Baked Fish With Cheese Sauce Food

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.

BAKED FISH WITH CHEESE SAUCE

Steps:

• Preheat oven to 400°. Place fish in a greased 11x7-in. baking dish. Brush with butter; sprinkle with bread crumbs. Bake 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in cheese and mustard until cheese is melted. Serve with fish.

BAKED FISH WITH LEMON CREAM SAUCE (ONE BAKING DISH!)

Steps:

• Preheat oven to 200°C / 390°F (all oven types).
• Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.
• Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
• Sprinkle fish with shallots, then pour over sauce.
• Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

BAKED FISH WITH CHEESE SAUCE FOR TWO

Steps:

• Place fish in a greased 11x7-in. baking dish. Brush with butter; sprinkle with bread crumbs. Bake at 400° for 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and mustard until cheese is melted. Serve with fish.

PESCADO CON QUESO (CUBAN FISH WITH CHEESE SAUCE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix onion and Cheddar cheese together in a bowl. Sprinkle 1/2 of the cheese mixture into the prepared baking dish; top with swai fish. Sprinkle the remaining cheese mixture over fish.
• Whisk milk, Worcestershire sauce, mustard, salt, and black pepper together in a bowl; pour over fish.
• Bake in the preheated oven until fish flakes easily with a fork and the cheese is melted, about 45 minutes.

GARLIC BUTTER-ROASTED SALMON WITH POTATOES & ASPARAGUS

Steps:

• Preheat oven to 400 degrees F. Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Spread in an even layer on a large rimmed baking sheet. Roast until starting to soften and brown, about 15 minutes.
• Meanwhile, toss asparagus with the remaining 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper in the medium bowl. Combine butter, lemon juice, garlic, 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl.
• Sprinkle salmon with the remaining 1/8 teaspoon salt. Move the potatoes to one side of the pan. Place the salmon in the center of the pan; drizzle with the butter mixture. Spread the asparagus on the empty side of the pan. Roast until the salmon is just cooked through and the vegetables are tender, 10 to 12 minutes. Garnish with parsley.

COD & PRAWN BAKE IN CHEESE SAUCE

Steps:

• 1. Infused Milk: Put the milk into a saucepan with the onion. peppercorns, blade of mace, bay leaf and parsley stalks. ** blade of mace***Information from The Spice House: Mace is the outer shell of the nutmeg fruit. It has a lighter, sweeter flavor. Should you open the small, plum-sized fruit of the nutmeg tree, inside you would find the nutmeg protectively covered by the thin, lacy-looking scarlet-colored shell that we know as mace.
• 2. Bring to a boil, then remove from heat and leave to infuse while preparing the remaining ingredients.
• 3. The casserole: Melt the butter in another sauce pan and use a little to brush inside of a 1 1/2 quart casserole dish.
• 4. Cut the cod into finger-sized strips and place in the casserole dish. scatter the mushrooms and prawns on top. *** In Ireland they call shrimp prawns.
• 5. Strain the milk through a sieve, then discard the contents of the sieve. Add flour to the remaining butter in the sauce pan, stirring to blend. Gradually stir in the strained milk to make a smooth sauce. Season with salt, pepper and lemon juice.
• 6. Add 2/3 of the cheese. Stir until melted. Pour cheese over the fish and sprinkle with the remaining cheese. Place on a baking sheet and cook in a preheated oven at 350F for 20-25 minutes until golden brown.
• 7. Cooks Notes: Any firm flesh fish or shellfish can be used for this dish alone with cultivated or wild mushrooms. The bake can also be made in 4 individual dishes or in 8 scallop shells which makes an excellent starter.
• 8. My notes: In Ireland they call all shrimp prawn, regardless of the size. (Normally in the states we use the term prawns for giant shrimp.) Starters are what the Irish call appetizers or the first course.

SOLE MORNAY (BAKED FISH WITH A WHITE CHEESE SAUCE)

Steps:

• If fillets are large, cut lengthwise in half.
• Roll up fish and secure with toothpicks.
• Place in shallow rectangular baking dish.
• Sprinkle with lemon juice.
• Cover with foil and bake in a preheated 400 F degree oven for 15 minutes or until fish flakes easily with a fork.
• Meanwhile, melt butter in a saucepan.
• Blend in flour, bouillon mix and dry mustard.
• Gradually stir in the milk.
• Cook and stir over medium heat until it boils and thickens.
• Add both cheeses and stir until melted.
• Add salt and pepper and serve over the cooked and drained fish rolls.

BAKED CODFISH WITH SPINACH AND CHEESE SAUCE

Steps:

• Melt 1 tablespoon of the butter in a saucepan. Add the flour and stir with a wire whisk until blended.
• Add the milk and cream all at once. Stir rapidly with the whisk. Bring to a boil and add the Gruyere cheese. Stir until the cheese has melted. Add the egg yolk, stirring rapidly with the whisk. Add salt, pepper, nutmeg and cayenne. Simmer, stirring, for 1 minute. Set aside, cover and keep warm.
• Pick over spinach and discard any tough stems. Wash spinach thoroughly to remove any sand. Put spinach in a large saucepan, add salt and cook over high heat, stirring, until wilted, about 2 minutes. Drain well and squeeze out excess moisture. Set aside and keep warm.
• Preheat the oven to 450 degrees.
• Grease a metal baking dish with 1 tablespoon of the butter. Scatter the shallots over the dish. Neatly arrange the pieces of codfish over the shallots. Season with salt and pepper. Add the wine, cover with foil and bring to a boil on top of the stove. Put the dish in the oven and bake 5 minutes.
• Select a baking dish large enough to hold the fish in one layer. Spread the remaining 1 tablespoon butter over the bottom of the dish. Spoon the spinach over the bottom and carefully transfer the cooked codfish over the spinach, reserving the wine liquid in the first dish.
• Reduce by half the wine liquid in the metal baking dish and add it to the cheese sauce. Bring to a boil, stirring with a wire whisk.
• Spoon the hot sauce over the fish, smoothing it over to cover the fish. Sprinkle with Parmesan cheese. Turn on the broiler unit and put the dish under the broiler with the door open until nicely browned and bubbling.

BAKED FISH WITH CHEESE SAUCE

Steps:

• Preheat oven to 400. Meanwhile spray a shallow baking dish with nonstick coating. Place fillets in dish, tucking under any thin edges.
• Melt margarine or butter; brush on top of fish. Top with bread crumbs. Bake for 10 to 15 minutes or until fish flakes with a fork.
• While fish is baking, prepare sauce. In a small saucepan stir together milk and flour. Cook and stir over medium heat till thickened and bubbly. Add cheese and mustard. Cook and stir until cheese melts.
• Serve fillets with cheese sauce and dillweed (optional).

QUICK BAKED COD IN CHEESE SAUCE

Steps:

• If using salted cod, wash the fillets to remove excess salt. Then, soak fillets in plain water (enough to cover) for 24-48 hours in the fridge. Change the water every 8 hours. Remove skin and de-bone fillets. If using non-salted cod, skip this step.
• Preheat the conventional broiler, positioning the broiler rack approximately 6 inches from the source of heat.
• Pan-Fry Cod Fillets: pat dry the cod fillets with paper towel very well; otherwise they'll stick to the pan. Season both sides with salt, pepper, and paprika, rubbing well. If desired, dredge in a little flour and shake to remove excess.
• Heat a 10-inch cast iron skillet over high heat. Once pan is hot, add 2-3 tbsp oil and tilt pan to distribute oil. Add the cod fillets seasoned side down and sear for 2-3 minutes. Cook them in batches so as to not overcrowd pan.
• If necessary, add remaining oil. Then flip the cod fillets and cook for another 2-3 minutes.
• Prepare Mornay Sauce or Cheese Sauce: melt the butter over medium heat in a saucepan.
• Add the flour and cook, whisking constantly, until obtaining a pale yellow roux (about 1 minute). Don't let the roux brown!
• Slowly whisk in the milk, stirring constantly, until the sauce thickens (about 6-7 minutes).
• Season with the salt, pepper and nutmeg. Whisk in 2 cups cheeses until melted. If necessary, thin the sauce with a little milk..
• Pour sauce over fish fillets. Sprinkle on 1/2 cup yellow cheddar cheese.
• Broil the dish in the cast-iron skillet for about 3-5 minutes, or until cheese melts and turns golden brown. Remove from the oven, top with salsa, and serve immediately.
• NOTE: For the salsa, simply mix tomatoes, olives, jalapeno, and herbs together in a bowl. Drizzle in a little bit of olive oil and mix in a little bit of white wine vinegar if desired.

