Fish Baked In A Dough Jacket Recipes

FISH BAKED IN A DOUGH JACKET

Steps:

• If needed, scale and gut fish. Cut off head behind gills/dorsal fins, and cut off the tail.
• Wipe fish dry with a paper towel. Rub inside and out with salt and pepper and put in the refrigerator.
• Put flour, salt, and yeast in a large mixing bowl and stir to combine.
• Whisk egg, milk and water in a separate bowl. Add about half to the flour bowl and knead to make a soft dough. Add a little more liquid if needed,.
• Move dough to a floured work surface and kneed until smooth. Cut into two pieces, one a little larger than the other.
• Roll the smaller piece so that it is larger than the fish, with about 2 cm (1 1/2 in) border on all sides. Place on a greased baking sheet and put the fish on top, centered.
• Roll the larger piece of dough until it is large enough to drape over the fish and still have 2 cm (1 1/2 in) of border. Don't put it on the fish yet.
• Apply some warm water on the border area of the lower piece of dough. Place top dough on the fish and press the border areas together to form a seal.
• Allow to rise for 30 minutes.
• Brush the remaining egg/milk/water onto the dough to form a glaze. Bake 30 minutes at 180 C (350 F).

FAST BAKED FISH

Steps:

• Preheat oven to 400°. Place fish in a greased 11x7-in. baking dish. Sprinkle with seasoned salt, pepper and paprika if desired. Drizzle with butter. , Cover and bake until fish just begins to flake easily with a fork, 15-20 minutes.

PHYLLO-WRAPPED HALIBUT FILLETS WITH LEMON SCALLION SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
• Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
• Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
• Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.