Savory Baked Fish Food

SAVORY BAKED COD

Steps:

• Bring a pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Preheat oven to 425 degrees F (220 degrees C). Grease a 13x9-inch baking dish with some of the butter.
• Stir tomatoes, cream of celery soup, and capers together in the prepared dish.
• Bake tomato mixture in preheated oven for 10 minutes. Stir orzo into the tomato mixture.
• Melt remaining butter with olive oil in a skillet over medium-high heat. Season cod with salt and pepper; fry in the butter mixture until browned, about 90 seconds per side. Transfer browned cod to the baking dish. Pour any drippings from the skillet over the cod fillets. Sprinkle Cheddar cheese over the cod.
• Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.

SAVOURY FISH BAKE

Steps:

• Place fish into a lightly geased baking dish.
• Combine the breadcrumbs, cheese, basil, salt and parsley.
• Stir together tomato sauce, lemon juice and melted butter.
• Mix the crumb mixture into the melted butter mixture and spread evenly over the fish.
• Cover with tinfoil and bake at 379 F (180 C ) for 30 minutes.

SAVORY BAKED WHITE FISH

Steps:

• Sauté onion in butter in heavy sauce pan over medium heat until transparent; not browned.
• Spread onion oven bottom of a shallow baking dish.
• Arrange fish over onion in pan, overlapping thin edges.
• Pour wine or lemon juice over fish.
• Add whipping cream to pan.
• Sprinkle with salt, pepper and oregano.
• Bake uncovered at 425 degrees for 10 minutes.
• Uncover and top with cheese.
• Cook un-covered for an additional 10 minutes or until cheese is melted and fish flakes easily.

BAKED FISH WITH SAVORY BREAD CRUMBS

Steps:

• Preheat the oven to 400°.
• Lightly salt the fish on both sides, using about 1/4 teaspoon salt in all. Pour 3 tablespoons of the olive oil, the lemon juice, white wine, and another 1/4 teaspoon salt into the baking dish, and whisk together well. Drop in the garlic cloves, and stir with the dressing. Lay the fillets in the dish, turn and swish them in the dressing so both sides are thoroughly moistened, and arrange them, skin side down, in one layer.
• Toss the bread crumbs in a bowl with the lemon zest, parsley, oregano, chopped peperoncino, and the remaining 1/4 teaspoon salt. Drizzle with the remaining 3 tablespoons olive oil, and toss the crumbs well until evenly moistened with oil.
• Spoon the seasoned bread crumbs on top of the fillets in a light, even layer. Bake, uncovered, until the crumbs are crisp and golden and the fish is cooked through, about 15 to 20 minutes.
• Lift the fish out with a spatula, and set on a warm platter to serve family-style, or on individual plates. Spoon over it the juices left in the baking dish, and serve right away, with lemon slices on the side.