Baked White Fish And Spinach Food

LEMON & SPINACH FISH BAKE

Steps:

• Heat oven to 400°F. Grease 8-inch square baking dish.
• Place fish fillets into prepared baking dish. Bake 10 minutes.
• Melt butter in skillet until sizzling. Add spinach, parsley and lemon zest; cook 1 minute or just until spinach is wilted.
• Top fish evenly with spinach mixture and Parmesan cheese. Continue baking 5-10 minutes or until fish flakes easily with fork.
• Prepare couscous as directed on package while fish is baking. Serve fish with couscous.

CRUNCHY CHEESY FISH AND SPINACH CASSEROLE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Evenly spread spinach in the bottom of prepared casserole dish; sprinkle with garlic salt. Arrange fish atop spinach, keeping the pieces side by side and larger pieces toward the outside of dish. Top fish with lemon zest, lemon juice, dill, sea salt, and black pepper.
• Combine Cheddar cheese, Italian-seasoned bread crumbs, and panko bread crumbs in a bowl; spread evenly over fish. Cover dish with aluminum foil.
• Bake in the preheated for 12 to 15 minutes; uncover and cook until fish flakes easily with a fork and topping is lightly browned and crunchy, 5 to 8 more minutes.

SKINNY BAKED FISH WITH SPINACH & ASIAN DRIZZLE RECIPE

Steps:

• Spray a large rimmed baking pan (18 x 12-inch) with nonstick cooking spray.
• On the baking sheet, toss the spinach and mushrooms (if using) with 2 teaspoons of the canola oil and 1/2 teaspoon of the garlic powder.
• Place the fish fillets over the spinach and rub them with the remaining 2 teaspoons of the oil and sprinkle evenly with the remaining 1/2 teaspoon garlic powder and salt to taste.
• Place the pan on the bottom rack of the oven and turn the oven to 400F degrees. Bake until the fish is opaque and the spinach has wilted, 15 to 18 minutes.
• While the fish is baking, stir together the sauce.
• In a small bowl, whisk together the soy sauce, rice wine vinegar, toasted sesame oil red pepper flakes and sugar, until it is well blended.
• Remove the fish from the oven and drizzle the sauce over the fish and spinach.
• Serve immediately.

HADDOCK & SPINACH CHEESE MELT

Steps:

• Heat oven to 200C/180C fan/gas 6. Pile the spinach into a large pan over a medium heat, turning it over and over until wilted. Remove from the heat and drain off the excess liquid.
• Mix spinach with the soft cheese, then place in the bottom of a small baking dish and sit haddock pieces on top. Lay sliced tomatoes on top of the fish and sprinkle with the Parmesan. Bake for 15-20 mins (depending on thickness of the haddock), or until the fish flakes easily.

BAKED WHITE FISH WITH MUSHROOMS

Steps:

• Preheat oven to 350*F.
• Place fish fillets in baking dish.
• Top with sliced mushrooms and bread crumbs.
• Sprinkle seasonings, lemon juice and soy sauce.
• Bake 15-20 min.

AUNT CAROL'S SPINACH AND FISH BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the cod fillets on top of the spinach mixture, and season with salt and pepper. Top with the remaining Cheddar cheese and bread crumbs.
• Cover, and bake 20 minutes in the preheated oven, or until fish flakes easily with a fork.

WHITE FISH WITH SPINACH AND EGG

Steps:

• Drizzle the fish fillets with a little lemon juice. Bring the fish stock and the white wine to the boil in a pan, and add salt. Season the fish with salt and ground black pepper. Take the white wine stock off the hob and place the fillets in it so that they are covered in liquid. Leave to poach for 6-8 minutes.
• Bring 1 l of water to the boil with the vinegar and 1 tbsp salt in a small pan. Break the eggs into a cup one by one and slide them one after another into the simmering vinegar and water. Simmer for 4-5 minutes.
• Heat the butter in a pan and sweat the shallots and garlic together until translucent. Add the spinach to the shallots, toss together briefly and remove from the heat. Season with salt and a little lemon juice.
• Arrange the spinach on warmed plates, break up the fish by hand and lay on top of the spinach. Remove the eggs from the water with a slotted spoon and arrange on top of the fish. Sprinkle well with salt, ground black pepper and chilli flakes, if desired. Serve immediately.