FISH FILLET WITH CHEESE SAUCE

Steps:

• Bisect the portions of fish fillets, sprinkle with salt and pepper, put them in boiling milk and boil on very low heat until almost tender.
• Make a lightly fried mix of butter and flour, dilute it with milk, in which you boiled the and boil until get a smooth sauce, then add salt, sprinkle with pepper, add mustard and 5.3 oz (150 g) grated cheese.
• Put the cooked fillets in an oiled baking dish, pour the sauce on, sprinkle with grated cheese and bake in a hot oven or grill for about 5 minutes.

CHEESY SEAFOOD BAKE

Steps:

• Pour the milk into a large saucepan and add the onion, bay leaves and parsley stalks. Bring to a boil, then remove from the heat and let the milk stand to infuse with flavor.
• When cooled strain the milk through a sieve and discard the onion and herbs.
• Pre-heat the oven to 350° F. Grease a 2-quart casserole or a 13 X 9 baking dish with butter.
• Melt the butter in a large skillet. Add the flour and stir to blend forming a roux. Cook for 2 to 3 minutes stirring constantly.
• Gradually blend in the strained milk, stirring constantly to create a smooth sauce. Bring to simmering point then reduce the heat and cook gently for 1 minute stirring as the sauce thickens.
• Season with salt and pepper. Add the lemon juice and two-thirds of the grated cheese. Stir the sauce until the cheese melts and blends completely.
• Add the monkfish to the sauce and stir while cooking for 1 minute. Add the cod, green onions, and mushrooms and blend completely covering all of the ingredients in cheese sauce.
• Transfer the mixture to the buttered casserole dish. Bake in a 350° F oven.
• After 15 minutes add the shrimp evenly to the top of the casserole. Sprinkle with the remaining cheese.
• Bake for a further 20 minutes until the top is golden brown.
• Serve with a crispy side salad and Irish brown bread.

PARMESAN CRUSTED BAKED FISH

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Blend together the milk and salt in a shallow bowl.
• Combine the breadcrumbs, paprika, and Parmesan cheese in another bowl.
• Dip the fish fillets into the milk mixture, then press them down into the crumb mixture until they're well coated on all sides. Reserve the coated fish. If using thawed frozen fillets, pat dry very well with paper towels before dipping in the milk mixture and coating with the cheese crumbs
• Grease an 11.5 x 7.5 x 2-inch baking dish with the 1/2 tablespoon softened butter, being sure to reach all sides and the bottom of the dish.
• Arrange the fish in the prepared baking dish. Ideally, the fillets shouldn't overlap in the dish. Drizzle the melted butter over the fillets.
• Bake for 25 to 30 minutes, depending on the thickness of the fillets. Check for doneness; the fish should flake easily with a fork when ready. Serve the fish right away with your favorite sides. Enjoy!

BAKED FISH WITH TANGY LEMON GARLIC CREAM CHEESE SAUCE

Steps:

• Butter a 9×13 glass baking dish and place cod fillets in the bottom, cutting pieces to be evenly sized. (So they're all done about the same time.) Season fillets with sea salt and pepper (lemon pepper is really good!) Then mix together with your stick blender: cream cheese, salt and pepper to your taste, garlic and the zest and juice from your one lemon. Spread the cream cheese mixture over the fillets and bake at 425* until fish is flaky (done!) - about 30 minutes.
• *This recipe is for about 4 to 6 fillets, if you are cooking a larger amount of fish, or want it extra creamy, you may want to double the cream cheese recipe. I made it with 2-8 oz. packages, but that was too much and we ended up eating the leftovers as a veggie dip - so good!