51.   Weighting the fish fillet while cooking it skin side down results in a skin as crispy as Peking duck.

52.   When the sauce is thick, return fish fillets to oven dish and cover with sauce.

53.   Working very carefully with the fish fillets, salt and pepper them on both sides.

54.   You can also marinate sturdy white fish fillets this way.

55.   You take fish fillets, chicken or steaks, and lay them in a shallow baking dish.

56.   The white fish is turned into fish fillets for fast food restaurants, imitation crab and fish sticks.

57.   They are no longer hesitant in indulging in the succulent fish fillet or the mussles and squid salad.