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Ingredients
- 25 pollock fillets
- 1 quart flour h&r
- 1 Tbsp salt
- 2 tsp white pepper
- 3 lbs margarine or butter
- 8 oz finely chopped onions
- granulated garlic to taste
- 1 quart water
- 3 cups lemon juice
- 2 tsp white pepper
- 8 oz sliced almonds
Directions
- Dredge fish in combine flour, salt and pepper
- Place in greased counter pans, refrigerate.
- Saute onion and garlic in margarine.
- Combine water, lemon juice, and pepper. Add garlic and onion.
- Heat - but do not boil
- Just before baking - pour sauce over fish - one cup per pan
- Sprinkle almonds over fish.
- Bake at 350 F for 20-30 minutes until internal temperature reaches 145 F for 15 seconds
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