3-pound speckled trout, cleaned, skinned, and boned
milk
water
salt
3 bay leaves
3/4 pound sliced mushrooms
1 stick butter
1 clove garlic, minced
4 whole shallots (green onions), chopped
1/4 pound cooked shrimp
1/4 pound cooked lobster
2 tablespoons flour
1 cup milk
1 cup cream
Salt and pepper to taste
2 ounces sherry
4 sprigs parsley, chopped

Lay pieces of trout side by side in a shallow buttered saucepan.
Add enough milk to half cover fish, and about half as much water
as milk. Sprinkle lightly with salt, add bay leaves, and cover pan.
Bring liquid to a boil, reduce heat, and simmer slowly about 15
minutes, or until fish flakes readily. Remove fish and set aside
to keep warm. Reduce broth to 1/2 cup and reserve for use in sauce.

Saute mushrooms in butter 5 minutes. Add garlic and shallots and
simmer 5 minutes until tender. Add shrimp and lobster and heat
thoroughly. Sprinkle flour over all and cook, stirring, 2 minutes.
Gradually add milk, cream, and reduced fish broth and bring to a
boil, stirring constantly. Reduce heat and simmer about 10 minutes,
stirring occasionally. Season to taste, add sherry and parsley,
pour over fish on a platter, and serve at once.  Serves 4.

2 6-oz trout, cleaned
1 whole egg
1 egg white
1/4 pt olive or sunflower oil
5 Tbsp yogurt
1 tsp Dijon mustard
1 1/4 tsp gelatin powder (or more)
fresh parsley
fresh tarragon
1/2 cucumber
caster sugar
tarragon vinegar

If using fresh trout, poach them in the oven at 350 F (180 C) gas
mark 4 for 30 minutes, then cool, skin, bone and flake - there
should be about 8 ounces of cooked flesh.

Separate the egg and use the yolk to make mayonnaise: season it
with salt and pepper, gradually beat in the oil, then 1 teaspoon
or so of vinegar to thin and flavour the sauce.

Put the prepared fish into a food processor.  Add the mustard,
yogurt and 1 heaped teaspoon each fresh chopped tarragon and parsley,
and whiz to a perfectly smooth puree.  Soak the gelatin (more may
be necessary in hot weather) in 3 tablespoons cold water, let it
soften and swell, then dissolve over low heat.  Cool for a minute
or two before adding the liquid gelatin to the fish puree:  pour
it on in a thin stream while the machine is running.  Carefully
and gradually beat the fish puree into the mayonnaise.  Quickly
whisk the egg whites to snowy peaks and fold them into the fish
puree.  Taste and adjust the seasoning.

Divide the mixture between 6 ramekins or 3 small souffle dishes.
Cover and chill for 2-3 hours until set to a soft cream. Seed the
cucumber but do not peel.  Chop it finely, sprinkle it with 1/4
teaspoon each salt and caster sugar and 1/2 teaspoon tarragon
vinegar, and set aside for a couple of hours to draw out some of
the cucumber juices. Drain and pat dry.  Top each mousse immediately
before serving with a small spoonful of the cucumber - a good
crunchy contrast to the soft textured mousse - and garnish with a
tarragon leaf.  Oatcakes that have been gently warmed in the oven
go well with this dish.

3 tablespoons olive oil
1/2 cup milk, for dredging
1/2 cup all-purpose flour, for dredging
2 butterflied trout, 12 ounces each
2 tablespoons minced parsley
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 cup pecan pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Heat the olive oil to sizzling in a large heavy skillet.  Have the
milk and flour in shallow bowls.  Dip each trout in the milk, let
it drip off excess, then dip it in the flour.  Saute until golden
brown, turning once.  Remove to a warmed serving platter or two
plates while you make the sauce.  Sprinkle generously with parsley.
Wipe out the pan and melt the butter in it.  When the butter just
begins to brown, add the lemon juice, pecans, salt and pepper.
Pour immediately over the trout and serve. Serves 2

4 rainbow trout cleaned, left whole
1/4 cup flour
1/4 teaspoon salt
1 pinch pepper
2 tablespoons butter

