Baked Fish Steaks (Nz) Recipe

Ingredients

6 fish steaks, tamure (snapper), or h, apuka (gro
1/2 cup milk
1/2 tsp salt
1 cup dry breadcrumbs
2 oz butter
1 watercress or parsley
1 sliced lemon


Directions

1. Lay the fish in a shallow dish. Pour the milk over the steaks and
add salt and pepper. Leave to soak one hour.

2. Drain the milk away and sprinkle with breadcrumbs.

3. Lay the steaks in a buttered baking dish. Melt the butter and pour
over the fish.

4. Bake in the oven for 30 minutes at 350 degrees.

5. Serve garnished with sliced lemon and sprinkled with watercress.

SOURCE: Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty
Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5

SHARED BY: Jim Bodle 3/93


Servings: 4 servings

 

 

Baked Fish Steaks (Nz) Recipe brought to you by Recipe Ideas


Categories: Fish; Meat; Seafood


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Recipes as a concept can be observed way back into antiquity, in fact as far back as early Egypt, and maybe even further. In practice though, sadly, these ancient records were just very simple hieroglyphic instructions for preparing meals.

In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, are a few stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated.

Moving our culinary historical trip onwards, there are two interesting cookery books from the 14th Century ; one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are not about the curry that is popular today, but instead descriptions of the types of meals on the tables of the rich and powerful of that time.

Over the next few hundred years, the wealthy families of Wesstern Europe tried to lay on the best banquets, and as a result cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and writing down recipes to allow everyone to enjoy them.

The arrival of TV brought us celebrity chefs and the spin-off recipe books.

Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on our site.

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