Fishin Hole Fish Recipes

BAKED WHOLE TILAPIA

Steps:

• Preheat the oven to 400 degrees F.
• Rinse the fish and pat very dry. Make two slashes into the skin on each side of the fish.
• Whisk together the cider vinegar, mustard and dill in a medium sized bowl. Place two cloves of garlic and a sprig of parsley into the cavity of each fish. Place the fish in the bowl and turn to coat in the vinegar mixture.
• Use two pieces of foil to form two sections in a baking dish. Rub the foil with olive oil.
• Place one fish in each section and drizzle remaining vinegar mixture into the fish cavity and the slashes on the top side of the fish.
• Bake 15-20 minutes until the fish flakes easily with a fork (thickest part of fish should be 145 degrees). Fish will continue cooking five minutes after you remove it from the oven.

FISHIN' HOLE FISH

Steps:

• Preheat oven to 375.
• Rinse and pat dry haddock.
• salt and pepper to taste.
• sprinkle with lemon juice.
• place fish in casserole dish.
• mix soup and sour cream together.
• layer onion, soup mixture and cheese on top of fish.
• repeat fish, onion, soup mix and cheese till you use all.
• cover and bake for 35-40 minutes until fish is done.
• We usually serve over baked potato or rice.

WHOLE ROASTED FISH WITH HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.
• Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.
• Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.
• Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.
• Remove from oven, present and collect your kudos then fillet to serve.

ROAST WHOLE FISH WITH SALSA ROMESCO

Steps:

• Heat the grill to high. Put the peppers, skin-side up, onto a baking tray and grill for about 20 mins until the skins blacken all over. Put them into a food bag, seal, then leave for 10 mins. Once cool, peel away the skins. Tear the flesh into strips. Mix with the tomatoes, garlic and chilli in a bowl. Roughly chop most of the parsley leaves and add to the bowl with the hazelnuts, vinegar and oil, then stir well. This salad 'matures' well, and tastes even better if you can make it a few hours ahead.
• When ready to cook, heat oven to 200C/180C fan/gas 6. Rinse and dry the fish, score the flesh on each side, then put the parsley stalks and a few lemon slices into the cavities. Put a few more lemon slices in an oiled baking dish and lay the fish on top. Season the fish well, drizzle with more olive oil, scatter with remaining parsley, then roast for 20 mins, until the flesh flakes easily.
• Serve the fish from the dish, set the bowl of salad and the potatoes alongside, then dig in.