FISH FILLETS

BASIL BAKED COD FILLETS

Serves 2

1/2 lb. cod, haddock, or orange roughy fillet
1 tsp. olive oil
1 tsp. lemon juice
1/4 tsp. dried basil, crushed
1/8 tsp. black pepper
Dash salt
2 plum tomatoes, cored and cut crosswise into thin slices
2 tsp. grated Parmesan cheese

Pat fish dry and cut into 2 serving pieces. Combine oil and lemon juice in a baking dish. Add fish and turn to coat both sides. Sprinkle with basil, pepper and salt. Overlap tomatoes in even layer on fish and sprinkle with Parmesan cheese. Cover with foil and bake at 400 degrees, about 10 to 15 minutes or until fish just begins to flake when tested with a fork.
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LEMON BAKED COD

1 lb. cod fillets
1/4 c. butter, melted
2 tbsp. lemon juice
1/4 c. flour
1/2 tsp. salt
1/8 tsp. white pepper
Paprika

Mix butter and lemon juice. In another bowl, mix flour, salt and white pepper. Dip fish into butter mixture; coat fish with flour mixture. Place fish in ungreased square baking dish, 8"x8"x2". Pour remaining butter mixture over fish; sprinkle with paprika. Bake, uncovered in 350 degree oven until fish flakes easily with fork, 20 to 30 minutes. Makes 3 servings.
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COD 'N TATER BAKE

1 pkg. (1 lb.) cod or any fish fillets, thawed
1 can (10 3/4 oz.) cream of shrimp soup, undiluted
1/2 c. sour cream
1 tbsp. white horseradish
2 tbsp. chopped green onion
Few drops Tabasco
1 pkg. (1 lb.) frozen potato rounds
1/4 tsp. paprika

Preheat oven to 400 degrees. Arrange fillets in serving size portions in 2 quart shallow baking dish.
To make sauce, combine soup, sour cream, onion, horseradish, Tabasco and paprika in small bowl. Spoon sauce over fish fillets, covering them completely. Top with frozen potato rounds.

Bake 30 to 35 minutes or until fish flakes easily when tested with a fork. Makes 4 servings.

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MEDITERRANEAN BAKED COD

1/2 pt. cherry tomatoes, halved
1/4 c. black olives, halved and pitted
1 tbsp. parsley, chopped
1 tbsp. oregano
1/2 tsp. thyme
1/4 tsp. black pepper
1 1/2 lb. cod fillets, cut into 6 pieces
2 oz. feta cheese, crumbled
1/4 c. bread crumbs

Heat oven to 400 degrees. Mix together tomatoes, olives, and seasonings. Place fillets in 1 layer of 9 x 13 inch pan. Top with tomato mixture. Sprinkle with cheese. Top with bread crumbs. Bake at 400 degrees until fish flakes with fork approximately 20 minutes.
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BAKED COD AND VEGETABLES

1/2 pt. celery, diced
1/2 pt. onions, diced
1/2 pt. water
1 pt. zucchini, cut into match stick thin strips
1 (50 oz.) can Campbell's condensed special request cream of mushroom soup
1/2 c. Chablis or other dry white wine
1 tbsp. dried thyme leaves, crushed
1 1/2 tsp. white pepper
24 cod fillets (4 lb. 8 oz.)
1 1/2 c. carrots, cut into match stick thin strips and steamed

In large saucepan, combine celery, onions, and water. Over medium heat, heat to boiling. Reduce heat to low. Cover; simmer 3 minutes. Add zucchini; cook, uncovered, 2 minutes more or until vegetables are just tender. Add soup, wine, thyme, and pepper. Heat; stir occasionally. Arrange 12 fish fillets in each of 2 baking pans (12 x 20 x 2 inch). Divide sauce evenly. Pour sauce over fish fillets in each pan. Bake, uncovered, at 350 degrees for 15 minutes or until fish flakes easily when tested with fork. Garnish each serving with 1 tablespoon of carrots. Yield: 24 servings.
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EASY BAKED COD WITH DILL SAUCE

1 to 1 1/2 lbs. cod fillets, thawed if frozen
Salt and pepper
3/4 c. sour ream
1/4 c. mayonnaise
2 tbsp. flour
2 tbsp. lemon juice
1 tsp. dill weed
Fresh dill

Wash and dry the fish. Sprinkle on both sides with salt and pepper. Arrange fish in a shallow baking dish.
In a bowl stir together the sour cream, mayonnaise, flour, lemon juice and dill weed. Spoon sauce over the fish. Bake at 400 degrees F. for 10-12 minutes or until fish flakes easily.

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COD FILLETS BAKED IN BUTTERMILK WITH
MUSHROOMS
1 lb. cod fillets
1/2 c. sherry
1/2 lb. mushrooms, sliced
1 tbsp. fresh chopped dill
Salt & freshly ground pepper
1 c. skim buttermilk

Preheat the oven to 350 degrees. Place the cod in a single layer in a glass or ceramic baking dish. Heat the sherry for 30 seconds in a medium saucepan. Add the mushrooms and cook, stirring occasionally, until wilted and the liquid has evaporated. Spread the mushrooms over the fish. Season with dill, salt and pepper. Pour the buttermilk over all and bake in the preheated oven for 20 minutes or until the fish begins to flake easily with a fork. Serves: 2.
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BAKED FISH IN A POUCH

2 lg. cod, orange roughy, perch or fish of your choice

Mix together: 1 bunch green onions or 1 med. onion, chopped 3 tbsp. fresh parsley, minced 2 tbsp. plus melted butter 1/2 rib celery, minced 1/2 tsp. dill Juice of 1 lemon or 3 tbsp. lemon juice
Mix and simmer in butter until tender. Add 1/2 of a small 8 ounce can of tomato sauce.

Divide mixture into equal portions. Layer 1 portion on the bottom of heavy duty foil. Place clean fish on this and evenly distribute remaining sauce over fish. Seal good. Place on a baking sheet and bake at 350 degrees for 30-45 minutes.
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BAKED FISH 'N CHIPS

4 oz. pieces cod fillets
1 c. milk
2 c. flour
3 parts bread crumbs, 1 part cornmeal
2 tbsp. chopped dill
1/2 tsp. red pepper
Pinch of salt
2 tbsp. olive oil

Dip fish in milk, then flour; back in milk then bread crumb mixture (bread crumbs, dill, pepper and salt). Put oil in a plate and dip one side of fish only. Place on baking dish and bake at 500 degrees for 10 minutes.
CHIPS: Sliced potato lengthwise; soak strips in warm water for 15 minutes. With paper towel blot or dry potatoes and saute in 2 tablespoons olive oil for 10 minutes. Place on baking dish and bake until crisp and brown in 500 degree oven under broiler.