Recipe: Baked Milk Fish and Fish Baked in Cream or Milk for Nelson

Baked Milk Fish
Makes 4 servings.

1 1/2 pounds cod fillets
1 1/2 cups 1% milk
1 onion, chopped
1 teaspoon lemon pepper
1 teaspoon dried parsley
salt to taste
1 tablespoon lemon juice

Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8x8 baking dish with cooking spray. Rinse cod filets and pat dry. Place fish in a single layer in the baking dish. Mix together milk, onion, lemon pepper, parsley and salt; pour over fish filets. Drizzle filets with lemon juice. Bake in preheated oven for 15 minutes, or until fish is firm and can be flaked with a fork.

Fish Baked In Cream Or Milk Recipe:

A slice of halibut or fillets of bass or pickerel are particularly good baked and basted during the baking with cream or milk. Use an earthen baking dish. A particularly good dish, (sarraguemines ware), brown outside and white inside, is shown in the illustration of "Rolled Fillets of Black Bass." Rub over the bottom of the dish with butter; lay in the fish, put in a few thin slices of onion and pour in thin cream (milk will do) to nearly cover the fish. Let cook about fifteen minutes. Baste once or twice with the cream. Salt when nearly cooked. Do not have the oven too hot.