3 tablespoons butter
1/4 pound mushroom, sliced
2 tomatoes, chopped
2 garlic cloves, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
2 pounds bass
Salt and freshly ground black pepper
1/2 pound shrimp
1 tomato, sliced
2 tablespoons fresh flat-leaf parsley
1 lemon, sliced

Methods:

1. Preheat oven to 350*F.
2. In a skillet over medium heat, melt butter add mushrooms and cook just until limp then stir in chopped tomatoes and garlic heat through.Season with salt and pepper.
3. Cut bass into serving-size pieces and arrange in a single layer in a greased large, shallow baking pan. Sprinkle lightly with salt and pepper.Spoon the mushroom mixture evenly over the fish, followed by shelled shrimp.
4. Bake, uncovered, until the fish flakes easily, about 15 minutes drain.Garnish with sliced tomato, chopped parsley, sliced lemon.

* 1 (3 pound) whole red snapper, cleaned and scaled
* 3 1/2 tablespoons grated fresh ginger root
* 3 green onions, chopped
* 1 tomato, seeded and diced
* 1 lime
* 1/3 cup soy sauce
* 1 lemon
* 1/2 teaspoon sea salt

Methods:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.
3. Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It’s much easier than trying to turn the fish over.

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* 4 to 6 halibut fillets, about 6 to 8 ounces each
* melted butter
* 1 tablespoon butter
* 4 green onions with 3 inches green, thinly sliced
* 1/4 cup dry white wine
* 1/4 cup chicken broth
* 1/2 teaspoon dried leaf tarragon
* 3/4 cup heavy cream
* salt and pepper, to taste

Methods:

Line a 9×13-inch baking dish with foil; lightly butter the foil.Sprinkle halibut fillets with salt and pepper; arrange in the baking dish and drizzle with about 1 tablespoon of melted butter.

Bake for 20 to 25 minutes, or until the fillets are flaky throughout.Meanwhile, heat butter over medium-low in a small skillet or saucepan add sliced green onions and cook for 1 minute.Add white wine, chicken broth, and tarragon bring to a boil over medium heat.Reduce heat to low and simmer for 3 minutes to reduce slightly. Add cream and salt and pepper, to taste.Drizzle a little sauce over each hot cooked halibut fillet.

1 pound mushrooms, sliced
6 green onions, sliced
1/4 cup butter, melted
1 cup soft bread crumbs
1 cup crab meat, picked over
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon lemon juice
1 tablespoon ketchup
1/4 cup heavy cream
1/4 cup half-and-half
1 pound flounder

Methods:

1. Preheat oven to 425*F.
2. Saute sliced mushrooms and sliced green onions for 5 minutes in melted butter.
3. Stir in soft bread crumbs and crab.Cook for 2 minutes.
4. Add salt, pepper, lemon juice, and ketchup.Pour in cream and half-and-half. Transfer stuffing mixture to baking dish. Place flounder on top.
5. Bake, uncovered, for 10 to 15 minutes, or until the fish flakes easily.

1 pound haddock
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup sour cream
1 tablespoon freshly grated Parmesan cheese
1/4 teaspoon paprika
1/8 teaspoon dried tarragon
3 green onions, sliced
1 tomato, sliced

Methods:

1. Preheat oven to 350°F.
2. Roll haddock into small rolls and place seam side down in an ungreased baking dish. Sprinkle with salt and pepper.
3. In a bowl, blend together sour cream, Parmesan cheese, paprika and tarragon. Spread over the fish and bake 20 minutes, or until the fish flakes easily. Top with green onions and tomato.

2 tablespoons butter, melted
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon dill weed
2 cups ground corn flakes
2 pounds flounder fillets
Tartar sauce for accompaniment
Lemon wedges for accompaniment

Methods:

1. Preheat oven to 375*F.
2. In small bowl, combine melted butter and lemon juice.In shallow pie plate, combine salt, pepper, dill weed, and crushed corn flakes
3. Cut flounder into serving portions.Dip in butter mixture.Coat with seasoned cereal mixture. Arrange in a lightly greased 9 x 13-inch baking dish.
4. Bake uncovered for 20 minutes, or until the fish flakes.
5. Serve with tartar sauce and lemon.

1 pound fresh or frozen fish fillets, thawed if necessary
1/2 cup dry bread crumbs
1/2 cup chopped shelled pistachios, divided use
2 tablespoons freshly grated Parmesan cheese
1 tablespoon minced flat-leaf parsley
3/4 teaspoon dry mustard
1/4 cup milk
2 tablespoons butter or margarine, melted

Methods:

1. Cut fish into serving-size pieces.Combine bread crumbs, 1/4 cup pistachios, cheese, parsley, mustard, salt and pepper in shallow dish.
2. Dip fish in milk and roll in crumb mixture place in shallow greased baking dish.Drizzle with butter; sprinkle with remaining pistachios.Bake at 450°F allowing 10 minutes per inch of thickness measured at its thickest part or until fish flakes when tested with fork.

* 2 tablespoons melted butter
* 4 sheets phyllo dough
* 2 (5 ounce) halibut fillets
* salt and pepper to taste
* 2 teaspoons chopped fresh dill
* 3 tablespoons lemon juice
* 1/2 cup whipping cream
* 2 green onions, finely chopped

Methods:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
3. Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
4. Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
5. Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.

* 1/4 cup fine dry bread crumbs
* 2 tablespoons grated Parmesan cheese
* 1 tablespoon cornmeal
* 1 teaspoon olive oil
* 1/2 teaspoon Italian seasoning
* 1/8 teaspoon garlic powder
* 1/8 teaspoon ground black pepper
* 4 (3 ounce) fillets cod fillets
* 1 egg white, lightly beaten

Methods:

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, Italian seasoning, garlic powder and pepper set aside.
3. Coat the rack of a broiling pan with cooking spray.Place the cod on the rack, folding under any thin edges of the fillets.Brush with the egg white, then spoon the crumb mixture evenly on top.
4. Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.