What we need:
- 1 large fish fillet, weighing about 10 ounces
(such as sole, flounder, whitefish, lake trout, or haddock) - 1 tablespoon melted butter or margarine
- Lemon slices
- Watercress or parsley
- Salt and pepper
- Seasoned instant potatoes
- 2 broiled tomato halves
- 4 broiled mushroom caps (optional)
Cooking Instructions:
- If fish is frozen, let thaw on refrigerator shelf or at room temperature.
Brush seasoned plank lightly with melted butter. - PLace fish fillet on plank and brush with remaining butter.
Sprinkle lightly with salt and pepper.
Bake at 350F for 20 minutes, or just until fish flakes easily. - Remove from oven, and turn oven temperature up to 450F.
Pipe a border of hot mashed potatoes along sides of fish. - Return to oven for 10 minutes until potatoes are delicately browned.
Place tomato halves and mushroom caps, if desired, on plank.
Garnish with lemon slices and watercress. Serve at once.
2 servings