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July 2018

Tilapia Recipes

Desserts Recipes

Pear Anise Skillet Tart

Pear Anise Skillet Tart Recipe
1 c All purpose flour 1/4 c Plus 3 T sugar, divided 2 ts Grated lemon rind, divided 1/2 ts Anise s...

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Baked Fish with Vegetables Recipe

Baked Fish with Vegetables recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Baked Fish with Vegetables recipe  PDF


1 Whole red snapper (2 lb)
OR Whole sea bass or fillets Salt, pepper 2 1/2 Lemons halved
1 bn Fresh fennel leaves or
2 ts Fennel seeds
1/2 c Butter or margarine
1 Onion thinly sliced
2 md Potatoes peeled
and very thinly sliced 2 Tomatoes
peeled and quartered 1/2 c White wine
3 tb Pernod
Parsley chopped Season fish inside and out with salt and pepper to taste and juice of 1/2 lemon. If fillets are used, sprinkle both sides with salt, pepper and lemon juice. Place fennel leaves or seeds inside fish or sprinkle over fillets. Melt butter in large skillet. Brown fish on both sides. Transfer fish and juices to 13 9 inch baking pan. Arrange onion and potato slices around fish and bake at 375F 30 minutes. Add tomatoes, pour wine over fish and sprinkle with Pernod. Bake 10 minutes longer or until fish flakes easily with fork and potatoes are done. Serve from baking dish or arrange fish on large platter with tomatoes, potatoes and onions. Pour juices over fish and sprinkle with parsley. Garnish with remaining lemon halves.

Baked Fish with Vegetables recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
277 people have voted
Last Reviewed on 2018-07-16



Monday, Jul 16 2018 Download & Print Baked Fish with Vegetables recipe  PDF   Tilapia recipes RSS   Thumsb up

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3 1/2 lb Salmon 1 Lemon Salt and Pepper 1 tb Oil or Softened Butter Lay a piece of silver foil, large enough to wrap the salmon in a very loose parcel, on a baking tray. If the salmon is to be served hot, grease the foil with the butter, or use the oil if serving the salmon cold. Thinly slice the lemon and put about half on the foil. Put the salmon on top, with a few slices of lemon inside and lay the rest of the lemon along the top of the salmon. Season generously and wrap loosely, making sure the edges are securely folded together so that no steam can escape. Put into a med...

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