Post by featherduster on Feb 23, 2013 9:01:46 GMT -5
Since it's Lent I thought I would make a fish dinner yesterday so I got out the last of my bluegills and whipped this up.
This is my own recipe you might want to tweak it a bit to satisfy your taste, it will feed a family of 4.
INGREDIENTS:
boneless, skinless fillets from approx.15 bluegills, cut each fillet in half so they are bite size pieces
1 box containing 2 pre made pie crusts
2-3 cups of frozen mixed vegetables
1 can of cream of golden mushroom soup or cream of celery soup
a little salt and pepper.
Start your oven set temp for 350 degrees.
Line the inside of a 2 1/2 quart Pyrex cooking bowl with one of the pie crusts next add about 1/2 of your soup mix then begin adding your fillets and vegetables mixing it together as you go,
layer these till you just about reach the top.
Now add the remaining contents of the soup there is no need to add water the frozen vegetables will provide the needed moisture. Add a pinch of salt and pepper then cover it with the other pie crust pinching the edges together.
Cut small slits in the top crust like you would if you were making a pie.
Cook in oven for approx. 1 hour and fifteen minutes or until the crust turns golden brown.
NOTE: this dish tastes even better the following day also I like to add a little of either fresh parsley or dill.
This is my own recipe you might want to tweak it a bit to satisfy your taste, it will feed a family of 4.
INGREDIENTS:
boneless, skinless fillets from approx.15 bluegills, cut each fillet in half so they are bite size pieces
1 box containing 2 pre made pie crusts
2-3 cups of frozen mixed vegetables
1 can of cream of golden mushroom soup or cream of celery soup
a little salt and pepper.
Start your oven set temp for 350 degrees.
Line the inside of a 2 1/2 quart Pyrex cooking bowl with one of the pie crusts next add about 1/2 of your soup mix then begin adding your fillets and vegetables mixing it together as you go,
layer these till you just about reach the top.
Now add the remaining contents of the soup there is no need to add water the frozen vegetables will provide the needed moisture. Add a pinch of salt and pepper then cover it with the other pie crust pinching the edges together.
Cut small slits in the top crust like you would if you were making a pie.
Cook in oven for approx. 1 hour and fifteen minutes or until the crust turns golden brown.
NOTE: this dish tastes even better the following day also I like to add a little of either fresh parsley or dill.