My husband likes baked fish but I don't know how to make it taste good so I brush with butter and sprinkle with salt and pepper. I can hack down a bite or 2 and he eats the rest. What is the secret to making good baked fish?
I bake it in a glass pan with butter and s&p and about 1/2 c. of a white wine. Pretty much as you are saying. It'll be fun to see other recipes. But, if not overcooked, I like it that way.
We usually choose a white fish that doesn't have a strong flavor. But then add other things to impart other flavors.
Smother it with a seasoned cream sauce.
We really like baked fish with my cashew cheese sauce on it - added at the last and sprinkled with green onions.
Another way I fix fried fish is to crumble low-carb crackers (Andre's crackerbread - the sesame crackers) over the fish and fry it in lots of fat (butter or chicken fat).
I brush mine with garlic butter. Add some seasoned salt and bake for about 20 min. Our favorite is Talapia. Im going to try some of these other suggestions though.
I always make this, it is foolproof, easy, fast and it tastes resturant quality. You would think the sauce would taste heavy but it doesn't. I got this recipe from cooks.com. You can use any kind of white fish, it doesn't have to be pollock. I have used cod and talapia and both have turned out just as well.
BAKED POLLOCK
1 1/2 lbs. pollock
3/4 c. sour cream
1/2 c. Parmesan cheese
1/4 c. melted butter
1/2 tsp. salt
1/8 tsp. pepper
Place 1 1/2 pollock fillets in greased baking dish. Spread on fillets the mixture of sour cream, Parmesan cheese, melted butter, salt and pepper. Bake uncovered 30 minutes at 350 degrees.
I bake with tilapia and flounder quite often. I use a garlic butter and sometimes will add either cinnamon or paprika for some extra flavor. If I want a harder bite I use a jalapeño butter. Another way to kick up the spice is the garlic butter and ground coriander.
To me white fish needs a bit of heat or spice so I tend to season that way. Experiment and keep trying!
This thread as stirred the rusted cogs of my memory, and maybe someone else can help me out . . . didn't we have a recipe submitted quite awhile back for baking fish in parchment paper? I know I tried it at the time, and liked it . . . and I'm not normally a fan of baked fish. Almost seems like there may have been a video included in the post . . .
WooHoo! Found it! Old brain isn't completely rusted together . . .
I like to lay the fish in a greased baking dish. I then brush on either Ranch dressing or a good blu cheese. I dice up peppers and onions and place all over the fish. Bake in a hot 400 oven until the fish is cooked. I then remove the fish onto a serving platter. The juice left behind is transfered to a sauce pan that had onions and peppers cooking in butter. I bring to a boil, when reduced I add a splash of lemon juice and some heavy cream and pour it over the fish.
I forgot to add that I use plenty of spices on the fish, coarse sea salt, pepper, paprika, red pepper, black pepper, sometimes blackening species as well.
Thanks for the inspiration. I am not a big fish eater but my husband likes it and I need to cook it more. I think the trick with fish is the flavoring. I like to use lots of spicey spices to perk up the flavor. I prefer to cook it outside on the grill in good weather. I usually marinate it with a nice marinade and grill it. I prefer things like Tuna but need to broaden my fish choices.
Thanks for the inspiration. I am not a big fish eater but my husband likes it and I need to cook it more. I think the trick with fish is the flavoring. I like to use lots of spicey spices to perk up the flavor. I prefer to cook it outside on the grill in good weather. I usually marinate it with a nice marinade and grill it. I prefer things like Tuna but need to broaden my fish choices.
If you run into some Mahi on sale its wonderful. But it will dry out like a fatless chicken breast, I mean teeth sqeeking dry. Nothing worse than having a good piece of fish, bite into it and it sqeks back at you. I solved this problem by soaking it in heavy cream and egg over night, coat it with blackening seasoning and bake in a screeching hot oven.
Lemon [pepper] and Dill never fails
Thyme alone works in chowders. I plan to try it on fish.
Butter is always in the pan.
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