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    You are in: Home / Recipes / Baked Parmesan Fish Recipe
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    Baked Parmesan Fish

    Baked Parmesan Fish. Photo by AcadiaTwo

    1/2 Photos of Baked Parmesan Fish

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

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    Units: US | Metric


    1. 1
      In a shallow bowl combine the parmesan cheese, flour, paprika, salt and pepper.
    2. 2
      In another bowl beat the egg and milk.
    3. 3
      Dip fish fillets into egg mixture then coat with parmesan mixture.
    4. 4
      Arrange in a greased 13x9x2-inch baking dish.
    5. 5
      Bake uncovered at 350°F for 25-30 minutes or until fish flakes with a fork.

    Ratings & Reviews:

    • on November 18, 2003


      I made this just as the recipe stated and it was very good and easy to make. My dad is an avid fisherman, and always keeps us in fish, so I will be using this recipe again! Thanks for posting.

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    • on March 31, 2013


      The big wig food critics always say not to mix cheese with fish, but I think they are nuts! They are also missing out because this recipe was fabulous. I used Basa which I really have no idea what type of fish it is as the store I went to yesterday didn't have either kind of the suggested fish. The recipe was very easy and the parmesan cheese enhanced the delicate fish flavor. Thanks for posting! Made for Help A Photoless Recipe 3-2013.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2013


      Used haddock and very little paprika. Very good,we'ii make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)


    Nutritional Facts for Baked Parmesan Fish

    Serving Size: 1 (151 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 163.7
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 2.0 g
    Cholesterol 126.2 mg
    Sodium 380.0 mg
    Total Carbohydrate 3.8 g
    Dietary Fiber 0.2 g
    Sugars 0.1 g
    Protein 24.9 g

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