Oven Baked Salsa Fish Fillets Recipes

BAKED FISH FILLETS

Steps:

• Heat oven to 375°F. Grease bottom of rectangular pan, 11x7x1 1/2 inches.
• Cut fish fillets into 4 serving pieces if needed. Place pieces, skin sides down, in the pan, folding thin ends under if necessary for even thickness.
• Mix remaining ingredients; drizzle over fish.
• Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

BAKED FISH FILLETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan with vegetable oil.
• Place mackerel fillets in the baking pan; season with salt and pepper.
• Mix butter, lemon juice, and paprika together in a bowl. Pour over mackerel fillets.
• Bake in the preheated oven until mackerel flakes easily with a fork, 20 to 25 minutes.

OVEN-BAKED SALSA FISH FILLETS

Steps:

• Preheat oven to 425°F.
• Place thawed fish fillets in a 9 inch pie plate.
• Spread with salsa and top with Parmesan.
• Bake, uncovered, until bubbling (about 8 to 12 min).

CRISPY BAKED BASA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup, paprika, and hot pepper sauce.
• Brush the basa fillets with about 1 tablespoon olive oil, and roll in the crushed Melba toast to coat. Season with salt and pepper. Use a kitchen sprayer to lightly spray the coated fish with remaining olive oil. Arrange the fish in a baking dish and top with garlic and lemon slices.
• Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork and coating is lightly browned. Serve with the mayonnaise sauce mixture.

OVEN BAKED FISH RECIPE

Steps:

• Cut fish into serving-size pieces. Place milk in a shallow bowl. In another shallow bowl, combine potato chips, Parmesan cheese and thyme. Prepare baking sheet by greasing the bottom and sprinkling evenly with the bread crumbs. Dip fish in the milk, coat with the potato chip mixture, and place the coated fish on the prepared baking sheet. Drizzle with butter. Bake, uncovered, at 450 degrees F. for 15-20 minutes or until fish flakes easily with a fork.

BAKED PANKO-CRUSTED FISH FILLETS

Steps:

• Gather the ingredients. Heat the oven to 425 F.
• Line a rimmed baking sheet with aluminum foil or parchment paper and then spray it with nonstick cooking spray.
• Cut the fish fillets into 6-ounce portions.
• Sprinkle both sides of the fish pieces with salt and freshly ground black pepper.
• In a wide bowl, combine the panko breadcrumbs and parsley.
• Put the flour in another wide, shallow bowl.
• In a third bowl, whisk the eggs or egg substitute with the Cajun seasoning and mayonnaise.
• Dip the fish fillets in the plain flour, coating each piece thoroughly.
• Dip the flour-coated fillets in the egg mixture and then coat them with the panko crumb mixture, pressing lightly to help the crumbs adhere to the fish. Repeat with the remaining fish.
• Arrange the crumb-coated fish on the prepared baking sheet.
• Bake for about 16 to 20 minutes, or until the fish flakes easily with a fork. The time in the oven depends on thickness, so adjust for very thin or very thick fish fillets. Serve the baked fish fillets with the lemon wedges and tartar sauce or rémoulade sauce.

OVEN-STEAMED FISH WITH MIXED-NUT SALSA

Steps:

• Heat the oven to 375 degrees. Pick a baking dish that will fit all the fish fillets in an even layer. Scatter the whole parsley sprigs in the dish. Pat the fish dry and season all over with salt and pepper. Lay the fish on top of the parsley sprigs. (The herbs keep the fillets from sticking to the pan and will lightly flavor the fish.) Pour enough boiling water around the fish to cover the bottom of the dish. Seal the dish tightly with foil and bake until the fish is opaque and flakes with a fork, about 10 minutes for thin fillets like sole and up to 20 minutes for dense fillets that are 1-inch thick or more.
• While the fish is cooking, stir together the chopped parsley, nuts, olive oil, vinegar, honey and ½ teaspoon black pepper. (Measure the pepper; it's more than you think.) Season to taste with salt.
• Transfer the cooked fish to plates, and discard the parsley and water. Spoon some salsa over fillets and pass the rest at the table.