ix to just cover the fish for 30 minutes, turning once. Do
to poach to fish, fill a large sauce pan
Saute onion in butter in heavy sauce pan over medium heat until transparent; not browned.
Spread onion oven bottom of a shallow baking dish.
Arrange fish over onion in pan, overlapping thin edges.
Pour wine or lemon juice over fish.
Add whipping cream to pan.
Sprinkle with salt, pepper and oregano.
Bake uncovered at 425 degrees for 10 minutes.
Uncover and top with cheese.
Cook un-covered for an additional 10 minutes or until cheese is melted and fish flakes easily.
uice, and worshteshire.
- Clean fish and dry out excess water
Melt butter in a baking dish.
Place 1 pound of fish in dish. Drizzle lemon juice over fish.
Sprinkle fish with thyme, tarragon, salt and pepper.
Pour white wine over fish.
Mix crushed corn flakes and Parmesan cheese together.
Sprinkle flakes over fish.
Bake in a 425\u00b0 oven for 20 minutes.
ugar and parsley.
Arrange fish on top.
Mix melted
In a small bowl mix together garlic, ginger, olive oil, lemon juice and soy sauce. Allow to stand about 15 minutes. Place the fish on foil lined baking pan. Spoon olive oil mixture over fish and allow to stand for about 30 minutes.
Sprinkle fish filets with Panko bread crumbs and top with mushrooms.
Bake at 350 degrees for 15 minutes. Plate and pour the drippings over each filet.
Place fish in baking dish and spread soup and sour cream over the top of the fish.
Bake, covered, at 350\u00b0 for 1 hour, depending on the thickness of the fish.
(It may not take quite an hour.)
Place fish in a greased baking dish.
Spread undiluted soup over fish.
Sprinkle pimento over soup and top with cheese.
Bake at 350\u00b0 for 30 to 40 minutes (depending on thickness of fish).
Preheat the oven to 375\u00b0F Sprinkle the fish with salt, then lay in an ovenproof dish. Pour over the wine, and add the tomatoes and herbs.
Cover the dish tightly with foil, then bake in the oven for 15-20 minutes, until the fish is cooked through and the alcohol has evaporated. Serve.
Preheat oven to 350\u00b0F.
Coat fish with flour, shaking off excess.
Spread mayonnaise evenly over fish.
Sprinkle with lemon pepper and parsley.
Place in baking pan large enough to hold in a single layer.
Carefully pour water around fish to 1/8 inch depth, without wetting the toppings.
Bake approximately twenty minutes or until fish flakes when tested with fork and top is light golden brown.
Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
Mix in mangoes and green onions, cover, and chill for 10 minutes more.
Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.
Chop celery and drain well.
Add to tuna, white fish and decrusted white bread.
Then add mayonnaise.
Serve on crackers and garnish with green olives.
Fillet your white fish.
Set aside.
Saute
pans for the cooking 1 for each fish, I
he head, bones and skin for the fish stock. Remove the skin
x well.
Cut the white fish into 1 oz pieces and
br>Combine 1/2 the fish, 1/2 the shrimp, coconut
Gently coat each piece of fish on all sides in the
Cod Fish with Anise cooking instruction: