Name: Baked Fish and Tartar Sauce
Ingredients: 1 cup mayonnaise; 1 Tbsp sweet pickle relish (or minced bread & butter pickles); 1 Tbsp onion (minced); 1-1/4 tsp lemon juice; Salt and pepper (to taste); 1 lb fish fillets (1/2-inch thick); 1/2 tsp salt; Pinch of black pepper; 2 Tbsp Butter or margarine (melted); 2 Tbsp lemon juice; 1 Tbsp onion (ﬁnely chopped)

Baked Fish and Tartar Sauce

Course

Main Dish

Cuisine

American

Servings

Ingredients

Tartar Sauce

1 cup mayonnaise
1 Tbsp sweet pickle relish or minced bread & butter pickles
1 Tbsp onion minced
1-1/4 tsp lemon juice
Salt and pepper to taste

Fish

1 lb fish fillets 1/2-inch thick
1/2 tsp salt
Pinch of black pepper
2 Tbsp Butter or margarine melted
2 Tbsp lemon juice
1 Tbsp onion ﬁnely chopped

Course

Main Dish

Cuisine

American

Servings

Ingredients

Tartar Sauce

1 cup mayonnaise
1 Tbsp sweet pickle relish or minced bread & butter pickles
1 Tbsp onion minced
1-1/4 tsp lemon juice
Salt and pepper to taste

Fish

1 lb fish fillets 1/2-inch thick
1/2 tsp salt
Pinch of black pepper
2 Tbsp Butter or margarine melted
2 Tbsp lemon juice
1 Tbsp onion ﬁnely chopped

Instructions

Tartar Sauce

In a small bowl, mix together mayonnaise, sweet relish, and onion.
Stir in lemon juice; season to taste with salt and pepper.
Refrigerate 1 hour before serving.
Store up to 3 days in the refrigerator.

Fish

Heat oven to 400 degrees (375 degrees if fish is thin.)
Arrange ﬁsh in ungreased baking dish.
Sprinkle with salt and pepper.
Mix margarine, lemon juice, and onion; drizzle over ﬁsh.
Bake uncovered for 45–50 minutes or until ﬁsh ﬂakes very easily with a fork.

Recipe Notes

Recipe courtesy of Rosetta Gruss, Marshall

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