2 tablespoons butter 
4 tablespoons pecans, chopped
juice of 1/2 lemon
salt
black pepper
1 tablespoon chopped parsley
1 teaspoon fresh thyme or chives, chopped

Measure the thickness of each trout. Season the flour with 1/4
teaspoon salt and pinch of pepper. Roll each whole fish in the
seasoned flour. Heat a frying pan or skillet; when hot, add the
butter. When the butter foams, add the fish and brown on both sides,
turning once. Allow about 10 minutes per inch of the total thickness,
half the time on each side. Do not worry if the butter browns. Do
not add all the fish at one time because that reduces the heat in
the pan and the fish will not cook as fast. If necessary, cook each
fish individually. Place the cooked trout on a hot platter.

Wipe the skillet or frying pan with paper towels, add the butter
and pecans and cook slowly until the butter is nutbrown.  Add the
lemon juice, seasonings, parsley and other herbs to the pan at
once, heating quickly, then pour the foaming butter sauce over the
trout. 

4 rainbow trout steaks (about 6oz each)
1 teasp paprika
1 teasp olive oil
4 fresh bay leaves
4 cloves garlic
1 dessert apple, cored and cubed
1 inch section fresh ginger, finely shredded
1 large Spanish onion, chopped
8 oz Victoria plums, halved and stoned
1 teasp five spice powder
1/4 pint apple juice
1 teasp dark soy sauce

Line a baking dish with some lightly oiled foil.

Rub both sides of the fish with paprika, then set each piece on
some frash bay on the foil.

In a large frying pan, saute the garlic, apple, ginger and onion
in the oil for 5 minutes.

Put a little into the central cavity of each trout steak.  Bake
the fish towards the top of an oven preheated to 200 C (400F, gas
mark 6) for about 18-20 minutes, uncovered.

Add the plums, 5 spice powder, apple juice and soy sauce to the
frying pan.  Cook over medium heat, uncovered, for 5 minutes, then
covered for 10-12 minutes more while the fish cooks, then puree in
a blender to a sauce.  Serve the fish with some hot sauce poured
over around it and the remainder in a sauce boat on the table.

Serve with parsleyed brown rice and cucumber salad.

4 pieces striped bass (approx 6-8 ounces)
1 cup red onion sliced in 1" slices 
8 pieces thick sliced bacon
8 Tbsp. butter 
1 cup sliced fresh baby portabello mushrooms caps 
1/4 tsp dried tarragon 
sprinkle Hungarian paprika 
1 quart golden ginger ale

Soak the fish overnight in golden ginger ale, before you prepare
the dish rinse the fish and prepare as listed below.

In a pan, cook bacon; save drippings. Crumble bacon; set aside.
Cook mushrooms and onion in drippings till tender. Place fish in
a baking dish. Combine mushrooms, onion, butter and tarragon. Spread
on top of fish; sprinkle with paprika. Bake at 350o for approximately
20 minutes until fish flakes easily.  Garnish with bacon. Serves
4.

Note you can use any type of bass with this recipe ( rock bass,
small mouth, large mouth sea bass etc )

2 heads fennel (abt 1 1/2 lb) with stalks and fronds
1 1/2 lb striped bass fillets (pref skin on)
5 ts olive oil
salt and pepper
1 orange or red bell pepper cored, seeded, sliced thin
1 yellow or green bell pepper cored, seeded, sliced thin
4 ts garlic, minced
1 c dry vermouth
2 tb capers or 2 tb slivered black olives

Cut the stalks from the fennel bulbs and remove the feathery fronds.
Mince enough fronds to make 1/2 cup and discard the tough stalks.
Cut the fennel bulbs vertically into quarters. Cut off any brown
areas and remove the core. Cut the fennel into 1/8-inch slices;
you should have about 3 cups.

Cut the fish into 4 portions. With the skin side down, drizzle 1/4
tsp oil over each portion and rub it in; season with salt and
pepper.  Lightly oil a broiler pan and add the fish skin-side down.
Preheat the broiler.

