Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fish fillets, fish in a foil, foil envelope fish, food, Gold Medal flour, granulated sugar, Green Giant, grilled fish, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I rarely eat fish for dinner, which is a shame. I know you should eat fish a couple of times a week because of the health benefits; it’s lean, rich in protein and the fattiest fish have all the good fats and acids. And I happen to like all kinds of fish very much! So, why is it that I rarely eat it, then? It’s because I’m lazy. Or maybe I should say worried. I’m worried that it’s somehow really difficult to cook fish so that it becomes flavorful and moist instead of dry and tasteless.
But this recipe turned my world upside down! I’ve never made fish in such a simple way – and it turned out so perfectly, I doubt I’ll ever make fish any other way again! The lemon gives the fish such a wonderful, fresh flavor. The best part is that you can use whatever fish you please – this recipe works well with any of them.
Recipe and image courtesy of Just A Pinch.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.