Best Fish Bake Recipes

AUNT CAROL'S SPINACH AND FISH BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the cod fillets on top of the spinach mixture, and season with salt and pepper. Top with the remaining Cheddar cheese and bread crumbs.
• Cover, and bake 20 minutes in the preheated oven, or until fish flakes easily with a fork.

GREEK FISH BAKE

Steps:

• Preheat oven to 400°. Place cod in a greased 13x9-in. baking dish. Brush with oil; sprinkle with salt and pepper. Top with green pepper, onion and olives., Pour tomato sauce over top; sprinkle with cheese. Bake until fish just begins to flake easily with a fork, 15-20 minutes.

ASPARAGUS FISH BAKE

Steps:

• Place the asparagus in a small saucepan and cover with water. Bring to a boil; cook for 1-2 minutes. Drain and place in a 1-qt. baking dish coated with cooking spray. Top with fish; set aside., In a small saucepan, saute onion in 1 tablespoon butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over fish. , Melt remaining butter; stir in crackers and parsley. Sprinkle over cheese sauce. Bake, uncovered, at 350° for 20-25 minutes or until crumbs are golden brown and fish flakes easily with a fork.

EASY BAKE FISH

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, mix honey, mustard, and lemon juice. Spread the mixture over the salmon steaks. Season with pepper. Arrange in a medium baking dish.
• Bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.

COCONUT FISH AND TOMATO BAKE

Steps:

• In a large bowl, whisk together the coconut milk, ginger, garlic, turmeric, red-pepper flakes, honey and 1 teaspoon salt.
• Zest and juice 1 lime directly into the coconut milk mixture. Stir in 1/4 cup chopped cilantro. Add the fish fillets and turn to coat. Marinate in the refrigerator for 15 to 30 minutes.
• Meanwhile, adjust an oven rack to the lower-middle position. Arrange another rack in the position closest to the broiler heat source. Heat oven to 425 degrees.
• Place the tomatoes on a large sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and toss to coat. Place the marinated fish between the tomatoes and spoon all the marinade from the bowl over the fish. Drizzle 1 tablespoon of oil over the fish. Transfer the pan to the lower-middle rack and roast until the surface of the fish is opaque but the center is not cooked through, 8 to 10 minutes, depending on thickness of the fish. The fish should not flake easily with a fork. Remove the pan from the oven and heat the broiler to high.
• Move the pan to the broiler and finish cooking, rotating the pan once, until the fish is tender and the tomatoes are just beginning to brown in spots, 5 to 6 minutes, depending on thickness of the fish. Slice the remaining lime into wedges.
• Divide the tomatoes and fish among dishes and tip the pan juices over the fish. Garnish with the remaining 1/4 cup cilantro and serve with lime wedges for squeezing.

FISH AND SOUR CREAM BAKE

Steps:

• Cut the fish in half to make 4 servings.
• Mix 1 tbsp water and 1 tbsp lemon juice. Brush the mixture on both sides of the fish. Sprinkle with a little salt and pepper (Remember, there will be salt and pepper in the sour cream topping).
• Arrange the fish in a lightly greased 11 x 7 x 1/2 inch baking dish. Bake uncovered at 450 degrees for 12 to 15 minutes or until the fish flakes easily when tested with a fork.
• While the fish is cooking, combine the sour cream, mayonnaise, green onions, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp ground red pepper. Once the fish flakes easily, spoon the sour cream mixture evenly over the fish.
• Sprinkle with the shredded cheese. Bake, uncovered, an additional 3 to 4 minutes or until the cheese melts and the sauce is thoroughly heated.
• Serve immediately.

CHEESY TOMATO FISH BAKE

Steps:

• Heat oven to 450°F.
• Place fish in 13x9-inch baking dish; drizzle with dressing.
• Bake 25 min.; top with tomatoes and cheese. Bake 5 min. or until cheese is melted and fish flakes easily with fork.
• Sprinkle with parsley.

