Baked Milk Fish Recipes

BAKED MILK FISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8x8 baking dish with cooking spray.
• Rinse cod filets and pat dry. Place fish in a single layer in the baking dish. Mix together milk, onion, lemon pepper, parsley and salt; pour over fish filets. Drizzle filets with lemon juice.
• Bake in preheated oven for 15 minutes, or until fish is firm and can be flaked with a fork.

BAKED PARMESAN FISH

Steps:

• In a shallow bowl, combine the cheese, flour, paprika, salt and pepper. In another shallow bowl, beat egg and milk. Dip fish fillets into egg mixture, then coat with the cheese mixture. , Arrange in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork.

BAKED FISH FILLETS

Steps:

• Heat oven to 375°F. Grease bottom of rectangular pan, 11x7x1 1/2 inches.
• Cut fish fillets into 4 serving pieces if needed. Place pieces, skin sides down, in the pan, folding thin ends under if necessary for even thickness.
• Mix remaining ingredients; drizzle over fish.
• Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

FILIPINO BAKED MILKFISH (BAKED BANGUS)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with enough aluminum foil to cover the whole bangus.
• Remove scales and gills from bangus. Wash the innards. Pat fish dry with a paper towel.
• Mix tomato, onion, and 1/3 of the ginger together in a bowl. Season with salt and pepper. Cut open the front side of the fish and fill with the tomato mixture. Place fish in the prepared pan.
• Mix calamansi juice, soy sauce, garlic, and remaining ginger in a separate bowl. Pour over the fish in the pan. Fold foil over the fish and seal all ends.
• Bake in the preheated oven until fish flakes easily with a fork, about 60 minutes.

FISH BAKED IN COCONUT MILK

Steps:

• Cut fillets crosswise into strips 2-inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
• Preheat oven to 350 degrees.
• In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes. Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
• Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer. Bake, uncovered, for 10 minutes in the preheated oven. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
• Garnish with chopped cilantro.

BAKED FISH WITH ONIONS

Steps:

• Heat oil and 2 tablespoon of the butter and cook onions over medium heat until soft and golden, stirring often-- about 15 minutes.
• Stir in the flour and cook for 2 minutes.
• Whisk in the milk, bring to a boil, reduce heat and simmer for 15 minutes.
• Add more milk if sauce is too thick.
• Season with salt and pepper.
• Spread one third of the onion sauce in a casserole and sprinkle with one third of the cheeses.
• Cover with the fish fillets, then sprinkle with one third of the cheese.
• Pour the remaining sauce over the fish and sprinkle with the remaining cheese.
• Top with the fresh bread crumbs and dot with small pats of butter.
• Bake in a preheated 400 degree oven for about 20 minutes until the casserole is bubbly.

FISH BAKED IN COCONUT MILK

Steps:

• Cut fillets crosswise into strips 2-inches wide.
• Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
• Preheat oven to 350 degrees.
• In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned.
• Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes.
• Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste.
• Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
• Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer.
• Bake, uncovered, for 10 minutes in the preheated oven.
• Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
• Garnish with chopped cilantro.