Crumb Topped Baked Fish Food

CRUMB-TOPPED BAKED FISH FOR TWO

Steps:

• Place fillets on a greased baking sheet; season with salt and pepper. In a small bowl, combine the remaining ingredients; pat onto fillets. Bake at 400° for 15-20 minutes or until fish flakes easily with a fork.

CRUMB-TOPPED BAKED FISH

Steps:

• Preheat oven to 400°. Place fillets on a greased baking sheet; season with salt and pepper. In a small bowl, combine the remaining ingredients; pat onto fillets. Bake 15-20 minutes or until fish flakes easily with a fork.

CHEF

Steps:

• 1 Preheat oven to 375°F. 2 Drain thawed fillets and pat dry; arrange on baking pan sprayed lightly with cooking oil. 3 Brush fish fillets lightly with melted butter or olive oil. 4 In small bowl, combine panko, lemon pepper, minced parsley and melted butter and stir until completely blended; spoon evenly over the top side of each fillet. 5 Bake uncovered for 12 to 15 minutes, or until fish flakes easily and topping is light golden brown.

BAKED HADDOCK WITH CRUMB TOPPING

Steps:

• Preheat the oven to 400 degrees.
• Mix all ingredients together in a bowl except for the butter and fish. Use a food processor or your hands to make an evenly consistent bowl of crumbs.
• Place the fish in a cooking dish(es), cover with a good handful of crumbs and sprinkle with drawn butter.
• Place two tablespoons of water around the bottom of the fish.
• Bake for 10 to 14 minutes, until the breadcrumbs become brown. Serve immediately with a lemon wedge and your favorite vegetable.

LEMON, HERB & PARMESAN CRUSTED FISH

Steps:

• Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
• Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

MAYONNAISE BAKED FISH

Steps:

• Preheat oven to 400°F.
• Place fish, in a lightly greased 9x13 baking dish.
• In a bowl, combine mayonnaise, butter, onion, cheese, lemon juice, Old Bay, and pepper. Mix until a thick paste is formed.
• Spread mixture evenly over fish filets, then top with bread crumbs.
• Bake for about 10 minutes, or until fish is flaky.
• To finish cooking, place fish under the broiler, for another 2-3 minutes, or until fish is golden brown.

BAKED FISH WITH COURGETTE CRUMB TOPPING

Steps:

• Mix together the breadcrumbs, oil courgette, parsley, cheese and lemon zest, then season.
• Put the fish on a oiled baking tray. Press crumbs firly onto each fillet so they stick.
• bake at 180 degrees C for 15-20 minutes untill the fish is just cooked and the topping is golden.
• serve with asparagus spears and new potatoes.

BAKED FISH WITH ARTICHOKE CRUMB TOPPING

Steps:

• Preheat oven to 425 degrees.
• Place butter in a medium, microwave-safe dish and microwave on high until melted, about 1 minute.
• Grate zest from lemon; add to butter bowl.
• Drain and finely chop artichoke hearts; stir into butter.
• Finely crush stuffing mix with your hands as you add it to the butter bowl.
• Lightly coat a baking sheet with olive oil. Place fish on pan.
• Spoon crumb topping onto fish. Bake until fish is flaky (13 to 15 minutes for the frozen, boxed fillets).