Dont Want To Go To Town Fish Sandwich Longmeadow Farm Recipes

BAKED FISH SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the fish fillets in a shallow baking dish. Sprinkle with garlic, and squeeze lemon juice over them. Dot with pieces of butter.
• Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily with a fork. Spread steak sauce on the cut side of the bottoms of the buns. Top with pieces of fish, then drizzle with Ranch dressing. Place the top buns over the filling, and serve.

GARLIC CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
• Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
• Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
• Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

DON'T WANT TO GO TO TOWN FISH SANDWICH LONGMEADOW FARM

Steps:

• Bake frozen (or fresh) fish fillets at 400 degrees, for 10 minutes, turn over once and bake 10 minutes more. Watch carefully, don't want them to burn.
• Mix up tartar sauce, or use what you have in fridge.
• Sliced cheese should be at room temperature.
• Toast bun in a non stick skillet until lightly grilled.
• After toasted, place cheese on bottom of bun.
• Let fish fillets cool a bit as they get crunchy-ier.
• Put fish fillet on each sandwich bun, topping the fillet with tartar sauce, and closing bun.
• Bubble bubble -- .