t off the fish head (but keep
>Place fish on a
n oven (these should be baked for 45 minutes or until golden
Preheat oven to 400\u00b0F. Combine oil, vinegar, salt, garlic, fennel seeds and black olives in a bowl. Set aside.
Line a large roasting pan with parchment paper, extending paper over sides so it is large enough to create a parcel for fish. Arrange fish on top of paper and pour dressing over top. Wrap fish in parchment paper and bake for 25-30 mins, or until cooked to your liking.
Carefully slide fish onto a warmed serving platter. Serve immediately.
ides of the fish.
Place a
Rinse the fish well under cold running water
eet.
Whisk the whole wheat flour, all-
Heat your oven to 180c.
Score the fish through the thicker parts a few times on each side; stuff the garlic slivers into the slits.
Mix together the parsley, preserved lemon, pinenuts, salt and pepper, then add in the oil to make a paste.
Smear this paste inside and on the outside of the fish.
Wrap the fish in a foil parcel and bake in the oven about 30 minutes or until done to 65c. Remove from the oven and allow to rest wrapped in the foil about 5 minutes.
Serve with the juices spooned over.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon olive oil.
Rub remaining olive oil over the fish fillets and place into the baking dish. Season fish with garlic powder, salt, and black pepper; top with minced garlic. Drizzle lime juice over the fish. Arrange lemon slices, tomato slices, onion slices, and bell pepper slices atop the fish. Cover baking dish tightly with aluminum foil.
Bake in preheated oven until fish flakes easily with a fork, 30 to 40 minutes.
For the aioli, combine mayonnaise, lemon
To prepare the rice, follow instructions on the rice box. Saute onions in melted butter.
Season fish to taste with McCormick Season-All salt, Goya adobo all-purpose seasoning and Sazon Goya. Bake until tender at 400\u00b0.
Mix fried onion and cooked rice together.
Place in pan or dish.
Place baked fish on top.
Remove ham from oven and stud with cloves.
In small bowl, combine preserves and honey. Spoon over ham surface during the last 30 minutes of baking.
Makes enough glaze for a 4 pound half ham. Double recipe for whole ham.
pans for the cooking 1 for each fish, I
he head, bones and skin for the fish stock. Remove the skin
all end of the fish, pierce the knife through
Scale and gut fish- keep head on
Clean fish thoroughly under
Preheat oven to 400\u00b0F.
Lightly coat a nonstick frying pan with oil. Cook onions over low heat for 3 mins, until soft. Add tomatoes and cook for 1 min. Remove from heat and add bread, parsley and milk. Season.
Make 2 diagonal cuts through the thickest part of each side of fish. Fill cavity with some of the bread mixture. Arrange fennel in a baking pan and top with fish. Season then sprinkle remaining bread mixture over top. Drizzle with olive oil and cover with foil. Bake for 25 mins, until just tender.
Serve with lemon wedges.
Preheat the oven to 400\u00b0F.
Cut 3 deep slits in each side of the fish. Place the fish in an oiled baking dish. Rub the ginger into fish. Combine the oil, wine, soy sauce and sugar and drizzle over the fish.
Bake the fish, covered, for about 25 mins or until the fish is cooked through.
Serve the fish drizzled with some of the pan juices, topped with green onion.
ransfer to oven and roast for 15-20 mins, until dorsal
>fish, This is done by making an incision the whole