Recipe Corner: Armenian Baked White Fish

Preparation:

Preheat oven to 425 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

If fish is frozen, allow enough time for it to thaw, covered, in the refrigerator. For faster thawing, transfer fish to a resealable plastic bag and submerge in cold water. Change the water every 30 minutes to keep it cold. Continue the process until thawed.

Place white fish skin side down in a single layer in a greased shallow baking pan. Drizzle fish with olive oil or melted butter.

Spread the tomatoes and onions over the fish, and season with parsley, mint, salt, pepper, and paprika. Squeeze fresh lemon juice over the fish, and add the zest. Pour remaining olive oil or butter over the fish, and add water (or wine) from the side of the dish. Garnish with lemon slices, if desired.

Bake for 30-35 minutes or until tender. Check fish at the minimum baking time to ensure fish does not get overcooked. Insert a fork into the fish and gently twist. The fish is done as soon as it begins to flake. The fish juices will be milky white.

Using a long spatula, separate the skin from the fish, and serve immediately with lemon wedges and tartar sauce, if desired.

Serves 6.

*The is one of the treasured recipes published in the Armenian and Selected Favorite Recipes Cookbook by the Holy Trinity Armenian Apostolic Church Trinity Guild (now Ladies’ Guild) in 1970. The church is located in downtown Fresno, and is registered as a U.S. National Register of Historic Places. The cost is $20.00 each to purchase the cookbook. Include $5.00 for shipping. Please make check payable to: Holy Trinity Armenian Apostolic Church. To order, please call or contact: Nazik Arisian, Holy Trinity Armenian Apostolic Church, 2226 Ventura St., Fresno, CA 93721.