It's a little more work, but when the veggies are in season nothing is better on a piece of broiled fish than Caponata, the recipe from Topp and Howard's Small Batch Preserving is excellent.

GINGER'S BAKED SOLE (serves 4)
1 1/2 lbs sole fillets (or flounder, haddock or orange roughy)
1 cup fresh bread crumbs
1/2 cup butter
1 TBL cider vinegar
1 TBL Worcestershire
1 TBL fresh lemon juice
1 tsp Dijon mustard

Rinse the fillets & pat dry. Coat w/bread crumbs. Arrange the fillets in a single layer in a buttered 8x14" baking dish. Heat the butter in a saucepan until melted. Stir in the vinegar, Worcestershire, lemon juice & mustard. Pour ovre the sole. Bake in a preheated 350 oven for 20 minutes or until the fish flakes easily, basting w/the pan drippings every 5 minutes.~~

Marie's Chilean Sea Bass

Mix together equal parts mayonnaise, dijon mustard and horseradish. Pour/spread over fish. Bake at 500 for 20 minutes (in my house that would be a little longer at 450 or my smoke alarm goes off).

This one isn't baked, but it only takes a few minutes on the stove and is awesome! If halibut is too pricey (or you cant find it) you can sub any firm white fish.

Halibut Puttanesca
Easy Serves:
4 servings Ingredients
1 1/2 cups tomato sauce, storebought or homemade
4 cloves garlic, minced
1/2 cup stuffed green olives, chopped
3 tablespoons drained capers
1/2 cup red wine
2 teaspoons anchovy paste
4 (5-ounce) halibut fillets
Salt and ground black pepper
1/4 cup chopped fresh basil leaves

Directions
Add tomato sauce to a saucepan. Add garlic, olives, capers, wine and anchovy paste and bring mixture to a simmer for 5 minutes over medium heat. Meanwhile, season halibut on both sides with salt and black pepper. Add halibut fillets to sauce, cover and simmer 3 to 5 minutes, until fish is fork tender.

Since you know how I love maple and I have good Lake Michigan salmon, I really like this recipe:

MAPLE BAKED SALMON WITH ALMONDS

4 skinless salmon fillets (each fillet should be about 3 ounces)
1/2 cup almonds, chopped coarsely
1/4 cup maple syrup
1/4 cup orange juice
2 tablespoons fresh lemon juice
2 tablespoons light soy sauce
2 cloves garlic, crushed
Preheat the oven to 425ºF. Line an 8-inch square baking pan with parchment paper.

Place the four salmon fillets in pan, leaving 1/2 inch between pieces.

Chop the almonds by hand or use a hand-held blender or chopper (it only takes a few seconds with a hand-held blender). Distribute the chopped almonds evenly on top of the fillets.

In a small bowl, mix together the maple syrup, orange juice, lemon juice, soy sauce and crushed garlic.

Use a spoon to gently baste the marinade over top of each fillet.

Bake salmon for about 15 to 20 minutes or until fish is just done.

While the fish is baking, baste top with marinade at least once or twice.

When removing fish from the pan, leave the leftover marinade behind and discard.

Serve the fish with brown rice and a green salad or vegetables.

Serves 4 people

Serving size: 1 salmon fillet

Nutritional information
Calories 260
Cholesterol 54 mg
Total fat 15 g
Saturated 2.4 g
Monounsaturated 6.6 g
Polyunsaturated 4.8 g
Carb 11 g
Protein 21 g
Fibre 1.1 g
Calcium 45 mg
Magnesium 54 mg
Sodium 187 mg
Potassium 446 mg
Vitamin E 2.3 mg

Recipe courtesy Almond Board of California

Elery likes this one from Eating Well:

Baked Cod With Chorizo
From Eating Well

1 teaspoon extra-virgin olive oil
1 shallot, finely chopped
2 ounces Spanish chorizo or turkey kielbasa, diced
1 teaspoon chopped fresh thyme
1 pint grape tomatoes, halved
1/2 cup dry white wine, divided
1 15-ounce can great northern beans, rinsed
1/2 teaspoon salt, divided
1 1/4 pounds Pacific cod, cut into 4 pieces
Freshly ground pepper, to taste

Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.

Heat oil in a medium saucepan over medium-high heat. Add shallot, chorizo (or kielbasa) and thyme and cook, stirring, until fragrant, about 1 minute.

Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes. Stir in beans and 1/4 teaspoon salt and remove from the heat.

Sprinkle fish with the remaining 1/4 teaspoon salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (about 1/2 cup per fillet). Pour the remaining 1/4 cup wine into the pan and cover the pan with foil.

Bake until the fish is just cooked through, 15 to 20 minutes. Serve the fish with the sauce spooned over the top.

