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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

BAKED FISH FILLETS Recipe

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This recipe for BAKED FISH FILLETS is from Vicky Starks' Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1- 1 1/2 lb. white fish fillets (cod or haddock best, halibut and tilapia OK)
1/2 c. chopped celery
1/2 c. sliced mushrooms
1/2 c. sliced scallions (white end)
1/2 c. bread crumbs
1/4 c. melted butter
Wax paper or parchment paper
3 Tbsp. white wine
3 Tbsp. lemon juice
salt and pepper
Directions:
Directions:
1. Preheat oven to 425ºF

2. Grease or butter a 9x12 glass baking dish

3. Sprinkle vegetables evenly on bottom dish

4. Arrange fish in one layer on top of vegetables, overlapping thinner edges to have approximate same depth of fish overall

5. Season fish with salt and pepper (to your taste)

6. Pour wine and lemon juice over fish, cover with bread crumbs, and then pour melted butter overall

7. ! Key step! Wet a piece of wax paper, crumple it up and shake off excess water, then spread over the entire dish

8. Bake 10 min, then reduce heat to 350ºF, and remove wax paper

9. Bake an additional 10 minutes or so until fish flakes easily at thickest section.

Do not over bake!

Serve ASAP with any number of sides: beet sauce is nice, with rice or quinoa.
Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
15 min to prep, 20 or so to bake
Personal Notes:
Personal Notes:
The key to success in this recipe is fresh fish, and the wet wax paper during the first hot 10 minutes of baking. The fish will be moist and tender, and leftovers make great fish tacos.

 

 

 

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