Savouryfishbake Recipes

Steps:

• Preheat oven to 400°. Place fish in a greased 11x7-in. baking dish. Sprinkle with seasoned salt, pepper and paprika if desired. Drizzle with butter. , Cover and bake until fish just begins to flake easily with a fork, 15-20 minutes.

Steps:

• Put the fish and milk in a medium saucepan. Refrigerate at least an hour.
• Peel the potatoes and put in a saucepan with water to cover. Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft. Drain thoroughly, mash and season well with salt and pepper.
• In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
• Remove the fish from the refrigerator and place over medium-low heat. Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook. Remove from heat, drain off the milk and allow to cool. Using a fork, break the fish into large flakes.
• Lightly beat one of the eggs and stir into the cooled potato mixture with the scallions and Worcestershire sauce. Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture. Refrigerate for about 30 minutes.
• Taste for seasoning and adjust if needed. Form patties about 3 1/2 inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.
• Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another. Dip the patties first in the beaten egg and then the bread crumbs. Heat about 1/8 of an inch of oil in a frying pan, adding more as needed. Fry the patties for just a few minutes on each side until golden. Drain on paper towels and sprinkle with the remaining parsley. Serve warm with lemon, tartar sauce, chutney or chowchow.

Steps:

• Place fish into a lightly geased baking dish.
• Combine the breadcrumbs, cheese, basil, salt and parsley.
• Stir together tomato sauce, lemon juice and melted butter.
• Mix the crumb mixture into the melted butter mixture and spread evenly over the fish.
• Cover with tinfoil and bake at 379 F (180 C ) for 30 minutes.

Steps:

• Preheat oven to 450f degrees.
• Slice large fish fillets to size required.
• Beat egg and milk together in a bowl.
• Combine crumbs, salt, pepper, Italian herb spice and dry mustard in a bowl or on a plate.
• Put oil on baking sheet and place in preheataed oven while coating fish.
• Dip each piece of fish in egg mixture and then in bread crub mixture.
• Press fish firmly into crumbs.
• Place fillets on hot oil on baking sheet.
• Flip immediately to ensure both side are oiled.
• For half inch thick fillets, bake four minutes, turn and bake four minutes more.