Can you give me any recipes to bake these fish?

Question

The fish I eat are mainly anything that can be filletted. The fish I eat are:
Salmon, Whiting, Ocean Perch, Tilapia, all shell fish, and Cod
Can you give me any recipes to bake these fish?

Answer 1

Tray Baked Salmon with Olives, Green Beans, Anchovies and Tomatoes


The idea of this dish is to bake your salmon plainly with a little olive oil and sea salt. In the same tray, bake the tomatoes, olives and blanched green beans, laying anchovies over the beans. As the anchovies cook they fall apart, and as the olives roast they sort of infuse a smoky flavor with the tomatoes. This is a really choice combination – you must try it.

7 ounces green beans
20 small cherry tomatoes
1 to 2 good handfuls black olives
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
4 (8-ounce) thick salmon fillet steaks, with or without skin, but definitely pin-boned
2 lemons
1 handful fresh basil, picked
12 anchovy fillets

Tail the green beans, blanch them until tender in salted, boiling water, and drain. Put in a bowl with the cherry tomatoes and the stoned olives. Toss in the olive oil and a pinch of salt and pepper.
Give the salmon fillets a quick wash under the tap and pat dry with kitchen paper towels. Squeeze the juice of 1/2 a lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top. Preheat the oven and a roasting tray at the highest temperature. Put your 4 fillets of salmon at 1 end of the roasting tray. Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray. Lay the anchovies over the green beans. Roast in the preheated oven for 10 minutes, then remove from the oven and serve with lemon quarters.
This is very tasty with some homemade mayonnaise or aioli.

AIOLI:

When I make aioli I use 2 olive oils: one is a bit more expensive, a bit more peppery and a bit more gutsy; and a second which is a bit more bland but still nice and mellow. By blending the flavors in this way you achieve an olive oil flavor that isn't too strong or too peppery.
Aioli is great with cold roast pork. Basil aioli is good with pink grilled salmon and lemon aioli works well with crostini in fish broth.

1/2 small clove of garlic, peeled
1 teaspoon salt
1 large egg yolk*
1 teaspoon Dijon mustard
Approximately 1 cup extra virgin olive oil
Approximately 1 cup olive oil
Lemon juice, to taste
Salt and freshly ground black pepper

Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice. Yield: 8 servings


Stuffed Baked Whiting

2 tablespoons olive oil
1/2 cup finely chopped yellow onions
2 tablespoons minced green onions
2 teaspoons minced garlic
2 cups fine dry breadcrumbs
2 tablespoons minced parsley
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne
4 (1-pound) whiting (aka silver hake), whole, cleaned, boned and head off
Essence, recipe follows
1/2 bunch parsley leaves, well rinsed
1/4 cup dry white wine or vermouth
3 tablespoons unsalted butter, cut into thin slivers
2 tablespoons capers, drained
Chopped parsley leaves, garnish
Lemon slices, garnish
Steamed broccoli, accompaniment
Minced red bell peppers, garnish

Preheat the oven to 400 degrees F.

In a large skillet, heat the oil over medium-high heat. Add the onions, green onions, and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes. Add the bread crumbs and cook until golden, 2 to 3 minutes. Add the parsley, lemon peel, salt, pepper, and cayenne, stir, and remove from the heat. Let cool. (Note: If the mixture seems too dry, add slightly more oil to the mixture, 1/2 teaspoon at a time.)

Lay the whiting on a work surface and divide the stuffing among the fish. (If necessary, secure the openings with toothpicks.) Lightly season with Essence. Place a layer of parsley on the bottom of a baking dish and lay the fish on top. Pour the wine around the fish, dot the tops with the butter and sprinkle with the capers. Cover with aluminum foil and bake until the fish is firm and opaque and the stuffing is warm, 30 to 35 minutes.

Remove from the oven and arrange the fish on 4 plates. Drizzle with the pan juices, and garnish with additional chopped parsley and lemon slices. Serve with steamed buttered broccoli on the side, garnished with minced red bell peppers.

Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup


Baked Fish Fillets

2 tablespoons vegetable shortening or butter
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 tablespoon all-purpose flour
1 teaspoon brown sugar
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground black pepper
1 pint home-canned or 1 (15-ounce) can tomatoes
1 pound cod fillets

Preheat oven to 400 degrees. Generously grease a shallow 1-quart baking dish. Melt shortening in heavy medium skillet over medium heat. Add onion and pepper; saute until golden. Stir in flour, brown sugar, marjoram, salt, thyme, and pepper until smooth. Very gradually stir in tomatoes. Bring to a boil, stirring constantly until sauce has thickened. Arrange fish in baking dish; top with sauce. Place on rimmed baking sheet and bake 12 to 15 minutes or until fish flakes easily.

Answer 2

I used this for tilapia last week. It was great!
Tilapia Fillets
Potato Chips (Plain flavor)
Pepper
Garlic Salt

Place Potato Chips in a zip lock bags and pound into small crumbs.
Place tilapia fillets on baking sheet. Sprinkle with fresh ground pepper and garlic salt.
Cover each fillet with the potato chip crumbs.
Bake as you would a normal fillet: 350 deg for about 20 minutes or until done. Do not flip during baking.

Answer 3

Baked Tilapia With Lots of Spice 1 teaspoon salt 3/4 teaspoon paprika 3/4 teaspoon onion powder 3/4 teaspoon dry mustard 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1/2 teaspoon cumin 1/2 teaspoon basil 3/4 teaspoon italian seasoning 4 (4 ounce) tilapia fillets 1/2 cup breadcrumbs 3 tablespoons sliced green onions 1 tablespoon dried parsley flakes 1 tablespoon olive oil Preheat the oven to 450 degrees. In a small bowl combine the spices from the salt through the Italian seasoning and set it aside. In a shallow container mix the bread crumbs, dried parsley, and green onions. Measure 4 tsp of the spice mix and sprinkle that all over the 4 fish fillets. Add the remaining spice mix to the bread crumbs, mixing well. Add the olive oil to the bread crumb mix, blending it in with your hands. Dredge the fish in the breadcrumbs, coating well. Shake off any excess breadcrumbs. Place the fish on a baking pan that has been sprayed with non-stick spray. Bake for 6 minutes. Turn over and bake for 4 minutes. Turn over again and bake until flaky, about 4 more minutes. Serve immediately.

Answer 4

Cedar planked salmon
measure and cut a cedar fence board (from home depot or wherever) to the length of your fish. Soak in water for at least 3 hours.

Make cuts in the top of the salmon at 2-3 inch intervals on the diagonal but not through the skin.

Rub brown sugar over the cut side of the salmon (enough to form a nice glaze).

Grill salmon on the fence board until done (about 30 mins) keeping grill lid closed so the cedar will smoke the fish.

Serve with a nice Pinot Noir.

Good Luck!

Answer 5

Baked Recipe 1, Select a slice from near the middle of the salmon.
Have it cut about three-fourths an inch thick.
Such a slice will weight from half to three-quarters of a pound.
Butter an agate pan, lay the steak upon it, and pour around about half a cup of boiling water, to which a teaspoon of lemon juice or vinegar and a scant half teaspoon of salt have been added.
Butter a piece of waxed paper and lay over the fish.
Set the pan directly over the fire and let stand until the water boils, then cook in the oven ten minutes.
In the meantime, pare three or four large, round potatoes, and with a French scoop cut from them as many balls as possible.
Put these over the fire, in boiling, salted water, to cook till tender.
Melt a tablespoon and a half of butter; in this cook a tablespoon and a half of flour, then add half a cup of water and the liquid in the fish-pan and let cook until boiling.
Set the fish on a platter with the potatoes, drained and rolled in the pan with a tablespoon of butter and half a teaspoon of salt.
Put two slices of lemon at the base of the fish, and sprinkle the whole with fine-chopped parsley.
Serve the sauce in a bowl.

