Fish...rub butter on top...place into 350 oven....cook until it flakes easily and is just opaque.... for me about 10 minutes per half inch.
Or roll in my owl levtover bread...crumbed and toasted. season to suit....sometimes with lemon zest and lots of dry parsley....and bake...just like un coated.
Also have often baked fish fillets, uncoated on a bed of celery and onion....toss the veggies after cooking the fish.
Linda C

We eat a lot of fish but I probably havenÂt fried any in oil for at least 20 years. I use thin filets, dip them in milk or buttermilk, then dip only the top sides in either bread crumbs, panko, or cracker meal. I sprinkle lightly with Old Bay seasoning, s & p, or other herbs or spices and dot all over with little blobs of butter. I put them uncrumbed side down on a greased baking sheet or pan.

Baking temp is usually 385 and I bake them for about 5 - 7 minutes and then do the fork test and cook them until the flesh flakes easily.

Ready to go in the oven. The fish is flounder and the filets on the left are going to be baked without the breading.

Ready to eat:

For thicker filets like this striped bass, we like them baked with spices and citrus and topped with a slice of flavored butter (which I forgot to add before I took the photo) and skip the crumbs.

{{!gwi}}

ruthanna, that looks just delicious, both ways!

Annie

I most always bake, not fry, tilapia in the oven.

Rub fish with melted butter, sprinkle with lemon pepper seasoning and top with buttery cracker crumbs (Ritz type) mixed with just enough melted butter to hold them together. Bake about 10 min., or until they flake easily, at 375 degrees. Yum!

jude

Teresa:
Here's one for you. It was great !!!
I have 2 Silver Plated metal Baking Dishes now.Shaped like a fish. It will be easier now.
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LouÂs Baked, Stuffed Fish Fillets ( fish shaped ) Page 2

In a bowl , Mix all the Dry Ingredients together.

In another bowl
If using 1 large fresh egg beaten , instead of powdered egg,

Baked , Stuffed Fish Fillets ( Fish Shaped ) Page 1
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Just out of the oven.! Fini .
Looks something like a Fish !!! Next one will be better.

{{gwi:1543781}}

CouldnÂt 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..

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
¾ cup of Imitation Crab Meat, chopped
½ cup of Scallops, chopped

½ cup of dry Italian Bread cubes ( small )
½ cup of Italian Bread Crumbs
1 heaping Tablespoon of Powdered Eggs
1 teaspoon each of Garlic Powder, Onion powder
and Old Bay Seasoning.
2 teaspoons of Parsley

3 tablespoons of stuffed Pimento Olives
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.!

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.
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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 . Lay half Onion rings for Scales.
Cut a slit for a Gill, about 3 inches back. ( I forgot that )
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
.

I really wish I had some fish to fix for dinner this evening. Fish is probably one of my favorite dishes and I have to order it next day air from Seattle to get it fresh, well fresh as I can get it. I intended to place an order two weeks ago and didn't do it, but I will on Monday.
Ruthanna, your baked and breaded fish looks so good and so does Lou's stuffed fish!

Ruthanna, your fish looks great - especially the oven "fried" - I just love crispy crumbs on fish.

This is a favorite of mine -

CRISP PANKO BAKED FISH

I don't have a real "recipe" but this is what I do - I mix Panko crumbs with a little softened margarine or butter (definitely softened, not melted), paprika (that's nice for the color) and whatever herbs I'm in the mood for and sprinkle on top of fish. (Not too much butter, mostly crumbs) I bake it at 400-425 on the top shelf in the oven til done, depending on how thick the fish is. It makes the crumbs crisp and golden. (A chef in a lovely little restaurant in Cape May, NJ gave me that tip when I asked how his crumbs got so crisp and golden.) The thing I've been doing lately is something I stole (or adapted is a nicer way to say it, LOL) from Ginger. I paint the fish lightly first with a little bit (not a lot) of a mixture of olive oil or melted butter or margarine, dijon mustard, worcestershire, cider vinegar and fresh lemon juice then put the Panko crumb mixture on top. Gives it sort of a "devilled" taste.

Ruthanna your fish looks great especially the one along w/red potatoes and coleslaw. We eat quite a bit of seafood in our household.

I'm inspired by this thread. I have a couple of those boneless skinless ckn breasts in the frig. Also have the ingredients for cornbread dressing. Can I use the chicken in place of the fish--breading on one side, laying it over the dressing and baking it? Or is this off the wall?

I need a quick answer--must make the cornbread!

Thanks ya'all!

Lou you cant be serious? That looks like s--t.....

Countryham, did you say what I think you said to the person I think you addressed? Chill!

I don't often fry fish or anything, really. I usually just place fish filets in foil, add a bit of lemon juice, salt & pepper and bake.

Otherwise I make Marilyn's Steamed Tilapia (or other white fish).

But here is one in my "to try" file. It was posted a while back by Lori (Hoopysmom).

Parmesan Crusted Halibut

1/2 c flour
2 large eggs
2 T water
2 c panko bread crumbs
1 c shredded Parmesan cheese
Zest of 1 lemon,chopped
4 6-ounce halibut fillets-skin removed
3 T olive oil

Set up 3 bowls. Place flour in the first bowl. In the second bowl,beat eggs and water. In the third bowl, combine panko, Parmesan and chopped lemon zest. First dredge the flesh side of halibut fillets in the flour, shaking off the excess. Next, dip the flesh side in the egg. Third, dredge the flesh side in the panko mixture to coat and then pat gently to press the mixture into the egg.

Preheat oven to 400. Heat olive oil in an ovenproof nonstick pan on medium high heat. Place fillets crust side down in the pan. Sear until a golden-brown crust forms, about 4 minutes. Turn fillets over and place the pan in the preheated oven. Roast until the centers are pearly
white and opaque, about 3 to 5 minutes, depending on the thickness of the fillets. Serve immmediately with a Roasted Tomato and Artichoke Ragout. Both recipes found in the Ray's Boathouse Cookbook.

Linda

Thanks for all the good suggestions here! Now if I could just find the energy to go to the store and buy some fish. I did hear today that we may be getting a fish market near here! Seems a shame to be only a few hours from the coast and not have a fish market?

Teresa

I'm interested in some of these recipes too. I have always
quick fried in a pan (with a small amount of fat) then finished in the oven. I like the crispy crust it gets that way.

Countryham:
Thanks for your opinion. I appreciate the way it was worded.
Said that myself, when I did the first one.

But it tasted great.

Now all I have to do is make one that doen't resemble your face. LOL!!!
Lou