Oil up a baking dish the
same size as the frozen fish fillets. If the fillets are
individually frozen, I use a big flat pan, and arrange them in a
single layer. For fish frozen in a big block, I usually use a bread
pan to bake it in. Sprinkle salt and pepper over the fish.
Dot with margarine and pour the lemon juice over all. If
desired, scatter a little dill on top for flavor. This is
especially good in the summer time, when dill is fresh, but dry dill
works too. Bake the fish at 350° or 400° for 20 to 30
minutes, depending on the temperature, and the thickness of the fish.
A block of frozen fish at 350°, may take 35 minutes to cook
through. It is done when you poke it with a fork and it flakes like
fish is supposed to. If it is tough or rubbery then it isn't done
yet. Put it back into the oven and cook it some more.
Serve the fish with the juices from the pan. I like to sop
these up with whole wheat bread or rolls. Dill makes this a totally
different dish. The family will not recognize it as the same recipe.
