{"id":135,"date":"2011-05-11T12:39:54","date_gmt":"2011-05-11T17:39:54","guid":{"rendered":"http:\/\/www.outdoorcookingworld.com\/OutdoorCookingBLOG\/?p=135"},"modified":"2016-09-07T09:15:10","modified_gmt":"2016-09-07T16:15:10","slug":"baked-fish","status":"publish","type":"post","link":"http:\/\/www.outdoorcookingworld.com\/?p=135","title":{"rendered":"Baked Fish"},"content":{"rendered":"<p>Makes 4 servings<\/p>\n<p>You can roast these fish on a roasting pan on the grill or in the oven for a crispy delight.<\/p>\n<p>INGREDIENTS:<br \/>\n4 or 5 pounds of your favorite fish<br \/>\n1 recipe of Tomato Gravy (find the Tomato Gravy recipe under Sauces at <a href=\"http:\/\/www.outdoorcookingworld.com\/misc_recipes\/index.php\">Outdoor Cooking World.com<\/a>)<br \/>\nPanola Cajun Sauces brand PANOLA POULTRY SEASONING<br \/>\n2 Tablespoons chopped parsley<\/p>\n<p>DIRECTIONS:<br \/>\nSeason the fish with Panola Poultry Seasoning and place in roasting pan. Pour on tomato gravy and bake, uncovered in 325 degree grill or oven. Baste frequently with Tomato Gravy.<\/p>\n<p>Do not overcook. Fish is done when meat is tender and flaky when tested with a fork. Top off the fish with chopped parsley. Garnish with lemon slices. Serve gravy with rice.<\/p>\n<p>Credited to: Panola Pepper Corporation, Lake Providence, Louisiana<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makes 4 servings You can roast these fish on a roasting pan on the grill or in the oven for a crispy delight. INGREDIENTS: 4 or 5 pounds of your favorite fish 1 recipe of Tomato Gravy (find the Tomato Gravy recipe under Sauces at Outdoor Cooking World.com) Panola Cajun Sauces brand PANOLA POULTRY SEASONING &hellip; <a href=\"http:\/\/www.outdoorcookingworld.com\/?p=135\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Baked Fish<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[6],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p7S9UK-2b","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/135"}],"collection":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=135"}],"version-history":[{"count":2,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/135\/revisions"}],"predecessor-version":[{"id":137,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/135\/revisions\/137"}],"wp:attachment":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=135"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}