For the sauce: In a large heavy skillet, heat 4 tsp oil over
medium-high heat until hot, about 2 min. Add the fennel and peppers;
saute until softened, about 6 min, stirring. Add the garlic and
cook for 2 min, stirring to prevent sticking. Add the vermouth,
capers, salt and pepper, and simmer until hot, about 2 min. Remove
from the heat, cover and keep warm.

Broil the fish until just opaque through and firm but slightly
springy, 8-10 min per inch of thickness. Let stand 2 min. Transfer
the fish to warmed dinner plates and spoon the sauce over.

Note: If you prefer to cook on the stove-top, place seasoned fish
on top of the vegetable mixture, cover the skillet, and simmer
until the fish is opaque in the center, 3-4 min. If fennel is
unavailable, substitute celery with a splash of anise liqueur.

1 1/2 lb whole Striped Bass, cleaned
1/2 leek, cut in long strips
1/2 cup sliced anise bulb
2 carrots, sliced
4 white potatoes, cut in 3/4 inch pieces
2 large shitake mushrooms (plus their soaking water if dried)
a few sprigs of parsley
1/2 cup white wine
2 tablespoons mirin (Japanese)
1 tablespoon soy sauce
1/4 teaspoon roasted sesame oil
1/3 cup water
salt

Soak a clay pot in water for 15 minutes

Rub the fish with salt, and lay some of the leek strips inside it,
as well as a few sprigs of parsley

Put the carrots on the botom of the clay pot, then the fish,
surrounded by the anise, leeks, and mushrooms, and put the potatoes
on top.

Mix together the white wine, mirin, soy sauce, sesame oil & water,
and pour over the potatoes.

Cover the clay pot, and place it in a cold oven.  Bake at 450
degrees.  After 30 minutes, check if the fish is ready.

4 8-to-10 oz fresh or frozen pan-dressed trout, lake perch, or other whitefish
3/4 cup finely crushed saltine crackers (21 crackers)
1/4 cup grated Parmesan cheese
1 tablespoon snipped parsley
1/3 cup all-purpose flour
1/8 teaspoon pepper
3 tablespoons lemon juice
1 beaten egg
3 to 4 tablespoons shortening or cooking oil
Lemon slices, halved (optional)

Thaw fish, if frozen.  In a shallow bowl, combine the crushed
crackers, grated Parmesan cheese, and snipped parsley.  In another
shallow bowl, combine the flour and pepper.  Place lemon juice and
egg in separate bowls.  Dip fish in lemon juice, then in flour
mixture, then in egg, and finally in the cracker mixture.

In a 12-inch skillet heat shortening or cooking oil.  Add fish in
a single layer.  Fry over medium heat for 5 to 7 minutes or till
brown.  Turn fish; fry for 5 to 7 minutes more or till fish flakes
easily when tested with a fork.  Drain on paper towels.  Serve fish
with lemon.  Garnish with parsley, rosemary, and dill if desired.
Serves 4.

50g butter
8 flat mushrooms
4 fillet steaks
fresh ground black pepper to taste
SAUCE:-
1/2 cup good ale
1/2 cup beef stock
1 tsp smooth mustard
1/2 tsp sugar
1/2 tsp fresh thyme
1/2 tsp grated orange rind

Melt half the butter and pan-fry the mushrooms, until cooked.
Remove and keep warm.  Melt the remaining butter.  Sprinkle the
steaks generously with black pepper, pressing firmly on to the
steaks.  Fry the steaks for 3 - 4 minutes each side on a medium-high
heat, depending on the thickness and required doneness.  Remove
and keep warm.  Add the ale and stock to the pan and bring to the
boil.  Scrape up any tasty bits that have stuck to the bottom of
the pan.  Stir in mustard and boil rapidly until reduced to about
a half.  Add the sugar, thyme and orange rind.  Place the mushrooms
on serving plates and top with the steak.  Spoon a little sauce
over the top.  The steaks may be garnished with extra orange rind.

1 lb fresh orange roughy, or other whitefish fillets
1/4 c all-purpose flour
1/4 ts salt
1/4 ts lemon pepper
1 egg white
1/4 c dry bread crumbs
1/4 c cornmeal
1 1/2 ts grated lemon peel
1/2 ts basil

Cut fish into serving-size pieces. In a shallow dish combine flour,
salt and lemon pepper and set aside.

