Mouth-Watering Garlic Baked Fish
By
Martha Price
@Karenella
1
This recipe was an entrant in the very first Gilroy Garlic Festival in 1979. This annual festival includes a cooking contest, which has been the basis for several best-selling cookbooks.
The original recipe calls for whole fish, but I just use enough fillets to suit my needs. Use your preferred firm fish. I used Tilapia.
Beyond simple to prepare, this is a truly delicious dish, and the aroma while cooking will knock your socks off!
The original recipe calls for whole fish, but I just use enough fillets to suit my needs. Use your preferred firm fish. I used Tilapia.
Beyond simple to prepare, this is a truly delicious dish, and the aroma while cooking will knock your socks off!
Ingredients
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·fish fillets - desired amount or whole fish
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·nonstick vegetable spray (pam)
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1/4 cbrandy or apple juice
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1/2 conion flakes
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1/4 coil or melted butter (i used butter)
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1/4 clemon juice
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1/4 csoy sauce
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4 clovegarlic, minced
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2 Tbspworcestershire sauce
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·salt and pepper to taste
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·lemon slices
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·paprika and/or parsley
How to Make Mouth-Watering Garlic Baked Fish
- Rinse and dry fish and put into a baking pan that has been sprayed with nonstick cooking spray.
Combine all ingredients (except lemon slices, paprika and/or parsley) and pour over fish. Let stand at least one hour. - Bake in a 400 degree oven for about 30 minutes, or until fish flakes and has lost its transparency. Baste a couple of times during baking process.
Decorate top with lemon slices, paprika and/or parsley.
