Baked Fish With Herbed Breadcrumbs And Broccoli Food
CRISPY FISH BAKE
When you need to please the whole family, you can't go wrong with a simple fish bake like this one, deliciously nestled atop creamy rice and broccoli.
Provided by My Food and Family
Categories Fish
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Spread rice in 8-inch square baking dish. Pour boiling water over rice. Cover with plastic wrap. Let stand 5 min. Uncover.
- Arrange broccoli over rice. Mix soup and water; pour over broccoli. Sprinkle with half of the cheese. Top with fish; sprinkle with remaining cheese.
- Bake 30 min. or until fish flakes easily with fork.
Nutrition Facts : Calories 600, Fat 26 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 125 mg, Sodium 1230 mg, Carbohydrate 65 g, Fiber 4 g, Sugar 2 g, Protein 25 g
BAKED FISH WITH HERBED BREADCRUMBS AND BROCCOLI
Crispy breadcrumbs give baked fish an enticing texture. Find Portuguese rolls in the bread bins at the supermarket. If you like, save time by roasting the broccoli for later use in another dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees, with rack in upper third. On a rimmed baking sheet, toss broccoli, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Roast until broccoli is tender and lightly browned, 15 to 20 minutes, tossing halfway through.
- Meanwhile, in a food processor, pulse bread, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper until coarse crumbs form. Transfer breadcrumbs to a bowl and stir in butter with a fork.
- Coat another rimmed baking sheet with 1 tablespoon oil. Arrange fish on sheet and season with salt and pepper. Top each fillet with enough breadcrumbs to coat, pressing firmly to adhere. Bake until fish is opaque throughout and breadcrumbs are golden brown, about 8 minutes. Serve fish with broccoli and lemon wedges.
Nutrition Facts : Calories 344 g, Fat 18 g, Fiber 3 g, Protein 32 g
HERB BAKED FISH
This recipe is very adaptable; use more or less of the herbs listed, or substitute for the ones you like. This fish dish always comes out perfect, but because of the high temperature, watch it closely so it doesn't over-cook. These are great served with a slice of lemon.
Provided by Carrie Ann
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix dry ingredients together and set aside.
- Dip thawed fish fillets in milk to coat.
- Place in bread crumb mixture and coat completely pressing crumbs to adhere.
- Place fish fillets in greased baking dish.
- Drizzle melted margarine over fish.
- Bake at 500 degrees (this is not a printing error) on top rack of oven for 10-12 minutes, or until fish flakes easily with a fork.
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CRISPY BAKED FISH (20 MIN) - TWO KOOKS IN THE KITCHEN
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- HEAT OVEN TO 425F/217C. Line a pan with parchment paper and place a grill/rack on top. Spray rack with oil for easy clean up.
- TOAST BREADCRUMBS: Pan fry Panko crumbs with butter, lemon zest and Cajun seasoning over medium heat in a large pan for about 5 minutes or until golden brown, stirring occasionally. Be careful not to burn them. To toast crumbs in oven instead: place crumbs on pan and bake in heated oven for 5-7 minutes, shaking half way through, until golden brown.
- COAT FISH WITH MAYO, THEN PANKO: Stir mayo mixture ingredients together and brush on fish in a thin layer on both sides. Sprinkle one side lightly with salt and pepper (skip if cajun seasoning is salty). Then dip pieces of fish in crumbs, patting to help adhere crumbs to fish. Place on the rack on top of pan. Sprinkle any remaining crumbs over fish.
- BAKE: Bake fish in middle rack of oven for 7-10 minutes, depending on thickness of fish. One inch (2.5cm) thick fish will take about 10 minutes. Half inch, about 7-8 minutes. An instant thermometer will read 135F/57C. The fish should flake easily and be slightly translucent (not dry). Serve with lemon wedges and your preferred dipping sauce (note 3).
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