Best Crisp Roasted Fish Strips Squash And Potatoes Recipes

CRISP ROASTED FISH STRIPS, SQUASH AND POTATOES

Steps:

• Cut squash in half lengthwise; seed and cut crosswise in half inch thick slices.
• Scrub potatoes and cut lenghtwise into quarters.
• Toss squash and potatoes in a bowl with oil, Italian seasoning, salt and pepper until well coated. Place on large foil lined, veggie sprayed rimmed baking sheet.
• bake at 425F degrees oven for 30 minutes, turning once.
• Meanwhile, in a shallow dish, combine cornflakes, cheese, salt and pepper. Pat fish dry with paper towel and cut into finger size strips. Toss fish strips with oil, dip into cornflake mixture, turning to coat well.
• After 30 minutes push veggies aside on baking sheet, arrange fish on other side.
• Bake, turning fish once, for 10 minutes or until vegetables are tender and fish is opaque and flakes easily when tested with fork, serve with tomatoes.
• Variation: Use bonless skinless chicken breasts instead of fish. Or subsitute Cajun seasoning for Italian seasoning.

ROASTED WINTER SQUASH WITH SEARED COD

Steps:

• Preheat oven to 400 degrees. Melt half the butter in a small saucepan.
• Put 2 tablespoons melted butter in a roasting pan and arrange squash slices in one layer on it. Sprinkle with salt and pepper and drizzle remaining 2 tablespoons melted butter on top. Roast without turning for 20 to 30 minutes, or until squash is tender; keep warm while you finish fish.
• About 5 minutes before squash is done, put a heavy skillet over medium-high heat for about 2 minutes; add 2 tablespoons butter. Dredge cod pieces lightly in flour and sprinkle with salt and pepper. Add to skillet and turn heat to high; cook, turning only once, until nicely browned on both sides and cooked through (a thin-bladed knife will meet little or no resistance when fish is done).
• Arrange squash slices on a platter, then top with fish. Add remaining butter to skillet over medium heat; when it sizzles and browns, add vinegar and cook for 10 to 20 seconds more. Pour over all and serve immediately.

CRISPY OVEN-BAKED-FISH WRAPS

Steps:

• Preheat oven to 400°F. On a rimmed baking sheet, toss panko with oil and 1/4 teaspoon salt. Toast in oven, stirring once, until golden, about 5 minutes. Transfer to a plate; let cool slightly.
• Pat fish dry; season with salt and pepper. In a medium bowl, whisk together 2 tablespoons mayonnaise and 2 teaspoons water; toss with fish to coat completely. Coat fish with panko, patting to adhere. Place on a wire rack set inside a rimmed baking sheet and bake until cooked through, 12 to 14 minutes.
• In a large bowl, whisk together remaining 1/4 cup mayonnaise and vinegar. Toss with coleslaw and apple; season to taste. Fill tortillas with fish, coleslaw mixture, and herbs; serve with lime wedges.

BAKED FISH AND POTATOES WITH ROSEMARY AND GARLIC

Steps:

• 1. Turn on the oven to 400°F.
• 2. Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven.
• 3. After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven. Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so.
• 4. Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.
• 5. Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table.