Baked Fish

Print Article

  • Barbara Rexford

  • 1

  • Barbara Rexford

  • 1

Baked fish

It was a good shopping day for red snapper so I used it in this recipe. I added parmesan cheese to my bread mixture and served it with asparagus and buttered orzo pasta topped with parmesan cheese.

Ingredients:

1 to 1 1/2 pounds fish fillets, such as haddock, cod, catfish, pollock, or similar mild white fish, cut into 4-ounce to 6-ounce portions

Salt and freshly ground black pepper

1 cup bread crumbs (used Italian flavored bread crumbs)

2 tablespoons finely chopped parsley

1/4 cup all-purpose flour

2 large eggs or 1/2 cup egg substitute

1? teaspoon Cajun or Creole seasoning

2 tablespoons mayonnaise

Lemon wedges, for serving

Heat the oven to 425 F. Spray a rimmed cookie sheet with nonstick cooking spray or rub with olive oil. Sprinkle both sides of the fish pieces with salt and freshly ground black pepper. In a wide bowl, combine the your favorite seasoned bread crumbs and the parsley. Put the flour in a shallow plate. In another wide bowl, whisk the eggs or egg substitute with the Cajun seasonings and mayonnaise. Dip the fish fillets in the plain flour, coating each piece thoroughly. Dip the flour-coated fillets in the egg mixture and then coat them with the bread crumb mixture, pressing lightly to help crumbs adhere to the fish. Repeat with the remaining fish. Arrange the fish on the prepared baking sheet. Bake for about 16 to 20 minutes or until fish is cooked through and flakes easily with a fork. The time in the oven depends on thickness, so adjust for very thin or very thick fish fillets. Serve with lemon wedges and tartar sauce or remoulade sauce.

Variations:

Add 1/4 teaspoon of cayenne pepper or a dash of your favorite hot pepper sauce to the egg mixture for additional spicy flavor. Replace the Creole seasoning with a seasoned salt blend or salt-free seasoning. Sprinkle the fish fillets lightly with garlic powder along with the salt and pepper. Add 1/4 cup of grated Parmesan cheese to the bread crumbs.

— Barbara Rexford

Print Article

Read More Lifestyle

Community Calendar

June 21, 2018 at 6:00 am | Bonners Ferry Herald Coming Events: Summer Day Camps for Kids: Thursday, June 28, 9 a.m. to 3 p.m., Technology Day at the Fairgrounds. Pre-registration required. $12 per day per child, two healthy snacks and lunch is pr...

Comments

Read More

Seen and Heard

June 21, 2018 at 6:00 am | Bonners Ferry Herald Construction: Bring lots of patience, slow down, and use the blinky things that indicate if you plan to turn right or left. ...

Comments

Read More

Lentil Burgers

June 21, 2018 at 6:00 am | Bonners Ferry Herald Lentil burgers Several of the people who read this column have asked for some vegetarian recipes. This is one I used to make when my kids were younger. My son hated them. The girls, my husband. an...

Comments

Read More

Community Calendar

June 14, 2018 at 6:00 am | Bonners Ferry Herald Coming Events: Fourth of July: 4:30 p.m. parade staging at Fairgrounds; 5 p.m. parade down Main Street; 6 p.m. Firefighter competition in front of Mugsy’s; 7 p.m. Lions Club family fun; 7:45 p.m. op...

Comments

Read More

Contact Us

(208) 267-5521
Po Box 539
Bonners Ferry, Id 83805

©2018 Bonners Ferry Herald Terms of Use Privacy Policy
X
X