Baked Caught Fish Food
FAST BAKED FISH
We always have a good supply of fresh fish, so I make fish recipes often. This recipe is my favorite because it is moist, tender and flavorful. -Judie Anglen, Riverton, Wyoming
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 270 calories, Fat 17g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 540mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
SIMPLE BAKED FISH
Make and share this Simple Baked Fish recipe from Food.com.
Provided by Parsley
Categories Tilapia
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425. Lightly grease or spray a 13" x 9" (or larger) baking dish.
- Rinse fish filets and pat dry. Set them in a single layer in the prepared baking dish.
- In a small bowl, combine melted butter, lemon juice, garlic, sugar, pepper, thyme and parsley. Stir well. Pour evenly over fish filets.
- Sprinkle with the breadcrumbs.
- Bake at 425 for about 20 minutes or until filets are opaque and flakey.
Nutrition Facts : Calories 253.1, Fat 13.9, SaturatedFat 8.1, Cholesterol 87.3, Sodium 227, Carbohydrate 8.2, Fiber 0.5, Sugar 1.7, Protein 24.2
BAKED FISH
Fresh fish, seasoned simply, drizzled with butter and dusted with lemon zest, baked and garnished with sliced green onion and fresh parsley. Works well with many fish.
Provided by Deep South Dish
Categories Lunch, Dinner, Seafood, Fish
Time 20m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Brush a foil lined baking sheet with olive oil. Drain fish, pat dry and place onto the baking sheet.
- In a small bowl, combine the salt, pepper, Old Bay and Cajun seasoning; set aside.
- Mix 1 tablespoon of olive oil with melted butter. Brush trout with the half of the olive oil butter blend, reserving the remainder. Sprinkle seasoning mixture evenly on top.
- Use a microplane to zest lemon on top of the fish and bake, uncovered, at 375 degrees F for approximately 8 to 10 minutes per inch of thickness, or until fish is mostly opaque throughout and flakes easily, taking care not to overcook.
- Test in the thickest part of the fillet with the tip of a sharp knife. Actual time will be dependent on the size and thickness of the fillets.
- Drizzle reserved butter mixture on top of each fillet, sprinkle with green onion and parsley; serve immediately.
BAKED 'CAUGHT' FISH
My 7 yr old came home from a friend's house raving about dinner and saying I *had* to call and get the recipe. I was surprised when she said it was fish, as she is not the biggest fan. When I asked if she knew what kind of fish it was, she nodded enthusiastically and said it was 'caught fish.' I made a phone call to check it out...here for you is my friend's recipe for super easy 'cod fish.' ;o) BTW, she said bags of frozen cod fillets were readily available at the local Sam's warehouse but had been hard to find at the groceries.
Provided by winkki
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in baking pan at 350.
- Mix flour, cornmeal, onion salt,& pepper.
- Dredge fillets in flour mixture.
- Place in pan, turning once to coat both sides with butter.
- Sprinkle with Parmesan cheese.
- Bake 10 minute.
Nutrition Facts : Calories 186.6, Fat 6.8, SaturatedFat 3.8, Cholesterol 64, Sodium 114.1, Carbohydrate 9, Fiber 0.6, Sugar 0.1, Protein 21.3
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4.5/5 (18)Category EntreeServings 2Total Time 30 mins
- Heat oven to 400°F. Line cookie sheet with foil; generously spray foil with cooking spray. In shallow bowl or dish, beat egg and water with wire whisk until well blended. In another shallow bowl or dish, mix bread crumbs, lemon-pepper seasoning and garlic salt.
- Dip fish into egg mixture; coat with bread crumb mixture. Place on cookie sheet. Spray fish with cooking spray.
- Bake 10 minutes. Turn fillets; bake 5 to 10 minutes longer or until fish flakes easily with fork. Place fillets on serving platter; garnish with lemon wedges.
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- In a small bowl, stir together the olive oil, vegetables (onion, garlic, tomatoes, eggplant, lemon zest) and herbs (thyme and/or oregano, dill (optional)) and a pinch of salt and pepper.
- Lay a piece of parchment paper (big enough to wrap the fish and the veggies) on a baking pot*(1). Place the fish and season with salt and pepper.
- Fold 4 large square pieces of parchment paper in half. Open, and lay on the half flat. Working on one side of the parchment paper, place each fish fillet and season with salt and pepper.
20 BAKED FISH RECIPES THAT ARE HEALTHY AND DELICIOUS - DR. AXE
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Estimated Reading Time 6 mins
- Almond-Crusted Baked Mahi Mahi. I love this easy baked fish recipe. You’ll also enjoy the amazing benefits of almonds when you dip the buttery fillets in a crunchy crushed almond coating.
- Baked Catfish. If the only way you usually eat fish is fried, you’ll love this recipe. Catfish is coated in a spice-herb mixture and then drizzled with butter, fresh lemon juice and garlic.
- Cilantro Salt-Crusted Salmon and Yogurt Sauce. Talk about a quick dinner: This salt-crusted, nutrition-rich salmon is ready in just 10 minutes. It bakes with rock salt, honey and fresh cilantro while you whip up a creamy yogurt sauce to serve alongside it.
