Baked Lemon Cod

2 lemons
4 T butter
4 cod fillets (1/2 lb each)
non stick spray

Spray foil with non-stick spray. Place cod fillets onto foil. Squeeze the juice from one lemon over the fish. Cut the lemon into slices, place over the fish and seal the foil. Place in oven and bake at 350 degrees F for about 20 minutes. In the meantime, remove the peel from the second lemon. (Take care to cut only the peel and not the pith.) Cut into 1/4 inch wide strips. Melt the butter in a heavy saucepan over moderate heat. Add lemon peel and saute until crispy. Serve over the fish. Makes 4 servings.

Nutritional information: 250 calories, 12 g fat, 30 g protein, 5 g carbohydrates, 105 mg cholesterol, 250 mg sodium, trace g fiber.

Baked Salmon with Tomatoes

4 salmon steaks (8 oz.) each
1 med. tomato, seeded and diced
1/4 cup each chopped parsley and green onions
1/4 tsp. each salt and white pepper
1 tbsp. melted butter or margarine
1/2 cup canned diced tomatoes
Garlic Croutons (see below)

Wash salmon and pat dry. Set aside.

Combine tomato. parsley, green onions, salt and white pepper. Spread in the bottom of buttered baking dish. Place fish on top and cover with remaining vegetables. Pour canned tomatoes and juice around fish.

Bake at 350F for 20-30 min. or until fish flakes with prodded with a fork. Serve with the sauce and Garlic Croutons.

Garlic Croutons: Heat 4 tbsp. butter or margarine until a haze forms. Brown 1 cup cubed French bread (crusts removed) in the butter. Remove pan from heat. Stir in 1 tsp. minced or pressed garlic, coating well.

Four Seasons Crab Cakes

2 pounds jumbo lump crabmeat
1/2 pound fresh codfish fillet
1/2 to 1 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons sesame oil
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
2 tablespoons basil, julienned
Salt and pepper to taste
Juice of 1/2 lemon
Olive oil for sauteing

Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much. In a food processor, grind codfish until pureed. Add 1/2 cup of heavy cream and puree until incorporated. Then add more cream if needed. The mixture should be smooth and shiny, yet firm enough to hold its shape.

Place this mousse in a metal bowl and add the other ingredients, except for the olive oil. Take a small portion of the crab-cake mixture and saute in hot olive oil until golden brown. Taste to adjust seasoning.

Form the rest of the crab cakes and saute in hot olive oil until golden on both sides. Finish by baking in a 450-degree oven for 4 to 5 minutes.

Serves six to eight.

1/4 cup (2 fl oz/60 ml) olive oil
4 large cloves garlic, finely minced
1 teaspoon red pepper flakes
1 lb (500 g) medium shrimp (prawns), peeled and deveined
2 tablespoons fresh lemon juice
2 tablespoons dry sherry
1 teaspoon paprika
Salt and freshly ground black pepper
Chopped fresh flat-leaf (Italian) parsley for garnish

In a sauté pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and sauté for 1 minute. Raise the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir well, then sauté, stirring briskly, until the shrimp turn pink and curl slightly, about 3 minutes. Season to taste with salt and pepper and sprinkle with parsley. Serve hot.

1 quart water
1 tablespoon salt
1 tablespoon mixed pickling spices
1 teaspoon peppercorns
2 bay leaves
1 medium onion, diced
3 stalks celery, sliced
1/8 cup cider vinegar

Combine and bring to a boil.

1 pound cod, haddock or halibut fillets

Add fish to mixture and simmer until fish turns white, about 3 minutes (Do not overcook) Remove immediately and place on broiler pan. Brush with melted butter and sprinkle with paprika. Broil 4 inches from heat for about 5 minutes. Serve with melted butter.

