Parmesan Fish Fillets With Avocado And Cress Salad Food

PARMESAN FISH IN THE OVEN

Steps:

• Dust fish with flour and dip in egg.
• Combine breadcrumbs, cheese, herbs and ground nuts.
• Coat the fish in this mixture.
• Place on a greased foiled lined baking tray.
• You can spray with a bit of cooking spray if you wish.
• Bake for 15-20 minutes at 180 degrees C or 350 degrees F or until they're done.
• Serve with home-made wedges, salad and tartare sauce.

BAKED PARMESAN FISH

Steps:

• Beat egg and milk in a shallow bowl and set aside. In a zipper bag combine breading ingredients.
• One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag.
• Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork.
• Can be served with lemon wedges if desired.

EASY PARMESAN FISH FILLETS

Steps:

• Preheat oven to 375°F.
• Coat fish with flour, set aside.
• Melt margarine in large ovenproof skillet over medium heat.
• Cook green onions in butter, stirring occasionally for 4 minutes.
• Add fish and cook for 3 minutes, turn fillets and cook an additional 3 minutes.
• Add wine and lemon juice to skillet and season fillets with salt and pepper.
• Sprinkle fillets with parmesan cheese.
• Bake 15 minutes, until hot and bubbly.

OVEN BAKED FISH FILLETS WITH PARMESAN CHEESE

Steps:

• Mix all ingredients together, EXCEPT fish and melted butter.
• Rinse fish fillets and pat dry; Rub with butter and dip each side into bread crumb mixture.
• Bake in 325 degree oven for 15 to 20 minutes (uncovered) until fish flakes when pressed with a fork.

PARMESAN FISH FILLETS WITH AVOCADO AND CRESS SALAD

Steps:

• Get a frying pan really hot. Season the flour with salt and pepper. Dust the fish fillets with the seasoned flour, then dip into the egg and press into the grated Parmesan, making sure the fish is nicely covered. Add a little olive oil to the hot pan, and fry the fish fillets for a couple of minutes on each side until golden brown. Throw in the chilli. Mix together the avocado and cress with the extra virgin olive oil and lemon juice, and put on your plate with your fish fillets.