Recipes for "baked fish"

Butter a large (9- by 13-inch) baking dish.

Season the fish on both sides with salt and pepper. Lay them in the baking dish, overlapping them as necessary so the fillets all fit in the dish.

Strip the leaves from the stems of parsley and add them to a food processor. (Discard or save the stems for another purpose.) Pulse the leaves until well chopped.

Add the bread and pulse until it forms soft, coarse crumbs – you should have about 2 cups of coarse-ground breadcrumbs. Add the Parmesan cheese, and pulse to mix. Add the melted butter, olive oil, salt and pepper and pulse until mixed.

(If using prepared breadcrumbs, just finely chop the parsley and toss with the breadcrumbs. You can also finely chop the Parmesan cheese, if you like, or just toss it with the breadcrumbs as is.)

Spread the breadcrumbs evenly over the fish.

Transfer to the oven and bake for 12 to 15 minutes, or until the center of the fish is opaque when probed with a small knife and the breadcrumbs are golden. If you have an instant read thermometer, the temperature of the center of the fish should register 135F.

If the fish cooks before the topping browns, turn on the broiler and broil for about one minute. Watch carefully to keep the breadcrumbs from burning.

With a sharp knife, cut the fish into portions. (You won’t be able to serve one single fillet by itself, since they overlap in the pan and cook into one another.) Transfer to plates and serve with lemon wedges.

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x12-inch baking dish.

Rinse cod fillets under cold water and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour salsa over the top and sprinkle evenly with cheese. Top with crushed corn chips.

Bake, uncovered, in the preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes. Serve topped with sliced avocado and sour cream.

Preheat oven to 325 degrees F (165 degrees C).

In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.

Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.

Bake, uncovered, for 20 to 25 minutes.

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

Place flounder in a baking dish; season with salt and pepper.

Mix together lemon juice, melted butter, and onion in a small bowl; pour over flounder.

Bake in the preheated oven until fish is opaque and flakes easily with a fork, 25 to 30 minutes.

Gather all ingredients.

Preheat the 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 fish flakes easily with a fork, 20 to 25 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray.

Place salmon fillets in the baking dish.

Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish.

Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Preheat oven to 400 degrees F (200 degrees C). Place butter in a 9x13-inch casserole dish.

Place casserole dish in the preheating oven until butter is melted, about 5 minutes.

Spread onion slices in the bottom of the casserole dish. Place cod skin-side down over onion. Sprinkle seasoned salt evenly on top.

Mix mayonnaise, Parmesan cheese, provolone cheese, mozzarella cheese, and fresh parsley together in a bowl. Spread over cod.

Bake in the preheated oven until cod flakes easily with a fork, 20 to 25 minutes.

Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon olive oil.

Rub remaining olive oil over the fish fillets and place into the baking dish. Season fish with garlic powder, salt, and black pepper; top with minced garlic. Drizzle lime juice over the fish. Arrange lemon slices, tomato slices, onion slices, and bell pepper slices atop the fish. Cover baking dish tightly with aluminum foil.

Bake in preheated oven until fish flakes easily with a fork, 30 to 40 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Heat 2 tablespoons olive oil in an oven-safe nonstick skillet over medium heat. When oil shimmers, add onions and cook, stirring frequently, until onions are translucent, 3 to 4 minutes. Stir in garlic, and cook, stirring, about 30 seconds.

Add cherry tomatoes and wine, and season with salt and pepper. Add 1 teaspoon Italian seasoning and red pepper flakes. Toss to combine, and cook about 1 minute. Remove from heat and stir in sliced olives, chopped spinach, and cream.

Nestle fillets into vegetable mixture, sprinkle each fillet with salt and pepper, and drizzle remaining olive oil over the entire dish. Brush the olive oil to cover the surface of each fillet. Sprinkle with remaining 1/2 teaspoon Italian seasoning.

Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. An instant-read thermometer inserted near the center should read 145 degrees F (63 degrees C).

Serve with hot, cooked pasta or rice, and garnish with fresh parsley.

Preheat oven to 350 degrees F (175 degrees C).

Stir melted butter, seasoned salt, dill weed, and garlic powder together in a small bowl. Pour into a large baking dish. Add cod fillets and turn to coat both sides.

Bake in the preheated oven until cod flakes easily with a fork, 20 to 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 2-quart baking dish with olive oil.

Combine mixed vegetables, water, celery, onion, and garlic in the bottom of the prepared baking dish. Season with paprika, salt, and pepper.

Lightly season cod fillets and layer on top of vegetables.

Place in the preheated oven and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until fish flakes easily with a fork, about 30 minutes.

Cut a piece of foil large enough to enclose the bluefish fillet. (You can double layer the foil if you are working with thin foil). Place the foil in a roasting pan. Rinse the bluefish fillet and place it in the center of the foil, skin side down.

Sprinkle the fillet with salt and pepper. Lay a layer of thin lemon slices on top of the fillet. Arrange pats of butter along the top of the fillet. Lay several sprigs of fresh herbs on top of the butter and lemon slices.

Create a boat shape with the foil around the fish so that liquid does not leak out. Pour white wine over the fish, and sprinkle with the lemon juice. Crimp the edges of the foil together so they are relatively sealed.

Place in the 350°F oven (or you can put the foil packet on the grill) and bake for 15 to 20 minutes or so, until the fish is cooked through and opaque.

Carefully lift the fillet from the foil and place on a serving dish. Pour the cooking liquid over the fish to serve.

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Preheat the oven to 325 degrees F (165 degrees C).

In a small bowl, mix honey, mustard, and lemon juice. Spread mixture over salmon steaks. Season with pepper. Arrange in a medium baking dish.

Bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.

Preheat the oven to 425 degrees F (220 degrees C).

Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.

Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.

Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.

Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.

Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.