Baked Recipes


Zesty Baked Whitefish Fillets

Courtesy of Leslie Smith

4-5 lbs skinless whitefish fillets
3 large onions - sliced
Peppers (1 red, 1 green, 1 yellow) -- sliced
1 cup zesty Italian dressing
1 cup sundried tomato dressing
Feta cheese (to personal preference)

Grease the bottom of a large glass pan and layer two-thirds of the sliced onions (separated into onion rings). Place whitefish fillets on top of the onion rings. Mix 1 cup of Italian dressing with 1 cup of sundried tomato dressing (blend with a whisk), then pour mixture over the fresh fillets. Top with the remaining third of the sliced onions and sliced peppers. Cover the dish and bake for 25 minutes at 350°F. (Uncover for the last 10-15 minutes). Serve sprinkled with feta cheese over rice or with baked potatoes and salad.

Sesame Broiled Whitefish

2 Tbs. unsalted butter, melted
1/2 tsp. lemon juice
2 whole whitefish
3 Tbs. sesame seeds
1/2 lemon, cut in wedges

Instructions: Turn broiler on. Combine melted butter with lemon juice in a measuring cup. Rubfish, inside and out with salt to taste and butter-lemon juice mixture. Broil 5 inches from heatsource 5 minutes, basting once or twice. Turn and broil 4 minutes. Brush with butter, and sprinklewith sesame seeds. Broil 1-2 minutes. Prep: 5 min, Cook: 10 min., Serves 4

Broiled Trout Filets with Herbs, Parmesan Cheese and Cream Lemon Wine Sauce

Cream Lemon Wine Sauce

3/4 cup dry white wine
1 T. freshly squeezed lemon juice
2 tsp. minced shallots
2 T. cream
1/4 cup unsalted butter, sliced for faster melting
Salt and white pepper to taste
1/2 tsp. grated lemon peel

Instructions: Combine whine, lemon juice and shallots in saucepan. Reduce over high heat until 2-3 teaspoons of liquid remain. Add cream, reduce for 30 seconds more. Add butter whiskingconstantly until butter is incorporated into the sauce. Remove from heat and strain into bowl. Whiskin salt, white pepper and lemon peel. Store in a small thermos to keep warm.

Trout Fillets

2-1/2 lb. Brook, Rainbow, Splake or Lake Trout fillets
4 T. melted butter
Salt and freshly ground pepper to taste
3 tsp. fresh basil, minced
1-1/2 lb. fresh parsley, minced
1-1/2 lb. fresh chives, minced
Dry white wine
6 small tomatoes sliced into julienne strips
4-6 oz. freshly grated Parmesan cheese

Instructions: Preheat oven to 450F. Prepare cookie sheet with nonstick coating. Lay trout fillets inpan skin side down; brush with butter and season with salt and pepper. Sprinkle basil, parsley andchives evenly over fillets. Add white wine to prevent sticking. Bake for 4 minutes or until fish isdone. Spread julienne tomatoes evenly over fillets and sprinkle with Parmesan cheese. Return tooven for 4 minutes to to finish cooking and melt the cheese. Serve with Cream Lemon Wine Saucepoured around fillets.