My Special Crispy Baked Fish
photo by KateL
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 453.59 g fish fillet, thawed
- 59.14 ml milk
- 78.78 ml flour
- 78.78 ml Italian seasoned breadcrumbs
- 59.14 ml parmesan cheese, grated
- 2.46 ml dill
- 0.25 ml black pepper
- 29.58 ml butter, melted
directions
- Rinse and pat dry fish. Cut into 4 serving size pieces if needed.
- Measure thickness of each piece. This will determine cooking time.
- Create an assembly-type line with milk in one dish, flour in another.
- In the last dish, combine bread crumbs, parmesan, dill, and black pepper. Add melted butter, stir until forms small crumbs.
- Dip fish in milk (this helps the flour stick to fish).
- Then dip in flour.
- Dip again in milk.
- Then dip into bread crumb mixture. Press crumbs into fish if not sticking.
- Place fish on GREASED baking sheet.
- Bake uncovered at 450 degrees for 5 minutes per 1/2 inch thickness of fish. If the thickest part of fish is 1 inch thick, bake for 10 minutes. Check doneness by inserting fork and if fish flakes easily.
- I place rings of onion and lemon juice on bottom and top of fish while baking for extra flavor.
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Reviews
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I liked this recipe but I made my own breadcrumbs and added some<br/>cayenne pepper to the mix .. I used white fish the first time and then I tried fresh tuna and marlin... I used the same recipe to<br/>bake zucchini .. I got creative today and tried using the same recipe<br/>to cook some tomatoes that were not quite ripe enough.. turned out<br/>excellent.. I washed them and sliced them in rounds..dipped, floured dipped and coated.. but I cooked them at 375 degrees for 20 minutes.
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This was a tasty lightly breaded fish. I used tilapia, which I often poach, but I think I should try this with frozen cod, which seems to benefit from breading. I used one dinner plate for the flour, one for the milk, and a 2-gallon resealable bag for the breading, herbs and butter. Had the onion slices and lemon been listed among the ingredients, I might have used them; this time I followed the basic recipe. I learned a new technique in breading, thanks for sharing! Made for Spring 2009 Pick A Chef.
RECIPE SUBMITTED BY
I am a fifth grade teacher completely dedicated to my job. I spend most of my time correcting papers, working on lesson plans, and bettering myself as an educator. I love to share my joy of cooking and baking with my class through the use of recipe integration with math. I also bring a lot of treats to my kids. :)
I am also a newly-wed just finding my feet as a cook for more than one. My husband and I love to fish and hunt, and also to eat what we catch. We always have a freezer full of venison, elk, and various fish. I replace most of the beef in recipes with ground venison.
Many of my cooking skills come from my mother, who managed an upscale restaurant for a number of years. She also learned from her grandmothers, who were well know n for being fantastic chefs. My favorite recipe book is her collection in an accordion file that she has gathered since childhood.
As you can tell, I LOVE Spongebob. It is the best way to wind down from a long day- you don't have to think! :) I am an avid reader, and must always have a book with me. As a teacher, most books I read are fifth grade level, although I do get to enjoy an adult book every now and then. My husband is an avid Chicago Cubs and Green Bay Packer fan, so we watch a lot of sports. I love to be outside gardening, camping, taking walks, or just playing. We LOVE to grill, and my favorite is brats boiled in beer!!
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