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Entree, Striped Bass
Ms. Leprechaun's Baked Blackfish Servings:
Estimated cooking time: Posted By: Leprechaun


Mrs. Leprechaun’s Baked Blackfish w/Vegatables


6-8 pieces of Blackfish fillet – thicker pieces are better
1 can whole potatoes (Or 2 Idaho taters cut up)
1 15oz can of peas
2 medium green peppers sliced up
½ lb fresh string beans
2 medium onions sliced
1 can (8 oz) of Hunts tomato sauce
½ can (4 oz) of water
¼ cup black olives – sliced
1 cup fresh mushrooms - sliced
1 heaping tablespoon of capers
Salt/Pepper to taste
A SLIGHT drizzel of olive oil on the pan bottom

Note: Mrs. Lep feels strongly that adding garlic, oregano or anything but the salt/pepper takes away from the dish – who am I to argue? Feel free to improvise if you wish, hard to hurt this one.

1/ Place fillets in large SS baking pan – after first drizzeling bottom with oil.

2/ Fill empty spaces around fillets with the canned potatoes

3/ Sprinkle sliced onions on top of fish

4/ Add sliced green and/or red peppers

5/ Drain peas and sprinkle over entire tray

6/ Same with the fresh string beans and mushrooms

7/ Sprinkle on the capers

8/ Pour the tomato sauce right out of the can onto all of it and then        top with the sliced black olives

9/ Add the same amount of water alongside the fillets – salt/pepper to taste

10/ Preheat the oven to 350-deg and Bake for 1 hour

We Like this dish over rice, but any fine pasta would work too. Keep some red pepper on the table to spice it up if you wish. This is my all-time favorite white-meat fish dish – in season we have it at least twice per month. I think its probably the most healthy thing I eat.

BTW - this recipe also is terrific for striped bass fillet - after trimming the red side stripe.

Enjoy.

Mr & Mrs. Leprechaun




This Recipe was posted on: Dec 08, 2002
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