Whats a good recipes ?

Question

for a bake fish dish r platain?

Answer 1

350 fish in foil with lemon and butter, NOT margerine. about 20-30 min depending on how thick the fish is cut.

Answer 2

crispy baked halibut

Ingredients:

1 1/4 pounds fresh or frozen halibut steaks or thick fillets

2 teaspoons vegetable oil

3/4 cup soft bread crumbs

2 tablespoons parmesan cheese, grated

1 tablespoon fresh tarragon, snipped or 1/2 teaspoon dried tarragon, crushed

1/2 teaspooon paprika

dash pepper

fresh lemon wedges (for serving - optional)

Preheat oven to 450ºF.

Cut thawed fish into four portions. Pat dry and brush each portion with cooking oil.

In a shallow dish, stir together bread crumbs, parmesan cheese, tarragon, paprika and pepper. Dip fish into crumb mixture to coat both sides. Arrange pieces in a 12"x7 1/2" baking dish. Sprinkle any leftover crumb mixture on top.

Bake fish, uncovered for 8 to 12 minutes in a hot oven, until fish flakes easily with a fork. Do not turn during baking. Serve with fresh lemon wedges for drizzling.

Serves 4

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Tips and Variations:

Add chopped tomatoes to the breading mixture on top of the fish for extra flavor and great color. (See the image at the top of the page).

You can substitute boneless chicken b*****s for the fish and create a delicious baked chicken recipe. Just cook them for about 15 minutes, until they are no longer pink in the middle.

If you use chicken and you want a bit of a different flavor, try replacing the tarragon with an equal amount of rosemary. Rosemary and chicken were made for each other.

Substitute other thick fish or fish steaks for the halibut if you prefer. Just don't use thin fillets like sole as they may dry out a bit.

Answer 3

This will work well with fish, and veggies of your choice.

Chicken Pockets.

Aluminium foil

6 Pieces chicken

6 Medium potatoes sliced

Onions. sliced

Carrots. Sliced

Green Beans

Salt & pepper

Butter

Wrap 1 chicken piece, 1 onion and 1 potato, salt, pepper and pat of butter in foil, sealing well.

Place packages on grill and cook for 30 minutes, or bake in the oven.

Serves 6

Answer 4

Serves 4

Ingredients

4 Large Fish Cutlets e.g. Cod, Haddock

1 Onion, sliced

4 ripe Plantains (cooking bananas), peeled and sliced

4 Tomatoes, roughly chopped

2 Green Chilies, deseeded and finely chopped

240ml/8fl.oz. Coconut Cream

Salt

1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly oil 4 large pieces of double thickness aluminium foil, each large enough to enclose the fish and vegetables. Traditionally, banana leaves would be used. Alternatively, lightly oil a shallow baking dish.

2. Place the fish in the centre of the foil (or in the dish) and top with the sliced onion, plantain, tomatoes and chilies, in that order. Season with salt. If using foil, pull the edges up a little.

3. Pour the coconut cream over the fish.

4. Form the foil into parcels sealing well to totally enclose the fish, or cover the baking dish with foil, then bake for about 25 minutes or until the fish is cooked through. Serve immediately.

Answer 5

BAKED BREADED FISH

1 lb. fish fillets (haddock, sole or flounder)

1 clove garlic, chopped

1/4 tsp. oregano

1 tbsp. parsley

1 c. plain bread crumbs

1 c. Pastine, ground peeled tomatoes

Dip fish in bread crumbs, then place in lightly greased Pyrex or Corningware dish. Top with other ingredients with a few drops of oil. Bake at 375 degrees for 15 to 20 minutes.

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BAKED HERBED FISH - QUICK

2 lb. white fish fillets (halibut; Chilean sea bass)

Tbsp. olive oil

1/2 tsp. lite garlic salt

1/2 tsp. marjoram leaves

1/3 tsp. thyme leaves

1/4 tsp. garlic powder

1/8 tsp. white pepper

2 bay leaves

1/2 c. chopped onion

1/2 c. of white wine or skim milk

Lime/lemon wedges to garnish

Preheat oven to 350 degrees. Wash fish, pat dry and place in dish. Combine oil with lite salt and herbs. Dribble over fish.

