Baked Fish With Tomatoes Basil Crispy Crumbs Recipes

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BAKED FISH WITH TOMATOES



Baked Fish with Tomatoes image

Another simple, yummy recipe for cod. Please feel free to use fresh herbs in place of the dried. I usually sprinkle the top with some fresh parsley. Can also use fresh tomatoes when they are in season.

Provided by Kozmic Blues

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb cod fish fillet
2 tablespoons butter or 2 tablespoons margarine
1/2 cup onion, finely chopped
1/2 cup green pepper, finely chopped
1 tablespoon flour
1 teaspoon brown sugar
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 (15 ounce) can diced tomatoes with juice (I like whole, peeled canned tomatoes and I crush them by hand)
salt and pepper

Steps:

  • Preheat your over to 400 degrees.
  • Spray a baking dish with non-stick spray.
  • Melt butter in a pan over medium heat.
  • Add onion and pepper and saute until softened.
  • Stir in flour, brown sugar, herbs, salt and pepper to taste, and combine well.
  • Gradually stir in tomatoes with juice.
  • Bring sauce to a boil.
  • Keep stiring until sauce has slightly thickened.
  • Place fish fillets in baking dish and top with the sauce.
  • Place dish in oven and bake for 12-15 minutes or until fish is cooked through and flakes easily.

TOMATO-BASIL BAKED FISH



Tomato-Basil Baked Fish image

This recipe works successfully with many kinds of fish, while the rest of the ingredients are things you're likely to have on hand. Baked fish is so simple and so good for you. I make this often! -Annie Hicks, Zephyrhills, Florida

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1 tablespoon lemon juice
1 teaspoon olive oil
8 ounces red snapper, cod or haddock fillets
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
2 plum tomatoes, thinly sliced
2 teaspoons grated Parmesan cheese

Steps:

  • In a shallow bowl, combine lemon juice and oil. Add fish fillets; turn to coat. Place in a greased 9-in. pie plate. Sprinkle with half each of the basil, salt and pepper. Arrange tomatoes over top; sprinkle with cheese and remaining seasonings., Cover and bake at 400° until fish flakes easily with a fork, 10-12 minutes.

Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 256mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges

BAKED FISH WITH TOMATOES, BASIL & CRISPY CRUMBS



Baked fish with tomatoes, basil & crispy crumbs image

A low-fat traybake supper that's full of flavour. Combine lean white fish with cherry tomatoes, a pesto crumb, green beans and broccoli

Provided by Lucy Netherton

Categories     Main course

Time 30m

Number Of Ingredients 7

2 x 400g cans cherry tomatoes
1 tbsp balsamic vinegar
3 tbsp basil pesto
2 tbsp breadcrumbs
4 skinless firm white fish fillets (about 140g each)
320g pack green bean
320g pack thin-stemmed broccoli

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the tomatoes into a roasting tin, and stir in the vinegar and 1 tbsp of the pesto. Season, mix, then bake in the oven for 10 mins.
  • Mix together the remaining pesto and the breadcrumbs, then press onto each fish fillet. Add to the roasting tin and return to the oven for 12-15 mins until the fish flakes easily and the topping is slightly crisp.
  • Meanwhile, boil the green beans and broccoli, then drain. Serve the bake scattered with the vegetables.

Nutrition Facts : Calories 257 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 0.9 milligram of sodium

FRESH TOMATO & BASIL BAKED FISH



Fresh Tomato & Basil Baked Fish image

My new neighbor has just given me some fresh tomatoes from his garden. This is one of the dishes I used them in! This is also a great recipe to use up any leftover tomato sauce you might have in the fridge.

Provided by Kozmic Blues

Categories     European

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 lb white fish fillet (flounder, cod, halibut, or turbot will work well)
1/4-1/2 cup tomato sauce (great for leftover sauce!)
1/4 cup breadcrumbs
1/2 cup scallion, minced
1/2 fresh basil leaf, shredded
1 -2 fresh summer tomatoes, thinly sliced
fish seasoning, to taste
salt & freshly ground black pepper, to taste

Steps:

  • Add tomato sauce to the bottom of a baking dish.
  • Rinse fish filets and pat dry.
  • Sprinkle salt and pepper to taste on both sides and the fish, and lay in baking dish.
  • I like to also sprinkle my filets with a bit of fish seasoning, or flavored salt, to taste.
  • On a cutting board, mince the scallions, and chop basil.
  • I add the breadcrumbs right to the pile of fresh herbs, and roughly chop.
  • Top the filets with the herb and bread crumb mixture, and then top with the slices of fresh tomato.
  • Bake in a 375 degree oven for 20 minutes, or until fish is cooked through.

Nutrition Facts : Calories 191.2, Fat 2.6, SaturatedFat 0.5, Cholesterol 101.6, Sodium 286.7, Carbohydrate 10.8, Fiber 1.6, Sugar 2.9, Protein 29.9

FISH FILLETS WITH TOMATOES, SQUASH, AND BASIL



Fish Fillets with Tomatoes, Squash, and Basil image

Provided by Bon Appétit Test Kitchen

Categories     Fish     Bake     Quick & Easy     Low Cal     Dinner     Basil     Squash     Zucchini     Summer     Healthy     Yellow Squash     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

2 cups very thinly sliced assorted summer squash (such as zucchini, yellow crookneck, and pattypan)
1/4 cup thinly sliced shallots
1/4 cup thinly sliced fresh basil, divided, plus 1/4 cup basil leaves
20 cherry tomatoes, halved
4 tablespoons dry white wine
4 tablespoons extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
4 6-ounce skinless white flaky fish fillets (such as Atlantic cod or halibut)

Steps:

  • Place four 14x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide squash among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. Drizzle each packet with 1 tablespoons wine and 1/2 tablespoon oil (add 1/2 tablespoon water to each if grilling). Season with salt and pepper. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 tablespoon oil over each.
  • Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
  • Preheat oven to 400°F. Place packets in a single layer on a large rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill fish until just cooked through (a toothpick poked through the parchment will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.

BAKED PARMESAN-BREADED FISH



Baked Parmesan-Breaded Fish image

Make and share this Baked Parmesan-Breaded Fish recipe from Food.com.

Provided by MizzNezz

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons dry breadcrumbs
1 tablespoon parmesan cheese, grated
1 tablespoon paprika
1 teaspoon basil
1 lb fresh firm fish fillets, i like halibut or 1 lb perch
1 tablespoon butter

Steps:

  • Mix the bread crumbs, cheese, paprika and basil.
  • Brush filets with butter.
  • Dip into crumbs.
  • Place in a greased baking pan.
  • Bake, uncovered, at 500* for about 10 minutes, until done.

Nutrition Facts : Calories 168, Fat 4.6, SaturatedFat 2.3, Cholesterol 71.1, Sodium 158.7, Carbohydrate 3.4, Fiber 0.8, Sugar 0.4, Protein 27.1

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