Type what you have

Ingredients

• ✓ whitefish fillet
• mayonnaise
• brown mustard
• bread crumb
• coconut
• nut
• granulated sugar
• salt
• cayenne pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2. 2 In a small bowl, blend mayonnaise and brown mustard. In a medium bowl, mix dry bread crumbs, shredded coconut, chopped mixed nuts, sugar, salt, and cayenne pepper.
3. 3 Dip fish in the mayonnaise mixture, then in the bread crumb mixture. Arrange coated fish fillets in the prepared baking dish.
4. 4 Bake 20 minutes in the preheated oven, until fish is easily flaked with a fork.

By Missybic

Ingredients

• ✓ whitefish fillet
• potato
• olive oil
• onion
• black olive
• garlic
• plum tomato
• white wine
• fish stock
• tomato paste
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Heat oil in a skillet over medium heat; stir in onion, olives, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cooked potatoes, tomatoes, wine, fish stock, and tomato paste. Mix well and bring to a boil.
3. 3 Reduce heat to a simmer and cook for 5 minutes. Taste and season with salt and pepper.
4. 4 Add fish fillets. Mix carefully and simmer until fish flakes easily with a fork, about 4 minutes.

By James

Ingredients

• ✓ whitefish fillet
• potato
• onion
• garlic
• cream of celery soup
• corn
• baby lima bean
• chicken broth
• white wine
• chicken broth
• lemon pepper seasoning
• cod
• tomato
• nonfat dry milk powder
• slow cooker liner

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
2. 2 Combine potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine and lemon-pepper seasoning.
3. 3 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
4. 4 Meanwhile, thaw fish if frozen. Rinse fish; pat dry with paper towels.
5. 5 Place fish on the mixture in the cooker. If using low-heat setting, turn to high-heat setting. Cover and cook for 1 hour more. Add undrained tomatoes and nonfat dry milk powder to cooker, stirring gently to break up the fish. Carefully remove lid to allow steam to escape. Serve directly from slow cooker liner using a wooden or plastic utensil. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

By Reynolds KitchensR

Ingredients

• ✓ whitefish fillet
• teriyaki sauce
• stir-fry sauce
• potato flake
• all-purpose flour
• seasoning salt
• ancho chile seasoning
• garlic powder
• salt
• black pepper
• oil

Instructions

1. 1 In a bowl, mix the teriyaki sauce and stir-fry sauce. Place the whitefish fillets in the mixture, and marinate for about 15 minutes.
2. 2 Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C).
3. 3 In a shallow bowl, mix the dry potato flakes, flour, seasoning salt, ancho chile seasoning, garlic powder, salt, and pepper. Place each marinated fish fillet into the mixture to evenly coat.
4. 4 Fry the fish in the heated oil, 1 or 2 fillets at a time, until golden brown and easily flaked with a fork, about 5 minutes.

By TAKENSODONTTRYIT