Crispy Baked Fish Herbs Recipes

HERB-BAKED FISH FILLETS

Steps:

• Heat the oven to 450 F. Grease a shallow baking dish big enough to place the fish in a single layer.
• Place the fish fillets in the prepared baking dish.
• In a skillet or saute pan over medium-low heat, cook the onion and garlic in 2 tablespoons of butter until tender. Stir in the thyme and tarragon and cook for 1 minute longer.
• Spread the herb and butter mixture over the fish fillets.
• In a small bowl, combine the crushed corn flakes with the melted butter and parsley.
• Top with the seasoned cornflake crumbs and sprinkle with kosher salt and freshly ground black pepper.
• Bake in the preheated oven for 12 to 15 minutes, or until fish flakes easily with a fork. Very thin fillets might take less time to check the center of the fish with a fork-flakes should separate freely.
• Serve the fish with lemon wedges.

CRISPY BAKED FISH (5 INGREDIENTS!)

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.

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
• Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
• Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
• Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

CRISPY OVEN-BAKED-FISH WRAPS

Steps:

• Preheat oven to 400°F. On a rimmed baking sheet, toss panko with oil and 1/4 teaspoon salt. Toast in oven, stirring once, until golden, about 5 minutes. Transfer to a plate; let cool slightly.
• Pat fish dry; season with salt and pepper. In a medium bowl, whisk together 2 tablespoons mayonnaise and 2 teaspoons water; toss with fish to coat completely. Coat fish with panko, patting to adhere. Place on a wire rack set inside a rimmed baking sheet and bake until cooked through, 12 to 14 minutes.
• In a large bowl, whisk together remaining 1/4 cup mayonnaise and vinegar. Toss with coleslaw and apple; season to taste. Fill tortillas with fish, coleslaw mixture, and herbs; serve with lime wedges.

HERB BAKED FISH

Steps:

• Mix dry ingredients together and set aside.
• Dip thawed fish fillets in milk to coat.
• Place in bread crumb mixture and coat completely pressing crumbs to adhere.
• Place fish fillets in greased baking dish.
• Drizzle melted margarine over fish.
• Bake at 500 degrees (this is not a printing error) on top rack of oven for 10-12 minutes, or until fish flakes easily with a fork.