1/4 cup butter (or marg.)
2 tsp lemon juice
16 oz fish fillets, thawed
1 salt, to taste
1 pepper, to taste
3/4 cup breadcrumbs, seasoned dry
1 paprika
1 lemon slices, opt.
1 parsley sprigs, fresh, opt.
Directions
Place butter in a 1-cup glass measure. Microwave at HIGH for 30
seconds or until butter is melted. Stir in lemon juice.
Sprinkle fillets with salt and pepper; brush both sides of each with
butter mixture. Gently dredge fillets in breadcrumbs, and sprinkle
with paprika. Arrange fillets in a 12x8x2" baking dish with thicker
portions to outside (thinner portions may overlap if necessary).
Cover with waxed paper.
Microwave at HIGh for 3 to 5 minutes or until fish flakes easily when
tested with a fork, giving dish one half-turn during cooking. Garnish
with lemon slices and parsley, if desired.
SOURCE: Southern Living Magaizne, March 1980. Typos by Nancy Coleman.
Servings: 4 servings
Lemon-Coated Fillets Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into distant history, in fact as far as the early Egyptians, and possibly even further. However, generally, these early cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a series of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Progressing into The time of the romans around 25BC a roman called Apicius created some scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius tells us how the meals were divided into starters, main course and dessert, a style of dining still practiced today. Aspicius tells us how the Roman cooks made use of a wide range of herbs, including a few that will be familiar to modern chefs like basil, mint and parsley. During the following few centuries, the powerful and rich strove to lay on the best banquets, and because of this chefs and their recipes became highly prized. Nevertheless, it was during the nineteenth century that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of TV gave us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Lemon Coated Fillets recipe.
