Parmesanredpepperfish Recipes

RED PEPPER & PARMESAN TILAPIA

Steps:

• Preheat oven to 425°. Place egg in a shallow bowl. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg and then in cheese mixture., Place fillets in a 15x10x1-in. baking pan coated with cooking spray. Bake until fish just begins to flake easily with a fork, 10-15 minutes.

DELICIOUS - BAKED / BROILED PARMESAN FISH

Steps:

• 1. Preheat oven to 350 degree F. In a buttered 9x13 inch baking dish, lay fillets in a single layer. Do not stack fillets. In a bowl, combine cheese, butter, mayonnaise, onions and seasonings. Mix well with fork. Bake fish in oven for 10-15 minutes or until fish just starts to flake. Baking time will depend on the thickness of the fish you use. Spread with cheese mixture and bake until golden brown, about 5 minutes. Watch fish closely so that it does not overcook. NOTE: This fish can also be made in a broiler. Broil 2-3 minutes on each side. Then top with cheese mixture and broil another 2-3 minutes. This is how I prefer making this fish - The Parmesan spread will pouf up as broiling...so darn good...

PARMESAN-RED PEPPER FISH

Steps:

• 1. Prepare 3 shallow bowls: in the first put the flour.
• 2. In the second, put the milk.
• 3. Combine the bread crumbs, Parmesan, crushed red pepper, pepper, and salt in the third bowl.
• 4. Coat the fillets with the flour, then the milk, and then the bread crumbs-Parmesan mixture.
• 5. Press the mixture into the fish.
• 6. Melt the butter in a skillet, and sauté fillets until golden brown and flesh flakes easily.

BREADED PARMESAN TILAPIA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place butter and garlic into an 8x8-inch microwave-safe baking pan and microwave until butter is melted, about 30 seconds.
• Place flour in a bowl. Beat eggs together in another bowl. Mix bread crumbs and Parmesan cheese together in a third bowl.
• Dip fillets in flour until lightly coated, then into beaten eggs, then into bread crumb mixture. Lay in the baking dish with the garlic-butter mixture.
• Bake in the preheated oven until fish is golden and easily flakes with a fork, about 25 minutes, flipping halfway through cooking time.

ROASTED RED PEPPER SAUCE

Steps:

• Heat your oven to 425°F/220°C. Lay your red peppers, onion and garlic on a large baking sheet. Lightly brush the vegetables with oil and roast for 25 minutes. The red pepper will begin to char slightly.
• Let the peppers cool about 10-15 minutes so that they are easier to handle. Once cooled, peel the skin off the peppers. After roasting this should be fairly easy. Discard the skin.
• Add the roast peppers, onion and garlic to a blender or food processor along with the crushed tomatoes, nutritional yeast, vinegar, salt and pepper. Process/blend until mostly smooth or until you reach your desired consistency. Taste and season with a little more salt and pepper as needed.
• Pour the sauce over pasta, cooked chicken/fish or over veggies and serve.

PAN ROASTED FISH FILLETS WITH SWEET PEPPERS

Steps:

• Heat oven to 400 degrees. Pull 1 1/2 tablespoons thyme leaves off the bunch.
• On a cutting board, chop the thyme leaves and garlic together. When they are medium-fine, add 1/4 teaspoon of the salt and start chopping that in. Then, chop in the 2 teaspoons of olive oil until you have a rough paste.
• Rub the skin side of the fish with a little oil and smear the paste over flesh side of the fish. Sprinkle with pepper.
• Let rest in the refrigerator while you prepare peppers.
• Spread peppers on a rimmed sheet pan and toss with 1 1/2 tablespoons oil, 1/4 teaspoon salt and black pepper. Top peppers with 5 or 6 thyme sprigs.
• Roast, tossing occasionally, until peppers are softened, 15 to 20 minutes.
• Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space.
• Scatter olives over the top of fish and peppers.
• Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
• Serve fish and peppers drizzled with lemon juice.

GRAMA'S PEPPERY PARSNIPS

Steps:

• Place the parsnips into a saucepan, and cover with water. Bring to a boil, turn down the heat, and simmer until parsnips are tender, 15 to 20 minutes. Drain well, pat the parsnip pieces dry with paper towels, and set aside.
• Melt butter in a skillet over medium heat, and place the parsnips into the hot butter in an even layer. Sprinkle with salt and black pepper (I use quite a bit). Cook parsnips until lightly golden brown on both sides, 5 to 8 minutes per side.