simple ways to bake fish

Our family loves fresh fish.....all kinds... grouper, filet of sole, flounder, yellow tail, snapper,cod, halibut you name it we love it. The only thing is I am running out of ideas for baking. My grandmother had a friend that used to coat hers with mayonnaise and bread crumbs to keep it moist. As always I appreciate your ideas and feedback.

Baking is my favorite way to prepare fish. I usually bake at 350 degrees and just until they start to flake. I had previously posted a thread about a baked fish dinner with pictures and directions.

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=17347

How about this one? My family loves it.

Crunchy Asian Baked Tilapia
3 T. dijon mustard
3 T. hoison sauce
1 1/2 c. panko bread crumbs
6 tilapia or other white fish filets

Preheat oven to 375. Coat baking pan with non-stick spray or use release foil for easy clean-up. Stir the mustard and hoisin together. Brush both sides of fish with mixture, then coat with panko crumbs. Bake uncovered about 30 minutes.

Enjoy!
Bunny

Flounder Cordon Bleu




Ingredients

2 pounds flounder fillets
6 slices cooked ham, 1/2 ounce each
6 slices swiss cheese, 1/2 ounce each
1 teaspoon orange rind, grated
1/4 teaspoon white pepper
1 egg beaten
1 tablespoon margarine
1 tablespoon all-purpose flour
1 cup milk
1/4 cup parmesan cheese


Preparation
Place 1 slice each of ham and cheese in the center of each fillet. Cut to fit. Sprinkle orange rind and pepper evenly over each fillet. Roll the fillets and secure with wooden picks. Gently dip rolls in beaten egg, then coat with bread crumbs. Place in a 12x8x2- inch baking dish. Melt margarine in sauce pan over medium-heat; blend in flour. Slowly stir in milk and cook until thickened. Pour sauce over fish and top with parmesan cheese. Bake in a preheated 350-degree F oven for 20 minutes or until fish flakes easily.

Yield
6 servings

Nutritional Value Per Serving
Calories 336, Calories From Fat 126, Total Fat 14g, Saturated Fat 6g, Cholesterol mg 143, Total Carbohydrate 7g, Protein 43g


Wine-Baked Oysters and Crab


Ingredients

36 oysters in the shell
1 pound crab meat
1/4 cup onion, finely chopped
2 tablespoons white wine or sherry
10 ounces low-fat Swiss cheese, grated


Preparation
Wash oysters thoroughly. Shuck and place oysters on deep half of shell removing any remaining particles of shell. Arrange oysters on baking sheet and set aside. Combine crab meat with remaining ingredients; mix well. Top each oyster with 1 teaspoon of mixture and bake in a pre-heated oven at 450 degrees F for 10 minutes or until edges begin to curl.
Yield
6 servings

Thanks Rubyrose and Bunnyslippers....those sound and look delicious! Wow adjud.....those pictures look professional enough to be in a cookbook. I love chicken cordon bleu.....but fish sound and looks even better. I guess it is safe to say that most of the fish recipes are baked uncovered. Thanks again ....love all your ideas.

I love to use this recipe for baking fish-
starting on top of stove and then placing in oven to finish-

4 6oz filets
salt & pepper to taste
2 tsp olive oil

topping:
1 cup seasoned bread crumbs
1 cup parmigiano cheese
1 tbs olive oil
2 tsp chopped garlic

sauce:
1 tbs chopped shallots
1tsp chopped garlic
1/2 cup whit wine
1/2 tsp lemon juice
1/2 cup diced tomatoes
2 tbs butte
2 tbs chopped basil

season filets and place in hot skillet with 2 tsp olive oil- sear pretty side down for 2 minutes and then turn filets. top with bread crumb mixture and place in 450 degree oven or 4-7 minutes or until fish is done ( depends on thickness of filet). Remove from pan and place on warming platter- discard any remaining olive oil from pan. Add shallots and garlic to pan- saute for a couple of minutes, deglaze your pan with the white wine and lemon juice ( can use fish stock or just water)
add tomatoes and basil- bring to boil- reduce mixture by 1/2- then whisk in the 2 TBS of butter and pour over warm filets.

