- 2 cups [500 mL] milk
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] dry mustard
- 1 bay leaf
- 1/2 teaspoon [2.5 mL] thyme
- 1 whole fish
- Fine breadcrumbs
- Butter
- 3 to 4 tablespoons [45 to 60 g] melted butter
- 3 to 4 tablespoons [45 to 60 mL] lemon juice
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- Into an 8-inch [20-cm] cake pan, mix together milk, salt, dry mustard, bay leaf and thyme.
- Cut fish into indiviual servings.
- Coat fish into milk mixture; eave to marinate, at room temperature, for 2 to 3 hours.
- Remove fish from marinade; coat fish servings with breadcrumbs, until well coated.
- Butter a large enough to hold the fish plate; arrange fish servings side-by-side.
- Mix together melted butter and lemon juice.
- Sprinkle fish with melted butter, already mixed with lemon juice, using a large spoon, to well coat each fish serving.
- Microwave on 'HIGH' for 4 minutes per pound [454 g].
- Serve immediately.
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