Alternate potatoes and broccoli around edge of 9-inch plate; sprinkle with water.
Cover with vented plastic wrap and microwave on High (100%) until hot, 2 to 2 1/2 minutes.
`Place fish fillet in center of plate.
Cover with vented plastic wrap and microwave until fish flakes easily with fork, 2 1/2 to 3 minutes; drain. Place margarine, lemon juice and tarragon in small dish.
Microwave uncovered on High (100%) until margarine is melted, 30 to 40 seconds; spoon over fish and vegetables.
Makes 1 serving meal.
Preheat oven to 350 degrees F.
Lightly coat a baking sheet with cooking oil.In a bowl, combine all ingredients except the fish fillets; then mix well and set aside.
Cut a slit lengthwise 3/4 of way through each fish fillet.
Place 1/6th of the stuffing into each slit on the fillet.
Gently place each stuffed fillet on oilded baking sheet.
Lightly sprinkle additional dill weed on the tops.
Bake 15 to 20 minutes, or until fish flakes easily.
n the middle of each fish fillet, being careful not to cut
huge recipe, but because fish cooking time is not long
Wash the codfish fillet and pat dry with kitchen
nough to wrap round the fish twice.
Brush the middle
lace each piece of cod fillet on one of the puff
*Fish fillet suggestions:
flounder, pike or sole.
Mix cornstarch and herbs in a bowl, set aside.
Whisk eggs with milk and cayenne until a butter-yellow color is achieved. Set aside.
Dip each fish fillet half in egg mixture, let excess drip off. Then coat in cornstarch mix. Set on plates so they do not stick together.
Melt about 1/2 a Tbsp of butter in a large skillet. Add 5 or 6 fillet halves. Add butter as needed to keep the coating from drying out.
Cook until a deep golden color is achieved and fish is cooked through. It should flake easily.
Enjoy!
Bake the fish fillet (cod or halibut work best) according to package directions. (Trader Joe's has *amazing* breaded fillets!).
When the fish has another minute to go, fork-split and toast the English muffin.
Place cheese on one half of the toasted muffin, tartar sauce on the other, and sandwich the cod fillet in between.
Enjoy with crisp oven fries and a side salad for near-instant dinner!
Marinate fish fillets for at least 1 hour. Drain.
Grease the non-stick frying pan with the cooking spray.
Heat and grill the fish fillet until lightly brown, turn and grill the other side. (To avoid sticking, spray the pan again when turning over the fishes). Continue grilling until done. Transfer to a dish and set aside.
Combine all the remaining ingredients except the green onions.
Heat the mixture in a skillet for 1 minute. Stir in the green onions. Turn off the heat.
Pour the mixture over the grilled fishes and serve.
br>Rinse and dry your fish, and rub each side with
Wash and dry fish fillet.
Dredge with lemon juice, salt and pepper on both sides.
In a frying pan heat oil.
Quick fry fish, high heat, 2 minutes each side.
Remove and set aside.
Add butter and saute tomatoes for 1 minute.
Add onions.
Saute for 1 minute. Add broth.
Stir in sugar.
Simmer (optional:
add jalapeno peppers).
Add fish.
Cook for 15 minutes or until fish flakes off easily.
Serve over noodles or rice.
Mix seasoned bread crumbs with ranch dressing and the oil. It will be pasty.
Dry fish off well and pat the crumb mixture on the fish.
Add butter/olive oil mixture to skillet and heat to frying temperature. Fry fish until light golden brown and fish flakes nicely.
Preheat oven to 350\u00b0F.
Place fish fillets in a baking dish and bake for 15 minutes.
Meanwhile, chop onion.
Heat oil in a saucepan and add onions and garlic, sauteing until tender.
Drain tomatoes and add to the pan.
Add basil and bring to a boil.
Reduce heat and simmer uncovered for 5 minutes.
Top each fish fillet with tomato mixture and feta cheese.
Place under broiler and broil until fish flakes easily with a fork, about 10 minutes.
Fry diced salt pork until golden.
Remove scraps (3 tablespoons of fat).
Cook 2 diced onions in fat until yellow.
Add 4 cups potato pieces.
Add water.
Add fish fillet (haddock) on top.
Add pepper and salt.
Cook to a boil, then even heat until fish flakes in big chunks.
Pour in 2 to 3 cups milk plus 1 large (13 ounce) can evaporated milk.
Heat, but do not boil.
Put fish fillet in lightly greased baking dish.
Pour soup over fish.
Sprinkle grated cheese on top.
Add a few onion slices and paprika.
Bake 25 minutes in 400\u00b0 oven.
ith baking parchment.
Cut fish fillet bite-sized pieces (nuggets). Drizzle
Preheat the oven to 375\u00b0F Lightly grease a 13\" x 9\" (or larger) baking dish.
Combine salt, pepper and flour together in a shallow bowl. Set aside.
In a sperate shallow bowl, combine potato flakes, parmesan cheese, parsley and garlic powder.
Dip each fish fillet into flour mixture, then dip each into beaten eggs, then coat each with potato flake mixture.
Arrange in a prepared baking pan.
Bake, uncovered at 375 until golden and flaky, about 20 minutes.
Season fish with salt and pepper and dip in flour.
Fry in oil until golden.
Add chopped onion and thin strips of pepper
and fry until soft.
Add skinned and chopped tomatoes.
Cover and simmer for 10 minutes.
Thicken with remaining flour and serve.