PARMESAN CRUSTED BAKED FISH
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F. Blend together the milk and salt in a shallow bowl.
- Combine the breadcrumbs, paprika, and Parmesan cheese in another bowl.
- Dip the fish fillets into the milk mixture, then press them down into the crumb mixture until they're well coated on all sides. Reserve the coated fish. If using thawed frozen fillets, pat dry very well with paper towels before dipping in the milk mixture and coating with the cheese crumbs
- Grease an 11.5 x 7.5 x 2-inch baking dish with the 1/2 tablespoon softened butter, being sure to reach all sides and the bottom of the dish.
- Arrange the fish in the prepared baking dish. Ideally, the fillets shouldn't overlap in the dish. Drizzle the melted butter over the fillets.
- Bake for 25 to 30 minutes, depending on the thickness of the fillets. Check for doneness; the fish should flake easily with a fork when ready. Serve the fish right away with your favorite sides. Enjoy!
Nutrition Facts : Calories 265 kcal, Carbohydrate 8 g, Cholesterol 159 mg, Fiber 0 g, Protein 39 g, SaturatedFat 4 g, Sodium 670 mg, Sugar 1 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g
EASY PARMESAN-CRUSTED FISH DINNER
Make one of our favorite fish dinner recipes in just 20 minutes tonight! Eat smart with our savory Easy Parmesan-Crusted Fish Dinner recipe for two.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat broiler.
- Place fish on rack of broiler pan. Spread with mayo; top with cheese.
- Broil, 6 inches from heat, 6 to 8 min. or until fish flakes easily with fork.
- Meanwhile, prepare stuffing as directed on package and cook green beans. Serve fish with stuffing, beans, lemon wedges and rolls.
Nutrition Facts : Calories 470, Fat 17 g, SaturatedFat 3.5 g, TransFat 2 g, Cholesterol 55 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 31 g
LEMON, HERB & PARMESAN CRUSTED FISH
Give white fish a lift with tangy lemon, herbs & Parmesan
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
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.
BASS WITH PARMESAN
Dinner ready in 35 minutes! Enjoy flaky fish cooked with wine, lemon juice, pepper and Parmesan cheese - a lavish meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Coat fish fillets with flour; shake off excess flour. In 12-inch ovenproof skillet, melt butter over medium-low heat. Cook onions in butter about 5 minutes, stirring occasionally, until tender.
- Add fish to skillet. Cook uncovered about 5 minutes or until light brown; carefully turn fish. Pour wine and lemon juice over fish. Sprinkle with salt, pepper and cheese.
- Bake uncovered about 15 minutes or until cheese is melted and fish flakes easily with fork.
Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 110 mg, Fat 1, Fiber 0 g, Protein 36 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 1 g, TransFat 0 g
PARMESAN CRUSTED SEA BASS RECIPE
Parmesan crusted anything sounds good to me.
Provided by G. Stephen Jones
Categories Main Course
Time 45m
Number Of Ingredients 20
Steps:
- As always, preheat the oven to 450º F.
- Combine the panko (bread crumbs) with Parmesan cheese, lemon zest and season with salt and pepper.
- Apply a spoonful of pesto on the non-skin side of each sea bass steak and then top with the bread crumb mixture. Press the bread crumbs into the pesto with the back of your spoon.
- Spray each steak with a little spray oil, transfer to a baking sheet that has been coated with some spray oil and refrigerate until you are going to prepare the broth.
PAN ROASTED MEDITERANEAN SEA BASS
Provided by Scott Conant
Number Of Ingredients 9
Steps:
- In a medium hot pan saute the onions with the capers in 2 tablespoons of olive oil. Cover and turn heat down to medium heat and let simmer for about 20 minutes stirring occasionally with a wooden spoon. Add the thyme about 10 minutes into the cooking of the onions. Adjust the seasonings with salt and pepper. Stir in the quartered tomatoes and let simmer for 10 minutes more. Slice the zucchini into thin discs. In a hot saute pan heat 1 tablespoon of olive oil and saute the zucchini in the oil. Add salt and pepper as needed. In a medium hot saute pan heat 1 tablespoon olive oil and saute the fish gently, crisping the skin, Turn the fish over and let the temperature of the pan finish the cooking of the fish. To assemble the dish, lay the zucchini around in a small pile on the bottom of the plate, place the fish on top of that. On top of the fish place a small amount of the tomato and onion sauce. Garnish with olive oil and fresh chives.