TOMATO TOPPED FISH AND POTATO BAKE

Steps:

• Spread 2 tablespoons of the oil in a large cast iron or ovenproof frypan.
• Layer potatoes, onion and half each of the salt and pepper in pan; sprinkle with 1 tablespoon of the remaining oil.
• Heat over high heat until sizzling, about 2 minutes.
• Reduce heat to medium; cover and cook for 12 minutes.
• Meanwhile, in bowl, mix together tomatoes, garlic, parsley and remaining oil, salt and pepper; set aside.
• Remove pan from heat.
• Arrange fish over potatoes; top with tomato mixture.
• Sprinkle with fennel seeds or oregano.
• Bake in 450f degree oven until fish flakes easily when tested, about 12 minutes.

BROCCOLI FISH BAKE

Steps:

• Preheat oven to 450 degrees.
• In 2 quart shallow baking dish, arrange broccoli.
• Top with fish.
• In small bowl mix soup and milk and pour over fish.
• Sprinkle cheese over soup mixture.
• Mix bread crumbs, margarine and paprika and sprinkle over cheese.
• Bake for 20 minutes or until fish flakes easily when tested with fork.

ASPARAGUS FISH BAKE

Steps:

• Place the asparagus in a small saucepan and cover with water. Bring to boil;cook for 1-2 minutes. Drain and place in a 1-qt. baking dish coated with nonstick cooking spray. Top with fish; set aside.
• In a small saucepan, saute onion in 1 tablespoon butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat, stir in cheese until melted. Pour over fish.
• Melt remaining butter; stir in crackers and parsley. Sprinkle over cheese sauce. Bake , uncovered, at 350 degrees for 20-25 minutes or until crumbs are golden brown and the fish flakes easily with a fork.

FRAGRANT COCONUT LIME & GINGER FISH BAKE

Steps:

• In a frying pan saute the garlic, onion, ginger and chillies until soft. ADD the spices and more oil if necessary.
• Blend the fried food with the coriander and juice of one lime LEAVING OUT the fish and coconut cream. Leave overnight (you can freeze batches of marinade too).
• Take your fish fillets and cut in half so you should have 8 serves. Smother the marinade over the fish generously. Leave to marinade at least for four hours best overnight.
• Take some aluminium foil, break off enough to make a loose parcel to hold the fish.
• Get your coconut cream and on the foil put 2 to 3 tablespoons of the coconut cream, place one fish fillet on top, join up the foil allowing for a lot of space.
• Cook on the barbq of in a hot oven for about 10-15 minutes The fish steams itself in the coconut cream - this is so yummy a great dinner party dish - serve with plain rice, mango salsa and a dry white wine.

LEMON-HERB FISH AND POTATO BAKE

Steps:

• Adjust the oven rack to the lower-middle position and preheat to 425 degrees F (220 degrees C). Brush a rimmed baking sheet with 2 tablespoons olive oil.
• Use a food processor to slice potatoes 3/16 inch thick. Transfer to a bowl and toss with remaining olive oil and garlic. Overlap potatoes tightly in 5 rows lengthwise on the prepared baking sheet. Season with salt and pepper.
• Bake in the preheated oven, rotating the baking sheet halfway through, until spotty brown and just tender, 35 to 40 minutes.
• While potatoes are baking, make herb butter by mashing butter, lemon zest, herbes de Provence, garlic powder, salt, and pepper together in a small bowl. Set aside.
• Rinse halibut fillets and pat dry with paper towels. Season with salt and pepper and rub herb butter evenly over the top of each fillet.
• Remove potatoes from the oven. Carefully arrange fillets over the potatoes and top with lemon slices.
• Return to the oven and roast until fish flakes easily when gently prodded with a paring knife, about 15 minutes.
• Gently cut potatoes in squares around each fillet and lift onto individual serving plates.

FISH BAKE

Steps:

• Preheat oven to 450f degrees.
• Slice large fish fillets to size required.
• Beat egg and milk together in a bowl.
• Combine crumbs, salt, pepper, Italian herb spice and dry mustard in a bowl or on a plate.
• Put oil on baking sheet and place in preheataed oven while coating fish.
• Dip each piece of fish in egg mixture and then in bread crub mixture.
• Press fish firmly into crumbs.
• Place fillets on hot oil on baking sheet.
• Flip immediately to ensure both side are oiled.
• For half inch thick fillets, bake four minutes, turn and bake four minutes more.