Beat egg white until frothy and set aside. Combine bread crumbs,
cornmeal, lemon peel and basil. Dip one side only of fish fillets
into flour mixture, shaking off excess. Dip into egg white, then
coat with bread crumbs.

Spray a shallow baking pan with nonstick cooking spray. Place
fillets in baking pan coating side up, tucking under any thin edges.
Bake in a 450 degree oven 6 - 12 minutes or until fish flakes easily
with a fork.

4 4-ounce fresh or frozen cod (or other fish fillets)
Nonstick spray coating
3 Tbsp seasoned fine dry bread crumbs
3 Tbsp cornmeal
1/4 tsp celery salt
Dash ground red pepper
1 Tbsp cooking oil
1 slightly beaten egg white

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,
celery salt, and red pepper.  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 side up, in prepared
pan.  Bake, uncovered, in a 500 degree oven 6 to 8 minutes for each
1/2-inch thickness of fish or until fish flakes easily when tested
with a fork.

Serves 4.  This is low fat and low cholesterol.

1 pound fish fillets, 1/2 inch thick (fresh or frozen, white fish)
1/4 cup all-purpose flour
1/4 teaspoon lemon pepper
1 egg white
1/4 cup fine dry breadcrumbs
1/4 cup cornmeal
1 1/2 teaspoons lemon peel, finely shredded
1/2 teaspoon dried basil, crushed
nonstick cooking spray

Preheat oven to 450.  Cut fish into serving size pieces.  Mix flour,
lemon pepper, and 1/4 tsp salt in a shallow dish.  Beat egg white
until frothy; place in another shallow dish.  Combine bread crumbs,
cornmeal, lemon peel, and basil in a third shallow dish.  Dip top
of fillets into flour  mixture; Shake off any excess.  Dip tops
into egg white; coat with crumb mixture.  Spray a shallow baking
pan with nonstick cooking spray.  Place fillets in pan, coating
side up; tuck under thin edges.  Bake for 6 to 12 minutes or until
fish flakes easily with a fork. 

1 1/2 - 2 lbs. red snapper or any other firm white fish
1 box cherry tomatoes
about 1 cup pitted black olives or to taste
2 cloves garlic
1 onion, chopped
1/4 to 1/2 lb feta cheese, or to taste 

Coat fish lightly with mayo or olive oil and lay in a shallow baking
dish. Put in a 350F oven to bake. While fish is cooking, saute
onion until translucent, add garlic, tomatoes, and olives and cook
just until tomatoes collapse. Just before fish is done, top with
crumbled feta and cook just until cheese softens/melts. Top with
veggies and serve.

1 pound sole fillets
4 ounces shredded mozzarella cheese
1 small sliced tomato
1/4 teaspoon dried oregano
garlic powder

Butter large baking dish.  Rinse fish and pat dry.  Arrange fish
in a single layer in dish.  Sprinkle with cheese and layer with
tomato.  Dust with oregano, garlic, salt and pepper.  Bake 10

1 lb white fish fillets
2 tablespoons olive oil
1 medium onion, chopped
1 (15 oz) can tomato sauce
2 cloves garlic, chopped
12 pitted olives, chopped
1 tablespoon capers, drained
1 tablespoon parsley, chopped
2 ribs celery, finely chopped
salt and pepper to taste

Arrange fish in a single layer in a oiled, shallow, oven proof
dish.  Heat olive oil in a fry pan and saute the onion gently until
soft and golden.  Add the tomato sauce, garlic, salt and pepper.
Cook over moderate heat, stirring frequently, for five minutes.
Stir on olives, capers, parsley and celery and spoon sauce evenly
over the fish.  Cover and bake at 375 degrees for 25 minutes.

1 lb. perch, haddock or turbot
2/3 cup cream of celery soup
3/4 cup sour cream
3/4 cup shredded cheddar cheese

Thaw and drain frozen fillets and arrange in a single layer in a
2-quart buttered, shallow baking dish.  Combine sauce ingredients
and heat until cheese melts. Spread over fillets and bake at 375
for 25 minutes.

