Bounty's Fish Recipes

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Baked Filet of Flounder

	   2 lbs flounder filets  1/8 tsp. celery seed
	   1/2 tsp. salt          1 tsp. grated onion
	   2 T. lemon juice       2 T. melted butter
	   1/8 tsp.pepper         Dash of paprika

Sprinkle both sides of flounder with salt and pepper.  Add lemon juice, onion, and celery seed to butter.  Dip the fish into this mixture.  Place in greased pan.  Pour remainder of mixture over fish.  Bake at 350° for 25 minutes.  Sprinkle with paprika.  Makes 6 servings (165 calories per serving). 

Fish Baked in Spanish Sauce

          2 lbs. fish filets           2 c.canned tomatoes
          5 T. chopped onion           1 tsp. salt      
          1/2 green pepper, chopped    1/2 tsp. sugar  
          3 T. fat or salad oil        1 whole clove
          2 T. flour                   1 bay leaf

Arrange fish on a well greased shallow pan. Cook onion and green pepper in fat until tender. Blend in flour; add tomatoes and seasonings and cook until thick, stirring occasionally. Cover fish with sauce and bake in a moderate over, 350°, about 30 minutes or until fish flakes easily. Serves 6.

Tarte au Poisson (Fish Pie)

   Pastry for 9 inch, single crust pie   1 1/2 c. water
   1 lb. fish fillets                    2 T. butter      
   1/2 c. dry white wine                 2 T. flour  
   1 tsp. salt        		         1 c. sour cream
   Dash of pepper      		         Lemon slices
   1/2 bay leaf                          Parsley
   1 medium onion, sliced

Prepare the pie crust. In a large skillet, combine fish with wine, salt, pepper, bay leaf, onion and water. Cook, covered over low heat for 15 minutes or until fish flakes easily when tested fork. Drain fish reserving 2/3 cup liquid and cooked onion. Flake fish and set aside. Slowly melt butter. Remove from heat. Stir in flour to make a smooth mixture. Gradually stir in reserved cooking liquid. Bring mixture to a boil, stirring constantly. Reduce heat and simmer one minute. Reduce heat and stir in fish, onion and sour cream. Mix well. Spoon mixture into pie shell. Bake 50 to 55 minutes at 350° until crust is golden. Let stand at room temperature for 15 minutes before serving. Garnish with lemon slices and chopped parsley. Serves 4 to 6.