NEW ENGLAND FISH BAKE

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain; cool slightly. , Slice 1/8 in. thick; place in a greased shallow 2-qt. baking dish. Sprinkle with flour. Top with onion; sprinkle with salt and pepper. Pour half the milk over potatoes. Place fish on top; pour remaining milk over fish. Sprinkle with Parmesan cheese if desired. , Cover and bake at 375° until fish flakes easily with a fork, 20-30 minutes. Sprinkle with parsley and paprika.

FISH AND TATER TOTS BAKE

Steps:

• Heat oven to 400ºF.
• Place fish in single layer in shallow baking dish sprayed with cooking spray.
• Mix all remaining ingredients except TATER TOTS until blended; spoon over fish. Top with TATER TOTS.
• Bake 30 to 35 min. or until fish flakes easily with fork and TATER TOTS are heated through.

CORNBREAD FISH BAKE

Steps:

• Thaw fish. Cut into 4 X 1 inch strips.
• Preheat oven to 450°F.
• In a large mixing bowl, stir together the cornmeal, soda, and salt.
• Add onion and chili peppers.
• Beat together buttermilk and eggs.
• Stir into cornmeal mixture along with shortening.
• Spread batter in greased 12 X 7 1/2 X 2 inch baking dish.
• Place fish in rows on top of batter; press into batter.
• Stir together butter and mustard.
• Spread over fish.
• Sprinkle with paprika.
• Bake in oven 20 minutes.

SAVOURY FISH BAKE

Steps:

• Place fish into a lightly geased baking dish.
• Combine the breadcrumbs, cheese, basil, salt and parsley.
• Stir together tomato sauce, lemon juice and melted butter.
• Mix the crumb mixture into the melted butter mixture and spread evenly over the fish.
• Cover with tinfoil and bake at 379 F (180 C ) for 30 minutes.

EASY 1-2-3 FISH BAKE

Steps:

• Heat oven to 425ºF.
• Toss potatoes with oil; place, cut sides down, on half of parchment-covered rimmed baking sheet. Bake 20 min.; turn potatoes.
• Spread asparagus onto other side of baking sheet; bake 5 min. Meanwhile, place fish on separate parchment-covered baking sheet; brush with 2 Tbsp. dressing.
• Add fish to oven with vegetables. Bake 10 min. or until potatoes are tender and fish flakes easily with fork. Drizzle remaining dressing over vegetables; toss to coat. Top with cheese. Sprinkle parsley over fish; serve with vegetables and lemon wedges.

ONE DISH FISH WITH ASPARAGUS & POTATO BAKE

Steps:

• 1. Preheat oven to 400°F. Coat 13" X 9" baking dish with cooking spray. Add potatoes, drizzle with oil, and spread in even layer. 2. Roast potatoes until browned on bottom, 30 to 45 minutes. Remove from oven. Turn potatoes so browned side is up. 3. Increase oven temperature to 450°F. Place fish on potatoes. Place asparagus between fillets. 4. Return to oven and roast until fish is opaque in center, 8 to 10 minutes for thin fillets and 12 to 15 minutes for thicker fillets. 5. Let stand while making salsa: Combine tomatoes, basil, lime juice, and garlic. 6. Use wide spatula to serve potatoes with a portion of fish. Distribute asparagus evenly. Top with spoonful of salsa.

CHILEAN FISH BAKE

Steps:

• Heat oven to 450°F
• Place Chilean sea bass fillet, cut into 6 pieces, into greased 9 x13 glass dish.
• From the two tangerines, zest and juice 1; peel and segment the other one.
• Top the fillets with the tangerine segments, chopped scallions, and garlic.
• Pour 1/3 cup tangerine juice and 1 tsp zest over fish.
• Dot with 2 tbsp unsalted butter, cubed.
• Cook 10 minutes or until fish flakes easily with a fork.
• Add pepper to taste,and enjoy!