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A Fish Dish


We used to go fishing once a year at Manitou Fishing Camp in Ontario where we caught Northern Pike.  Good eating but full of sharp bones. 


That didn't stop us from cooking up shore lunch on our trusty Coleman camp stove


Fish caught in the morning fresh, with fried potatoes and onion slices. Best eating ever in the clean Canadian air with a nap on warm rocks afterwards.

It is so much easier to buy fish fillets from the supermarket now.  All cleaned up with no smelly work in the fishhouse. 

Or on the rocks while screeching gulls fly overhead waiting for their share.  Messy work back then, but good memories. 

Here's an easy way to fix fish with lots of added flavor.


Two fish fillets, one for eating alone, one for lunch tomorrow.  Good even cold in a sandwich.



Heat the oven to 350 degrees.  

Butter the bottom of a casserole dish.  Layer onion slices, thin slices of lemon rind, dried dill, and chopped garlic.  On top of this gently lay two cod fillets, or whatever firm white fish you like. 


Season them with salt and pepper and any other seasonings you prefer with fish.  Try paprika for both flavor and color.  Then cover the fillets with very thin slices of lemon.  Dot with butter.

Add half a cup of water to the dish and cover, either with a lid or aluminum foil over the top.

Bake for 35 minutes.  The lemon slices, if cut thin enough, will soften and melt into puddles of solid lemon flavor. 

So good you'll never miss the nap on the rocks. 

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