New England Fish Bake Recipes
NEW ENGLAND FISH BAKE
I've lived in Rhode Island for many years and love the fresh seafood dishes served here. This recipe from my mother-in-law is a favorite of mine. -Norma DesRoches, Warwick, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain; cool slightly. , Slice 1/8 in. thick; place in a greased shallow 2-qt. baking dish. Sprinkle with flour. Top with onion; sprinkle with salt and pepper. Pour half the milk over potatoes. Place fish on top; pour remaining milk over fish. Sprinkle with Parmesan cheese if desired. , Cover and bake at 375° until fish flakes easily with a fork, 20-30 minutes. Sprinkle with parsley and paprika.
Nutrition Facts : Calories 281 calories, Fat 2g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 414mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
BAKED COD WITH BUTTERY CRACKER TOPPING
Baked, stuffed fish is an old-school restaurant staple in New England; covered in lemony, butter-soaked cracker crumbs, it's a wonderful way to eat mild white fish like cod or haddock. The dish has a long history and relies on two ingredients New Englanders have in abundance: fresh seafood and crackers, which are descended from sailors' hardtack. Fannie Farmer's 1896 "Boston Cooking-School Cook Book" has a recipe for cracker-stuffed halibut, seasoned with butter, salt, pepper and onion juice. Some modern versions use saltines, others use butter crackers like Ritz, and many enrich the crackers with crab meat. This recipe is an easy weeknight variation: Instead of rolling the fish up around the stuffing, which requires long, thin filets, it is generously covered in the stuffing and roasted until the cracker topping is toasted and the fish flakes.
Provided by Sarah DiGregorio
Categories easy, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.
- Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)
- Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.
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