Best Crisp Roasted Fish Strips Squash And Potatoes Recipes

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CRISP ROASTED FISH STRIPS, SQUASH AND POTATOES



Crisp Roasted Fish Strips, Squash and Potatoes image

Make and share this Crisp Roasted Fish Strips, Squash and Potatoes recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

1 small acorn squash
2 medium baking potatoes, unpeeled
2 tablespoons vegetable oil
1 teaspoon dried Italian herb seasoning
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
the fish
1 cup corn flakes, crushed
2 tablespoons parmesan cheese, grated (or cheese of your choice)
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
1 lb fish fillet (cod or basa work well)
2 tablespoons vegetable oil
2 tomatoes, cut in wedges

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



Roasted Winter Squash With Seared Cod image

Roasting slices of winter squash with nothing more than butter or oil is very effective. It's a preparation that can form the basis of a main dish (as it does here, with cod) or stand alone, especially when sprinkled with a dusting of a good spice mixture.

Provided by Mark Bittman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 6

8 tablespoons butter
1 1/2 pounds winter squash (preferably butternut) or sweet potato, peeled and cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
1 1/2 pounds cod fillet, in 2 or 4 pieces
Flour for dusting
2 tablespoons balsamic or sherry vinegar

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.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 24 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 15 grams, Sodium 877 milligrams, Sugar 7 grams, TransFat 1 gram

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