Thanks to all for such delicious sounding seafood recipes.

Another way to dress up plain baked fish is to add a pat of flavored butter as soon as they come out of the oven. All except the last one can be formed into rolls, wrapped and frozen, so you can whack off a piece when needed.

TOMATO BASIL BUTTER

1 Tbs. olive oil
1 1/2 cups peeled, seeded and chopped tomatoes (about 1 lb.)
2 tsp. minced garlic
1/2 cup sweet butter softened
2 tsp. grated lemon rind
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup minced fresh basil

Heat the olive oil in a small skillet. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Roll into a log shape, wrap well, and refrigerate or freeze.

Ideas: any type of fish, chicken breasts, green vegetables

RED WINE BUTTER (makes 1/2 cup)

1/2 cup good quality red wine
3 shallots, finely chopped
1 tsp. red wine vinegar
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup unsalted sweet butter

In a small saucepan, boil down the wine, shallots and vinegar until only two tablespoons remain. Season with salt and pepper and cool. Cream the butter and blend in the wine mixture. Roll into a log shape, wrap well, and refrigerate or freeze.

Ideas: steaks, broiled tomatoes, baked oysters, lamb chops, sea bass

ORANGE-CHIVE BUTTER

1/2 cup sweet butter
1 to 2 tsp. grated orange zest (no white part)
2 Tbs. fresh orange juice
1/2 tsp. fresh lemon juice
2 Tbs. fresh chopped chives

Cream the butter and mix all the ingredients together until well blended. Roll into a log shape, wrap well, and refrigerate or freeze.

Ideas: shrimp, fish fillets, lobster, cooked carrots or yellow squash, chicken

MINT-MANGO BUTTER

1/2 cup sweet butter
1/2 fresh mango, peeled and pureed
2 tsp. fresh lime juice
2 Tbs. finely chopped fresh mint
Dash of salt

Cream the butter and mix all the ingredients together until well blended. Roll into a log shape, wrap well, and refrigerate. NOTE: This doesn’t freeze well and is best if used within 24 hours of when you make it.

Ideas: mild-flavored fish (sole, tilapia, flounder, etc.), pork, beets

Once upon a time, I used to cook Shad in the oven at 350 degrees: place a baking sheet (with sides) in the oven with a stick of butter to melt and get really hot. When butter is bubbling, place the fish on it and cook it on one side. Timing would depend upon the thickness of the fish so you have to use your judgment on that. But of course, the thinner the fish, the less time on one side. Remove from oven, turn fish over, sprinkle with white wine and finely grated Parmesan cheese and run back into the oven. When the cheese is hot and melted, it is done and is quite good. I think any fish you like would take well to this treatment. I did it that way many times because it was good, it was easy, and didn't take much work.

Donna

Don't forget about smoked fish.



http://geocities.com/smokesticks/hot.html

Mullet of any kind is my all time favorite fish.

SMOKED mullet is Valhallia!

I've never eaten smoked Mullet, but imagine it is delicious. I did have a smoked Mullet spread in a little restaurant on Cedar Key that was addictive. That was the only place I've ever seen Mullet served. Would love to try it sometime or at least have that spread once again.

Donna

My favorite way to cook fish fillets is to broil it. I spoon the sauce below over it before broiling, and once more after broiling. You could certainly do the same thing baking. My mother learned this sauce from a wonderful Cajun cook and I have seen variants without the capers referred to as a Cajun sauce.

The sauce:

1 part butter (gently melted)
1 part worcestershire sauce
1/2 part lemon juice
capers (optional/to taste)

These proportions are approximate and you can certainly vary to taste.

I think the best thing about this is its subtlety. It doesn't overpower nice fresh fish.

Here's a current favorite of ours, from January's Gourmet. The recipe calls for sea bass, but we typically get haddock, cod or flounder filets. They're baked in an aluminum pouch with lemon, cherry tomatos, garlic, thyme and capers. Very quick and impressive for little effort.

http://www.epicurious.com/recipes/recipe_views/views/236934