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Combine ingredients except fish. Place fish in greased baking dish. Pour mixture over fish. Cover with foil and seal securely. Bake at 400 degrees F for 30-35 minutes. Serves 4.
By Robin from Washington, iA
Mix the crab meat, breadcrumbs, onion, tarragon, and egg. Stir until it holds together in one piece. Put an equal amount on each fillet. Roll the fillets around the stuffing and use a toothpick to hold each together. Place in a casserole dish and drizzle with the melted butter. Bake at 325 degrees F for 20 - 25 minutes, until done.
While the fish is roasting, make the sauce. Melt the butter in a saucepan. Add the flour and stir for a minute or two. Don't let it get brown. Add the chicken broth, lemon juice, and tarragon and stir until thickened.
To serve, pour a little sauce on each roll. Garnish with fresh parley, if you like.
By Copasetic 1 from North Royalton, OH
Wash and dry fish fillets, then dip each into flour, then in egg, and set aside. Melt butter in skillet. Add oats, salt, pepper, paprika, and thyme. Stir over medium heat until lightly browned. Roll each fillet in the oat mixture. Fry at 375 degrees F for about 5 minutes or until golden. Serves 4.
By Robin from Washington, IA
Fry up some delicious cod for your next lunch or dinner. This page contains lightly fried cod fillet recipe.
Preheat oven to 375 degrees F. Cook spinach as label directs, drain and season with salt, pepper and butter. Spread on bottom of greased 11x7 inch baking dish. Arrange thawed fillets on spinach.
Mix sour cream and remaining ingredients. Spread over fillets. Bake 25-30 minutes in 375 degrees F oven, until fish flakes easily with fork and top turns a pretty golden color.
By Robin from Washington, IA
This is a great, healthy fish recipe! Very, very good!
When baking or sauteing fish, try this cheap and healthy recipe. Place last 4 ingredients in blender or food processor until minced. Wash a dry fish fillets and then apply veggie mixture.
To make the mushroom sauce, begin by lightly spraying a nonstick skillet with vegetable oil. Place over medium heat, add margarine, green onions and saute until soft. Add mushrooms and cook 5 minutes.
Stir fry green pepper in oil for 2-3 minutes. Move to side of pan and add a portion of cod fillet. Brown fish on both sides and then add tomato sauce, lemon juice, and Worcestershire sauce. Cook over low heat for about 5 minutes.
Pat fish fillets dry with paper towel. Place fish such as sole, cod, halibut, or haddock, in greased shallow baking dish. Saute' onion and celery in butter until tender.
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I have several pollack fillets in my freezer. I thought I liked this fish, but when I cooked it last time, I decided I am not crazy about it, but can eat it if I have to. Does anyone have any ideas of what to do with these to sort of disguise them, maybe cooked and ground up in something?
By Elaine from Belle Plaine, IA
Why not try wrapping them in foil, baking them, then flaking them, and make some fish patties just like Jo's
Salmon Patties? Just don't over bake them to start with so that they don't dry out.
I think they'd work in her recipe, even if you added a can of salmon in with the pollack since pollack is a milder fish.
There are not too many ways to disguise fish that I can
think of off-hand.
Put shredded cheese on top and oven bake.
Add seasonings. Some choices are lemon-pepper, cajun, Italian, paprika. Experiment.
Make a fish chowder.
Have a fish boil, fish, new or red potatoes, carrots, onions, lots of butter.
Roll in crumbs and top with almond slivers.
Thanks Chanderson, that recipe looks good but it calls for smoked fillets which mine aren't. If it were smoked to begin with I would probably love them anyway as I like anything smoked.
Honeypoke, I wondered the same thing if I could make patties with them. I think I might use half salmon and half fish and see how it turns out. Thanks for the ideas.
Here in the Mediterranean island where I live, we make a sauce of a little olive oil, chopped onions, garlic, olives, capers and a can of chopped tomatoes, with plenty of basil, allow to simmer for about 15mins, add salt and pepper to taste and pour over the cooked fish. Very tasty and you can hardly taste the fish.
How about baking them and then chunking them up and make a sandwich spread/cold salad like you make tuna salad. I have never tasted Pollack but when I make tuna salad ( I don't care for tuna) I can hardly taste the tuna.
My mum cooks the fish in a little water then flakes it, mixes it with mash potato salt, pepper to season, then fresh or dry parsley, we have used chives when we had no parsley. She then forms them in to little patties and fries them in a little oil. These freeze great and they can be made with any fish from fresh to tinned.
I think I will try Honeypoke's idea with the half salmon and half pollack. After that I will will try Cett's idea making the sauce. That sounds good too!
First of all Hokeypoke, I got your name wrong, sorry. I did try the 1/2 salmon, 1/2 pollack. They turned out really well. I like to have individual servings so I put the mixture in my oversized muffin pan and 1 of those is a good serving I think. I froze the rest to eat at a later time. So Thanks Hokeypoke for the tip and thank you to the rest for your suggestions as well.
I put a little milk over them add lemon juice, salt, pepper & minced onion. Put in the oven for 10 minutes. Serve with asparagus spears that have been baking for 15 minutes. Yummy! 350 oven.
Penny, what does the milk do? Tenderize it?