Preheat oven to 450 degrees.
Rinse and dry your fish, and rub
00b0F. Working in batches, dip fish in batter, letting excess drip
Put fish fillet in lightly greased baking dish.
Pour soup over fish.
Sprinkle grated cheese on top.
Add a few onion slices and paprika.
Bake 25 minutes in 400\u00b0 oven.
To prepare the rice, follow instructions on the rice box. Saute onions in melted butter.
Season fish to taste with McCormick Season-All salt, Goya adobo all-purpose seasoning and Sazon Goya. Bake until tender at 400\u00b0.
Mix fried onion and cooked rice together.
Place in pan or dish.
Place baked fish on top.
Take fish fillet and salt and pepper to taste.
Dip in batter, then in potato flakes.
Bake at 350\u00b0 until brown.
Alternate potatoes and broccoli around edge of 9-inch plate; sprinkle with water.
Cover with vented plastic wrap and microwave on High (100%) until hot, 2 to 2 1/2 minutes.
`Place fish fillet in center of plate.
Cover with vented plastic wrap and microwave until fish flakes easily with fork, 2 1/2 to 3 minutes; drain. Place margarine, lemon juice and tarragon in small dish.
Microwave uncovered on High (100%) until margarine is melted, 30 to 40 seconds; spoon over fish and vegetables.
Makes 1 serving meal.
is sounds like a huge recipe, but because fish cooking time is not
Preheat oven to 425 degrees F. Spray
Preheat oven to 350 degrees F (175 degrees C). Arrange aluminum foil on a work surface and lightly spray cooking spray onto 1 side of each.
Place 1 swai fish fillet onto the middle of each piece of foil; season with salt and pepper. Layer lemon slices, mushroom slices, onion slices, and capers onto each swai fillet. Fold foil over each swai fillet creating a packet. Place packets on a baking sheet.
Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
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.
Preheat oven to 375 degrees.
Finely chop chives and dill.
Crumble the feta cheese and mix with the herbs and breadcrumbs. Add oil.
Sprinkle salt and pepper over each fish fillet.
Coat fish in bread crumb mixture, evenly on both sides.
Place on greased baking sheet.
Bake in pre-heated oven. Check at 15 minutes, if not ready, add another 5 minutes until thoroughly cooked.
Serve with steamed vegetables or a salad.
Place fish fillets into a medium sized
Preheat oven to 400\u00b0F. Line a baking tray with foil. Place each fish fillet on a piece of parchment paper large enough to enclose fish. Distribute butter over top and season. Top each with chives, 1 lemon slice and 2 tomato slices. Wrap into a parcel. Place on prepared tray and bake for 10-15 mins, until fish flakes easily with a fork.
Meanwhile, combine rice noodles with spring onion, lemon juice and sesame oil. Serve with fish, lemon wedges and mixed greens.
Preheat oven to 350\u00b0F. Cut out 4 large squares of parchment paper.
Place 1 fish fillet in the middle of each piece of parchment paper. Top each with remaining ingredients. Season. Fold ends of parchment in and wrap up into a parcel. Place, seam-side up, with tucked ends under, in a baking pan. Bake for 15-20 mins, until fish flakes when tested with a fork.
Remove fish from parcels. Serve with salad or steamed vegetables.
preheat oven to 200\u00b0C (390 \u00b0F).
Preheat oven to 500\u00b0.
Wash and dry fillets and cut into serving pieces.
Season, dip in oil and coat with cornflake crumbs.
Arrange in a single layer in a lightly oiled shallow baking dish.
Bake 10 minutes without turning or basting.
Yield: 4 servings, 260 calories/serving.
This is a low cholesterol, reduced fat recipe.
Place butter in a 9 x 13-inch baking dish.
Melt in oven.
Set oven to 400\u00b0.
Place fish in dish and bake 5 to 10 minutes. Remove from oven; turn and baste.
Mix lemon juice and wine and pour over fish.
Sprinkle with seasonings and Parmesan cheese. Return to oven 10 more minutes.
Serve with rice and sauce from dish.
Preheat oven to 375\u00b0F.
Oil a baking pan.
Season fish with salt and pepper and arrange in baking pan.
Combine tomato sauce, wine and oregano and pour over fish.
Cover with foil and bake 10-15 or until fillet centers turn opaque.
Squeeze 1/2 lemon over the fish.
Slice the other half into 4 wedges and serve with the fillets.
Combine the melted butter and 1/4 cup of lemon juice in a mixing bowl.
Dip each fish fillet in butter mix and arrange it in the baking dish.
Sprinkle fillet with salt, pepper, and parsley.
Arrange lemon slices over fillets.
Bake at 350 F for 30 minutes or until fish flakes easily when tested with a fork.
Preheat oven to 450F.
Place fish in a large, oven proof dish, cover loosely with foil and bake for 5 minute (10 minute if frozen).
Drain off liquid.
Combine sour cream, mustard and tarragon and spread over fish.
Sprinkle with Parmesan,.
Bake, uncovered, for 5 minute or until golden.