Time 35m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to moderate 180°C. Place fish side by side in a lightly greased baking dish. Season with salt and pepper. Pour the wine over the fish. Bake about 20 minutes- check the fish has cooked. Remove fish to a warmed plate and cover with aluminium foil to keep the fish warm. Place the baking dish over a high heat, or alternatively pour the juices into a saucepan. Boil the liquid rapidly until slightly reduced. Serve the fish with the sauce poured over the top. Garnish with the parsley and serve with lemon wedges. Great accompanied by a light sald or steamed green vegetables.
Time 30m Yield 2 serving(s) Number Of Ingredients 8 Steps:
lay fish in shallow dish. sprinkle fish with seasonings, lemon juice, wine, and parsley. Pour over fish. dot fish with butter or margarine. bake 350, 30 minutes or till flaky.
Time 1h25m Yield 2 Number Of Ingredients 4 Steps:
Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator. Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.
Time 30m Yield 6 servings Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees. Pat the catfish pieces dry. Rub a baking dish (a dish measuring about 2 by 13 by 8 inches is ideal) with one tablespoon of the butter. Arrange the fillets over the buttered dish in one layer. Add the wine. Scatter the mushrooms over all and sprinkle with salt and pepper to taste. Place in the oven and bake 10 minutes. Meanwhile, melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring with the whisk. When blended and smooth, remove from the heat. Pour the liquid from the baked fish into the sauce, stirring. Bring to the boil and cook, stirring often, about five minutes. Stir in the lemon juice. Pour the sauce over the fish and bake 10 minutes longer. Sprinkle with Parmesan cheese and parsley. Serve hot.
