Top Rated Baked Fish Recipes

Whole Baked Fish With Lemon and Ouzo
 This is one of the easiest ways to cook fish. It is also a complete, one-pot dish, although you can bake the fish separately, wrapped in foil, if you prefer. I normally make this with lemon, but it is also good with fragrant mandarins, which work well with aniseedy ouzo. — Catherine Phipps, author of Citrus To learn How to Grill a Whole Fish, click here.
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Red Snapper
"After a Sunday afternoon with Monk Atrim at the cockfights — and more of this gentleman later! — a quartet of us went over to the Polo Club, after two Quarentine Cocktails from hand of Monk's own priceless Chino bartender at the huge Manila Hotel. There, with chilled Chilean Undurraga Rhin in brown squatty saddlebag-fitting bottles, we had the following masterpiece, involving a fish much like our own southern coast red snapper. It would be equally suitable for pike, bluefish, a big rainbow trout, or black bass." — Charles H. Baker, Jr.
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Baked Fish from Iceland
This recipe is from a childrens' cook book published by UNICEF. This meal used to be our family's favorite. It is very easy and delicious.-Swiss MissThis recipe is courtesy of Swiss Miss and Food.com
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Baked Fish with Hot Chile Sauce
Many versions of this famous Lebanese fish dish, samke harrah al-sahara, exist. Even pronunciations and the resultant transliteration vary considerably. The regional Arabic for fish is samke (singular) and samek (plural), the "a" pronounced as the "u" in "up," and the "e" as in "end." Thus spellings vary from samke, sumke, sumki to samek, samak, and sumak. This delicious version was graciously provided by Mrs. Laudy Jammal and Mr. Jimmy Antoun of the popular AI-Sahara Lebanese restaurant in Chatswood, a Sydney suburb, so I have just as graciously used their translation. Click here to see The Definitive Guide to Middle Eastern Cooking.
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trout
This is a fantastic tasting entrée that has so much flavor and texture. It reminds me of so many wonderful fish dishes I’ve had in high-end restaurants that I never thought I could duplicate. Nick dubbed it, invite-friends-for-dinner. Any leftover herbed marinade makes for a great tasting stock for fish soup, stew, or chowder. Serve the trout over wild rice or couscous and accompany with a fresh unadorned vegetable.Recipe from Kerry Dunnington author of Tasting the Seasons and This Book Cooks
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