[Sca-cooks] OOP Question: Baked Fish
Celia des Archier
CeliadesArchier at cox.net
Mon Jun 29 15:50:13 PDT 2009
> I must admit to being terminally clueless about cartfish, but I know that
trout bakes/grills well
> with a baste of olive oil, white vinegar and salt. It's actually designed to
go with white seafish,
> you may want to tray it with that, too.
Ooo... that does sound yum. Thanks!
> Dry mustard goes marevellously with some stronger-tasting fish IMO. Don't
Hmmm... have never tried that. What stronger tasting fish have you used it
> Other than that I can't think of any favourite recipe that does not involve
nuts, cheese, or
> breading, I'm afraid.
Nuts (although I never think of them) and cheese are permissible... it's just
the breading that I'm avoiding. I don't ever think of putting cheese and fish
together... are you talking cheeses like parmesan or cheddar or both?
Thanks for your suggestions!
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