Serves 4.

Boy, these all sound like winners!

It doesn't matter if it's a complicated or simple dish. I'm just looking for new ideas.

Thanks all! Keep 'em coming if you got 'em.

Here are a couplr of T&T's...

Baked Parmesan Fish

1 lb haddock
1/2 tsp salt
1/8 tsp ground black pepper
1/2 c sour cream
1 T freshly grated parmesan
1/4 tsp paprika
1/8 tsp dried tarragon
3 green onions, sliced
1 tomato, sliced

1. Preheat oven to 350F
2. Roll fish into small rolls and place seam side down in ungreased baking dish. Sprinkle with salt & pepper.
3. In a bowl, blend together sour cream, parmesan, paprika and tarragon. Spread over the fish and bake 20 minutes or until fish flakes easily. Top with green onion and tomato, serve hot.

Salmon Baked in Foil Source: Minneapolis Star Tribune 1 whole salmon, 6\-8 lb and cleaned 1 c sliced carrots 1 c sliced onion 1 c sliced celery ½ tsp fresh thyme Salt to taste 8 peppercorns, crushed 1 garlic clove, crushed 1 bay leaf 2 c dry white wine Preheat oven to 400F. Cover a baking sheet with foil. In bowl combine carrots, onion, celery, thyme, salt, peppercorns, garlic, bay leaf and wine. Place cleaned salmon in center of baking sheet, stuff with vegetable mixture and seal foil tightly around salmon. Bake 50\-60 minutes or until salmon is opaque in thickest part. Remove from oven and cool. Once cool, remove skin from fish and serve warm or chilled with Hollandaise or your choice of sauce. Makes 8\-10 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~ This one is a little putzier but still really easy and elegant. [](http://www.picturetrail.com/gallery/view?p=10&imgid=260757649) Filets de Sole Au Crevettes (Fillets of Sole with Shrimp) 1 lb sole filets (If I can't find sole I use haddock) 1T lemon juice 1/4 c fresh parsley, chopped 1 3oz can whole mushrooms, drained (I didn't use) 1T dijon mustard 1 tsp cornstarch 1 c cream 1 c cooked tiny shrimp, drained 2 T fine dry bread crumbs 1 tsp butter, melted Brush each filet with lemon juice, season with salt and pepper. Sprinkle one side with parsley, cut fish in half lengthwise. Roll each up loosely, parsley side in, secure with toothpicks. Stand rolls up in 9x9x2 baking dish. Cover and bake at 425F for 10 minutes. Drain off juices, remove picks. Press a mushroom in each roll. Blend mustard into cornstarch, stir in cream. Cook over medium low heat until bubbly, add the shrimp and heat through. Pour the sauce over the fish. Mix bread crumbs and butter and sprinkle over the fish rolls. Bake, uncovered 10\-15 minutes. Serves 4 ~~~~~~~~~~~~~~~~~~~~~~~~~~ Does broiled count? Broiled Tilapia Parmesan INGREDIENTS 1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets DIRECTIONS 1\. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. 2\. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. 3\. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. Linda

Here's one we like:

At the time I took these photos, I couldn't get grouper so used another similar white fish, but since then I have used grouper and we both really love the way this turned out.

INGREDIENTS:

4 - 6 thick round slices or fillets of grouper, perch, hake or other mild, meaty white fish
2 handfuls of spinach or Swiss chard - roughly chopped
1 handful of flatleaf Italian parsley - roughly chopped
3 ripe tomatoes - skinned and cut into large dice
1 ripe tomato sliced
1 handful of spring onion - or 1 leek, finely chopped, including all green parts
2 lbs potatoes - peeled and sliced into rounds
3 fat cloves garlic, sliced
1/3 cup pine nuts
1/3 cup raisins
olive oil, salt & pepper
flour for dredging

Utensils needed: Large shallow earthenware, Pyrex or Corningware ovenproof casserole; large frying pan.

METHOD:

1. Preheat oven to 350F. Cut any bones from fish, season both sides with salt and pepper and dredge in flour.

2. Heat about 3 TBS oil in large frypan on stove. When oil is hot, cook fish in pan until nearly done, turning once.
Depending on thickness, that should be about 3 or 4 minutes per side. Remove fish and set aside on a plate.

3. Add a bit more oil to pan and when hot put in sliced potatoes to cover bottom of pan.
You will probably have to do this 2 or 3 portions at a time.
Sauté potatoes and when golden turn each slice over using two forks or spatulas.
As potatoes cook, remove them and place in bottom of casserole dish.

4. When all potatoes have been removed from pan, quickly brown the slices of garlic and the pinenuts in the same oil - that takes only a few seconds. Remove them and put on a small plate.

