Recipe: How to Bake Fish and Seafood (basic recipe) and Fish and Vegetables in Foil
Main Dishes - Fish, ShellfishHow to Bake Fish and Seafood (basic recipe) and Fish and Vegetables in Foil
TO BAKE FISH:
Preheat your oven to 425F. Rinse fish under cold water and pat dry with paper towels. Pat the inside dry as well if you are baking a whole fish.
Lightly oil (or use a non-stick product) a shallow baking dish and place fish in it, skin side down, if baking fillets. If desired, season with salt and pepper and/or butter or margarine, or sauce. It is not necessary to add a fat or liquid when baking fish. The fish will remain naturally moist as long as it is not overcooked. Measure the fish at its thickest point.
Bake it 6 to 12 minutes per inch thickness until the fish is just opaque throughout. Add 5 minutes to total cooking time if fish is being baked in a sauce or wrapped in foil.
TO ENJOY THE TASTE OF 'FRIED' FISH WITHOUT EXCESSIVE FAT:
Bake fish fillets, dredging them in seasoned flour, dipping them in an egg yolk beaten with a little water and coating them with bread crumbs. Place fish in a shallow, lightly oiled baking pan and dot with margarine or butter.
Bake 6 to 12 minutes per inch thickness of fish, until it is just opaque throughout.
To bake prepared breaded frozen fish products, follow the directions on the package.
SEAFOOD FOR BAKING
- All fish fillets or steaks
- All shellfish
- Whole fish as large as your oven can accommodate
FISH AND VEGETABLES IN FOIL
Servings: 4
1 1/2 pounds fresh or frozen fish fillets or steaks
4 carrots*
8 green onions*
4 small zucchini squash*
1 large green pepper*
4 tablespoons teriyaki sauce
Rinse fish under cold water. Pat dry. Place 4 individual portions of fish on 4 pieces of foil large enough to completely wrap around the fish and vegetables.
Diagonally slice the carrots, green onions and zucchini. Cut green pepper into strips. Divide vegetables into 4 servings and layer on top of fish portions. Pour 1 tablespoon of teriyaki sauce over each portion. Bring the edges of the foil together, fold them, and crimp the edges together.
Place on a baking sheet and bake at 425F for 11 to 17 minutes per inch thickness of fish until just opaque throughout.
*Use or substitute other vegetables, e.g., cherry tomatoes, whole mushrooms, celery, snow peas, bean sprouts.
Source: Fish and Seafood Made Easy
National Fish and Seafood Promotional Council
TO BAKE FISH:
Preheat your oven to 425F. Rinse fish under cold water and pat dry with paper towels. Pat the inside dry as well if you are baking a whole fish.
Lightly oil (or use a non-stick product) a shallow baking dish and place fish in it, skin side down, if baking fillets. If desired, season with salt and pepper and/or butter or margarine, or sauce. It is not necessary to add a fat or liquid when baking fish. The fish will remain naturally moist as long as it is not overcooked. Measure the fish at its thickest point.
Bake it 6 to 12 minutes per inch thickness until the fish is just opaque throughout. Add 5 minutes to total cooking time if fish is being baked in a sauce or wrapped in foil.
TO ENJOY THE TASTE OF 'FRIED' FISH WITHOUT EXCESSIVE FAT:
Bake fish fillets, dredging them in seasoned flour, dipping them in an egg yolk beaten with a little water and coating them with bread crumbs. Place fish in a shallow, lightly oiled baking pan and dot with margarine or butter.
Bake 6 to 12 minutes per inch thickness of fish, until it is just opaque throughout.
To bake prepared breaded frozen fish products, follow the directions on the package.
SEAFOOD FOR BAKING
- All fish fillets or steaks
- All shellfish
- Whole fish as large as your oven can accommodate
FISH AND VEGETABLES IN FOIL
Servings: 4
1 1/2 pounds fresh or frozen fish fillets or steaks
4 carrots*
8 green onions*
4 small zucchini squash*
1 large green pepper*
4 tablespoons teriyaki sauce
Rinse fish under cold water. Pat dry. Place 4 individual portions of fish on 4 pieces of foil large enough to completely wrap around the fish and vegetables.
Diagonally slice the carrots, green onions and zucchini. Cut green pepper into strips. Divide vegetables into 4 servings and layer on top of fish portions. Pour 1 tablespoon of teriyaki sauce over each portion. Bring the edges of the foil together, fold them, and crimp the edges together.
Place on a baking sheet and bake at 425F for 11 to 17 minutes per inch thickness of fish until just opaque throughout.
*Use or substitute other vegetables, e.g., cherry tomatoes, whole mushrooms, celery, snow peas, bean sprouts.
Source: Fish and Seafood Made Easy
National Fish and Seafood Promotional Council
MsgID: 3127745
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Diet Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Diet Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (24)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Oyster Casserole (using cracker crumbs and bread crumbs)
- Grilled Halibut Papillote
- Thai Shrimp and Noodles
- Mexican Corn and Shrimp Skillet Dinner (using lime and zucchini)
- Halibut Cacciatore
- Cane-Charred Shrimp (with fresh rosemary skewers)
- Fish Molee (Indian)
- Shrimp and Vegetable Saute
- Shrimp Creole (microwave, 1980's)
- Zingy Poached Salmon for Two
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute