Oven Baked Fish In White Wine Food

EASY GARLIC WHITE WINE BAKED BARRAMUNDI

Steps:

• Heat oven to 375 degrees Fahrenheit.
• Lay barramundi fillets in a single layer in a medium baking dish.
• In a medium mixing bowl, whisk together the garlic, white wine, melted butter, lemon juice, capers, salt, and pepper.
• Pour sauce over barramundi. Spoon the sauce over the top of the fish a few times to make sure it's evenly coated.
• Bake at 375 degrees F for 15-18 minutes until fish is bright white, opaque, and easily flakes with a fork.
• Serve fish immediately with a drizzle of sauce from the pan and fresh lemon wedges (optional).

OVEN BAKED FISH IN WHITE WINE

Steps:

• Preheat oven to moderate 180°C.
• Place fish side by side in a lightly greased baking dish.
• Season with salt and pepper. Pour the wine over the fish.
• Bake about 20 minutes- check the fish has cooked. Remove fish to a warmed plate and cover with aluminium foil to keep the fish warm.
• Place the baking dish over a high heat, or alternatively pour the juices into a saucepan. Boil the liquid rapidly until slightly reduced.
• Serve the fish with the sauce poured over the top. Garnish with the parsley and serve with lemon wedges.
• Great accompanied by a light sald or steamed green vegetables.

FRESH FISH IN WHITE WINE

Steps:

• lay fish in shallow dish.
• sprinkle fish with seasonings, lemon juice, wine, and parsley.
• Pour over fish.
• dot fish with butter or margarine.
• bake 350, 30 minutes or till flaky.

CATFISH FILLETS IN WHITE WINE SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Pat the catfish pieces dry. Rub a baking dish (a dish measuring about 2 by 13 by 8 inches is ideal) with one tablespoon of the butter. Arrange the fillets over the buttered dish in one layer.
• Add the wine. Scatter the mushrooms over all and sprinkle with salt and pepper to taste. Place in the oven and bake 10 minutes.
• Meanwhile, melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring with the whisk. When blended and smooth, remove from the heat.
• Pour the liquid from the baked fish into the sauce, stirring. Bring to the boil and cook, stirring often, about five minutes. Stir in the lemon juice. Pour the sauce over the fish and bake 10 minutes longer. Sprinkle with Parmesan cheese and parsley. Serve hot.

BAKED SWORDFISH IN A WHITE WINE SAUCE

Steps:

• Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
• Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.

BAKED SEA BASS IN WHITE WINE SAUCE

Steps:

• Preheat the oven to 375*. Butter an oven dish. Dry the fish and season it well inside and out with salt and pepper. Place it in the buttered dish and spread with onion, parsley, garlic and mushrooms. Dot well with the remaining butter except for the 1 Tblsp. and pour the wine over all.
• Bake 40-45 minutes, basting frequently. Remove the fish to a heated platter. Add the 1 Tblsp. of cold butter to the sauce in the baking dish. Do not heat. Pour sauce over fish without straining.
• Decorate, if desired, with lemon and additional chopped parsley.

OVEN BAKED FISH

Steps:

• Preheat oven to 425°F.
• Combine flour and pepper in a shallow bowl.
• In a second bowl, combine egg and water.
• In a third bowl, combine corn flakes, cheese and cayenne.
• Dredge fish in flour mixture, then egg mixture and coat with corn flakes.
• Place fish fillets on a baking sheet that has been coated with a nonstick cooking spray.
• Bake at 425°F for 10-15 minutes, or until fish flakes easily with a fork.

BAKED FISH WITH MUSHROOM WINE SAUCE

Steps:

• Preheat oven to 400.
• In small skillet, heat margarine until bubbly and hot; add mushrooms, lemon juice, garlic and seasonings and saute over high heat, stirring occasionally, until most of liquid has evaporated.
• Place fish in 1-qt.
• casserole and top with mushroom mixture, scallions and vermouth; bake until fish is opaque and flakes easily when tested with a fork, about 10 minutes.
• If desired, sprinkle with parsley just before serving.