Fish Fillet Divan Recipes

20 MINUTE FISH CONGEE

Steps:

• Wash the rice 1-2 times, mixing it in the water with your hands before discarding the starchy water. Submerge and soak the rice for 30 minutes.
• Drain and transfer to a resealable bag or other freezer-safe container. Freeze for at least 8 hours.
• In a medium bowl, marinate the fish with salt, white pepper, oyster sauce, Shaoxing wine, and ginger. Use your hands to toss the fish to coat. Add the egg white, and gently mix until the marinade feels slippery and each fish chunk is well-coated.
• Cover the bowl with an overturned plate and transfer to the refrigerator for 15 minutes to marinate while you start the congee.
• In a large pot, bring 8-9 cups of stock and the frozen rice to a boil (no need to defrost the rice). Cover, leaving the lid slightly ajar to avoid the congee boiling over, and reduce the heat to medium low. Simmer for 10 minutes. Do not stir.
• While the congee cooks, wash and finely chop the romaine lettuce and very thinly julienne the ginger. Don't prepare the ginger ahead of time, as you want the flavor of freshly cut ginger.
• After 10 minutes, increase the heat to medium high, and stir the congee continuously for a couple of minutes to thicken. Stir in the lettuce, and bring to a boil to wilt the lettuce.
• Finally, add the fish pieces, gently stirring to distribute them. (If you don't like the taste of raw ginger in your congee, you can add the ginger at this point, along with the fish fillets.) Bring to a boil, and add additional salt and white pepper to taste. Serve topped with scallions, cilantro, and ginger if desired.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

BAKED FISH FILLETS

Steps:

• Heat oven to 375°F. Grease bottom of rectangular pan, 11x7x1 1/2 inches.
• Cut fish fillets into 4 serving pieces if needed. Place pieces, skin sides down, in the pan, folding thin ends under if necessary for even thickness.
• Mix remaining ingredients; drizzle over fish.
• Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

QUICK AND EASY BAKED FISH FILLET

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place flounder in a baking dish; season with salt and pepper. Mix lemon juice, butter, and onion together in a bowl; pour over flounder.
• Bake in the preheated oven until fish is opaque and flakes easily with a fork, 25 to 30 minutes.

CHEAP AND EASY FISH DIVAN

Steps:

• Preheat oven to 375.
• In small saucepan, prepare cheese sauce mix according to package directions using 1 1/3 cups milk.
• In 8x12" baking dish, combine vegetables and 1/2 can french fried onions.
• Top with fish fillets.
• Pour cheese sauce over fish and vegetables.
• Bake, covered, at 375 for 25 minutes or until fish flakes easily with fork.
• Top fish with Cheddar cheese and remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.

FISH FILLET DIVAN

Steps:

• First make cheese sauce.
• Melt butter in a medium saucepan over medium high heat.
• Add onion and cook until soft but not browned.
• Add flour and cook 1 minute stirring constantly.
• Remove from heat and season with salt and pepper.
• Gradually add milk while stirring constantly until mixture is completely smooth.
• Return to heat and cook, stirring, until mixture thickens.
• Reduce heat and simmer 3 minutes stirring constantly.
• In a small bowl, beat egg yolk.
• Stir in about 1/2 of the hot sauce and mix well.
• Stir egg yolk mixture and the cheese into hot sauce.
• Cook over low heat stirring constantly until cheese melts and mixture thickens.
• DO NOT BOIL.
• Preheat oven to 375.
• Butter or spray a 9 x 13 pan.
• Microwave frozen broccoli until almost done.
• Rinse and pat dry fish fillets.
• Cut fillets into two or three pieces.
• Brush fillets with lemon juice and sprinkle with salt and pepper.
• Arrange broccoli spears in bottom of buttered pan.
• Top with fish fillets and pour sauce over all.
• Sprinkle with remaining 1/4 c.
• cheese.
• Bake 20 to 25 minutes and then briefly put under broiler until top is brown (watch carefully).