Baked Fish With Crispy Herbed Shrimp Topping Recipes

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CRISPY BAKED FISH (5 INGREDIENTS!)



Crispy Baked Fish (5 Ingredients!) image

This Five Ingredient Crispy Baked Fish is the best way to make a lightened-up fish and chips at home! Comes out perfectly browned and crispy every time.

Provided by Kristen McCaffrey

Categories     Dinner

Time 25m

Yield 4

Number Of Ingredients 6

24 oz. cod (or other white fish, but into 8 pieces)
2 eggs, whisked
1/4 cup all purpose flour
3/4 cup seasoned breadcrumbs
1 tsp Old Bay seasoning
1 Salt and freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees. Season fish with salt and pepper. Mix the breadcrumbs and Old Bay and place in a shallow dish.
  • Dip the fish in flour on both sides, then in the eggs, and then in the breadcrumbs. Repeat with all the fish pieces. Place on baking sheet sprayed with cooking spray. Spray additional cooking spray on top of the fish.
  • Place on baking sheet sprayed with cooking spray. Spray additional cooking spray on top of the fish. Bake for about 16-20 minutes until the fish is flaky.

Nutrition Facts : ServingSize 6 oz fish, Calories 294 cal, Carbohydrate 22 g, Fat 4 g, Protein 42 g, Fiber 1 g, SaturatedFat 1 g, Cholesterol 197 mg, Sodium 825 mg, Sugar 1 g

BAKED FISH WITH SHRIMP



Baked Fish with Shrimp image

Easy and delicious way to impress your family and guests with a recipe that's almost too simple! The fillets are covered with cooked shrimp and a simple white sauce. Grated Parmesan cheese is sprinkled over the top of this baked dish. Grouper, snapper, and catfish are all good choices for this recipe.

Provided by MLT

Categories     Seafood     Fish

Time 45m

Yield 5

Number Of Ingredients 7

3 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
2 pounds red snapper fillets
½ pound cooked medium shrimp, peeled and deveined
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
  • Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
  • Bake, uncovered, for 20 to 25 minutes.

Nutrition Facts : Calories 340.6 calories, Carbohydrate 4.8 g, Cholesterol 180.9 mg, Fat 12 g, Fiber 0.1 g, Protein 50.3 g, SaturatedFat 6.3 g, Sodium 545.4 mg, Sugar 2.3 g

CRUMB-TOPPED BAKED FISH



Crumb-Topped Baked Fish image

Flaky cod is treated to a tasty coating of bread crumbs, cheese and seasonings in this savory entree that's sure to please! -Jean Barcroft, Clarksville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

4 haddock or cod fillets (6 ounces each)
Salt and pepper to taste
1-1/4 cups seasoned bread crumbs
1/4 cup shredded cheddar cheese
1/4 cup butter, melted
1 tablespoon minced fresh parsley
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/4 teaspoon dried rosemary, crushed

Steps:

  • Preheat oven to 400°. Place fillets on a greased baking sheet; season with salt and pepper. In a small bowl, combine the remaining ingredients; pat onto fillets. Bake 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 413 calories, Fat 16g fat (9g saturated fat), Cholesterol 136mg cholesterol, Sodium 777mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.

CRISPY BAKED FISH WITH TARTAR SAUCE



Crispy Baked Fish With Tartar Sauce image

Charming fish shacks and salty sea air aren't a weeknight possibility for most of us, but thankfully, this recipe is. It features a clever technique from recipe developer Molly Kreuger: Creamy tartar sauce is spread on the fish to add flavor, keep the fillets moist during cooking and help the bread crumbs adhere to the fish. (Feel free to use your favorite tartar sauce in place of the one below.) The fish is baked until nearly cooked through, then broiled to toast the breadcrumb topping. The end result is crispy, creamy, tangy and moist, all of which is achieved without having to deal with a big pot of oil. Eat with more tartar sauce and a squeeze of lemon.

Provided by Ali Slagle

Categories     dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 cup mayonnaise
5 tablespoons capers, drained and coarsely chopped
1/4 cup finely chopped pickles (such as cornichons or half sour)
2 tablespoons finely chopped tarragon, dill or parsley
1 teaspoon Worcestershire or soy sauce
1 small garlic clove
1 large lemon
Kosher salt and black pepper
1/2 cup panko bread crumbs
2 tablespoons extra-virgin olive oil, plus more for greasing
4 (6-ounce) thick white fish fillets, such as halibut or cod (skin on or off)

Steps:

  • Heat the oven to 400 degrees and set a rack in the upper part. In a medium bowl, stir together the mayonnaise, capers, pickles, herbs and Worcestershire sauce. Using a Microplane, finely grate the garlic into the bowl, then grate in the zest of the lemon. (Hold onto the lemon; you'll use the juice later.) Stir to combine and season the tartar sauce to taste with salt and lots of pepper.
  • In a small bowl, stir together the panko and olive oil; season with salt and pepper.
  • Pat the fish dry on all sides and season lightly all over with salt and pepper. Transfer to a lightly greased or foil-lined sheet pan. Coat the top with a thin layer of the tartar sauce (a scant tablespoon per fillet). Sprinkle the panko evenly on top (about 2 tablespoons per fillet), pressing gently to adhere.
  • Bake the fish on the top rack until almost cooked through, 10 to 15 minutes for fillets between ½- and ¾-inch-thick (though you should check earlier, if using a thinner fish). An instant-read thermometer should read somewhere between 125 and 130 degrees when inserted into the thickest part of the fish.
  • Meanwhile, add 1 tablespoon juice from the lemon to the tartar sauce and cut the remaining lemon into 4 wedges for serving.
  • When the fish is nearly cooked through, switch the oven to broil. Broil the fish on the top rack until the bread crumbs are golden and the fish flakes easily and registers 140 degrees in the thickest part, 2 to 3 minutes. Eat with a spoonful of tartar sauce, more black pepper and a squeeze of lemon. (Any extra tartar sauce will keep for up to a week in the fridge.)

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