Fish Bake

Submitted by Derf2440

"Have tried this with both salmon, cod and halibut, it was equally good with all. I often use wheat germ instead of breadcrumbs."

 

• Ready In: 18mins
• Ingredients: 9
• Serves: 4

ingredients

• 453.59 g fish fillet (halibut, cod, haddock, pollock or even salmon, fresh or thawed)
• 1 egg
• 29.58 ml milk
• 236.59 ml fine breadcrumbs
• 1.23 ml salt
• 1.23 ml fresh ground pepper
• 2.46 ml Italian herb seasoning
• 2.46 ml dry mustard
• 29.58 ml olive oil or 29.58 ml canola oil

directions

1. Preheat oven to 450f degrees.
2. Slice large fish fillets to size required.
3. Beat egg and milk together in a bowl.
4. Combine crumbs, salt, pepper, Italian herb spice and dry mustard in a bowl or on a plate.
5. Put oil on baking sheet and place in preheataed oven while coating fish.
6. Dip each piece of fish in egg mixture and then in bread crub mixture.
7. Press fish firmly into crumbs.
8. Place fillets on hot oil on baking sheet.
9. Flip immediately to ensure both side are oiled.
10. For half inch thick fillets, bake four minutes, turn and bake four minutes more.

Reviews

[CYNDAM]

I seasoned this fish with just the bread crumbs and Old Bay. But following the rest of the instructions created a terrific piece of "fried" fish. What a great recipe that can be prepared quickly. Thanks for posting.

 

[Denise in da Kitchen]

My DH and I loved this recipe. I used pollock fillets and followed your directions exactly. The fillets were perfectly seasoned and nicely browned on BOTH sides. They were also flaky and tender. I know I will be using this method a lot. Thanks, Derf for another winner.

 

[Ginny Sue]

Simple, but so good, basic baked fish recipe. I love the unique technique (!) of heating the oil in the oven, then putting in the fish and flipping. It really adds a fried fish taste and texture without the mess and calories of the real thing.

 

[Natalia 3]

Nice easy recipe. I used Orange Roughy (our new favorite), adding some crushed red pepper flakes to the breadcrumb mixture and serving with lemon wedges. Next time, I will more lightly coat the fish with breadcrumbs - it was a bit too much for our tastes, but thanks so much for the recipe!

 

[Nova Scotia Cook]

This is the 2nd time I have made this recipe. The first time I made it before going to work as my hubby works shift work and eats his main meal before going to his job. Well, that day when I got home anticipating having a nice fish dinner, I looked and all that was left was an itsy bitsy piece and there was a note on the table saying "Boy, was that fish ever good, try it, I saved you a piece." Needless to say that is about all I had was a taste and ended up making something else for my meal. So, this time I made sure to make plenty (I used haddock both times). I basically did it in the frying pan on top of the stove as opposed to baking it and it turned out wonderfully well. It was easy, fast and made for a delicious supper along with baked sweet potatoes and green beans. I can see that this is going to be one of our most favorite "fish dinners". Thanks Derf.