4 potatoes
2T oil
1/2t salt
1/4 t pepper, thyme, rosemary

Oven Baked Fish:
1 pck frozen fish, thawed
1/2c flour
1 egg
1/2c breadcrumbs
1/2c cornflake crumbs
1/2t salt
1/4 thyme & pepper
1t oil

Scrub or peel potatoes, cut into thick french fries and pat dry. Toss with oil, salt, pepper, thyme and rosemary. Arrange in single layer on nonstick baking sheet or foil-lined pan; baked in 425x oven for 40 minutes.

Fish: Meanwhile, cut fish into serving-size pieces if necessary; pat dry. Place flour in shall dish. In another shallow dish, beat egg. In third shallow dish combine bread crumbs, cornflake crumbs, salt, thyme & pepper. Dip each fish fillet into flour to coat. Dip into egg, letting excess drip off. Dip into crumb mixture, patting firmly into fish.

Brush separate baking sheet with oil and arrange fish in single layer on sheet, bake for about 10 minutes, turning fish halfway through or until fish flakes easily when tested with fork and potatoes are tender and golden.

4 servings: 440 cal, 13 g fat, 7 chol.

Cooking Light 6/2000

Salmon fillets, because of their naturally high fat content, brown beautifully in a hot nonstick pan without added oil. Here; after browning, they're simmered in a tangy mixture of lemon, lime, and orange juices, and finished with a bracing hit of fresh dill.

4 (6-ounce) skinned salmon fillets (about 1-1/2 inches thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup julienne-cut red bell pepper
1/2 cup thinly sliced shallots
1/2 Cup fresh orange juice (about 2 oranges)
2 teaspoons fresh lime juice
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh OR 1/2 teaspoon dried dill
4 lemon wedges

Sprinkle fillets with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Place fillets, flat sides up, in pan; cook 2 minutes on each side or until browned. Add bell pepper and shallots; reduce heat, and cook for 2 minutes. Add juices; cover and simmer 8 minutes or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Bring juice mixture to a boil; cook, uncovered, 3 minutes or until slightly thick. Place fillets on each of 4 plates; top each serving with 3 tablespoons vegetable mixture. Sprinkle with dill; serve with lemon wedges.

Yield: 4 servings.

1 small can cocktail shrimp, cut up (5oz)
1/2 c chopped onion
1/2 c chopped celery
2/3 c mayonnaise
1 T lemon juice
8 oz cream cheese, softened

Mix all the ingredients well and refrigerate overnight if time allows for it. Serve as a dip or as a spread for party sandwiches and crackers.

4 pan-dressed trout (about 1 lb. each)
2 tsp salt
1/2 tsp pepper
2 eggs
1/2 cup half-and-half
1/2 cup flour
1/2 cup slivered almonds
3 tbl butter or margarine, divided
3 to 4 tbl lemon juice
1/2 tsp dried tarragon
1/4 cup olive oil or vegetable oil

Sprinkle salt and pepper in the cavity of each trout. In a shallow bowl, beat eggs and cream. Dip trout in egg mixture, then roll in flour. In a small skillet over low heat, saute the almonds in 2 tablespoons butter until lightly browned. Add lemon juice and tarragon; heat through. Remove from heat and keep warm. Meanwhile, in a skillet over medium heat, combine oil and remaining butter. Fry the trout for 8-10 minutes; carefully turn and fry 8 minutes longer or until it flakes easily with a fork. Top with almond mixture.

Tuna Cakes

2 Eggs, slightly beaten
6 1/2-oz. can Tuna, drained and flaked
1 small Onion, finely chopped
4 slices White or Wheat Bread, cubed
Salt and Black Pepper to taste
Old Bay Seasoning to taste
1/4 cup Butter

In a medium-sized mixing bowl, blend together the eggs, tuna, onion, bread cubes, and seasonings. Mix well.

Shape the tuna mixture into 4 to 6 patties.

Warm the butter in a heavy skillet over medium heat until bubbling. Fry the tuna cakes until golden brown on both sides.