Fish recipes are among some of my families favorites! A trick I use to remove some of the "fishy taste" is to soak it over night in salt water. 1/2 teaspoon per quart of water normally does the trick

Fish recipes:

BAKED FISH FILLETS

• 1 medium onion
• 1 bay leaf
• 4 fish fillets
• 1/4 Teaspoon salt
• black pepper
• Pinch of thyme
• 1/4 cup slivered almonds
• 1 Tablespoon olive oil
• 1 small grated onion
• 1 Teaspoon grated lemon rind
• 1 Tablespoon minced parsley
• 1 Tablespoon white wine
• 1 chicken bouillon cube
• 1/4 cup boiling water

Place onion slices and bay leaf in a greased baking dish. Season fish with salt, pepper and thyme. Place fish on top of the onion slices. In a small skillet brown almond slivers lightly in oil. Add grated onion. lemon rind, parsley, and wine. Dissolve bouillon cube in the 1/4 cup of boiling water and add to sauce. Blend and pour over fish. Bake in a preheated oven at 350 degrees for 30 minutes.

SALMON LOAF

• 1 can salmon
• 1 can cream of mushroom soup (undiluted)
• 8 white crackers

Mix together and bake at 350 degrees for 1 hour.

TUNA PAPRIKASH

• 8 ounces wide noodles (cooked and drained)
• 1 can cream of mushroom soup (undiluted)
• 2 cups sour cream
• 1 Tablespoon lemon juice
• 2 (7 oz) cans tuna fish in oil (undrained)
• 1 small can sliced mushrooms (undrained)
• 1/2 cup dry bread crumbs
• 2 Teaspoons paprika
• 1/8 teaspoon black pepper
• 1 can (16 oz) whole onions (drained)
• 2 Tablespoons butter (melted)

Preheat oven to 350 degrees. Grease 1 1/2 quart casserole dish. Blend together mushroom soup, mushrooms with liquid, sour cream, paprika, lemon juice, and pepper. Stir in tuna in oil, onions, and noodles. Dump into casserole dish. Mix crumbs with butter. Sprinkle on top of casserole. Bake 30 to 40 minutes or until bubbly.

FRIED FISH

• Fish
• 1 cup cornmeal
• 1/2 cup flour
• 1/2 Teaspoon salt
• 1/2 Teaspoon pepper
• 1/2 cup salad oil
• 1/4 cup butter
• 1/2 cup cold milk
• 1 egg, beaten

Rinse and dry fish. Mix cornmeal with the flour, salt and pepper. Beat egg into milk. Dip fish into the egg/milk wash. Then dip into the cornmeal/flour mixture. Heat oil and butter in a frying pan until sizzling. Place fish in fat and fry until fillet is tender. Drain and serve.

BAKED FLOUNDER

• 12 ounces frozen flounder
• paprika
• salt/pepper
• 2 fresh tomatoes
• 1 Teaspoon green onion
• 1/4 cup Italian dressing
• 1/4 cup cheddar cheese
• 1 Teaspoon parsley

Place flounder in a baking dish that has been sprinkled with salt, pepper, and paprika. Place 3/4 inch sliced tomatoes on top. Sprinkle with green onion, cheddar cheese and parsley on each of the tomato slices. Pour Italian dressing over all. Bake uncovered for 20 minutes in a preheated oven at 350 degrees.

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