Peel potatoes and cut in half lengthwise, then crosswise into 1/4-inch slices.
Quarter onion and cut into 1/4-inch slices. Place onions and potatoes into a 13 x 9 x 2-inch baking dish and drizzle with 3 tablespoons of melted margarine.
Bake in 400\u00b0 oven for 35 minutes or until golden, turning potatoes with spatula at least once.
Dip fish fillets in remaining melted margarine and coat with crumbs.
Arrange over top of potato mixture; sprinkle with paprika, salt and pepper.
Bake an additional 15 minutes or until fish flakes.
Thaw fish, if frozen.
Turn under any thin edges of fish.
In
lour, salt & pepper. Dredge the fish fillets and shake off excess flour
Preheat oven to 425 degrees.
Place butter in a medium, microwave-safe dish and microwave on high until melted, about 1 minute.
Grate zest from lemon; add to butter bowl.
Drain and finely chop artichoke hearts; stir into butter.
Finely crush stuffing mix with your hands as you add it to the butter bowl.
Lightly coat a baking sheet with olive oil. Place fish on pan.
Spoon crumb topping onto fish. Bake until fish is flaky (13 to 15 minutes for the frozen, boxed fillets).
Thaw fish, if frozen.
Separate into 4 serving size pieces. Arrange fish in
Thaw fish if frozen.
In small bowl, combine bread crumbs, cream cheese, onions, parsley, salt and pepper.
Spread on fish fillets.
Roll fish around stuffing.
Wrap 2 slices bacon around each fillet; secure with a wooden pick.
Place fish rolls in a well-greased 12 x 8 x 2-inch baking dish.
Drizzle with lemon juice.
Bake at 350\u00b0 for 20 to 25 minutes or until fish flakes easily when tested with a fork.
Makes 4 to 6 servings.
Melt butter in saucepan; mix in celery and onion.
Arrange fish fillets on top.
Cover and simmer until fish is done, about 20 minutes for frozen fish, 10 minutes for fresh.
Break up the fish with a spoon into bite size chunks.
Add remaining ingredients and simmer gently for 30 minutes.
In baking dish, microwave all ingredients, except fish, on High for 1 minute.
Add fish to dish.
Spoon sauce over.
Cover with wax paper.
Cook on High for 5 to 6 minutes, rotating once, if necessary, or until fish flakes with fork.
Cook potatoes in stock for about 10 mins. Drain, reserving
Thaw frozen fish (enough to allow cutting).
Cut fish into 1-inch cubes.
Melt butter in a large saucepan.
Add onion, carrot and celery.
Cook until onion is transparent.
Blend in flour, salt and paprika.
Cook 1 minute, stirring constantly.
Gradually add chicken broth and milk.
Cook, stirring constantly until thickened.
Add fish.
Simmer until fish flakes easily (5 minutes for fresh, 10 minutes for frozen).
Add cheese; stir until melted. Serve hot.
Makes 2 1/2 quarts.
Thaw fish if frozen.
Spread with mustard.
Sprinkle with lemon juice.
Arrange fish on greased rack in baking dish.
Combine ham, sour cream, flour, pickle and onion.
Spread on top of fish.
Bake, uncovered, in a 450\u00b0 oven for 10 minutes.
Combine bread crumbs and cheese; sprinkle over fish.
Bake, uncovered, 5 to 10 minutes more or until fish flakes easily with fork.
Makes 6 servings.
Per serving:
190 calories, 7 grams fat, 77 milligrams cholesterol.
For the tartar sauce; in a
Melt butter in a large, heavy skillet over medium-high heat. Arrange fish in skillet. Add wine, broth and tarragon. Bring slowly to a boil then reduce heat and simmer gently, covered, for 15 mins, or until fish is just tender and starting to flake.
Meanwhile, oil a saucepan and place over medium heat. Cook onion until soft. Add tomatoes, apples and cucumbers. Cook, stirring occasionally, for 7 mins, or until apple is just beginning to soften.
Serve fish fillets with a little of the poaching liquid and apple and cucumber salsa.
Preheat oven to 350.
Place the fish in an oiled casserole dish.
Top the fillets with the onion rounds and sprinkle them with the dill, pepper, parsley, lemon juice, chopped tomato, and feta cheese.
Bake for 20 minutes or until the fish flakes easily.
Baking time will depend on the thickness of the fish fillets.
Thaw fish, if frozen.
In mixing bowl, stir together egg white and water.
In another bowl, stir together crushed crackers, dill weed, Parmesan cheese and parsley.
Dip fish into egg white mixture, then into cracker mixture to coat.
Cook fish in hot skillet until fish flakes easily with a fork, turning once.
Or bake in the oven at 400\u00b0 for 45 minutes, turning once.
Arrange potatoes in bottom of buttered baking dish.
Layer beans over top.
Drain fish on paper towel.
Place fish over beans and sprinkle with salt.
In bowl, combine soup, cheese, parsley and lemon rind.
Spoon mixture over fish.
Bake at 350\u00b0 for 30 minutes.
Top with tomato slices.
Return to oven and bake 10 more minutes.
Allow to stand 10 minutes before serving.
Before you start cooking the fish, mix the topping.
Whisk
Place thawed fillets in shallow baking dish.
Saute minced onion in margarine.
To this, add salt, pepper, bread crumbs and cheese.
Toss onion mix with fork, then press small amounts over each fish fillet and press down firmly.
Pour 1/2 cup milk around fish; bake at 350\u00b0 for 45 minutes.
oil, stir, and add the fish fillets -- in batches if your saucepan
Partially defrost the fish so that fillets can be easily separated.
Pour oil into a skillet.
Add chopped onion and cook over medium heat about 5 minutes.
Add the other ingredients, except for the fish, and cook about 5 minutes.
Add the fish; cover and simmer for 10 minutes or until done.