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Baked White Fish

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“This is based on a recipe I got from a friend 30 years ago. It was called Greek Fish but it didn't seem particularly Greek to me. The original recipe called for Haddock or white fish - I usually use snapper or cod fillets. Hope you like it - this is the first recipe I have posted!”

Ingredients Nutrition

  • 1 lb white fish fillet (3-4)
  • 4 skinned sliced tomatoes (see Note 1)
  • 12 teaspoon sugar
  • 3 tablespoons chopped parsley
  • 14 cup melted butter
  • 2 tablespoons flour
  • 1 tablespoon sweet paprika
  • 1 teaspoon Old Bay Seasoning, to taste
  • 1 pinch salt, to taste
  • 1 pinch pepper, to taste
  • 1 lemon, cut in wedges


  1. Grease an 8 1/2" X 11" pan. (Or use baking spray.)
  2. Cover the bottom of the baking dish with the sliced tomatoes.
  3. Sprinkle with sugar and parsley.
  4. Arrange fish on top.
  5. Mix melted butter, paprika, Old Bay seasoning, salt, pepper and flour.
  6. Spread over fish.
  7. Bake at 400F for 20 min or until fish flakes easily with fork.
  8. Squeeze lemon juice over casserole before serving and serve with additional lemon wedges.
  9. Note 1: Put tomatoes in a bowl and blanch with boiling water. After a minute or so the skins will slip right off.
  10. Note 2: For fillets, I like to overlap them slightly so that the thin parts are not over cooked. For steaks, use a pan that will be nicely filled by one layer of fish.
  11. Note 3: If using frozen fish, I prefer to use it unthawed and just lengthen the cooking time a few minutes. Makes a quick family supper dish when time is short and nothing is thawed.
  12. I like this with a green vegetable and white rice.

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