1 pound fish fillets, your choice
1/2 teaspoon salt
1/8 teaspoon turmeric
1/2 teaspoon cumin powder
1/2 teaspoon fresh ground black pepper
1 clove garlic, minced
1 teaspoon vegetable oil
1 1/2 teaspoons lemon juice, fresh squeezed

Place fish fillets into a medium sized bowl and sprinkle with salt,
turmeric, cumin, black pepper and garlic, tossing to coat well.
Cover and marinate for 50 - 60 minutes in the refrigerator. Preheat
oven to 400 degrees F. Coat the bottom of an 8 x 8 inch baking dish
with the vegetable oil. Place the fish in a single layer inside
the baking dish, and pour the marinade on top. Bake uncovered for
20-25 minutes. The fish should be firm to the touch. Fish is done
when it easily flakes with a fork. Sprinkle with lemon juice 5
minutes before serving.

2 Tbsp salad oil
4 thick fish fillets
4 Tbsp white wine
4 Tbsp tomato sauce
1 clove garlic, crushed
salt and pepper
2 bay leaves
2 Tbsp white breadcrumbs
1 Tbsp parsley

Pour the salad oil into an ovenware dish and arrange the fillets
in this.  Sprinkle the white wine and tomato sauce over fish and
add the garlic, salt and pepper, and bay leaves.  Sprinkle breadcrumbs
over top together with the chopped parsley.  Bake at 350 F, for
about 25-30 minutes.

1 1/2 lb. fillet of sole 
1 cup Ritz crackers, crushed
4 Tbsp. butter
1 oz. sharp Cheddar cheese
1/2 oz. grated Parmesan cheese

Place fish in baking dish. Spread Cheddar cheese over fish. Cover
with Parmesan cheese. Melt butter and mix with crushed crackers.
Cover fish with cracker crumbs and bake at 350 degrees for 15 to
20 minutes. Serves 4 to 6.

1 (5 to 6 lb) whole bass or red snapper, cleaned and washed
1/4 cup chopped onion
2 Tablespoons butter
3 cups soft bread crumbs
1/2 cup chopped celery
1/2 cup chopped green onion
1/2 cup chopped and toasted almonds
3 eggs, lightly beaten
2 Tablespoons chopped fresh parsley
1 teaspoon dried tarragon
8 Tablespoons butter
Salt and freshly ground pepper to taste

Preheat oven to 400F.  Saute onion in 2 Tablespoons butter until
soft.  Add bread crumbs, celery, green pepper, almonds, eggs,
parsley and tarragon and mix well.  Stuff cavity of fish with
mixture and sew shut.  Melt 8 Tablespoons butter, line a large
shallow baking dish with foil, and pour a little melted butter over
the bottom.  Place fish on the foil and sprinkle with salt and
pepper.  Bake for 1 hour and 15 minutes, basting frequently with
remaining melted butter, or until fish flakes easily with a fork.
Do not overcook.

red onion - sliced very thin
fresh basil leaves
salt and pepper
garlic-almond butter

Soak the trout in salt water for 15 minutes.  Rinse well and scrape
the skin lightly.  Rinse again.  Salt and pepper the cavity.  Thinly
slice the onion and place several slices inside the cavity.  Clean
the basil and coarsly chop.  Place the basil in the cavity also.
Use about 4-5 very large leaves.  Place the trout in a baking pan
with just a small amount of water.  Cover will foil and bake at
350 degrees.  These were extremely large trout that my brother had
caught.  They were over a pound each and about 18" long.  I baked
them for about 25 minutes.  During the last 10 minutes of baking
time I spread the garlic-almond butter on top, recoved with the
foil and baked for 5 minutes more.  The last five minutes I removed
the foil.

Garlic-Almond butter

1 cup slivered almonds
2-3 cloves garlic
1 stick butter or margerine
juice of one lemon

Puree the garlic and butter together in the processor then put in
a heavy skillet on medium high heat.  When the butter begins to
sizzle add the slivered almonds and toast until just beginning to
turn golden.  Remove >from  the heat and add the lemon and mix
well.

