Ritz Fitz Oven Fried Fish Fillets Recipes

GRILLED SALMON FILLETS

Steps:

• Rinse fish and pat dry. Season to taste. Lay fish, skin side down, on a piece of heavy-duty foil. Cut foil to follow outline of fish, leaving a 1- to 2-inch border. Crimp edges of foil to fit against fish. Arrange foil-supported fish on cooking grate. Place lid on grill. Cook until fish is opaque but still moist (about 10 minutes).
• Supporting fish with foil and wide metal spatula, transfer to a platter. Season to taste.

BAKED COD WITH RITZ CRACKER TOPPING

Steps:

• Prepare oven, baking pan, fish: Preheat the oven to 350°F. Grease a small baking pan or casserole pan with butter or a little oil. Rinse off the fish fillets with cold water, pat dry. Use long nose pliers to remove any pin bones from the fillets.
• Place fillets in bottom of dish: If you want, cut the fillets into large serving pieces. Place the fillets at the bottom of the pan, sprinkle with salt.
• Top fish with Ritz Cracker butter mixture: Melt the butter. Crush the Ritz crackers and place in a bowl; they should look like coarse breadcrumbs. Mix the melted butter with the breadcrumbs. Pack the crumb mixture over the top and sides of the fish fillets.
• Bake: Place in the 350°F oven and bake for 20 minutes, or until the fish flakes easily. (Thin fillets may take less time, very thick fillets may take longer.) Serve: Serve the fish with lemon and parsley. Links: Baked Fish with Pine Nut, Parmesan and Basil Crust - from Kayln's Kitchen

BAKED FISH FILLETS

Steps:

• Preheat oven to 400 degrees. Generously grease a shallow 1-quart baking dish. Melt shortening in heavy medium skillet over medium heat. Add onion and pepper; saute until golden. Stir in flour, brown sugar, marjoram, salt, thyme, and pepper until smooth. Very gradually stir in tomatoes. Bring to a boil, stirring constantly until sauce has thickened. Arrange fish in baking dish; top with sauce. Place on rimmed baking sheet and bake 12 to 15 minutes or until fish flakes easily.

BEANS MEANZ FITZ

Steps:

• Make a dressing with about 1/4 pint (1/2 cup) of the best olive oil, adding lemon juice and seasoning to taste: keep it quite tart. For easy mixing, make it in a screwtop jar.
• Grill or fry the bacon until crisp and drain on paper towels.
• Put the beans into boiling salted water and cook until just tender; drain and refresh under cold running water.
• Pat the eggs dry and chop roughly together with parsley and chives.
• Lay the beans in some ravishing china dish, sprinkle with the bacon, pile the eggs and herbs on next and lattice the top with the anchovy fillets. Chill slightly. Just before serving, give the dressing a good shake and drizzle over the beans. Bring to the table with some good crusty bread and unsalted butter.