Oven Baked Maine Fish Recipes

GARLIC-LEMON OVEN BAKED FISH

Steps:

• Melt butter in large glass Pyrex measuring cup and add lemon juice, spices and sugar.
• Place bread crumbs in a shallow bowl or platter.
• Spray a shallow baking dish with vegetable spray.
• Cut fish into individual serving pieces.
• Dip fish into butter and then coat each fillet well with bread crumbs.
• Place bread coated fillets into baking dish.
• Repeat until all fish fillets are covered.
• Spoon the remaining herb butter mixture over fish.
• I also use a pastry brush to lightly tap the tops of the breaded fish to make sure it is all cover.
• You may need to melt more butter to coat fish.
• Bake, uncovered, for 15 minutes at 400 degrees.
• Fish is done when fish flakes easily with a fork.

OVEN BAKED MAINE FISH

Steps:

• Spray a 9x13-inch pan with Pam and wipe gently with a paper towel.
• Add lemon juice and water to pan.
• Salt& pepper the fillets, and lay evenly in pan.
• Smother fillets liberally with mayonnaise.
• Top with dill and generously sprinkle on Old Bay seasoning.
• If Old Bay seasoning isn't available, try Emeril's version at FoodTV.com.
• Bake in 350°F oven for 25 to 30 minutes or until fish flakes.
• Serve with lemon wedges.

OVEN BAKED FISH

Steps:

• Preheat oven to 425°F.
• Combine flour and pepper in a shallow bowl.
• In a second bowl, combine egg and water.
• In a third bowl, combine corn flakes, cheese and cayenne.
• Dredge fish in flour mixture, then egg mixture and coat with corn flakes.
• Place fish fillets on a baking sheet that has been coated with a nonstick cooking spray.
• Bake at 425°F for 10-15 minutes, or until fish flakes easily with a fork.

OVEN BAKED FISH IN WHITE WINE

Steps:

• Preheat oven to moderate 180°C.
• Place fish side by side in a lightly greased baking dish.
• Season with salt and pepper. Pour the wine over the fish.
• Bake about 20 minutes- check the fish has cooked. Remove fish to a warmed plate and cover with aluminium foil to keep the fish warm.
• Place the baking dish over a high heat, or alternatively pour the juices into a saucepan. Boil the liquid rapidly until slightly reduced.
• Serve the fish with the sauce poured over the top. Garnish with the parsley and serve with lemon wedges.
• Great accompanied by a light sald or steamed green vegetables.