- Clean Eating Baked Thai Salmon. With only four ingredients, this baked salmon might become a new go-to meal. What makes it a standout is the homemade Thai sweet chili sauce.
- Five-Ingredient Baked Curry Cod. Get the healthy nutrients of coconut milk in this easy dish. Ready in just 20 minutes, it’ll satisfy your curry cravings quickly.
- Five-Ingredient Tuscan Baked Fish. Perfect for picky eaters, this Tuscan fish marries traditional Italian flavors, like tomatoes and capers, with your favorite flaky white fish for a delectable dinner.
- Five-Spiced Baked Fish. When you’re short on time, this baked fish recipe has your back. It comes together with ingredients you already have in the pantry in just 20 minutes, start to finish.
- Healthy Parmesan Garlic Crumbed Fish. The Panko topping on this fish ensures you’ll get a crunchy, golden-brown crust even without frying. And because the fillets are coated in Dijon mustard before breading, each bite is brimming with taste.
- Honey Garlic Salmon. Salmon plus four ingredients is all it takes to have a delicious dinner on the table. If you’re avoiding soy, substitute coconut aminos for the soy sauce in this dish.
- Lemon Salmon with Creamy Dill Sauce. Baked fish recipes featuring salmon and lemon are a dime a dozen. What makes this one special is the creamy dill sauce that gets spooned over the fish.
EATING FISH - RACHAEL RAY IN SEASON
From rachaelraymag.com
Author Rachael Ray Every DayPublished 2005-11-01Estimated Reading Time 5 mins
- It smells fishy. fish 2. If it smells, it's not fresh. Fresh, uncooked fish should smell pleasant -- at most, faintly of the sea. Most fishmongers are very nice, so don't be afraid to ask for help.
- I don't eat anything that can stare back at me. fish 8. Along with a neutral scent, the eyes are the best way to spot a fresh fish. The more lifelike -- round, clear and moist -- the more likely you're looking at something just off the boat, so consider yourself lucky if you're able to see eye to eye with your potential purchase.
- It's too expensive! fish 5. True, some catches are pricey, but you can stretch their value. A pound of swordfish is enough to make kebabs for a family of four, and a half-pound of tuna, seared and thinly sliced, is the perfect topping for a family-size niçoise salad or as a taco filling.
- I can only ever find frozen fish. fish 9. Sometimes frozen is actually better than fresh. Freezing a fish immediately after it's caught -- right on the boat -- locks in the best possible taste and texture before it has a chance to fade.
- I only like fish sticks. fish 1. Think outside the box -- literally. If you like fish sticks, guess what? You like fish! Specifically, cod and pollack, which have light, flaky flesh and a mild, slightly nutty taste.
- There are too many bones. fish 6. Fair enough. Eat more steaks like tuna, marlin and swordfish, which are rarely sold as anything other than boneless steaks.
- I don't know how to serve fish. fish 4. If you dig pasta, swap a flounder fillet for the noodle in your favorite spinach-stuffed manicotti recipe.
- How do I cook fish? fish 3. You're probably worried about overcooking it, right? It's one of the big reasons many first-timers are turned off to fish forever.
- I don't like the skin. fish 10. We understand that it looks a bit reptilian, but there's no reason to panic if your fish shows a little skin. In fact, it's a good thing.
- Do I have to try those little fishes crisscrossed on top of a Greek salad? fish 7. Those would be anchovies, which lots of folks love for the salty punch they add to salads and pizza.
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- Jerk Catfish. The Jamaican spice treatment called jerk isn't just for meat and chicken; it's great on fish too. Rub the spice paste on catfish fillets and broil for a crisp, spicy coating.
- Lake Trout with Fingerling Potatoes and Bacon. It's hard to go wrong with crispy bacon, buttery white wine sauce and tender fingerling potatoes.
- Striped Bass Poached in Herb Butter. This lemony four-herb butter is delicious with any type of white fish.
- Crisp Lime Brook Trout. Extra-hot oil is the secret to this crisp-skinned fish. It's served with a simple lime dressing.
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- Bonk and bleed out the fish. In order to minimize suffering for the fish and prevent spoilage of the meat, fish must be "bonked" and bled out immediately after removing the hook.
- Remove scales or skin. Depending on what was caught that day, it may be necessary to remove the scales or skin to prep it for cooking. Fish with thin skin and smooth scales, like trout, can have their skin and scales left intact.
- Open the belly and remove the innards. Now, it is time to remove the innards, which requires that you open up the belly of the fish. To do this, follow these steps
- Prepare for cooking. With the fish clean, it is time to prepare it for cooking. The way it is prepared depends on the intended cooking process. Some prefer to cut all the fish into fillets while others like steaks instead.
- Cook the fish. Whether you made steaks, fillets, or left the fish whole will determine how to best cook the fish. In most situations, cooking will take place at home or back at the campgrounds unless the boat you're on has specialty cooking equipment on-board.
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