5. Place the three diced tomatoes in pan and lightly fry them for 3 - 4 minutes.

the garlic, pinenuts and raisins to the tomato in the pan and mix together well, cooking for about 1 minute.

6.

in the casserole and arrange the one sliced tomato on top.

7.

8. Cover the casserole with a sheet of tinfoil and place in heated oven for about 15 minutes.

Source: translated and adapted from: 'Morter sa_Greixonera'

SharonCb

I don't have a recipe or actual amounts since I actually have to concentrate to get those, but my family loves veggie-crusted fish.

I get the dried veggie chips and run them over with a rolling pin until they are crumbs, then add in an equal amount of panko. Next I add some parsley, grated Parmesan cheese and pepper to taste (usually a palmful of parsley and Parmesan and a generous pinch of pepper). I soak my fish (usually basa since that's what my fishmonger recommended) in milk-thinned yogurt for about 5 minutes, crust and then bake at 400F for about 10 minutes.

For a long time the following was my go-to dish when I was trying to make a special meal for visitors.

TERIYAKI-GINGER GLAZED SALMON

Purchase about 1 pound of salmon filet for every three people. This recipe works best with salmon that is about 1" thick maximum, and fairly uniform in cross-section. It also works best to slice the filet into serving-sized pieces before cooking, cutting through the meat, but not through the skin.

Salmon filet
Consorzio-brand California Teriyaki Marinade
Ginger paste

Combine equal amounts of the teriyaki marinade and the ginger paste, and apply 1 2 teaspoons of the sauce to the salmon filet.
Let the salmon sit while the oven preheats to 400 deg F

When the oven is up to temperature, switch it to broil, and place salmon on the top rack. Cook for 8 to 10 minutes.

If the top starts to get too dark, switch the oven back to bake for the remaining time.

--------------------------

More recently I was trying to figure out a good recipe for Mahi Mahi and found a Mark Bittman recipe (which I then modified) to make the following:

First make a batch of
REMOULADE SAUCE
1 cup mayonnaise
Salt and pepper to taste
1 small garlic clove, minced
2 tablespoons chopped capers
2 tablespoons chopped parsley
1 pinch of dried tarragon
1 tablespoon Dijon mustard, or to taste
1/4 - 1/2 teaspoon cayenne, or to taste
1/2 teaspoon paprika, (mostly for color)

Then prepare the fish largely as above:

BROILED MAHI MAHI REMOULADE

Purchase about 1 pound of Mahi mahi filet for every three people. This recipe works best with fish that is about 1" thick maximum, and fairly uniform in cross-section. It also works best to slice the filet into serving-sized pieces before cooking, cutting through the meat, but not through the skin.

Mahi-mahi filet
Remoulade sauce (see above)

Apply 1 2 tablespoons of the sauce to the filet, to make a fairly thick coating.
Let the fish sit while the oven preheats to 400 deg F

When the oven is up to temperature, switch it to broil, and place filet on the top rack. Cook for 8 to 10 minutes.

If the top starts to get too dark, switch the oven back to bake for the remaining time.

I've also tried this sauce and recipe with varying degrees of success on red snapper, swordfish, haddock, and salmon and in most cases it was pretty good, but it made the mahi mahi the best I've ever had.

trsinc:

Here is a good recipe I use. It can be made smaller.
A lot of words but it is easy.

I'll put in the Photo of the fish prepared for baking.
- - - - - - - - - -

Lous Baked, Stuffed Fish Fillets ( fish
shaped )

In a bowl , Mix all the Dry Ingredients together.

In another bowl
1 large egg beaten ,
mix it in with the Chopped vegetables.
Add the Crab Meat, Imitation.. Crab Meat and Scallops.

Mix well and add to the Dry ingredients , mix well.
- - - - - - - - - - - - - - - - - - - -

Rub some Oil in the Fish Pan and lay in 4 of the Fillets.
Put the Stuffing on that and shape , high in the center.

Lay the other 4 Fillets; over the stuffing, to match the shape of the Fish Pan
Cut out a mouth and leave pieces extend out for Fins and Tail.

Spoon some Spaghetti Sauce over the top .
Cut a slit for a Gill, about 3 inches back.
Put an Olive in for an eye , when Baked .

I set the Fish Pan in another 2 ½ " deep pan ,
so I could cover it with Aluminum Foil later.
Bake in a 300 Degree oven for ½ hour.
Turn it to 350 Degrees covered with foil ( wrapped on the Pan , not the fish.)
Bake for ¾ hour , uncovered for the last 10 minutes.
I baked it until the internal temp reached 150.
Serves at least 6.
Lou

- - - - - - - - - - - - - -

Couldnt find a fish baking dish the size I wanted so,
until I do find one, I cut and shaped a large thin Aluminum Pie Plate,
to the shape of a fish , with ¾ inch sides and lined it with Aluminum Foil,
So I could reuse it later. It is 8" X 12 " , football shaped..

