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A couple good ideas for Sea Robin Pre-heat the oven to 300 degrees. Rinse and dry the fillets and put them in a bag with a Shake `n’ Bake mix. When I tried this recipe the first time, the only mix I found in my cupboard was the one intended for pork, and it worked fine. I use a Pyrex baking dish, lightly sprayed with olive oil, and bake them for 15 minutes. You will be pleasantly surprised. Sea robins fillet better, are more plentiful, easier to catch, and are great to eat. If the commercial inductry can think up a nice name for them, you’ll probably be paying $5 a pound in a few years. People may look at you sideways, but remember two things — Think back to all the “anglers” (monkfish) that never made it to the table and you go home with a bag of fillets while everyone else goes to McDonald’s and talks about all the 16.5-inch fluke they threw back. - author: Bill Sullivan |
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