Baked Fish Supreme Recipes

Steps:

• 1. Heat butter in a large skillet. Add onion; saute until slightly brown. Add evaporated milk, Worcestershire sauce and lemon juice; mix.
• 2. Pat fish fillets dry with paper towel. Rub with salt and pepper. Put fish in a large baking dish; pour sauce over fish. Sprinkle parsley and paprika over sauce.
• 3. Bake, uncovered, in a pre-heated 375 degree oven 25 to 30 minutes, basting frequently. *Ocean fish can be prepared in the same way.

Steps:

• Place fish in a 10-in. pie plate that has been coated with cooking spray. Sprinkle with Parmesan cheese and dill. Bake, uncovered, at 350° for 8-10 minutes or until fish flakes easily with a fork.

Steps:

• 1. Pre-heat oven to 350 degrees. Place the stick of butter in a 9x13 casserole dish and place in oven while it's pre-heating. This is the key to this dish. You want to brown the butter until it's almost burned but NOT burned. It takes a few minutes to start browning but once it starts - it happens quick. I usually swirl the dish around so the butter browns evenly. Once it's all brown, take it out and set on the counter. (leave a pot holder on the sides of the dish so you remember it's HOT)
• 2. Place the fish fillets in the browned butter. Sprinkle each fillet with the lemon juice, Worcestershire and then the Cajun seasoning. Place back in oven and let cook for about 5 minutes.
• 3. Pull dish from oven and carefully turn fillets over. Repeat with the seasonings and this time, add the Parmesan cheese. Place back in oven and let cook until the fish is white and flaky throughout.
• 4. When serving, after the fish is removed from the dish; pour the remaining butter into small containers and serve with the fish to dip it in.

Steps:

• Heat oven to 375°F. Grease bottom of rectangular pan, 11x7x1 1/2 inches.
• Cut fish fillets into 4 serving pieces if needed. Place pieces, skin sides down, in the pan, folding thin ends under if necessary for even thickness.
• Mix remaining ingredients; drizzle over fish.
• Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

Steps:

• Add wine, water, garlic, onion, tarragon, parsley, lemon juice to a pan bring to boil. Turn down the heat add cod fillets and simmer until tender about 7-10 Min's.
• Remove cod from pan, put in bowl and set aside. Strain liquid into saucepan and return to heat. Add both stocks and sherry stir, in a glass combine cornflour with a little water, add to pan and stir until mixture thickens. Add both the creams, tarragon and parsley stir to mix. Then add the Parmesan cheese and stir until melted, add Gruyere half a cup at a time and stir after each addition until cheese melts, add pepper to taste, remove from heat.
• In a large bowl put cod, peas and shrimp pour sauce over and stir gently to combine as you don't want the cod flaking into to small chunks. Place mixture either into individual serving dishes or large oven proof casserole dish. Top with buttered breadcrumbs and sprinkle remaining Parmesan cheese on top. Bake oven for 20-25 Min's or until golden brown at 180c-190c.
• Serve by itself or with salad.
• For a photo visit http://the-best-recipes.blogspot.com/.