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Lemon Baked Fish

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  • 1 pound frozen fish fillets
  • 2 or 3 tablespoons margarine
  • 2 or 3 tablespoons lemon juice
  • Salt and Pepper
  • (optional: Dill Weed)

Oil up a baking dish the same size as the frozen fish fillets. If the fillets are individually frozen, I use a big flat pan, and arrange them in a single layer. For fish frozen in a big block, I usually use a bread pan to bake it in. Either way, the point is to put the frozen fish into a dish which is the right size to hold it. Sprinkle salt and pepper over the fish. Dot with margarine and pour the lemon juice over all. If desired, scatter a little dill on top for flavor. This is especially good in the summer time, when dill is fresh, but dry dill works pretty well too. Bake the fish at 350 or 400 for 20 to 30 minutes, depending on the temperature, and the thickness of the fish. A block of frozen fish at 350, may take 35 minutes to cook through. It is done when you poke it with a fork and it flakes like fish is supposed to. If it is tough or rubbery then it isn't done yet. Put it back into the oven and cook it some more. Serve the fish with the juices from the pan. I like to sop these up with whole wheat bread, or rolls. Dill makes this a totally different dish. The family will not recognize it as the same recipe. 

Freezer Cooking

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