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Nancy, we have been blessed to enjoy fish this Spring, given to us by neighbor and friend. I did the first batch of whole fish (perch) like this because we were not yet set up to do frying outside. We liked the baked perch so much that when our friend began supplying us with fish filet, I just continued to bake. (For healthy cooking, I have not fried much of anything for many years.) Friend now has this recipe and always says he just loves it. Remember, I realize that you (a Nancy member) may have to work with it and adjust to your liking. I love the leftovers after they have cooled. Also filets make good sandwiches.

“Fried” fish
Preheat oven 350º
Small Fish or fish filets: wash, drain (don’t leave too wet)
Season with Tony’s or black pepper/salt

Roll in cornmeal (or use seasoned coating for fish).
Spray cookie sheet with PAM. (or, spray foil lined cookie sheet or parchment paper on cookie sheet). Make single layer of seasoned/cornmeal fish on cookie sheet; do not let pieces touch each other. Spray tops of fish with PAM.

When oven is preheated to 350º place the cookie sheet in oven on middle rack. Set oven timer to 25 minutes. (Today, I added another 5 minutes)

Adjust timer to desired doneness of fish (check for desired doneness after 20 TO 25 minutes).

Turn over the fish pieces as soon as removed from oven. Baking time can vary from oven to oven/batch to batch due to
1. thickness of fish being baked.
2. if fish is placed in oven before it has finished preheating
3. the desired doneness of fish - we like our cornmeal with a little “crisp” while fish is still soft.
4. all ovens are not to true to temps set.
5. Probably the moisture left on fish and/or coating would also have an effect on cooking time.
Peggy NELA

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