"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 lb individually frozen fish fillets 2 T. butter 1/4 chopped onion 1/2 cup finely chopped celery 2 cups dried bread cubes 1/2 tsp. grated lemon rind 1 T. lemon juice 1/2 tsp. salt Dash of pepper 1 T. chopped parsley 1 T. melted butter sprinkle of paprika
Lemon Chive Sauce: 1/3 cup butter 2 T. finely chopped chives or green onion 1 tsp. grated lemon peel 1 T. lemon juice 1/4 tsp. salt 1/4 tsp. pepper
Preheat oven to 450º.
Place half of fillets in a greased baking dish.
Melt 2 T. butter and saute onion and celery until tender. Mix in dry bread cubes. Add lemon rind. lemon juice, salt, pepper, and parsley. Toss lightly. Spoon over the fillets. Top with remaining fillets. Brush with 1 T. melted butter. Sprinkle with paprika. Measure the thickness of the fillets. (Allow 10 minutes cooking time per 1 cm thickness and 20 minutes per 1 in. thickness).
Cover and bake. Uncover for the last 20 minutes. Fish is cooked when the flesh is opaque and flakes easily.
Lemon Chive Sauce: Melt butter and combine with remaining ingredients. Serve 1T. of sauce per portion.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.