Here are a couplr of T&T's... Baked Parmesan Fish 1 lb haddock 1/2 tsp salt 1/8 tsp ground black pepper 1/2 c sour cream 1 T freshly grated parmesan 1/4 tsp paprika 1/8 tsp dried tarragon 3 green onions, sliced 1 tomato, sliced 1. Preheat oven to 350F 2. Roll fish into small rolls and place seam side down in ungreased baking dish. Sprinkle with salt & pepper. 3. In a bowl, blend together sour cream, parmesan, paprika and tarragon. Spread over the fish and bake 20 minutes or until fish flakes easily. Top with green onion and tomato, serve hot. Salmon Baked in Foil Source: Minneapolis Star Tribune 1 whole salmon, 6\-8 lb and cleaned 1 c sliced carrots 1 c sliced onion 1 c sliced celery ½ tsp fresh thyme Salt to taste 8 peppercorns, crushed 1 garlic clove, crushed 1 bay leaf 2 c dry white wine Preheat oven to 400F. Cover a baking sheet with foil. In bowl combine carrots, onion, celery, thyme, salt, peppercorns, garlic, bay leaf and wine. Place cleaned salmon in center of baking sheet, stuff with vegetable mixture and seal foil tightly around salmon. Bake 50\-60 minutes or until salmon is opaque in thickest part. Remove from oven and cool. Once cool, remove skin from fish and serve warm or chilled with Hollandaise or your choice of sauce. Makes 8\-10 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~ This one is a little putzier but still really easy and elegant. [](http://www.picturetrail.com/gallery/view?p=10&imgid=260757649) Filets de Sole Au Crevettes (Fillets of Sole with Shrimp) 1 lb sole filets (If I can't find sole I use haddock) 1T lemon juice 1/4 c fresh parsley, chopped 1 3oz can whole mushrooms, drained (I didn't use) 1T dijon mustard 1 tsp cornstarch 1 c cream 1 c cooked tiny shrimp, drained 2 T fine dry bread crumbs 1 tsp butter, melted Brush each filet with lemon juice, season with salt and pepper. Sprinkle one side with parsley, cut fish in half lengthwise. Roll each up loosely, parsley side in, secure with toothpicks. Stand rolls up in 9x9x2 baking dish. Cover and bake at 425F for 10 minutes. Drain off juices, remove picks. Press a mushroom in each roll. Blend mustard into cornstarch, stir in cream. Cook over medium low heat until bubbly, add the shrimp and heat through. Pour the sauce over the fish. Mix bread crumbs and butter and sprinkle over the fish rolls. Bake, uncovered 10\-15 minutes. Serves 4 ~~~~~~~~~~~~~~~~~~~~~~~~~~ Does broiled count? Broiled Tilapia Parmesan INGREDIENTS 1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets DIRECTIONS 1\. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. 2\. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. 3\. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. Linda

Ellen, I forgot to include some recipes. Often you don't need a recipe. Especially if you are just pan frying or roasting and you want just a lemon butter or herbed butter. Parmesan Crusted Halibut Shared by Lori (Hoopysmom) Gardenweb Source:Recipe from RayâÂÂs Boathouse: 1/2 cup flour 2 large eggs 2 tablespoons water 2 cups Panko bread crumbs ( I never use panko. I prefer fresh made bread crumbs) 1 cup shredded Parmesan cheese Zest of 1 lemon, chopped 4 6-oz halibut fillets, skin removed 3 tablespoons olive oil Preheat oven to 450ðF. Place flour in one bowl, beat eggs and water place in 2nd bowl, combine bread crumbs, Parmesan and lemon zest in 3rd bowl. Lightly salt and pepper the halibut fillets. Dredge the fillets in flour, next dip in egg and then coat with bread crumb mixture. Heat olive oil in ovenproof pan. Saute the fillets on medium-high until golden-brown crust forms. Turn fillets over and place pan in preheated oven. Roast until centers are pearly white and opaque. Italian Style Baked Halibut Basic Outline 2 Halibut filets Sliced Italian Tomatoes Butter Fresh Bread Crumbs Garlic Juice of one lemon fresh or dried basil 2 to 3 tablespoons of fresh grated Parmesan. Melt butter in a small skillet. Add the garlic and the bread crumbs. Cook for a couple of minutes, stirring, until bread crumbs are golden. Cool slightly and add the grated Parmesan. Add a little melted butter to an oven proof casserole. (or two individual casseroles). Add the lemon juice. Place the fish in the casseroles, top each piece with a couple of slices of tomato.Sprinkle with salt, pepper and a little fresh or dried basil. Scatter the butter bread crumbs over the fish. Bake in a 450ðF oven for 8 to 10 minutes until fish is cooked. Serve with roasted potatoes and vegetables or with a side of pasta or rice

That recipe sounds great! I have to admit I really don't keep maple syrup around. Do you think it would work ok without it, or can you suggest a particular substitution I may have that I could use for this specific recipe? Thanks.

I've been reading these and all of trailrunner's post. They are just great. All the hints were great. I bake bread out of boredom, I rarely use a recipe, for better or worse and like the wet doughs as well as quicker higher yeast doughs for pizza. Someday I'll get that "super peel" with the cloth belt thingy. I am forced to pre-cook my thin pizza crusts without one- My favorite bread is an olive bread that is made locally in the East Bay and sold now only at the local Berkeley farmer's market- you can go to their bakery, and they will sell stuff to you, but it's not a store front, no sales help, no hours- if they are there they'll sell it to you- they're also fresh pasta makers- 'Phoenix Pastificio'- if you're ever in the area. I've never tried to make that bread, it's almost Holy to me...( although I know he uses a biga and those black Kalamata olives). It has a thin almost black burnt crust, with large ciabatta holes to the crumb and flavor to die for.