I would think that you could salt and pepper the filets, lay them
in a baking dish, then cover with basil then onions and the foil.
The filets would not take nearly so long to bake--maybe 15 minutes
with the last few minutes baking uncovered and with the garlic-almond
butter on.  Fresh water trout is done when it flakes easily apart.
But, as with all fish, it doesn't take very long to cook.

trout, whole or filleted
garlic cloves
salt and freshly ground black pepper
extra virgin olive oil
fresh herbs including parsley, basil, thyme, oregano, rosemary, marjoram 
lemons

Place the trout or fillets onto a large enough piece of foil to
wrap in.  Brush the foil with some virgin olive oil and brush the
fish with some oil too. Season it with some salt and black pepper.
Finely chop the herbs with the garlic to make a herb/garlic pesto
and sprinkle over the trout to cover completely.  Or, if using
whole trout, stuff into the cavity.  Lay a few thin slices of lemon
over the top and wrap the foil tightly.  Place in a baking dish
and bake in the oven until done...this depends on the size of the
fish so I don't know how long....it could take around 20 minutes
or so on average.  When cooked, remove from the foil, remove the
lemon slices and drizzle some  more olive oil over the top if you
wish and serve with wedges of lemon.

2 filets of Orange Roughy
1/4 c. mayonnaise
3 tbs. parmesan cheese
1 tbs. lemon juice
salt and pepper to taste

Season fish filets with salt and pepper.  Mix the mayonnaise,
parmesam cheese, and lemon juice in a small bowl. Broil fish filets
for about 4 minutes with skin side down. Remove from heat. Turn
fish over. Spread mayonniase over the top.  Broil until bubbling
and until the fish flakes.  Serve immediately. 

2 pounds flounder or white fish
2 tablespoons lemon juice
1/2 cup Parmesan cheese, grated
1/4 cup butter, softened
3 tablespoons mayonnaise
3 green onions, chopped
1/4 teaspoon salt
1 dash hot sauce

Place fillets in a single layer on a greased, shallow oven-to-table
type broiler pan;  brush with lemon juice.  Combine next 6 ingredients
in a small bowl and set aside.  Broil fillets 4 to 6 minutes or
until fish flakes easily when tested with a fork.  Remove from
oven;  spread with cheese mixture.  Broil an additional 30 seconds
or until cheese is lightly browned and bubbly.  Garnish with lemon
twists and parsley if desired.

Trout
Olive Oil or any cooking oil
Lemon or lime

Clean the fish.  Score the fish to prevent it from curling and at
the same time cook it evenly.  Brush both sides of the fish with
oil and grill each side for about 10-12 minutes.  To serve, sprinkle
with lemon or lime juice.  Garnish with tomatoes.
 

Sauce

1/2 pint single cream
1 Onion or several shallots
Olive oil
Parsley

Saute the onions or shallot in olive oil until golden.  Add the
chopped parsley.  Once the parsley has wilted, add the cream and
heat in low setting.  Add the juice of one lemon or to taste.
Serve it with the trout.

4 fillets of dace or trout, each weighing 80-90 g 
2 sprigs of tarragon 
4 tb whipping cream 
2 egg yolks 
150 ml double cream (1/4 pint) 

50 g unsalted butter (1 3/4 oz)
250 ml dry white wine (scant 1/2 pint)
1/2 lemon
salt and pepper

As an alternative to dace you could use freshwater trout, or pike,
but the trout must have white rather than pink flesh.

Pre-heat the oven to 280C/530F.

Chop enough tarragon leaves to fill 2 teaspoons.

Whisk the whipping cream until it thickens.  Beat the egg yolks
with all but 3 tb of the double cream.

Butter an oven dish with 20 g (3/4 oz) of the butter. Arrange the
fillets on it and season them. Add the white wine.

Slide the dish containing the fish into the pre-heated oven. Leave
it for 1 1/2 - 2 Minutes, or longer, depending on the thickness of
the fish (the oven dish needs to be made of a thin metal that
conducts heat quickly).  Take it out and remove the skins from the
fish. Put the fish into a shallow dish and keep them hot.

