Oven-Fried Fish
"There is a lot of butter in this recipe, but the fish is not at all greasy. People who hate fish love this recipe. I've had the recipe more than 30 years, and don't remember where I got it."
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 907.18 g ocean perch
- 78.78 ml butter
- 1 garlic clove, minced
- 9.85 ml lemon pepper
- 9.85 ml Italian herb seasoning
- 14.79 ml parmesan cheese, grated
- 354.88 ml 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!
