Spray skillet with olive oil. Place fish in skillet.
Sprinkle seasoning on fish. Saute slowly until tender.
Butter a 12 x 7-inch dish.
Cover bottom with onions.
Place fish filets on top of onions.
Sprinkle with salt and pepper. Cover with sour cream and top with tomato sauce.
Bake at 350\u00b0 for 1 hour.
Serves 6.
se your hand to clean fish. Next, put them into basket
an is heating, blot the fish dry with paper towels and
Place thawed fish in single layer in shallow pan.
Combine dressing, lemon juice and salt.
Pour over fish and let stand 30 minutes, turning once.
Remove fish from sauce and place single layer in well-greased baking pan.
Combine onion and cheese. Sprinkle over fish.
Bake at 350\u00b0 for 25 to 35 minutes or until fish flakes easy.
Mix egg, butter, lemon juice and lemon pepper in bowl.
Using your fish of choice, dip into mixture, coating fish well and line bottom of shallow baking dish.
Pour remaining mixture on top of fish.
Cover fish with crumbled Ritz crackers and additional lemon pepper to taste.
Bake at 325\u00b0 for approximately 25 minutes until fish is flaky.
In a bowl beat Eggs.
In another bowl combine next five ingredients.
Dip fillets in egg, then coat with cornmeal mixture. Heat Oil in skillet.
Fry Fish over medium heat for about 3 - 4 minutes on each side or until fish flakes easy with a fork.
Yield 4 servings.
Heat oven to 350\u00b0.
Season with salt and pepper.
Mix juice, onion and butter.
Dip fish in butter mixture.
Place in greased 9 x 9-inch pan.
Pour remaining butter mixture over fish.
Bake, uncovered, 25 minutes or until fish flakes easy with fork.
In a large pot, put the water, fish fillets, salt, and spices. Bring to a boil and let simmer for 30-45 minutes.
In a frying pan, melt butter with oil and briefly saute onions, celery, garlic and green peppers. Then add tomatoes and consomme and simmer covered for 30 minutes.
Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours.
Adjust seasoning. Serve soup piping hot and pass around the sherry peppers sauce and black rum to add accordingly.
he fish:
While the vegetables are roasting, brush the turbot fillets
Drizzle the turbot fillets with lemon juice and coat with the seasoned flour. Fry the fillets in 3 tbsp of olive oil for about 2 mins each side.
Fry the vegetables briefly in 1-2 tbsp of olive oil. Add the fish stock and wine. Add the butter and bring it to a boil over low heat for 2 mins. Add the herbs and season to taste. Serve the turbot and vegetables garnished with reserved herbs and lemon.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
HEAD: In large skillet arrange fish in single layer. Add onion
Preheat oven to 425\u00b0F (220\u00b0C).
Beat egg and milk together.
Mix breadcrumbs, oregano, salt and pepper.
Dip turbot fillets into the egg/milk mixture then coat with breadcrumbs mixture. Layy coated turbot fillets side-by-side in a greased baking pan.
Mix lemon juice, water and melted butter and pour over turbot fillets sprinkle with minced almonds and onions.
Bake into preheated oven, uncovered, for approximately 10 minutes or until the flesh is flakes or is no longer translucent.
Cut fish into 6 portions.
Place in greased 11 x 7-inch baking dish.
Brush fish with oil and sprinkle with salt and pepper. Bake at 350\u00b0 about 20 to 30 minutes or until fish flakes easily when tested with a fork.
each large enough for 1 turbot fillet. Lay the fillets on
Place frozen fillet of turbot in shallow baking dish.
Dot with pats of margarine (do not use butter).
Salt lightly.
Do not preheat oven.
Bake at 375\u00b0 for 35 to 40 minutes.
o cool.
Drizzle the fish with the lemon juice. Mix
he same size as fish fillets. Arrange fish in single layer on
Heat 1 tbsp of the oil in a large skillet on medium heat. Add the leeks and saute for about 5 mins. Add the raisins and capers and cook for about 3 mins. Add 1/2 cup water and bring to a boil. Reduce the heat to low and simmer for about 5 mins. Season to taste. Remove from the skillet and keep warm.
Heat remaining 2 tbsp of oil in the skillet on medium-high heat. Season the fish fillets. Cook for 2 mins on each side. Drizzle with the lemon juice and serve with the leek mixture.