Pour the liquid that remains in the cooking dish into a saucepan.
Add the tarragon and reduce the liquid by about two-thirds. Whisk
in 30 g (1 oz) cold, diced butter and the remaining double cream.
Let the sauce reduce for a moment, then pour it, still whisking,
on to the egg-yolk-and-cream mixture.

Put the sauce back into a saucepan over a very gentle heat and let
it thicken, whisking all the time, until it shows signs of boiling.
Take it of the stove, and season with salt, pepper and a little
lemon juice.  Carefully incorporate the whipped cream.

Pre-heat the grill. Ladle the sauce over the fish, put them under
the grill and leave them until the sauce turns golden - this will
not take long, only about 1 minute, so watch carefully. Serve at
once.

1-1/2 lbs. fish fillets (sole, flounder)
2 T. fresh parsley, chopped
1 lemon (6 wedges)
1 T. oil
Salt and fresh ground pepper or lemon pepper, to taste
1 T. lemon juice

In bottom of shallow baking or broiling pan, spread oil,lemon juice,
and pepper. Swish fish around in pan, coating both sides.  Sprinkle
with parsley.

Broil 3 -4 minutes on each side or until edges are browned.  Serve
with lemon wedges and sprinkle with salt or additional lemon pepper.

6 6-8 oz trouts 
7 1/2 fl Greek strained yoghurt 
2 1/2 fl Whipping cream 
2 tb Fresh chopped parsley 
2 tb Chopped chives 
2 tb Chopped fennel 
1 t Fresh chopped thyme 
1 t Fresh chopped oregano 
1 t Fresh chopped tarragon 
Clarified or unsalted butter 

Choose a baking dish or other shallow oven-proof dish suitable for 
bringing to table, which is just large enough to take the trout in a 
single layer when they are arranged head to tail. Thoroughly dry the 
fish with plenty of kitchen paper. Make a frying pan very hot, 
barely smear it with fat and fry the fish briefly, one or two at a 
time, just long enough to brown their skins well on both sides. 
Transfer the fish to the ovenproof dish, arranging them neatly. Cover 
and store in a cool place. 

Chop the herbs and mix them gently in a small saucepan. Measure the 
yoghurt and cream and pour them over the herbs. Add plenty of pepper 
and some salt and stir to mix well. Cover and leave to infuse. 
Everything up to this stage can be done in advance, but be sure to 
bring both the pan of sauce and the dish of trout back to room 
temperature about 1 hour before they are to be put back into the oven 
for cooking. (Foods that are transferred straight from the fridge to 
cooker take a very long time to heat through properly.) 

About 1/2 hour before you plan to serve the trout, bring the 
yoghurt-and- herb mixture very slowly to simmering point, stirring 
all the while. Pour the aromatic mixture over the fish, cover the 
dish and bake at 350 F (180 C) gas mark 4 for 20-25 minutes until the 
fish are piping hot and cooked through. (To check a trout for 
readiness, insert the tip of a knife into its flesh just behind the 
head.) Serve with steamed new potatoes and other young summer 
vegetables such as carrots and peas. 

Place fillets in large skillet and season with salt and pepper. Barely covering fillets with water, simmer until fish flakes easily with fork. Meanwhile, melt butter in saucepan. Add flour and cook until flour browns, stirring constantly. Gradually add cold milk, stirring until well blended. Simmer until thickened. Add Swiss cheese 
and cook until cheese melts. Add sherry, then remove from heat. Place fish in baking dish and cover with sauce. Sprinkle Parmesan cheese over fish and place in oven under broiler until sauce browns on top. Serve immediately with small, boiled Irish potatoes. 

Wash bass fillets and pat dry,. Put fish on oiled broiler pan. Brush fish with margarine and drizzle with lemon juice. Add parsley flakes and paprika. Broil until fish is golden brown on one side and flakes easily, about 10-15 minutes

Combine tomato, onion, green pepper, butter, salsa, lemon juice, olives, parsley, garlic, salt and hot pepper sauce in a 13X9X2-inch baking dish. Bake for about 10 minutes. Stir and add wine. Place fillets on top of sauce and spoon some sauce over fish. Cover and bake for about 20 minutes, depending on thickness of fillets. 

