garlic Crumbs (in my recipes).
Combine flour, garlic salt and pepper.
In separate dish, beat egg and water together.
Dip pollock in seasoned flour, then egg mixture, then in seasoned flour again.
Saute in oil over medium heat about 5 minutes or until lightly browned on both sides and pollock flakes easily when tested with a fork.
Serve with lemon wedge.
Makes 4 servings.
live Oil.
Place Cod fillet in center of dish.
egrees C).
Place salmon fillet with skin side down in
In a food processor, grind the pollock, carrots & potato together.
Add in the eggs, salt, coconut flour & coconut milk and mix well.
Heat some coconut oil in a pan and scoop some of the mixture inches It might be a bit liquid, but if you let the bottom brown properly, you should be able to (carefully) flip it over. Cook until nice and brown on both sides.
ivide, and wrap with the pollock.
Shake a small amount
Preheat oven to 450 degrees. Sprinkle the onions in the bottom of a well buttered gratin dish. Sprinkle with salt and black pepper. Place the fillet on top of the onions. Dot the fillet with 1 tablespoon butter. Top with mushrooms, sprinkle with parsley, and then add broth. Place buttered wax paper over the top (buttered side down). Tuck the wax paper around the fillet not just over top of dish. Bake for about 10 minutes or until fish is tender.
rying pan and sear salmon fillet over high heat, remove and
n the size of the fillet).
Cook in the oven
Preheat oven to 350 degrees F.
Coat 9\" x 13\" disposable aluminum pan or oven-to-table roaster with oil spray.
Place fish on the oiled pan.
Rub fillet with seasonings and oilve oil.
Bake for 25 minutes or until knife easily flakes the fish. Do not overcook, the fish will become very tough. If this dish is to be frozen and reheated before serving, bake only 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Lay salmon fillet skin-side down on a wide piece of aluminum foil.
Drizzle olive oil and balsamic vinegar over salmon. Sprinkle lemon pepper, lemon juice, and salt on top. Fold foil up and over the fillet, tenting it at the top. Roll top down to seal salmon in foil. Transfer to a baking sheet.
Bake in the preheated oven until salmon flakes easily with a fork, about 1 hour.