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Milk-Poached Fish |
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Serves: 6 Print this Recipe1/4 cup unbleached flour 1/2 teaspoon salt 1/4 teaspoon black pepper freshly ground 2 pounds fish filets, kipper snacks (cod, haddock, perch, or turbot) 1 1/2 cups milk 2 slices bacon cut in 1/2 -inch pieces 2 onions mild, sliced 1 tablespoon safflower oil Heat oven to 425° F. Combine flour, salt, and pepper; sprinkle over fish and pat with hand to meld. Place on bottom of a greased shallow baking dish; add milk and bake 5 to 10 minutes, allowing about 10 minutes cooking time per inch thickness of fish. Sauté bacon and onions in oil until lightly-browned. Drain on paper towels. Place bacon and onions on fish and bake 5 to 10 minutes longer or until fish is tender and flaky. Milk-Poached Fish comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cantonese Meatballs Cheese And Crab Pie Chicken Livers Stroganoff Chicken Scallopini Chicken Stir-Fry With Vegetables Egg And Cheese Lasagna Ginger Chicken With Vegetables Island Country-Style Ribs Italian Sausage Lamb Chops With Yogurt Lamb Couscous Lemon Chicken Milk-Poached Fish Oriental Chicken Patties Pollock-Vegetable Dinner Pork Steaks With Sesame Apples Tamari Beef Tiered Beef Cake Tuna Tacos Vegetable Stir-Fry Vegetable-Cheese Pie Venetian Liver With Onions |
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