I Like To Share Recipes
4meAndyou's Easy Baked Fish
Preheat oven to 375F
ANY fresh or frozen white boneless skinless fish fillets, any thickness
1/2 cup butter
1 cup panko bread crumbs
Lemon juice
Place your fresh or frozen fish fillets on a cookie sheet or jelly roll pan that has been covered in aluminum foil and sprayed with non stick cooking spray. (I don't like to clean pans). Squirt lemon juice on the fish.
In a 4 cup measuring cup or large bowl, microwave butter 1 minute. When butter is melted, mix it with the Panko bread crumbs.
Spoon the butter and crumb mixture onto the fish fillets so they are completely covered.
Cooking times will vary as follows:
For fresh fish fillets:
*thin fillets like sole or tilapia, bake about 10 minutes. If crumbs are not browned, give them 2 minutes under the broiler 5" from the heat source.
*fillets like pollack, which are about 1/2" to 1" thick, bake about 13 to 15 minutes.
* thick fillets, like captains cut cod, 2" thick, bake about 18 minutes.
For frozen fish fillets:
* thin fillets like sole or tilapia, bake 15 minutes.
* fillets like salmon or pollack, about 1/2" thick, bake about 20 minutes.
* Thicker fillets like captains cut cod, bake about 22 minutes and test the center when done.
If fish does not flake easily, or seems tough when you cut it, it is not cooked completely.
Variation for salmon: sprinkle lightly with McCormick's Cajun seasoning, and then add buttered crumbs, OR rub salmon all over with a mixture of brown sugar and paprika and then bake as above.
Preheat oven to 375F
ANY fresh or frozen white boneless skinless fish fillets, any thickness
1/2 cup butter
1 cup panko bread crumbs
Lemon juice
Place your fresh or frozen fish fillets on a cookie sheet or jelly roll pan that has been covered in aluminum foil and sprayed with non stick cooking spray. (I don't like to clean pans). Squirt lemon juice on the fish.
In a 4 cup measuring cup or large bowl, microwave butter 1 minute. When butter is melted, mix it with the Panko bread crumbs.
Spoon the butter and crumb mixture onto the fish fillets so they are completely covered.
Cooking times will vary as follows:
For fresh fish fillets:
*thin fillets like sole or tilapia, bake about 10 minutes. If crumbs are not browned, give them 2 minutes under the broiler 5" from the heat source.
*fillets like pollack, which are about 1/2" to 1" thick, bake about 13 to 15 minutes.
* thick fillets, like captains cut cod, 2" thick, bake about 18 minutes.
For frozen fish fillets:
* thin fillets like sole or tilapia, bake 15 minutes.
* fillets like salmon or pollack, about 1/2" thick, bake about 20 minutes.
* Thicker fillets like captains cut cod, bake about 22 minutes and test the center when done.
If fish does not flake easily, or seems tough when you cut it, it is not cooked completely.
Variation for salmon: sprinkle lightly with McCormick's Cajun seasoning, and then add buttered crumbs, OR rub salmon all over with a mixture of brown sugar and paprika and then bake as above.
