Baked Fish Supreme Food

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FISH SUPREME



Fish Supreme image

A quick and easy fish entree. For a complete meal serve with steamed veggies on the side. Be sure to slice the potatoes paper thin or they won't be fully cooked when the fish is done.

Provided by Jay

Categories     Seafood     Fish

Time 30m

Yield 2

Number Of Ingredients 4

2 (6 ounce) fillets cod
salt and pepper to taste
1 cup tomato sauce
3 potatoes, peeled and sliced paper-thin

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place fish fillets in a 8x12 inch baking dish and season with salt and pepper. Pour tomato sauce over fillets and layer sliced potatoes on top. Season to taste with salt and pepper. Loosely cover dish with foil.
  • Bake in the preheated oven for 15 to 20 minutes or until fish flakes with a fork and potatoes are tender.

Nutrition Facts : Calories 409.9 calories, Carbohydrate 62.4 g, Cholesterol 60.7 mg, Fat 1.5 g, Fiber 8.7 g, Protein 37.4 g, SaturatedFat 0.2 g, Sodium 765.9 mg, Sugar 7.4 g

SIMPLE BAKED FISH



Simple Baked Fish image

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

1 -1 1/2 lb tilapia fillet (or cod, haddock, or any other mild fish)
4 tablespoons butter, melted
2 teaspoons lemon juice
1 -2 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon thyme
1 tablespoon chopped parsley
1/3 cup breadcrumbs

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 FILLETS



Baked Fish Fillets image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons vegetable shortening or butter
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 tablespoon all-purpose flour
1 teaspoon brown sugar
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground black pepper
1 pint home-canned or one 15-ounce can tomatoes
1 pound cod 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.

FISH SUPREME SANDWICH



Fish Supreme Sandwich image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 21

2 pounds all-purpose flour
2 tablespoons chili powder
2 tablespoons dried thyme
2 tablespoons salt
2 teaspoons freshly ground black pepper
4 cups buttermilk
6 eggs
1 1/2 cups mayonnaise
2 tablespoons capers, chopped
1 lemon, juiced
Salt and freshly ground black pepper
Vegetable oil, for frying
Six 6-ounce whiting fillets
1/4 cup grapeseed oil
6 brioche buns
3/4 cup ketchup
12 slices tomato
Salt and freshly ground black pepper
3 cups shredded lettuce
1 yellow onion, sliced
6 lemon wedges, for serving

Steps:

  • For the flour: In a bowl combine the flour, chili powder, dry thyme, salt and pepper and mix to disperse the seasoning throughout the flour.
  • For the egg wash: In a bowl combine the buttermilk and eggs, and whisk to combine.
  • For the sauce: In a bowl combine the mayo, capers and lemon juice, and mix. Season with salt and pepper, being very careful with the salt as the capers are already salty.
  • For the sandwich: Preheat enough oil to come 2 to 3 inches up the side of a medium saucepot over medium-high heat, until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
  • Dredge the fish in the egg wash then in the seasoned flour. Dip in the egg wash again and the flour again. Carefully float the fish in the hot oil and cook until golden brown. Remove from the oil and rest the fish on paper towels to drain excess oil.
  • Set a skillet or saute pan over medium-high heat, and heat the grapeseed oil (you may have to do this in batches so portion out the oil for how many batches it will take to toast all of the buns). Toast the buns until golden brown.
  • Spread 1 tablespoon of the caper sauce on both sides of the toasted buns and 1 tablespoon of the ketchup on the top half of each bun.
  • Season the tomato slices with salt and pepper and arrange 2 slices on the bottom halves of each bun. Place some shredded lettuce on top of the tomatoes. Place 3 to 4 onion rings on top of the lettuce. Cut the fish in half and stack the 2 pieces of fish on top of each bun and top with the top half of the bun. Serve each sandwich with a lemon wedge.

BAKED COD SUPREME



Baked Cod Supreme image

Make and share this Baked Cod Supreme recipe from Food.com.

Provided by The Flying Chef

Categories     European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 24

4 cod fish fillets (The recipe is for 4 people, if making for more I do 1 piece of cod per person depending on size if t)
1 cup dry white wine
1 small onion, chopped
2 tablespoons fresh parsley, roughly chopped
1 teaspoon fresh tarragon, chopped
1 cup water
3 tablespoons lemon juice
2 garlic cloves, chopped
stock, strained from pan
1 teaspoon fish stock
1 teaspoon chicken stock
2 teaspoons cornflour
200 ml light cream
3 tablespoons double cream
1 1/2 tablespoons sherry wine
1 teaspoon tarragon
2 teaspoons parsley
1 1/2 cups gruyere cheese
2 tablespoons parmesan cheese
1 1/2 cups peas
220 g cooked shrimp, peeled (any you like salad shrimp or medium sized)
pepper
buttered breadcrumbs
3 tablespoons parmesan cheese, for the top

Steps:

  • Add wine, water, garlic, onion, tarragon, parsley, lemon juice to a pan bring to boil. Turn down the heat add cod fillets and simmer until tender about 7-10 Min's.
  • Remove cod from pan, put in bowl and set aside. Strain liquid into saucepan and return to heat. Add both stocks and sherry stir, in a glass combine cornflour with a little water, add to pan and stir until mixture thickens. Add both the creams, tarragon and parsley stir to mix. Then add the Parmesan cheese and stir until melted, add Gruyere half a cup at a time and stir after each addition until cheese melts, add pepper to taste, remove from heat.
  • In a large bowl put cod, peas and shrimp pour sauce over and stir gently to combine as you don't want the cod flaking into to small chunks. Place mixture either into individual serving dishes or large oven proof casserole dish. Top with buttered breadcrumbs and sprinkle remaining Parmesan cheese on top. Bake oven for 20-25 Min's or until golden brown at 180c-190c.
  • Serve by itself or with salad.
  • For a photo visit http://the-best-recipes.blogspot.com/.

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