Answer 6

For salmon:
I bake mine in a baking dish at 350 degrees. I put s & p on top with a lemon slice, butter, and fresh rosemary. I also add some lemon juice, white wine, and chicken stock to the pan so I can create a sauce after it cooks. It takes about 10-15 minutes. I serve lemon spiked mash potatoes with the salmon. My bf LOVES this dish!

Answer 7

Salmon

Take 1 x red chilli, and 1 x onion and chop both finely.

1 teaspoon of olive oil in a frying pan... lightly fry the two above... for about 2 minutes then turn up the heat and add the fish...

Cook fillets for about 1 minute each side or steaks for 2 minutes each side...

Serve with basmati rice or tgliatelli - scrummy

Answer 8

For a delicious, easy preparation: rinse fish fillets and season with salt and pepper. Set up 3 bowls: one of flour, one of a beaten egg with a splash of milk and one with seasoned breadcrumbs mixed with a bit of real flaked parmesan cheese. (season breadcrumbs well with salt). Dip fillet in flour, then egg wash then breadcrumbs and refrigerate until ready to fry. Heat a small amount of oil and butter until very hot but not burnt. Pan fry fillets until just cooked on both sides. remove and keep warm. Wipe out skillet and add a bit of butter, fresh lemon juice, parsley and capers. heat until very hot then spoon over fish. This works particularly well with tilapia and sole fillets. Enjoy. (another tip, for thin fillets such as pickerel or trout: Preheat broiler, season fish with cajun or lemon pepper seasoning and a touch of oil. When broiler is up to temperature, slip fillets directly under heat source and cook until just cooked through. This method is quick and keeps the fish moist as long as you don't overcook!)

Answer 9

Ingredients


1 oz. butter
6 fish fillets
2 Tbsps. capers, roughly chopped
4 shallots or scallions, sliced
2 Tbsps. plus 2 tsps. white wine
4 fresh dill sprigs, finely chopped
2/3 cup plus 2 Tbsps. cream
salt and pepper, to taste

Instructions
Melt butter in frying pan over a moderate heat; cook fish for 2 minutes or until fish flakes when tested with a fork; set aside and keep warm. Add capers and shallots to pan; cook 2-3 minutes. Add wine and dill; cook for 1 minute. Add cream and simmer for 3-5 minutes. Season to taste. Serve sauce over fish with fresh garden salad.

Answer 10

Baked Salmon Fillets Dijon: http://allrecipes.com/recipe/baked-salmon-fillets-dijon/detail.aspx

Baked Salmon With Tarragon and Bacon: http://www.recipezaar.com/102457

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Stuffed Baked Whiting: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23212,00.html

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Baked Ocean Perch: http://www.recipezaar.com/32555

Parmesan-Basil Perch: http://www.recipezaar.com/18327

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Baked Tilapia With Veggies, Herbs, and Wine: http://www.recipezaar.com/89592

Crunchy Baked Tilapia: http://www.recipezaar.com/128901

Hudson's Baked Tilapia with Dill Sauce: http://allrecipes.com/recipe/hudsons-baked-tilapia-with-dill-sauce/detail.aspx

"The Best Tilapia:" http://www.recipezaar.com/142807

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Spicy Baked Cod: http://www.recipezaar.com/106819

Lemon-Baked Cod: http://www.recipezaar.com/135272

Baked Cod with Greek Potatoes: http://www.recipezaar.com/71030

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Shrimp Scampi Bake: http://allrecipes.com/recipe/shrimp-scampi-bake/detail.aspx

Oven Baked Crab Cakes: http://www.recipezaar.com/27564

Baked Scallops with Mushrooms: http://www.recipezaar.com/18632

Barbecue Mussel Bake: http://www.recipezaar.com/175943

Baked Parmesan Oysters: http://www.recipezaar.com/173768

Baked Stuffed Lobster New England Style: http://www.recipezaar.com/25018

Answer 11

When baking fish the easiest thing to do is to dip it in milk , then an egg well beaten , then in some bread crumbs. I prefer to grill fish .