Top with bay leaves and onions. Sprinkle with paprika. Pour wine or skim milk over all. Bake, uncovered, for 20 to 30 minutes or until fish flakes easily with a fork. Serve with lime or lemon wedges.

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BAKED WHITE FISH

2 lb. whole fresh white fish

1 sm. can peas & carrots

Potato cut in half

1 lg. onion, diced

1 can tomato sauce

Bay leaf

Black pepper

A deep baking dish

Clean fish; cut into serving pieces, making sure not to cut skin all the way through the bottom skin. In a good sized, deep baking dish arrange fish and potatoes next to fish. Arrange diced onion over the fish. Season the fish to taste. Add the can of peas and carrots and tomato sauce. Add the bay leaf and black pepper. Put enough water in to cover the fish. Put into 375 degree oven for 1 to 1 1/2 hours. Serve as a one dish meal. Serve with red cabbage or salad.

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CORN BREAD FISH BAKE

1 lb. fresh or frozen fish fillets

1 1/2 c. cornmeal

3/4 tsp. baking soda

1/4 c. finely chopped onions

2 tbsp. chopped green chili peppers

1 c. buttermilk

2 eggs

1/4 c. shortening, melted

1/4 c. butter, melted

2 tbsp. prepared mustard

Paprika

Thaw fish, if frozen. Cut fillets into 4"x1" strips; set aside. In a large mixing bowl stir together the cornmeal, soda and 1/2 teaspoon salt. Add onions and chili peppers. Beat together buttermilk and eggs. Stir into cornmeal mixture along with shortening. Spread batter in greased 12" x 7 1/2" x 2" baking dish. Place fish in rows atop batter; press into batter. Stir together butter and mustard. Spread over fish. Sprinkle with paprika. Bake in 450 degree oven for 20 minutes. Serves 4.

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AUCY BROCCOLI 'N FISH BAKE

1 pkg. frozen broccoli spears

1 pkg. (16 oz.) frozen fish fillets, thawed

1 tbsp. lemon juice

Dill Sauce (below)

1 c. Bisquick baking mix

1/4 c. water

1 tbsp. butter, softened

1 tbsp. grated Parmesan cheese

Heat oven to 350 degrees. Cook broccoli as directed on package; drain. Pat fish fillets dry; arrange lengthwise in ungreased rectangular baking dish, 12 x 7 1/2 x 2. Sprinkle with lemon juice. Arrange broccoli spears crosswise on fish. Prepare Dill Sauce; pour over broccoli.

Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth covered board. Knead 5 times. Roll dough into rectangle, 8 x 5 inches. Cut crosswise into 4 equal parts. Place lengthwise on broccoli. Brush with butter; sprinkle with cheese. Bake until fish flakes easily with fork, about 25 minutes. 4 servings.

DILL SAUCE:

2 tbsp. butter

1 tbsp. Bisquick

3/4 tsp. dried dill weed

1/4 tsp. salt

1/8 tsp. pepper

1 c. milk

Heat butter in 1 quart saucepan over low heat until melted. Stir in baking mix, dill weed, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

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BAKED FISH CARIBBEAN

4 lbs. red snapper or bass

2 limes

1 tsp. salt

1/2 tsp. black pepper

1 lb. tomatoes, cut in quarters

2 onions, thinly sliced

2 garlic cloves, crushed

2 bay leaves

1/2 c. oil

1/2 c. water

Wash fish and place in a baking pan. Squeeze lime juice over fish. Sprinkle in salt and pepper. Cover with remaining ingredients. Bake at 400 degrees for 25 minutes or until fish flakes with fork. Garnish with lime slices.

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LEMON BAKED FISH FILLETS

2 lb. fresh or frozen flounder or haddock fillets

Salt & pepper

1 tsp. grated lemon rind

2 tbsp. lemon juice

1 tsp. instant minced onion

A few sprigs parsley, chopped

1/2 c. mayonnaise or salad dressing

Paprika

Thaw fish if frozen and drain off any liquid. Arrange fillets in shallow 2 quart baking dish and sprinkle lightly with salt and pepper. Mix 3/4 teaspoon salt with remaining ingredients except paprika. Spread on fillets and bake in 350 degree oven for 30 minutes. Sprinkle with paprika. Serves 6.

hope this helped n good luck =)