Fish Chowder, Italian Fish Fillets, Fish in Foil Packets, Crispy Fish Fillets

Fish Chowder

  • 1 ¼ lbs. haddock
  • 1 cup potatoes, diced
  • ½ medium onion, diced
  • 5 slices bacon
  • 2 cups water
  • 2 ½ cups light cream
  • Salt & pepper to taste
  • chives, optional

Cook bacon until crisp. Drain on paper towels and break into small pieces. Cut the haddock into ¼ inch cubes. Put potatoes and onion in food processor and chop into course texture. You can also chop onion and potato fine using a knife. Place altern ate layers of potato onion mixture and fish in the pot. Add the bacon and water. Cover pan and simmer over low heat for 1 hour. Add salt and pepper to taste and the light cream. Stir and heat thoroughly. If desired, garnish with chives.

Italian Fish Fillets

  • 1 lb. cod fillets
  • 2 Tbsp, olive oil
  • 1 medium onion
  • 2 cloves minced garlic
  • 1 14.5 oz can diced tomatoes
  • ½ cup sliced black olives, pitted
  • 1 Tbsp, fresh parsley
  • ½ cup dry white wine

Slice the onion into thin slices. Heat the olive oil in large skillet over medium, heat. Sauté the onion ang garlic in the olive oil until the onion is soft. Add the tomatoes, parsley, wine and olives to the pan and stir. Simmer for 5 minut4e. Add the cod fillets to the sauce in the pan and simmer for about 5 more minutes or until fish turns white.

Fish Baked in Foil Packets

  • 1 lb. fresh or frozen fish fillets
  • 2 Tbsp butter or margarine, melted
  • 1 small onion
  • 1 small medium tomato
  • 1 Tbsp minced parsley
  • salt & pepper to taste
  • 1/8 tsp lemon juice
  • 3 pieces aluminum foil

If you are using frozen fish fillets allow them to thaw and then separate. Preheat oven to 450 degrees F. Whether using fresh or thawed fish fillets wipe the fillets with a damp paper towel. Brush both sides of the fish fillet with the butter or margarine and sprinkle with salt and pepper. Spray aluminum foil with cooking spray. Divide the fish fillets among the pieces of aluminum foil. Sprinkle lemon juice over the fish fillets. Top the fish fillets with the onion and tomato slices and sprinkle with the parsley. Fold the foil over the fish securely. Place the foil packets in a shallow baking pan. Bake fish packets in the preheated oven for 25 to 30 minutes. Fish should flake with a fork if it is done.

Crispy Fish Fillets

  • 4 6 oz fillets sole (or other firm white fish fillet)
  • 2 Tbsp prepared yellow mustard
  • 1 ½ cups instant mashed potato flakes
  • ½ teas salt
  • ¼ cup oil for frying
  • 1 egg

In shallow dish whisk the egg, mustard and salt together and set aside. Place the mashed potato flakes on a sheet of wax paper or foil. Heat the oil in a heavy skillet over medium heat. Dip the fish into the egg mixture and then dredge the fish in the potato flakes. Repeat this step. Be sure fish is completed coated with the potato flakes. Fry fish in hot oil for 3-4 minutes on each side or until fish is golden brown.