Rinse and dry the basa fillets on paper towel.
Sprinkle
Mix together all ingredients except for fillets and fire and sesame oils.<
In large skillet vegetable stock and kitchen bouquet ;heat to boiling.
Add fillets and gently simmer for approximately 3 minutes.
Carefully turn fillets over and gently simmer for another 2 minutes.
Serve immediately.
In a bowl combine ground almonds, parmesan cheese and spices.
In a seperate bowl, beat egg with buttermilk. Set aside.
Pat fish fillets dry. Coat in flour and shake off excess.
Dip fish fillets in egg mixture, then almond mixture and gently press almond mixture on fish.
Heat oil in large skillet over medium heat.
Cook fish fillets for 3-5 minutes per side or until fish is opagque and flakes easily with a fork.
Sprinkle salt and pepper over fish and shrimp.
Soak fish and shrimp in milk for 15 minutes.
Dredge in flour, shake off excess and pass through the milk again.
Coat in corn flakes, pressing on.
Heat oil in non stick fry pan, fry fish 5 to 6 minutes on each side, depending on thickness.
Add shrimp, fry 2 minutes on each side or just until turned pink and slighly browned.
Pre-heat the oven to 400 F.
Pat the fillets dry with paper towel.
Sprinkle the oregano and garlic powder on both sides of each fillet.
Put them in a baking dish and sprinkle with the cheese.
Sprinkle some more oregano on top of the cheese.
Cover with foil (or if your baking dish has a lid) and bake for approximately 30 minutes.
Brush each fillet with butter.
Sprinkle each fillet with salt and pepper, dill and fennel seeds to taste.
Broil for 10 minutes or until done, about 4 inches from the broiler.
Combine the first seven ingredients in a large, flat container, like a baking pan. (How large will depend on the size of your fillets.) Put lemon juice in a similar container.
Dip the fillets in the lemon juice and then dredge in the almond mixture to coat.
Place on greased baking sheet and bake at 400 degrees about 20 minutes.
Combine the first six ingredients in mixing bowl.
Dip fillets first in lemon juice, then in almond mixture to coat throughly.
Place on baking sheet; bake at 400 degrees, 15-20 minutes,or until fish is cooked through.
Garnish with parsley, Serve with lemon wedges and your favorite tarter sauce.
If using frozen fish nake sure it is fully thawed and patted dry of any moisture.
Drizzle half the lemon juice on one side of the filet, sprinkle on the pepper & oregano,then pat them on the fish.
Turn the filet over and repeat with the lemon & spices.
Turn you heat to medium, heat a large skillet & lightly spray with oil or Pam.
Add the fish, tomatoes & Jalapeno, cover.
Cook for 3 minutes, flip the fish and stir the tomatoe, cover.
Finish cooking apprx 3 more minutes.
Simple & easy serve with rice or noodles.
Wash salmon fillets well.
Pat dry
Melt the butter and pour into a shallow bowl.
Add the paprika and lemon pepper.
Crush the crackers and the potato chips.
Mix them together in a small bowl and pour the crumbs onto a plate or waxed paper.
Dip the fish fillets in the butter mixture and coat with the crumbs.
Place the fillets in a single layer in a shallow baking pan.
Bake at 350\u00b0 for 8 minutes for small fillets and 10 minutes for large.
Turn the oven to broil and cook the fish for 5 to 7 minutes or until nicely browned.
Serves 4.
For Bacon-Mushroom Sauce:
Put
Combine spinach, cheeses and onions in a bowl. Sprinkle fillets with salt and pepper. Spoon 1/4 of spinach mixture into one fillet.
Roll fillet around spinach.
Wrap strip of bacon around each fillet.
Place in lightly greased baking dish.
Repeat for remaining fillets. Bake at 450\u00b0 for 25 minutes or until done. Serves 4.
Beat all ingredients (except flour for coating fillets) with electric mixer until well incorporated.
Optional: Cover fillets with flour before dipping in batter.
Dip 2 1/2 lbs of cut up fish into batter.
Cook in hot oil until golden brown 3-6 minutes.
Drain well on paper towels.
Preheat oven to 180\u00b0C.
In a medium size bowl mix together well, coconut milk and pad thai paste. Set aside.
In an oven proof dish (I used a 9x9 sq pyrex dish) place your cooked rice on the bottom in a layer.
Next layer your frozen vegetables on top of the rice layer.
Now place your thawed fish fillets on top of the vegetables.
Pour pad thai and coconut mixture over top.
Place in oven for 45-50mins or until fish tests done and vegetables are cooked.
he heat to low. Simmer for 15 minutes or until rice
aper towels and let rest for 15 minutes to allow the
epper sauce.
Brush the basa fillets with about 1 tablespoon olive
Preheat oven to 425 degrees F (220 degrees C).
Mix honey, mayonnaise, olive oil, mustard, and lemon juice together in a bowl.
Place each fish fillet on separate pieces of aluminum foil. Drizzle honey sauce over each fish fillet. Gently wrap the aluminum foil around each coated fish fillet, crimping the foil together over the top to seal into a packet.
Bake fillets in the preheated oven until fish flakes easily with a fork, about 13 minutes. Place one fish fillet on each serving plate and top with leftover sauce from foil packet.