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2 lbs. bass fillets, skinned
½ cup creamy Caesar salad dressing
1 cup crushed potato chips
½ cup shredded cheddar cheese
Salt
Pepper.
Preheat oven to 500. Place filets between cling wrap and pound flat to about ¼ inch thick. Salt and pepper to taste. Dip into salad dressing. Arrange filets in a greased baking dish do not overlap! Sprinkle potato chips over fish, sprinkle cheese over chips. Bake for 10 minutes until fish flakes easily and cheese is bubbly. Carefully remove fish with a spatula to the serving plates cheese side up.
Baked Mint Trout
4-6 small trout
½ cup milk
½ cup flour
½ cup fine bread crumbs
¼ cup margarine
¼ tsp. dried mint
Salt and pepper to taste.
Preheat oven to 450. Melt margarine and add mint. Salt and pepper fish, dip into milk. Roll in flour and dip in milk again. Roll in breadcrumbs. Place in a greased baking dish. Baste with the mint margarine sauce. Bake for 10-12 minutes.
Broiled Walleye with Fried Apples
6 medium apples
1Tbs. Sugar
1 Tbs. Cinnamon
4 Tbs. Butter
6 Walleye filets
Seasoned salt
Dash of Lemon and melted butter
Wash and core the apples, slice into 1/3-inch slices. Lay on waxed paper and sprinkle with sugar and Cinnamon. Let sit for 10 minutes. Melt butter in a large skillet, add 3 Tbs. Water, lay in the apple slices, sugar side up. Fry slowly on one side with pan covered.
Dip walleye filets in melted butter and lemon juice and season. Lay on top of the apple slices; broil until flaky, about ten minutes. Garnish with paprika and fresh parsley. Serve.
Cheesy Walleye Lasagna
16-oz. Cooked lasagna noodles
3 lbs. skinless walleye filets
4 cups water
¼ cup lemon juice
2 cans salad shrimp, drained
½ cup margarine
1 clove garlic
1 cup flour
½ tsp. salt
2 cups milk
2 cups chicken broth
½ cup green onions, chopped
½ cup fresh parsley
1 tsp. dried basil
½ tsp. paprika
¼ tsp. black pepper
½ cup Parmesan cheese
1 cup small curd cottage cheese
6 cups shredded mozzarella cheese
Preheat oven to 350. Cook noodles as per package directions to about ¾ done, set aside. Cut walleye filets into strips and precook in water and lemon juice just to simmering. Drain, cool and debone and flake. Mix in shrimp and set aside.
Heat margarine in medium saucepan over low heat until melted, add garlic, flour and salt stirring constantly for about a minute. Remove from heat Wisk in the broth and milk, return to heat and cook until thickened. Remove from heat add onions, parsley, pepper, parmesan cheese, and cottage cheese, mix well and set aside.
In an ungreased 9x13 pan, repeat layers of noodles, sauce, fish-shrimp mixture, and mozzarella cheese, ending with a layer of mozzarella cheese. Bake uncovered for 30-40 minutes or until golden brown. Let stand 5-10 minutes before serving
Company Fish
2 Pkgs. Stove top stuffing
2 lbs. Fish filets
1 can cream of mushroom soup
½ soup can of milk
8 oz. Swiss cheese, grated
Salt, pepper, paprika
Prepare stuffing as per box instructions; line a greased casserole with the stuffing. Place fish filets on top; add salt and pepper to taste. Combine the soup and milk then pour over fish. Cover with foil and bake at 400 for 25 minutes. Remove foil top with cheese and sprinkle with paprika, bake for another 10 minutes. Serve.
Easy Bake fish
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Fish filets 1 inch thick
Melted butter
Salt and pepper
Parsley
1 can mushroom soup
1 cup sour cream
1 can sliced mushrooms
Arrange filets in the bottom of a greased casserole dish and brush with melted butter. Season to taste with salt, pepper, parsley and paprika. Bake at 350 for 30 minutes. Mix mushroom soup, mushrooms and sour cream pour over fish and bake for another 30 minutes.
Trout and Tater Tots
2 Lbs. Trout filets, skinned
1 lb. Tater Tots
1 can cream of celery soup
2/3 cup milk
¼ cup mayonnaise
1 tsp. curry powder
Chopped parsley for garnish
Arrange filets in a single layer in the bottom of a greased 8x12 inch-baking dish. Cover with potatoes. Mix soup and milk, Mayo, curry powder and pour over the fish and potatoes. Bake at 350 for 50 minutes. Remove from oven and garnish with parsley, serve.
1 1/2 cups flour
Salt and freshly ground black pepper
4 eggs
2 tablespoons Dijon mustard
2 cups dried mashed potato flakes
3 tablespoons canola oil
4 (4-ounce, about 1-inch thick) codfish steaks
Lemon Butter Sauce, recipe follows
Preheat oven to 375 degrees F.
Place the flour in a shallow bowl and season with salt and pepper. In another shallow bowl, beat the eggs with the mustard. In a third shallow bowl, place dried mashed potato flakes.
In a large ovenproof saute pan, heat oil.
Dip the steaks first in the flour, then the egg mixture, and finally in the potato. Add the fish to the saute pan and cook for 2 minutes per side. Then place the fish into the oven for 4 minutes, until the fish is cooked through and golden.
To serve, spoon the Lemon Butter Sauce in the center of each plate. Place the crusted steaks in the center of the sauce.
OVEN FRIED COD
· Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of fish. Spray a shallow baking pan with nonstick spray coating; set aside.
· Stir together bread crumbs, cornmeal, and lemon-pepper seasoning. Add oil, tossing to combine. Brush one side of each fish fillet with egg white, then dip in bread crumb mixture. Place fish fillets, crumb sides up, in prepared pan.
· Bake, uncovered, in a 500 degree F. oven for 6 to 8 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. If desired, serve with tomato slices and garnish with parsley. Makes 4 servings
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THE FOUR SEASONS- ALMOST SUMMER, SUMMER, STILL SUMMER & DEER SEASON
Jim 1966
I know you said baked but, down here in florida we like to take grouper or dolphin "not flipper" and marinade for about 1 hour in Italian salad dressing and grill over a hot fire till it flakes. You'll only be able to flip it once so go until the edges are done and then flip. You don't have to use grouper or dolphin, you can use any white fleshed firm fish. I've also done it with salmon.
Butter, cream (or milk) and lots of onions in a baking pan. Bake until fish is flaky. Cod tastes awesome this way and it is really easy
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Amazing wildlife and outdoor themed custom art pieces. Stained glass, drawings and paintings. The artist is a fellow hunter, fisherman and outdoorsman from Vermont: www.molunkusdesigns.com
Baked fish resipies??
TY
