Combine ingredients except fish. Place fish in greased baking dish. Pour mixture over fish. Cover with foil and seal securely. Bake at 400 degrees F for 30-35 minutes. Serves 4.
By Robin from Washington, iA
Wash and dry fish fillets, then dip each into flour, then in egg, and set aside. Melt butter in skillet. Add oats, salt, pepper, paprika, and thyme...
Pat fish fillets dry with paper towel. Place fish such as sole, cod, halibut, or haddock, in greased shallow baking dish. Saute' onion and celery in butter until tender.
Stir fry green pepper in oil for 2-3 minutes. Move to side of pan and add a portion of cod fillet. Brown fish on both sides and then add tomato sauce, lemon juice, and Worcestershire sauce.
To make the mushroom sauce, begin by lightly spraying a nonstick skillet with vegetable oil. Place over medium heat, add margarine, green onions and saute until soft. Add mushrooms and cook 5 minutes.
When baking or sauteing fish, try this cheap and healthy recipe. Place last 4 ingredients in blender or food processor until minced. Wash a dry fish fillets and then apply veggie mixture.
I have several pollack fillets in my freezer. I thought I liked this fish, but when I cooked it last time, I decided I am not crazy about it, but can eat it if I have to. Does anyone have any ideas of what to do with these to sort of disguise them, maybe cooked and ground up in something?
By Elaine from Belle Plaine, IA
Why not try wrapping them in foil, baking them, then flaking them, and make some fish patties just like Jo's
Salmon Patties? Just don't over bake them to start with so that they don't dry out.
I think they'd work in her recipe, even if you added a can of salmon in with the pollack since pollack is a milder fish.
There are not too many ways to disguise fish that I can
think of off-hand.
Good Luck.
HokeyPoke
Put shredded cheese on top and oven bake.
Add seasonings. Some choices are lemon-pepper, cajun, Italian, paprika. Experiment.
Make a fish chowder.
Have a fish boil, fish, new or red potatoes, carrots, onions, lots of butter.
Roll in crumbs and top with almond slivers.
Thanks Chanderson, that recipe looks good but it calls for smoked fillets which mine aren't. If it were smoked to begin with I would probably love them anyway as I like anything smoked.
Honeypoke, I wondered the same thing if I could make patties with them. I think I might use half salmon and half fish and see how it turns out. Thanks for the ideas.
Here in the Mediterranean island where I live, we make a sauce of a little olive oil, chopped onions, garlic, olives, capers and a can of chopped tomatoes, with plenty of basil, allow to simmer for about 15mins, add salt and pepper to taste and pour over the cooked fish. Very tasty and you can hardly taste the fish.
How about baking them and then chunking them up and make a sandwich spread/cold salad like you make tuna salad. I have never tasted Pollack but when I make tuna salad ( I don't care for tuna) I can hardly taste the tuna.
My mum cooks the fish in a little water then flakes it, mixes it with mash potato salt, pepper to season, then fresh or dry parsley, we have used chives when we had no parsley. She then forms them in to little patties and fries them in a little oil. These freeze great and they can be made with any fish from fresh to tinned.
I think I will try Honeypoke's idea with the half salmon and half pollack. After that I will will try Cett's idea making the sauce. That sounds good too!
This is a delicious way to make plain fish very special. It can be made with any mild fish fillets.
This is a great, healthy fish recipe! Very, very good!
I love the sauce and the spinach in this recipe. It's very versatile in that you can use most any fish fillets you like.
Fry up some delicious cod for your next lunch or dinner. This page contains lightly fried cod fillet recipe.
Frozen or fresh fish fillets combined with garden produce can be baked into a tasty, easy to prepare meal. This is a page containing a sesame garden fish bake recipe.
