EASY CHEESE BAKED FISH
I quite often bake my fish this way. Easy & simple, nothing fancy, but we like the result. I actually do not even measure the ingredients anymore and just throw it together, but these are the original measurements. Sometimes I add a little lemon juice or lemon pepper seasoning and top it all off with a sprinkling of parsley for a little colour.
Provided by Rhonda J
Categories Very Low Carbs
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Place fish in a greased pan with dabs of butter on top.
- Season with salt& pepper to taste.
- (this is where I sprinkle on lemon juice or lemon pepper if using) Cover with sliced onion.
- Pour on milk.
- Bake at 400 degrees for 12-15 minutes.
- Remove from oven and sprinkle with grated cheddar cheese and a little parsley if desired.
- Return to oven until cheese melts.
CHICKEN-FRIED FISH
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the green beans in a microwave-safe dish. Add 1/4 cup water and 1/2 teaspoon salt, cover loosely with plastic wrap and microwave until tender, about 5 minutes. Meanwhile, sprinkle the fish all over with 1/2 teaspoon salt, and pepper to taste. Combine the flour and paprika in a shallow dish. Beat the eggs in another dish. Dip each fish fillet in the eggs, then dredge in the flour mixture, turning to coat. Reserve the flour mixture. Heat 3 tablespoons vegetable oil in a skillet over medium-high heat. Working in batches, fry the fish until cooked through, 3 to 4 minutes per side. Transfer to a plate and tent with foil. Wipe out the skillet. Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Whisk in 3 tablespoons of the reserved flour mixture, then add the chicken broth and 1/4 cup water; bring to a boil, whisking. Add the milk, cream cheese and parsley; cook, whisking, until slightly thickened, about 2 minutes. Season with salt and pepper. Divide the fish among plates. Top with the sauce and sprinkle with paprika. Serve with the green beans.
- Photograph by Christopher Testani
Nutrition Facts : Calories 401, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 207 milligrams, Sodium 659 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 43 grams
BAKED FISH WITH CHEESE SAUCE FOR TWO
There's plenty of time to whip up this flaky fish and decadent cheese sauce. Turn a ho-hum weeknight into a special occasion.-Kristin Reynolds, Van Buren, Arkansas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 206 calories, Fat 9g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 279mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN CHEESESTEAKS WITH PEPPERS
Our ready-in-minutes take on Philadelphia's favorite sandwich is filled with chicken, peppers, and provolone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss chicken with 1 tablespoon oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Transfer to a cutting board (reserve baking sheet); let cool, and thinly slice. Set chicken aside.
- On baking sheet, toss together peppers, onion, garlic, and remaining tablespoon oil. Broil, tossing occasionally, until crisp-tender and slightly charred, 8 to 10 minutes; season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in a single layer.
- Top chicken and vegetables with cheese; broil until cheese is bubbling, 30 seconds to 1 minute. Scoop out most of the doughy center from both halves of rolls; discard. Spread rolls with mayonnaise; fill with chicken and vegetables. Serve immediately.
Nutrition Facts : Calories 541 g, Fat 27 g, Fiber 3 g, Protein 42 g
CHEESY FISH FILLETS WITH SPINACH
If you have trouble coaxing children to eat spinach, this fast-to-fix dish might be the solution. The cheese sauce works for me every time!
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 307 calories, Fat 16g fat (0 saturated fat), Cholesterol 108mg cholesterol, Sodium 860mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
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.
Nutrition Facts : Calories 435.2 calories, Carbohydrate 7.3 g, Cholesterol 94.6 mg, Fat 34.4 g, Fiber 1.1 g, Protein 25.5 g, SaturatedFat 10.5 g, Sodium 1090.5 mg, Sugar 2.8 g
ROASTED CHICKEN WITH FISH-SAUCE BUTTER
Roasting chicken thighs in a hot oven is a hands-off way to achieve two of life's greatest pleasures: crispy skin and golden schmaltz. And you want that chicken fat because it will crisp hand-torn bread into croutons. This meal is made even more lovely thanks to a bold but balanced fish-sauce butter that you whip up on the stovetop while the rest of the meal takes care of itself in the oven. Be sure to start with cold butter; the gradual melting of the fat helps thicken the sauce without breaking it.
Provided by Eric Kim
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. Pat the chicken dry with paper towels and season lightly with salt and pepper. (The fish-sauce butter is plenty salty, so don't overdo the salt here.) Arrange the chicken skin-side up on a sheet pan and drizzle the oil over the chicken skin, coating it evenly. Roast until the chicken is light gold and the sheet pan is pooling with hot, rendered chicken fat, about 25 minutes.
- Take the sheet pan out of the oven, scatter the bread around the chicken and toss gently to coat in the chicken fat. Place the pan back in the oven and roast until the chicken is golden, crispy and sizzling (you'll hear it), about 15 minutes.
- While the chicken roasts, combine the brown sugar, fish sauce and lemon juice in a small saucepan and bring to a simmer over medium heat. Cook, occasionally swirling the pan or stirring the sauce with a wooden spoon, until bubbling vigorously and the mixture has reduced by about half, 2 to 3 minutes. This part is fun: Turn off the heat and add the butter, constantly swirling the pan or stirring with a wooden spoon, until all of the butter has melted and incorporated into the fish sauce mixture.
- To serve, scatter the cilantro all over the chicken and bread and spoon some of the fish-sauce butter over each chicken thigh, reserving some to add to each plate for dipping the chicken and croutons while eating (which is divine).
EASY CHEESY RANCH-POTATO CHIP FISH FILLETS
You can be creative and use whatever flavor of potato chips you like, plain, sour cream and onion, salt and vinegar, spicy etc,if using plain flavor I suggest to add some spices, make certain to use a good brand of potato chips --- plan ahead the fish must be refrigerated in the dressing for 1 hour before breading --- I made this using tilapia fillets about 3/4-inch thick and found that 12 minutes was just enough time, cooking times will of coarse vary depending on the size of your fish, I also made this using basa fillets, any meaty fish fillets will work fine for this --- you will love this!
Provided by Kittencalrecipezazz
Categories Oven
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Grease a 13 x 9-inch baking pan.
- Rinse the fillets under cold water then pat dry using paper towels.
- Place the ranch dressing in a shallow dish; add in the fish fillets then toss to coat with the dressing (you can use more dressing if desired).
- Cover and refrigerate for 1 hour.
- Set oven to 450 degrees F (oven rack set to lowest position).
- In a shallow bowl mix the crushed potato chips with the shredded cheese.
- Coat the fillets into the potato chip coating.
- Place into prepared baking dish.
- Bake uncovered for about 8-12 minutes or until the fish flakes (cooking time will depend on the size of your fillets).
- Serve with lemon wedges on the side.
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- When you call it "au gratin." Cod au Gratin. "As a Newfoundlander, I have to say that this is definitely the best Cod Au Gratin recipe out there," says Ruth.
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