1
Clean and fillet the fish, dip in milk, roll in flour and fry.
2
Skin and fillet the fish and serve with the sauce and lemon quarters.
3
Skin and fillet the fish and cut it into dice, put these pieces of fish into the soup, and simmer for ten minutes.
4
Fillet the fish and place a portion with a spoonful of pistou on top.
5
For some reason, I hadn't minded when he'd filleted the fish, but now my strength fizzled.
6
Fillet the fish, wash and dry them; put them on to a baking sheet, sprinkle with lemon juice.
7
Fillet the fish, dip in flour, then into egg and crumbs, fry in deep fat, and serve with Shrimp Sauce.
8
* Time-OneHour Fillet the fish, put the bones in a saucepan, and just cover them with water.
9
* Time-20minutes Fillet the fish, wash and trim them, roll them lightly up with the skin inside.
10
* Time-5 Minutes Fillet the fish and lay them in a dish; sprinkle them well with lemon juice, pepper, salt and parsley.