I now use brass Silver Plated serving trays,
( football shaped ),
that I found in a thrift shop, for $2.
They go for $65 in a baking supply.
- - - - - - - - - - -

Ingredients:

You can use any Fish Fillets that you prefer.

I used 8 Tilapia Fillets for this recipe ( 3 ½" X 6 ½" )

6oz. can of Crab Meat
3/4 cup of Imitation Crab Meat, chopped
1/2 cup of Scallops, chopped

1/2 cup of dry Italian Bread cubes ( small )
1/2cup of Italian Bread Crumbs
1 large egg
1 teaspoon each of Garlic Powder, Onion powder
and Old Bay Seasoning.
2 teaspoons of Parsley
3 tablespoons of stuffed Pimento Olives ( optional )
3 tablespoons of Mayo
1 teaspoons of mustard

1/3 cup each of
Onion , Celery, Red or Green Bell Peppers, Chopped Small and
Micro Waved for 2 minutes, with 2 tablespoons of water.
Let it cool.!

I never met an Ina recipe I didn't like...:-)

Asian Salmon
Barefoot Contessa

2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon toasted (dark) sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups panko (Japanese bread crumbs)

Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.
In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.

This one is a favorite of many of us on the CF.

Parmesan-Crusted Halibut - hoopysmom
½ cup flour
2 large eggs
2 tablespoons water
2 cups Panko bread crumbs
1 cup shredded Parmesan cheese
Zest of 1 lemon, chopped
4 6-oz halibut fillets, skin removed
3 tablespoons olive oil
Preheat oven to 400°F.
Place flour in one bowl, beat eggs and water place in 2nd bowl, combine Panko, Parmesan and lemon zest in 3rd bowl. Lightly salt and pepper the halibut fillets. Dredge the fillets in flour, next dip in egg and then coat with Panko mixture.
Heat olive oil in ovenproof pan (I used my LeCreuset). Saute the fillets in on medium-high until golden-brown crust forms. Turn fillets over and place pan in preheated oven. Roast until centers are pearly white and opaque.
Recipe from Rays Boathouse: Seafood Secrets of the Pacific Northwest, Ken Gouldthorpe.

It's been years since I made this--I liked it a lot but DH didn't like it at all. (He thinks that fried is the only way to prepare fish.)

Anyway, it's an easy recipe using staples & doesn't require a special trip to the store w/ an exotic shopping list--just a simple white sauce spooned over fillets & then baked...

Baked Fish Fillets

1# fish fillets
1 T. lemon juice
Paprika

Cut fillets into serving sized pieces. Place in greased shallow baking dish. Sprinkle w/ lemon juice, paprika, salt & pepper.

In a small saucepan:

1 T. butter
1 T. flour
Dash of salt & pepper
1/2 c. milk

Garnish:

Buttered Bread Crumbs

Melt butter & blend in flour, salt & pepper. Add milk; cook & stir until thick & bubbly. Pour sauce over fillets. Sprinkle bread crumbs over fillets.

Bake at 350 for 35 minutes. Garnish w/ snipped parsley.

(I don't recall what kind of fish I used but am sure it would have been freshwater & locally caught. I'd just use whatever kind of fish you prefer because don't think it matters.)

I generally grill instead of bake, and so I don't have a lot of baked fish recipes, although I often make a marinade for grilled fish that is similar to some of the above recipes. I do occasionally bake salmon, however. I don't have an exact recipe, but basically, I use salmon steaks that I put in a buttered glass baking dish (skin side down, if it had skin) and then sprinkle the top with lemon juice, minced fresh dill, and black pepper. Then I add a few capers on top of that and dot with butter and bake covered with foil in a 350° oven for 10 minutes, remove the foil and bake 5-10 minutes more or until done, depending on the thickness of the fish. The fish does not need salt because the capers are salty.

One of the best ways to get variety in fish is to buy different types of fish. My favorites are salmon, tuna, swordfish, opah, and catfish. Of these, the only ones I bake are salmon and opah. I like an Oriental style marinade with opah.

Lars

Hey Ci_Lantro

That is the standard way to make Fish Casserole up in northern NE. I grew up eating that exact same dish with whatever was fresh and cheap from the sea at least a couple of times a month. It is still my favorite way to eat finned fish and I make it at least monthly now.

Thanks for sharing this, it is such a staple in my hosue I dont even think of it, it just happens.

Alexa