Bakedfishfilletsmagnifique Recipes

BAKED FISH STICKS

Steps:

• Preheat the oven to 400 degrees F.
• Salt and pepper the fish sticks. Place the flour on a rimmed plate and season with the garlic, mixing with a fork, and set aside.
• Place the bread and herbs (if using) in a food processor and pulse until uniform, but not too small. Season with salt and pepper. Transfer the breadcrumbs to a shallow baking dish or rimmed plate and set aside.
• Whisk the egg and 1 tablespoon water in a medium bowl. Dredge a piece of fish in the flour, gently shake off excess, and then dip the fish in the egg mixture, then the breadcrumbs, gently pressing into the crumbs. Repeat with the remaining pieces of fish.
• Place a metal cooling rack on top of a baking sheet, and mist with olive oil. Place the fish sticks on the rack and bake until the fish is cooked through, about 12 minutes. (For even browning, you can turn the fish over halfway through cooking time and spray the second side with olive oil.)

BAKED FISH FILLETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan with vegetable oil.
• Place mackerel fillets in the baking pan; season with salt and pepper.
• Mix butter, lemon juice, and paprika together in a bowl. Pour over mackerel fillets.
• Bake in the preheated oven until mackerel flakes easily with a fork, 20 to 25 minutes.

QUICK AND EASY BAKED FISH FILLET

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place flounder in a baking dish; season with salt and pepper. Mix lemon juice, butter, and onion together in a bowl; pour over flounder.
• Bake in the preheated oven until fish is opaque and flakes easily with a fork, 25 to 30 minutes.

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.

CRISPY BAKED FISH FILLETS

Steps:

• Mix together first 4 ingredients and brush over fillets. Dredge fillets in crumbs and place on a lightly greased baking sheet.
• Bake at 450º for 10 minutes or until fish flakes easily with a fork.

EASY PAN-FRIED FISH FILLET

Steps:

• Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
• Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
• Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.

BAKED FISH FILLETS

Steps:

• Set oven to 500° F (bottom oven rack).
• Grease a shallow baking dish (enough to hold all fish without overcrowding).
• In a shallow bowl, combine first 7 ingredients.
• Brush fish fillets with melted butter, then dip into crumb mixture.
• Place in a greased baking pan.
• Bake uncovered at 500°F for 10 minutes, or until fish flakes easily with a fork.
• Delicious!

FAST BAKED FISH

Steps:

• Preheat oven to 400°. Place fish in a greased 11x7-in. baking dish. Sprinkle with seasoned salt, pepper and paprika if desired. Drizzle with butter. , Cover and bake until fish just begins to flake easily with a fork, 15-20 minutes.

BAKED GEFILTE FISH

Steps:

• Prep the fish. Working in batches if necessary, place the rockfish, pike, and flounder fillets in the container of a food processor fitted with a metal blade and process until pureed. Transfer the fish to a large bowl. Bring the fish stock to simmering in a large saucepan over medium-high heat.
• Mix the fish. Add the matzo meal, eggs, sugar, thyme, parsley, lemon zest, salt, and pepper to the bowl with the fish. Mix together with a wooden spoon until well combined. Shape the fish mixture into oval patties about 2 by 4 inches. Carefully lower the patties into the simmering fish stock, return to simmering, lower the heat to medium-low and simmer gently for 20 minutes. Using a slotted spoon, transfer the patties to a paper towel-lined tray. Strain the stock through a fine mesh strainer into the dish with the patties. Let the stock cool (it will gel) and then refrigerate overnight or at least 8 hours.
• Bake the fish. Preheat the oven to 350°F. Using a slotted spoon, remove the fish patties from the gelatin and transfer to a lightly oiled baking sheet. Bake the patties until lightly caramelized on edges-about 20 minutes. Serve topped with a dollop of the gelatinous stock and some Boiled Carrots with Prepared Horseradish on the side.

