Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, new england fish bake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Top with onion; sprinkle with salt and pepper. Pour half the milk over potatoes. Place fish on top; pour remaining milk over fish.
New England Fish Bake is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. New England Fish Bake is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have new england fish bake using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make New England Fish Bake:
- Make ready potatoes
- Get all purpose flour
- Get onion
- Prepare pepper
- Make ready skim milk (divided)
- Make ready white fish or cod fillets
- Get grated parmesan cheese
- Take fresh parsley
- Take paprika
Served alongside a crisp romaine salad tossed with poppy seed dressing, this is cal-conscious living at its finest. Tip: To remove the core of a tomato, carefully making a circle with. Lightly salt & pepper each piece of fish and place into the buttered dish. In a small mixing bowl, combine crushed crackers and melted butter; sprinkle over the fish.
Steps to make New England Fish Bake:
- Place potatoes in a saucepan and cover with water and bring it to a boil
- Cook until almost tender, then drain water
- Slice potatoes 1/8 inches thick and place in a baking dish coated with nonstick cooking spray
- Sprinkle with flour, top with onion and sprinkle with pepper
- Pour half of the milk over potatoes
- Place the fish on top and pour remaining milk over the fish
- Sprinkle with parmesan cheese
- Cover and bake at 375° for 20-30 minutes or until fish flakes easily with a fork
- Sprinkle with parsley and paprika.
T he frugality of New Englanders is evident in a number of tried‑and-true regional dishes. One of my favorite examples is fish and potato cakes: In days gone by, leftover cooked fish scraps didn't go to waste. Instead, the fish (usually cod, either fresh or salted) was flaked and folded into potatoes that had been mashed with milk and butter; the mixture was seasoned with aromatics and. The idea of a New England clambake stayed within the parameter of a "Pilgrim" meal (at least New England!) and only one pot. This recipe was wonderful and incredibly easy to do.
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