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Halladay's Harvest BarnHarvest BarnRecipesLight & Delicious

Parchment Baked Fish

1 Tbsp. capers
1 to 2 Tbsp. Halladay's Dilly Fish Seafood Seasoning
2 Tbsp. lemon juice
1 fennel bulb, thinly sliced lengthwise
2 (6 oz.) filets of sole or flounder

Preheat oven to 400˚F. Combine capers, seasoning and lemon. Cut two pieces of parchment and place of fennel on each. Place packets on a baking sheet; bake for 12-15 minutes.

SIMILAR RECIPES
Lemon Parmesan Fish

Lemon Parmesan Fish

cup Corn Flakes cereal, crushed
1 Tbsp. Parmesan cheese, grated
1 Tbsp. Halladay's Lemon Spinach Seasoning
1 Tbsp. butter, melted
tsp. pepper
4 (4 oz.) pieces flounder or sole

Preheat oven to 450F. Spray pan with nonstick spray. Combine all ingredients except fish. Sprinkle mixture over fish and bake until fish flakes easily, about 15 minutes.

Dilly Glazed Fish

Dilly Glazed Fish

1 to 2 Tbsp. Halladay's Dilly Herb or Spicy Garlic Dill Seasoning
2 Tbsp. olive oil
1 Tbsp. honey
1 Tbsp. balsamic vinegar or lemon juice
White fish, such as cod

Whisk together seasoning, oil, honey and vinegar. Cook fish until almost done; in the last five minutes of cooking, pour mixture over desired fish.

Dilly Glaze

Dilly Glaze

1 to 2 Tbsp. Halladay's Dilly Herb or Spicy Garlic Dill Seasoning
2 Tbsp. olive oil
1 Tbsp. honey
1 Tbsp. balsamic vinegar or lemon juice
Meat of choice

Whisk together seasoning, oil, honey and vinegar. Cook meat until almost done; in the last five minutes of cooking, pour mixture over desired meat.

Cornmeal Crusted Fish

Cornmeal Crusted Fish

1 lbs. white fish, such as halibut
1/3 cup cornmeal
1 to 2 Tbsp. Halladay's Dilly Fish Seafood Seasoning
1/3 cup flour
2 eggs
2 Tbsp. vegetable oil (to fry fish, use 1 cup)

Heat oil in a large skillet. Pat fish dry; season with salt and pepper. In a wide bowl, combine cornmeal and seasoning. In a separate bowl, beat eggs. Add flour to another bowl. Dredge fish, first in flour, then egg and lastly cornmeal. Add fish to hot pan and cook 4-5 minutes on each side.