Here is a way to have your fish without all the fat. This recipe, which uses different seasons, produces fillets that are juicy and tender with all the flavor intact.
Oven Baked Fish I: (Makes 2 servings)
2 white fish fillets (I used tilapia. Catfish also works well)
2 Tbs lemon juice
1 cup milk
1 1/2 cups cornmeal
1 tsp celery salt
3/4 tsp cayanne pepper
1 tsp dried lemon peel
1/2 tsp dried thyme
1 tsp paprika
Salt & Pepper to taste
Preheat oven to 400. Grease a baking sheet.
Wash the fillets and pat dry with a paper towel. Stir the lemon juice into the milk in a shallow bowl. Let stand until thickened.
Mix the cornmeal with the celery salt, cayenne pepper, dried lemon peel, thyme, and paprika. Spread on a large plate or in a pie tin.
Season the pieces of fish with salt and pepper. Dip them into the milk, then coat them with the cornmeal mixture. Place on the baking sheet and bake 20 minutes at 400; reduce heat to 350 and bake 5 minutes more or until the crust is golden and the fish flakes easy.
Twice-Baked Potatoes: (Makes 2 servings)
1 baking potatoes (russet)
1/4 cup sour cream
1/8 cup sliced green onions
1/4 tsp salt
Pepper to taste
1/4 tsp onion powder
1/4 cup milk
1/4 cup grated cheese
Preheat oven to 400.
Scrub the potatoes and pierce them with a fork, repeatedly, so they won’t explode. Arrange them on oven rack and bake for 45-55 minutes or until tender when gently squeezed using a hot pad.
When cool enough to handle, split the potatoes in half lengthwise. Working over a medium bowl, scoop out the insides, leaving a shell about 1/4 inch think. Spread the butter on the insides of the 2 shells.
Add the remaining ingredients (except cheese) to the potato pulp and mash or mix with a mixer until smooth (using an electric mixer rather than a masher produces a fluffier potato). Spoon the potato into the shells, topping with the grated cheese. Arrange in a baking pan and return to the oven for 10 minutes or until the filling is hot and the cheese is melted. Garnish with parsley and fresh cracked pepper.