Bakedtilapiaamandine Recipes

CHEESY BAKED TORTELLINI

Steps:

• Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
• Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

BAKED PARMESAN TILAPIA

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Line an 11-17-inch baking sheet with aluminum foil and lightly spray with cooking spray.
• Mix milk and ranch dressing in a shallow bowl. Place flour in a separate shallow bowl; set aside.
• Whisk together bread crumbs, Parmesan cheese, seasoned salt, black pepper, celery salt, garlic powder, onion powder, paprika, parsley, and basil in a bowl.
• Spray bread crumb mixture with cooking spray until damp, then whisk bread crumbs. Repeat spraying and whisking 3 more times to lightly moisten crumb mixture with cooking spray.
• Transfer crumb mixture to a large resealable plastic bag.
• Gently press tilapia fillets into the flour to coat, and shake off the excess flour.
• Dip the fillets into the ranch dressing mixture.
• Place all the fillets into the resealable plastic bag; seal bag and shake to coat fish with bread crumb mixture.
• Arrange tilapia on prepared baking sheet. Lightly spray the breaded fish with cooking spray.
• Bake in the preheated oven until the fish is easily flaked with a fork, 20 to 25 minutes.

BAKED TILAPIA WITH HERB BUTTER

Steps:

• Preheat the oven to 400 degrees F. In a small bowl, mix the butter and tarragon until combined; set aside.
• Lay out 4 large pieces of foil. Layer the vegetables in the center of each piece of foil, starting with the mushrooms, then the celery and scallions. Dot the vegetables with some of the herb butter (use about half) and season each portion with 1/4 teaspoon salt, and pepper to taste. Lay the tilapia fillets over the vegetables; dot with the remaining herb butter. Sprinkle each fillet with 1/4 teaspoon salt, and pepper to taste.
• Bring the foil ends together, fold over and crimp closed on all sides to make sealed packets. Place the packets on a baking sheet and bake until the fish is cooked through but still moist, 18 to 22 minutes. Remove the packets from the oven and let sit 2 minutes before opening. Transfer the fish and vegetables to plates and drizzle with the cooking juices.

ALMOND-CRUSTED TILAPIA

Steps:

• Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
• Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
• Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.

HEALTHIER EASY BAKED TILAPIA

Steps:

• Preheat the oven to 375 degrees F (190 degrees F). Lightly grease a 9x13-inch baking dish.
• Place tilapia fillets in the bottom of the baking dish and season with seafood seasoning. Melt butter with garlic in a small bowl in the microwave, about 30 seconds on medium; pour over fish. Top each fillet with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper. Cover the dish with aluminum foil.
• Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, 25 to 30 minutes.

WHOLE BAKED TILAPIA

Steps:

• In large bowl, combine onions with lemon juice and ginger. Arrange a few onion slices on the bottom of a baking dish(reserve some). Rinse Tilapia, pat dry with paper towel, brush outside with oil, lay fish on top of the onion mixture.
• Cut off about 1/2 inch from each of the lemons. Stuff the fish cavity with reserved onions, lemon ends and half of the cilantro. Cut remaining lemons into thin slices; tuck slices around base of fish and sprinkle remaining cilantro over onions and lemons in dish.
• Bake, uncovered, in a 400°F oven until fish temperature reaches 135°F and flesh in opaque and flaky. Gently pull off skin and serve fish with onions and a fresh lemon slice. Add salt and pepper to taste.
• I think this may take 30-40 minutes*** I have not made this but my gf has :).

TROUT AMANDINE

Steps:

• Stir together the milk, 1 teaspoon of salt and shakes of tabasco sauce in a 13x9 pan. Wash and dry trout slices. Add to pan, turning to coat, and immersing as well as possible. Cover with plastic film and chill 2-3 hours.
• Remove trout fillets from milk, put them on a plate, do not dry them, discard milk mixture.
• Spread flour on another plate, season with pepper.
• Melt 1/4 cup butter with oil in a heavy skillet.
• While butter melts, dredge each trout fillet in flour, lightly shaking off excess. When butter is hot, add as many trout fillets as will fit without crowding. Cook about 2 minutes on each side or until golden. Transfer to a sheet pan. Repeat until all of trout has been cooked, if more butter is needed, have more ready, but not from the specified reserved amount.
• When all of the fish has been cooked, put it on the sheet, cover loosely with foil, and put into a 175 degree oven to keep warm.
• Put the cup of butter and the almonds into a saucepan with the remaining teaspoon salt. Cook moderately until lightly browned. Stir in the lemon juice and Worchestershire sauce. Cook two minutes. Remove from heat and stir in parsley. Serve over fillets with lemon wedges on warm plates.

