Baked Fish Mozzarella Food

CHEESY MUSHROOM-FISH BAKE

Steps:

• Heat oven to 450°F.
• Place frozen fish in 13x9-inch baking dish; drizzle with dressing.
• Bake 25 min. Top with mushrooms and cheese; bake 5 min. or until cheese is melted and fish flakes easily with fork.
• Sprinkle with parsley.

CHEESY BAKED FISH

Steps:

• 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.

FRIED MOZZARELLA CHEESE STICKS

Steps:

• In a small bowl, mix the eggs and water.
• Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
• In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
• One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.

BAKED TOMATO, MOZZARELLA & BASIL RISOTTO

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
• Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.

BAKED TOMATO-MOZZARELLA FISH

Steps:

• Place fish filets in a baking dish.
• Saute onion, pepper and garlic in olive oil.
• Add tomato or tomato sauce.
• Simmer for 10 minute.
• Season with herbs and pepper.
• Pour sauce over fish.
• Sprinkle with mozzarella.
• Bake for 30-40 minutes in a 350 degree oven.

REALLY EASY BAKED SOLE FISH WITH MOZZARELLA AND TOMATO

Steps:

• Set oven to 375 degrees.
• Butter (do not use cooking spray) a 13 x 9-inch baking dish.
• Rinse fish fillets with cold water and pat dry with a paper towel.
• Arrange fillets in a single layer in dish.
• Sprinkle with shredded mozza cheese.
• Top with tomato slices.
• Sprinkle seasonings over top.
• Bake for 15 minutes, or until fish is "flakey" and cooked (do not over bake fis).
• Serve immediately.

BAKED MOZZARELLA FISH RECIPE

Steps:

• Butter large baking dish. Arrange fish in a single layer. Sprinkle with salt, pepper, and oregano.
• Top with shredded cheese and tomato slices.
• Bake, covered, at 425°F for 10 to 15 minutes, or until fish flakes easily.

ROASTED COD WITH TOMATOES, BASIL, AND MOZZARELLA

Steps:

• Gather the ingredients. Preheat the oven to 425 F and arrange a rack in the top of the oven. Oil a roasting pan or baking dish.
• Place the cod fillets in the prepared dish. Drizzle the fish with 1 tablespoon of the olive oil and season with salt and pepper.
• Place the halved tomatoes, basil leaves, and mozzarella slices on top of the fillets. Sprinkle on the Parmesan cheese and drizzle over some olive oil.
• Place the dish on the top rack of the oven and bake for 15 to 20 minutes, until the fish is opaque, flakes easily, and the cheese has turned golden brown.
• Enjoy.

BEER-BATTERED FISH AND CHIPS

Steps:

• Set a colander in a large bowl of ice water. Slice the potatoes lengthwise 1/4 inch thick, then stack the slices and cut into 1/4-inch-thick sticks, adding them to the ice water as you work. Refrigerate 30 minutes or up to 1 hour. Lift the colander out of the ice water, rinse the potatoes well and pat very dry.
• Preheat the oven to 350 degrees F. Heat 4 inches vegetable oil in a large Dutch oven until a deep-fry thermometer registers 280 degrees F. Add half of the potatoes; fry until tender but still colorless, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining potatoes. Increase the oil temperature to 365 degrees F.
• Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly smooth. Let sit 5 minutes to thicken.
• Set a wire rack on a rimmed baking sheet. Season the fish with salt. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, about 4 minutes. Transfer to the rack; sprinkle with salt. Keep warm in the oven.
• Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges.

BAKED FISH MOZZARELLA

Steps:

• Preheat oven to 375F. Butter large baking dish. Rinse fillets in salted water and pat dry; arrange in single layer in dish. Sprinkle with cheese and layer with tomato. Dust with oregano, garlic powder, salt and pepper. Bake until fish is opaque, about 10 minutes. Transfer to heated platter and serve at once.

BAKED FISH MOZZARELLA

Steps:

• 1. Butter a large baking dish.Rinse fish and pat dry. Arrange fish in a single layer in dish. Sprinkle with cheese and layer with tomato. Dust with oregano, garlic , salt & pepper . Bake 10 minutes at 350*. or until done.