Dip bass chunks into beaten egg, then roll in mixture of cornmeal and lemon pepper until covered heavily on each side. Drop battered fish into oil and cook for 3-4 minutes or longer if chunks are larger. 

Sprinkle salt and pepper on fillets. Combine bread crumbs, walnuts, rosemary, marjoram and thyme. Roll fillets in flour, then dip in eggs and roll in crumb mixture. Heat butter and oil in frying pan until hot, but not smoking. Place fish in pan and fry at medium heat for 4-5 minutes on each side, or until fish browns and barely flakes when tested with fork. Drain fillets on paper towels. Serve with lemon wedges

Marinate fish overnight in teriyaki sauce. Place fish in bread pan lined with aluminum foil. Sprinkle lemon juice and lemon pepper over fish. Place onion slices on fillets. Cover fillets with foil and bake at 375 degrees for approximately 20-25 minutes. 

In large, heavy iron pot, brown onion, bell pepper, garlic and celery in butter. Add tomato sauce and tomatoes. Cook on medium flame for 45 minutes. Add cream of mushroom soup, salt and pepper. stir in stock. Cook another 45 minutes. Add fish fillets and lower heat. Stir occasionally to break up fillets. cook until tomato sauce has a fairly thick consistency. Serve over white rice. 

Cut fillets into small pieces. Combine flour and cornmeal in seperate bowl. Dip fillets into 7-Up soda and then in flour-and-cornmeal mixture. Season with salt and pepper and fry until golden brown. 

In medium-sized bowl, mix eggs, milk, salt and pepper, basil and lemon peel. Place flour on plate. Dip fillets in mixture and submerge. Roll fillets in flour and place in hot skillet with melted butter. Cover and cook on low heat for 10 minutes, turn and cook 5 more minutes. 

1 1/2 lbs. bass fillets 
1 qt. buttermilk 
salt 
1 qt. peanut oil 
1 lb. cornmeal (extra fine) 

Cut fillets in strips 1 inch wide. Soak fillets in buttermilk for 1 hour (frozen buttermilk is best). Remove fillets from buttermilk and season with salt to taste. Pour enough oil in frying pan to cover fillets completely. Dredge fillets in cornmeal, then place in heated oil. Using extreme caution, drop a kitchen match into heated oil to determine proper cooking temperature. If match ignites, oil is ready. Do not turn fillets while cooking. When fillets float in heated oil, remove and serve. 

4 fillets, skinned 
2 T. butter 
juice of 1 lemon 
1/4 tsp. salt 
1/4 tsp. pepper 
1 white bread slice, crumbled 
1 cup bread crumbs 
dash of onion powder 
1/2 tsp. parsley 
1 egg, beaten 

Lay fillets in shallow baking dish and dot with butter. Drizzle lemon juice over fish. Then season lightly with salt and pepper. Combine white bread, bread crumbs, onion powder, salt, pepper, and parsley for stuffing. Add egg and mix. Mound mixture on each fillet. cover with aluminum foil. Bake in preheated oven at 350 degrees for about 10-15 minutes or until fish flakes. 

2 bass fillets (not over 2 lbs.) 
1 lemon, halved 
1 stick butter 
4 T. slivered almonds 

Rub cooking pan with half of lemon. In heavy stainless steel pan or iron skillet, melt butter and add juice from half of lemon and slivered almonds then remove. Place bass fillets in pan. Squeeze juice from half of lemon over fish. When almost cooked, pour mixture of melted butter and slivered almonds over fish. 

4 fillets, skinned 
1 cup Italian bread crumbs 
1/4 cup cornmeal 
2 T. flour 
1 tsp. onion powder 
1/2 tsp. salt 
1/4 tsp. pepper 
1 egg, beaten 
olive or vegetable oil 

Combine dry ingredients. dip fish in beaten egg and then in crumb mixture. saute in vegetable or olive oil over medium heat until golden brown