BAKED WHITEFISH PARMESAN
An easy way to serve a pretty and delicious dish! Serve it with roasted vegetables and some type of brown or basmati rice dish. mealsforyou.
Provided by Manami
Categories Whitefish
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F
- Combine sour cream and soup mix in a bowl.
- Combine next 4 ingredients in a shallow dish.
- Dip fish into sour cream mixture, then lightly coat with breadcrumb mixture.
- Arrange fish in a lightly oiled baking dish
- Drizzle oil over top.
- Bake about 8 minutes, until fish is lightly browned.
- Turn and bake another 5 minutes or until golden.
- *Wine Pairing: Riesling, White Zinfandel, or Chablis*.
Nutrition Facts : Calories 394.6, Fat 20.7, SaturatedFat 7.5, Cholesterol 133.2, Sodium 301.4, Carbohydrate 14.7, Fiber 0.9, Sugar 1.2, Protein 35.7
BAKED SEA BASS IN CRUST WITH BASIL
Provided by Marian Burros
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place all pastry ingredients except water in the bowl of a food processor and blend for 5 seconds. Add water gradually and blend until pastry pulls away from the sides and begins to form a ball. On a floured board, shape the dough into a ball. Wrap it in plastic wrap and refrigerate it until ready to use.
- Preheat oven to 450 degrees.
- Place the fish on a flat surface. Sprinkle its cavity with salt and pepper and stuff it with the basil leaves.
- Divide the chilled pastry in half and roll out one half into a rectangle 16 by 9 inches. Arrange the pastry on a large baking sheet. Arrange the fish lengthwise over the center of the pastry. Brush the pastry all around the fish with the egg yolk mixture.
- Roll out the remaining pastry in a rectangle and place over fish. Press the pastry around the sides of the fish to seal it. Use a sharp knife to cut pastry around fish, leaving a border of about 1 1/2 inches. If you wish, trim the pastry into the shape of a fish and decorate the top with cutouts or a scale pattern using a No. 6 pastry tube to indent the dough. Brush pastry with remaining egg yolk mixture.
- Place the fish in the oven and bake for 30 minutes or until pastry is lightly browned. Reduce to 400 degrees. If necessary cover crust with aluminum foil. Cook for 15 minutes more. Serve immediately with tomato coulis with basil.
PARMESAN CRUSTED TILAPIA WITH CAPER BUTTER SAUCE AND BRUCHETTA
A flavorful and flexible fish dish, the Parmesan Crusted Tilapia with Caper Butter Sauce and Bruchetta is a great, healthy dinner. Start to finish, you can make this in 20 minutes. *Pair with some quick cooking wild rice or steamed broccoli.
Provided by manda10s
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For the tilapia filets:.
- Whisk eggs in one bowl. Combine salt, pepper, Parmesan, and breadcrumbs in the other. Dip the fish in the egg, followed by the parmesan, breadcrumb mixture.
- Put a small layer of oil in the bottom of pan and heat. Fry each filet 3-4 minutes per side until golden brown and just cooked through. Put cooked filets aside on paper towel.
- For the bruchetta:.
- While the fish is cooking, make the bruchetta. Put tomatoes, garlic, a pinch of salt, olive oil, and basil into food processor. Blend until slightly chunky.
- For the sauce:.
- Empty the remaining oil out of the pan used for the fish, but leave the little bits in there. Melt in the butter in the medium heat pan. Toss in the capers. While simmering slightly, Squish the capers slightly to release some of the juices (and so they don't roll around everyone later). Add juice from 1 lemon. Simmer 2-3 minutes, but don't let butter burn.
- Assemble on plate. Top each filet with the sauce and then the bruchette.
Nutrition Facts : Calories 671, Fat 45.6, SaturatedFat 14.8, Cholesterol 200.4, Sodium 950.8, Carbohydrate 23.9, Fiber 2.1, Sugar 3.5, Protein 42.4
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