EASY BAKED FISH

Steps:

• Preheat oven to 325.
• Line 8x10" dish with foil.
• Place fish in pan, sprinkle with seasonings.
• Use a pastry brush to sparingly coat tops and sides of fillets with mayonnaise.
• top with generous sprinkling of paprika.
• Bake uncovered for about 20 minutes, until fish flakes when touched with fork.
• Serves 4.
• Note: No need to turn while baking.
• any amount may be prepared by adjusting size of pan.

GEFILTE FISH

Steps:

• Grind the fish, 2 1/2 onions and 4 carrots together. Place fish mixture in a wooden bowl. Using a hand chopper, add eggs one at a time. Add 1 1/2 tablespoons sugar, 4 teaspoons salt and white pepper and continue to chop until very well blended. Stir in the ice water a little at a time throughout this process. Add matzo meal and chop again. Check to see if mixture is thick enough to bind together to make an oval gefilte fish ball and if not add in more matzo meal.
• Meanwhile, fill two large heavy stock pots half full of water . Into each pot slice one raw onion and one sliced carrot. Add fish skins, if desired. Sprinkle in paprika, salt, black pepper and two tablespoons of sugar. Bring to a boil over medium heat and let boil for 10 minutes.
• With wet hands shape the fish balls and carefully drop into boiling stock. Cover slightly and cook over medium-low heat for 2 hours. When done, let fish sit in the pot for 10 minutes, then remove pieces carefully to containers and strain remaining stock over fish balls, just barely covering them. Chill and serve. They will now keep in the refrigerator for up to 6 days.

CRISPY BAKED FISH FILLETS

Steps:

• Heat oven to 350°F.
• Beat egg in pie plate. Mix cracker crumbs and seasonings in separate pie plate. Dip fish, 1 fillet at a time, in egg then in crumb mixture, turning to coat both sides of each. Place in foil-lined 15x10x1-inch pan sprayed with cooking spray.
• Bake 15 min. or until fish flakes easily with fork. Meanwhile, mix mayo and chiles.
• Serve fish with mayo mixture.

BAKED FISH FILLETS

Steps:

• Preheat oven to 400 degrees. Generously grease a shallow 1-quart baking dish. Melt shortening in heavy medium skillet over medium heat. Add onion and pepper; saute until golden. Stir in flour, brown sugar, marjoram, salt, thyme, and pepper until smooth. Very gradually stir in tomatoes. Bring to a boil, stirring constantly until sauce has thickened. Arrange fish in baking dish; top with sauce. Place on rimmed baking sheet and bake 12 to 15 minutes or until fish flakes easily.

QUICK BAKED FISH FILLETS

Steps:

• Mix bread crumbs and spices from stuffing mix in one bowl.
• Mix egg and milk together in separate bowl.
• Add to bread crumb mixture red pepper flakes and cheese.
• Dip fish fillets in milk and egg mixture, then in stuffing mix.
• Place in lightly greased 9x13.
• Sprinkle the leftover stuffing mix on top of fish, and drizzle with 1/2 c butter.
• Bake 15 minutes at 400°F.

BAKED FISH FILLETS

Steps:

• In a nonstick skillet coated with cooking spray, saute onion and garlic until tender; remove from the heat. Stir in parsley and orange zest. , Place halibut in an 11x7-in. baking dish coated with cooking spray. Top with onion mixture. Combine orange and lemon juices; pour over fish. Sprinkle with salt and lemon-pepper. Cover and bake at 400° for 15-20 minutes or until fish flakes easily with a fork.

CREAMY BAKED FISH FILLETS

Steps:

• Grease a casserole with 1 teaspoon butter and arrange the fish in the baking dish.
• Blend the salt, hot sauce, paprika and Parmesan cheese with the sour cream and spread the cream over the fish.
• Top with the breadcrumbs and dot with the remaining three teaspoons of butter.
• Bake, uncovered, at 350°F for about 30 minutes, or until the fish flakes easily with a fork.