BAKED TILAPIA

Steps:

• Place tilapia in an ungreased 13x9-in. baking dish. In a small bowl, combine the butter, lemon juice, garlic powder and salt; pour over the fillets. Sprinkle with capers, oregano and paprika., Bake, uncovered, at 425° until fish just begins to flake easily with a fork, 10-15 minutes.

BAKED TROUT AMANDINE

Steps:

• Put the buttermilk in a shallow bowl. In another shallow bowl, mix breadcrumbs, parsley, mustard powder, salt and pepper. Dip the trouts in buttermilk, letting drain the excess , then put in the breadcrumbs flipping them to coat well (shake to remove the excess).
• Put the trout fillets on a baking sheet that has oiled foil on it. Sprinkle almonds on them and drizzle with butter. Cook in a preheated oven of 450 F 8 to 12 minutes per inch of thickness or until it flakes easily with a fork.

BAKED TILAPIA AMANDINE

Steps:

• Combine the melted butter and lemon juice in a shallow dish. Dip the fish fillets in the butter mixture, and place in an ungreased 13x9x2 inch baking dish.
• Sprinkle the fillets evenly with the Creole seasoning. Bake, uncovered, at 375 degrees for 15 minutes. Sprinkle the fillets with the sliced almonds, and bake an addtional 10 minutes or until the fish flakes easily. (Cooking time varies with the thickness of your fish).

TILAPIA WITH GREEN BEANS AMANDINE

Steps:

• Sprinkle fillets with salt. In a shallow bowl, whisk the egg. In another shallow bowl, combine the bread crumbs, parsley and thyme. Dip fillets in egg, then coat with crumb mixture., In a large skillet, cook fillets in butter and 1 tablespoon oil over medium heat for 5-6 minutes on each side or until golden brown and fish flakes easily with a fork. Remove and keep warm., In a small bowl, combine the cornstarch, broth, garlic and lemon juice until blended; set aside. , In the same skillet, saute beans in remaining oil until crisp-tender. Stir cornstarch mixture and pour over beans. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened., Sprinkle with almonds. Serve with fish.

BREADED PARMESAN TILAPIA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place butter and garlic into an 8x8-inch microwave-safe baking pan and microwave until butter is melted, about 30 seconds.
• Place flour in a bowl. Beat eggs together in another bowl. Mix bread crumbs and Parmesan cheese together in a third bowl.
• Dip fillets in flour until lightly coated, then into beaten eggs, then into bread crumb mixture. Lay in the baking dish with the garlic-butter mixture.
• Bake in the preheated oven until fish is golden and easily flakes with a fork, about 25 minutes, flipping halfway through cooking time.

WHOLE TROUT AMANDINE

Steps:

• Use fresh or frozen trout make sure the fish is fully defrosted.
• Make sure the broiler is on and is very hot (preheat).
• Tost the almond in about 1 tbs of butter, keep warm.
• Cut the lemon into 3 or 6 slices.
• Place 1/3 of the lemon in the cavity of each fish.
• Line a broiler tray with buttered foil.
• Smear a little butter on each side of the fish.
• Broil trout for abou 5 minutes.
• Turn the fish carefully smear a little more butter and broil for about 5 minutes more.
• Ganish the trout with the toasted almods.
• If you are deboning add the almonds after the deboning has been done.

BREADED BAKED TILAPIA

Steps:

• Preheat oven to 425°. In a shallow bowl, combine bread crumbs, cheese, garlic salt and oregano. Coat fillets in crumb mixture. Place on a baking sheet coated with cooking spray., Bake 8-12 minutes or until fish flakes easily with a fork.

EASY BAKED TILAPIA

Steps:

• Coat a 13-in. x 9-in. baking dish with butter-flavored spray. Place fillets in dish; spritz with butter-flavored spray. Sprinkle with Cajun seasoning. Top with lemon, peppers and onion; sprinkle with pepper., Cover and bake at 375° for 25-30 minutes or until fish flakes easily with a fork.