If you buy your fresh fish, ask the fishmonger to clean it for you. However, if you catch your own fresh fish, you'll need to take off its scales, fins and head, and remove the guts before you can cook it. There are so many ways to cook fresh fish: broiling, pan frying, deep frying and baking. Here is an easy way to bake it poached in cooking sherry. This recipe works with any fresh fish that has fins and scales, and it serves four people.
Instructions
1. Preheat the oven to 400 degrees. Spray or brush shortening onto the casserole dish. Set it aside while you clean the fresh fish.
2. Wash the fish before placing it on the cutting board. Hold the head while you scrape a very sharp knife to remove the scales. Move the knife from the fish's tail to the head. Prepare one side of the fish. Flip it over and remove the scales from the other side. Slit the belly of the fish open so you can remove the internal organs. Snap off the head. Cut off the tail. Slice between the fins and the fish's body so that you can remove them.
3. Set the fish in a single layer in the greased casserole dish. Slice the butter into thin pieces and arrange them on top of the fish. Combine the sherry, minced garlic, and dill weed in a measuring cup. Pour the mixture over the fish. Cover the casserole with the aluminum foil.
4. Place the fish into the preheated oven and bake for 25 minutes. Serve the fish hot with fresh tartar sauce, a green salad and fresh potato salad.
Tags: fresh fish, your fresh fish, casserole dish, remove scales, them fish, with fresh