BAKED FISH WITH SPINACH

Steps:

• Preheat oven to 375 degrees.
• Melt 1/4 cup of the butter in a large frying pan over medium-high heat.
• Add mushrooms and saute until limp.
• Add onion, dill, bread crumbs, salt, and pepper. Stir until thoroughly mixed.
• Add thawed and drained spinach, mix but do not cook spinach.
• Spray shallow round cake pan with cooking spray (or a similar pan with low sides).
• Spread spinach mixture over bottom.
• Arrange fish on top of spinach.
• Melt remaining butter and add lemon juice.
• Brush fish with lemon butter and bake, uncovered, basting several times with more lemon butter until fish flakes when prodded in the thickest portion with a fork. Cooking time is approximately 10 minutes per inch of fish thickness.
• Remove from oven and pour any remaining lemon butter over fish.
• Serve immediately.

BAKED FISH WITH SPINACH AND TOMATOES

Steps:

• Preheat oven to 375 degrees.
• Rinse spinach and place at the bottom of a glass baking dish.
• Season fish fillets with freshly ground black pepper. Lay fish on top of spinach.
• Pour canned tomatoes on top and sprinkle with cheese.
• Bake for 15-18 minutes.

BAKED COD WITH SPINACH, FETA AND TOMATOES

Steps:

• Preheat oven to 350 degrees F.
• Spray a foil-lined sheet tray with non-stick cooking spray.
• Check the cod for pin bones by running your fingers over the top one way then the other. If you find any, remove with tweezers.
• Place the cod face up in the prepared pan. The bottom of the fish is where the skin was attached and is darker than the white top. Sprinkle on the salt and pepper.
• In a large saute pan, heat 2 tablespoons of the olive oil over medium heat and once hot, add the shallots and cook for three minutes until soft and lightly browned.
• Add the garlic and tomatoes along with the thyme, oregano and nutmeg and cook for three more minutes.
• Add the spinach and cook until the spinach is wilted, about two more minutes.
• Spread the vegetable mixture over the fish and top with the crumbled feta cheese and bake uncovered until the fish is cooked and begins to flake, about 20 minutes.
• Place under the broiler for two minutes to slightly brown the top of the feta. This gives it a nice crunchy and chewy texture.
• Remove and serve with a little olive oil drizzled over each serving along with a lemon wedge on the side.

MEDITERRANEAN BAKED WHITE FISH

Steps:

• Heat the oven to 425 degrees F.
• Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
• In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) toss to combine.
• Pour the tomato and olive mixture over the fish.
• Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
• Remove from the heat and serve.

BAKED WHITE FISH WITH SPINACH, KALAMATA GREMOLATA, AND SAVORY HERBED ORZO PILAF

Steps:

• Preheat the oven to 425°F with a rack in the center position. Lightly oil a large baking dish. On a plate, brush the fish with olive oil and season with salt and pepper. Let sit while you prepare the rest.
• In a medium bowl, combine the olives, red bell pepper, pistachios, 2 tablespoons of the parsley, the lemon zest, honey, crushed red pepper, and 1 tablespoon olive oil. Set aside. In the oiled baking dish, toss the spinach, granulated garlic, 2 tablespoons olive oil, 1 teaspoon salt, and a few grinds of pepper and spread evenly across the bottom of the dish. Drizzle with 1 tablespoon of water and top with the fish. Cover tightly with foil and bake until the fish is opaque and cooked through, 15 to 20 minutes, depending on the thickness of the fish.
• Meanwhile, in a medium saucepan, heat 3 tablespoons olive oil on medium-high heat until shimmering. Add the orzo and onion, and cook, stirring occasionally until the orzo is golden and the onion is translucent, about 2 minutes. Add the broth and ½ teaspoon salt and bring to a boil. Cover and simmer over low heat until the orzo is tender, 12 to 15 minutes. Just before serving, stir in the cheese and remaining ¼ cup parsley, and season with salt and pepper.
• Spoon spinach and orzo onto plates and top with the fish. Spoon the olive mixture on top and serve with lemon wedges.

HERBACEOUS BAKED COD WITH SPINACH & WHITE SAUCE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Portion the fish into 3 servings
• Add oil to a hot cast-iron skillet and sear both sides of the codfish and set aside.
• In the same skillet, add butter and flour and cook until it forms a paste.
• Add the almond milk and stir constantly until thickened.
• Lightly season with salt and pepper.
• Add in the spinach, mix well and arrange the seared fish.
• Bake for 15 minutes and serve immediately.

