Oven-Fried Fish
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 lbs ocean perch
- 1⁄3 cup butter
- 1 garlic clove, minced
- 2 teaspoons lemon pepper
- 2 teaspoons Italian herb seasoning
- 1 tablespoon parmesan cheese, grated
- 1 1⁄2 cups cracker crumbs
directions
- Preheat oven to 400 degrees.
- Spray baking sheet with cooking spray.
- Melt butter in small skillet, and saute garlic a few minutes to take sharp edge off. Do not brown.
- Take off heat.
- Mix crumbs with herbs, cheese, and pepper.
- Starting with fish skin side up, brush each filet with melted butter and garlic.
- Then sprinkle with a little of the lemon or lime pepper.
- Then sprinkle with the crumbs.
- Press the crumbs into the fish lightly, then turn over.
- Repeat process with other side of filets.
- Using an egg turner to avoid losing any crumbs, pick filets up and place in pan.
- Bake for 15 minutes without turning, or until fish is flaky and done.
- I like food spicy, so I use 3 cloves of garlic, and at least a tablespoon of herbs.
- Serve with lemon wedges.
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RECIPE SUBMITTED BY
I live on about 1 acre of trees and, in season, a vegie and herb garden. I have a room-mate, James, and 2 big ol' dogs, Moby and Zoe. They are Australian shepards. I have a daughter, Shannon, who is a fabulous cook and wonderful person, and three grand kids, Alyssia, Aryanna, and Connor. I am retired due to becoming disabled last year. No big deal - I get around pretty good if I use 2 canes. I enjoy cooking, especially Chinese, Italian, Mexican, and down-home southern. I also do a bit of canning. I especially like to can raspberry ketchup, peach chili-sauce, pickled onions, and fruit jams and jellies. There is something so satisfying about slicing up a fresh-baked loaf of bread, and spreading on you home-made jam. I also enjoy gardening, especially heirloom vegies and herbs. I enjoy growing new things to try as well as the old favorites. Last year I tried waterpepper - a hot and spicy little leaf used in making sushi that is also great in salads. It has some heat, but it doesn't linger. I also tried Mexican Sour Gherkins. They taste and crunch just like a cucumber with a touch of lemon - a tiny cucumber about the size of a quarter. The seed catalogs are coming in, and I'm planning the garden for this year. Can't wait to munch the first peas in spring!