Baked Creole Honey Butter Salmon
Ingredients
Instructions Preheat oven to 425F.
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I love fried fish but, wanted a recipe I could make at home that was lower in fat and didn't involve a oil fryer. I came across this oven-baked recipe, which turned out beautifully. I used fresh cod fillets and served with a side salad and vegetable. The fish was perfect as baked. and stands nicely 'on its own' meaning, it did not need any sauce or lemon. ~Enjoy! Diane
Crispy Oven "Fried" Fish Ingredients: for every 1 pound of fish, skinless fillets, 1/2-3/4" thick (I prefer to use cod) 1/4 cup of milk 1/3 cup AP flour 1/3 cup panko bread crumbs 1/4 cup finely grated Parmesan cheese 1/2 tsp dried dill weed 1/4 tsp salt, optional, more if preferred 1/8 tsp black pepper, more if preferred 2 Tbs butter, melted Directions: Preheat over to 450 Thaw fish, if frozen. Rinse fish and pat dry with a paper-towel. Place milk in a shallow dish, Place flour in a separate shallow dish. In a third shallow dish combine bread crumbs, cheese, dill, salt & pepper; add in melted butter, and stir crumb mixture until well combined. Dip fish in milk, coat with flour, dip again in milk and then into crumb mix to coat all sides. Place fish on a greased baking sheet. Bake, uncovered for 5 to 9 minutes or until fish begins to flake when tested with a fork. Recipe Adapted from: Celebrating the Promise: Limited Edition, Better Homes & Gardens Photos by: Diane Baker for Canning and Cooking at Home One of my favorites recipes to make with leftover grilled salmon or fresh cooked cod. I was at the store the other day and they had a sale on some nice looking cod. Granted it wasn't the fresh cod that I get from my fish monger but, works wonderfully in this fish cake recipe. If you like fish sandwiches, I suggest you try this as well. The type and amount of mashed potatoes used is up to you. Pick a fish, pick your potatoes and pick a sauce - make some - you won't be sorry! ~Enjoy! Diane
Homemade Fish Cakes {or Fish Sandwich} *can be made with cooked/flaked salmon or cod Ingredients & Directions: Combine about 12 oz of cooked flaked fish (I used cod this time but, just as great with salmon) and 3 medium potatoes (I used Yukon golds) that have been cooked and mashed in a large bowl with: 6 scallions, finely chopped 1/2 cup fresh dill, finely chopped 1 Tbs cornstarch 1 heaped Tbs capers, chopped, *optional Grated zest of 1 lemon 1 Tbs lemon juice *more if preferred 2 egg, lightly beaten Salt and freshly ground black pepper Pour about 3 Tbs of plain flour onto a plate. Drop about 1/4 cup of the fishcake batter into the flour and press it lightly to form a round pattie. Use two tablespoons (of floured hands) to flip and dust it until lightly coated on both sides, I keep my patties about 3/4" in thickness. Shake of excess flour and place fishcake onto a wax paper lined tray/plate. Repeat until all mix is used up. NOTE**At this point, the fishcakes can be frozen for future use if desired. or chill for at least one hour in refrigerator before cooking. To cook, heat about 2 Tbs canola oil in a large heavy non-stick frying pan and fry several fish cakes at a time over medium heat, about 5 mins on each side flipping midway until golden brown. If cooking from frozen, don't bother defrosting, just fry straight from the freezer for about 10 mins each side. I let my hot fishcakes set on paper towel to drain off some of the oil before plating and serving. Serve with a lemon wedge, extra dill and tartar sauce or salsa. Another option is to make yourself a Filet-O-Fish Sandwich by placing onto a warmed bun with your favorite sauce (SO MUCH BETTER - HOMEMADE!) ~Enjoy! Diane Oven Baked Cod
Ingredients: 1 pound cod fish fillets, cleaned and pat dry with paper-towel 1 Tablespoon lemon juice 2 Tablespoon softened butter 2 teaspoons of grated onion Directions:
Recipe & Photo by: Diane Baker for Canning and Cooking at Home |