Preheat oven to 400 degrees F (200 degrees C).
Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil.
Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.
Wash rockfish thoroughly.
Saute onion in 2 tablespoons butter or margarine over low heat.
Combine with dry mustard.
Add next 5 ingredients.
Stuff rock with crab mixture and sew or skewer opening closed.
Place on greased aluminum foil in shallow pan; brush with remaining melted butter or margarine.
Bake at 400\u00b0 for 45 to 60 minutes or until fish flakes easily when tested with fork.
Garnish with lemon slices dipped in parsley.
Serves 6 to 8.
arge saute pan. Remove the rockfish fillets from the refrigerator and
Cut rockfish into 2 even portions.
Lay on plate and sprinkle with salt and pepper.
Coat each side with cornmeal and let sit while preparing relish.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Finely chop tomato , Garlic, Bell Pepper and put in a coffee cup or small container. Add remaining ingredients and mash with a spoon and let set for 10 minutes. Cut fish in half and arrange in a Iron Skillet.
Cover with ingredients in coffee cup and cover loosely with foil.
Cook for 12 minutes then remove foil at 350 degrees.
remove foil and cook for 15 min or until done.ENJOY.
Preheat oven to 400 degrees. Grease a 13 X 9 X 2 baking dish with butter.
Rinse fillets and pat dry. Season on both sides with salt, dry mustard and Old Bay.
Arrange fish in a single layer in the greased baking dish. Drizzel melted butter, wine and lemon juice evenly over all.
Top each fillet with 2 slices bacon lengthwise.
Bake 15 to 20 minutes or until fish flakes easily with a fork. Serve immediately.
in a large soup pot add olive oil just enough to cover the bottom of the pan. Saute onions and celery until soft.
Add all liquid ingredients, garlic and potatoes.
Simmer for about 20 minutes or until potatoes are soft.
Add all remaining ingredients and bring to a simmer for about 5 additional minutes carful not to over cook fish.
Add parsley last and sprinkle with fresh grated parmesan cheese when serving.
Wash and dry fish thoroughly.
Sprinkle inside cavity with salt, pepper and lemon juice.
Put in shallow, foil-lined baking pan.
Stuff cavity of fish loosely with dressing and secure edges. Baste liberally with fat or oil.
Bake at 350\u00b0, basting frequently, until fish flakes easily when tested with a fork; 40 to 60 minutes.
Makes 6 to 8 servings.
Place potatoes in baking pan.
Arrange onions on top of potatoes.
Place rock on top of onions.
Put 3 to 4 rings of onions on top of rock and then lay strips of bacon across.
Bake, covered, until fish and potatoes are tender, about 1 hour at 350\u00b0.
Heat a large skillet on medium hi heat for 3 minutes. Melt 2 tbsp butter in skillet. Season flesh side of fish with 1 1/2 tsp Old Bay seasoning. Place fish skin side up in skillet. Cook 5 minutes, turning fish after 3 minutes. Remove fish from skillet; keep warm. Reduce heat to medium.
Stir wine into skillet, scraping bottom to loosen browned bits. Add remaining butter and green onion; cook and stil 1 minute. Gradually stir in cream.
Stir in mustard and remaining Old Bay. Simmer 2 minutes or until slightly thickened. Stir in crabmeat. ...
Put filets on greased sheet pan.
In saute pan, saute olive oil, garlic, peppers and onion.
Pour on top of filets.
Sprinkle oregano, then Feta cheese, then olives on top.
Bake at 350\u00b0 for 10 minutes per inch thickness.
Wash and dry fish.
Sprinkle with salt and pepper, then coat with breading mix.
In 12-inch frypan, heat approximately 1 inch shortening to 350\u00b0.
Fry fish, turning frequently, about 5 or 8 minutes for pan dressed fish. Fish is done when browned evenly on both sides and flakes easily when tested with a fork.
Do not overcook fish.
Remove from pan and drain on paper towel.
Garnish with parsley and lemon wedges.
Serves 6.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 baking dish.
Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended, being careful not to break the crab chunks.
Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture, roll up the fillet around the crab filling. Place the rolled fish into the prepared dish ...
Heat a non-stick skillet over medium high heat.
Add the oil and swirl to coat the pan.
Season the fish on both sides with the salt and pepper.
Add the fish to the pan, and cook about 2 -3 minutes on each side, or until the fish flakes easily.
Remove the fish to a warm plate.
Add vermouth, lemon rind, lemon juice, capers and herbs to the pan.
Cook for 30 seconds.
Add the butter to the pan, whisking to incorporate into the sauce.
Pour the sauce over the fish, top with the parsley.
Remove skin from fillets in lengthwise manner; slit the tops, forming pouches.
Butter fillets and lightly salt and pepper. Set aside.