Soak fish fillets in milk a few minutes. Roll in crushed corn flakes. Place them in shallow baking pan and dot fillets with butter. Bake until done, about 30 minutes. Preheat oven to 350 degrees. Serve with lemon wedges.
BAKED FILLET OF FISH
Roll each fillet with a small amount of your favorite poultry dressing. Place them close together in a baking dish and baste with melted butter and lemon juice. Bake for 30 minutes in 350 degree oven. While cooking, warm a can of undiluted cream of shrimp soup. Pour over the fish when ready to serve.
BAKED FISH FILLETS
1 package frozen fish fillets cut into serving pieces. Place in a greased shallow baking dish and sprinkle with paprika and lemon juice. Make a white sauce of:
2 tbsp. flour
1 tsp. dry mustard
Salt & pepper
1 c. milk
BAKED FISH FILLETS WITH MUSHROOM SAUCE
1 lb. fillet of cod (haddock, sole, halibut can be used but flavor is rather mild)
Cut fish in serving pieces and place in oiled Pyrex flat dish. Sprinkle with a little salt, very little cayenne pepper and lemon juice. Add to 1 can mushroom soup; a dash each of Tabasco and Worcestershire sauce and add cooking sherry to taste and dilute with water or milk (not more than 1/2 of the soup can). Pour over fish, cover with buttered bread crumbs. Bake at 375 degrees for 1/2 hour.
BAKED FISH FILLETS
2 lbs. fresh or frozen fillets
2 tbsp. chopped onion
2 cans cream of cheese soup
2 c. soft bread crumbs
3 tbsp. soft butter
1/2 tsp. salt
1/2 tsp. pepper
Place fish in greased 9x13 inch loaf pan. Combine onion and soup; pour over fish. Blend crumbs, butter and seasonings. Sprinkle over soup mixture. Bake at 350 degrees for 45 minutes. Makes 12 servings.
BAKED STUFFED FISH FILLETS
1 - 1 1/4 lb. sole fillets
1 stick butter
36 Ritz cracker, crushed
2 tbsp. lemon juice
1/4 c. crushed pecans
1 tbsp. parsley
Black pepper
Cut in serving portions and place in slightly buttered baking dish. Melt butter, lemon, parsley, pepper, crackers and pecans. Mix well, cover fish with above. Bake, uncovered at 350 degrees for 20 minutes. Serve immediately. Do not over cook.
BAKED FISH FILLETS
Place 4 tablespoons butter in a baking pan. Turn oven to 450 degrees. Place pan with butter into hot oven and allow butter to become a rich golden brown color, don't just melt butter, but brown it. When butter is browned, put the fish fillets into the sizzling hot butter. Hold the fish by the tail, and lower it into the hot butter then quickly lift it and lower the other side into the butter. Sprinkle each piece with salt and pepper. Return pan to oven and bake for about 20 minutes, basting every 4-5 minutes. If you bread fish, you will have to use twice the amount of butter. When cooking the fish plain, it will form a watery liquid. The fish should be cooked until the liquid disappears.
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BAKED FISH FILLETS
1/2 c. melted butter
1/3 c. mushrooms, sliced
1 tsp. salt
1 tsp. marjoram
2 tbsp. dry white wine
1/4 c. bread crumbs
1/2 c. melted butter
2 lbs. fillets (flounder, cod, sole)
1/2 tsp. pepper
2 tsp. lemon juice
1/4 c. Monterey Jack cheese, grated
Grease a baking pan with butter. Sprinkle mushrooms over the bottom of the dish. Arrange fish over mushrooms. Season fish, sprinkle wine and lemon juice over all. Top with cheese and bread crumbs and pour butter over all. Wrinkle a piece of wax paper, wet it, spread it directly on fish. Bake at 400 degrees for 7 minutes. Remove wax paper and bake 5 minutes longer.
