Fish In A Flash Recipes

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DINNER IN A FLASH (COD IN PARCHMENT)



Dinner in a Flash (Cod in Parchment) image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 8

2 sheets parchment paper - or 2 by 2 foot length aluminum foil
1/2 bunch kale - roughly chopped
1/2 small spaghetti squash, coooked
1 cup leftover ric, cooked
2 (6-ounce) cod fillets
2 teaspoons Dijon mustard
2 tablespoons butter
1 cup white wine (or water)

Steps:

  • Lay out two sheets of parchment or foil. Place half of kale on each piece. Fluff up squash with fork and place half of each on top of kale. Split rice and lay on top of squash. Put fish on top. Smear a bit of mustard on fish and place butter on top. Fold up so loosely sealed and before making a final seal, place wine or water in package. Place in cookie tray in a 400 degree oven and bake for 10 minutes or until paper browns. Serve immediately by opening with scissors.

FISH IN A FLASH



Fish in a Flash image

This is super easy to make and can be frozen before baking so it makes it an easy OAMC recipe. The recipe comes form the Super Suppers cookbook.

Provided by Lvs2Cook

Categories     Savory

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup panko breadcrumbs
2 teaspoons dried parsley
1 teaspoon dried onion flakes
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon cayenne
6 white fish fillets, about 4 ounces each, such as tilapia, cod, sole
1/4 cup vegetable oil

Steps:

  • On a plate mix together the bread crumbs, parsley, onion garlic powder, basil, lemon-pepper and cayenne.
  • Brush both sides of fish fillets with 2 tbsps of the oil.
  • Coat both sides of fillets with bread crumb mixture.
  • Preheat the remaining 2 tbsps oil in a large skillet over medium heat.
  • Add fish in a single layer and fry for 1 minute.
  • Turn carefully, fry 2 to 3 minutes more until fish is flaky.
  • To freeze: Prepare up through coating the fish with the breadcrumb mixture. Place in a freezer container and freeze for up to one month. Defrost in completely in refrigerator. Continue with the recipe.

Nutrition Facts : Calories 201.7, Fat 10.8, SaturatedFat 1.5, Cholesterol 61.6, Sodium 326.6, Carbohydrate 7.1, Fiber 0.6, Sugar 0.8, Protein 18.2

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