FISH FLORENTINE

Steps:

• Gather the ingredients.
• Grease a 2-quart baking dish. Preheat oven to 375 F.
• Arrange thawed spinach in the bottom of the baking dish . Top with the fish fillets. Sprinkle fish with salt and pepper. Spread condensed cream of mushroom soup over the fish fillets.
• Toss breadcrumbs with the melted butter until thoroughly coated. Sprinkle over the soup layer.
• Bake for 25 to 30 minutes, until the fish flakes easily with a fork.
• Serve and enjoy.

CHEESY FISH FILLETS WITH SPINACH

Steps:

• In a large skillet, melt butter. Stir in the flour, bouillon, nutmeg, cayenne and white pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheddar cheese until melted; set aside. , Place spinach in an ungreased 8-in. square baking dish. Sprinkle with lemon juice. Arrange fish on spinach; sprinkle with salt. Spoon sauce over top. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with Parmesan cheese and paprika; bake 5 minutes longer or until lightly browned.

SKILLET FISH WITH SPINACH

Steps:

• Sprinkle fillets with seafood seasoning. In a large skillet, cook fillets in oil and butter over medium heat for 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., Add mushrooms to the skillet; cook, uncovered, for 2-3 minutes or until tender. Add spinach and broth; cook 3-4 minutes longer or until spinach is heated through. Season with salt and pepper. Serve with fish.

BAKED WHITE FISH AND SPINACH

Steps:

• Preheat oven to 200C. Pour the olive oil into a screw-top jar. Add the salt, pepper and paprika (quantity depending on your taste). Close the lid tightly and shake the mixture vigorously, to disperse the paprika.
• Place the fish fillets into a heatproof dish and drizzle the olive oil mixture over the top. Place in the preheated oven and bake for 30 mins. Baking time will depend on the thickness of the fish. Undercooked fish won't break up easily when a fork is used to test it.
• Wash and trim the spinach. Wash and break off the woody ends off the asparagus. Asparagus will automatically break where the woody part ends and the usable part begins when you catch it in between your thumb and forefinger and bend it.
• Bring approximately 5 centimeters (2 inches) of water to the boil and plunge the asparagus into it. Simmer for approximately 4 minutes (depending on the thickness and age of the asparagus). Add the spinach and simmer for approximately 3 minutes. The chopped tomato can be added for 30 seconds at the end to heat or it can be left cold and added to the serving plate at the end.
• Drain the vegetables and place on serving plates. Divide the cooked fish fillets between the plates and garnish with lemon, if using.

LEMON-GARLIC TILAPIA WITH SPINACH

Steps:

• Pat the tilapia dry with paper towels, then season with 1/2 teaspoon salt and a few grinds of pepper. Spread the flour on a plate; dredge the tilapia in the flour, tapping off the excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until golden brown, about 3 minutes per side. Transfer to a plate; tent with foil to keep warm. Wipe out the skillet.
• Heat 3 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring, until it starts browning, about 2 minutes. Add the chicken broth, wine, and lemon zest and juice. Increase the heat to high, bring to a boil and cook until the liquid is reduced by half, about 5 minutes; season with salt and pepper. Add the butter and whisk until slightly thickened, about 1 minute; stir in the parsley.
• Meanwhile, toss the spinach with the remaining 1 tablespoon olive oil and a few grinds of pepper. Divide among plates, top with the fish and drizzle with some pan sauce. Serve with lemon wedges.

BAKED TILAPIA AND SPINACH

Steps:

• Gather the ingredients.
• Spray a 9x13-inch baking dish with cooking spray and layer spinach across bottom of pan.
• Sprinkle spinach with salt, pepper, and onion powder. Add chicken broth.
• Sprinkle tilapia filets lightly with salt, pepper, and Creole seasoning .
• Arrange fillets over spinach and sprinkle with chopped tomato and sliced green onion.
• Cover baking dish with foil and bake at 350 F for 12 to 15 minutes, or until fish flakes easily with a fork. Serve immediately.

ALMOND-&-LEMON-CRUSTED FISH WITH SPINACH

Steps:

• Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.
• Combine lemon zest, almonds, dill, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with 1 teaspoon mustard. Divide the almond mixture among the portions, pressing it onto the mustard.
• Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
• Meanwhile, heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds. Stir in spinach, lemon juice and the remaining 1/2 teaspoon salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2 to 4 minutes. Cover to keep warm. Serve the fish with the spinach and lemon wedges, if desired.

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.