Oven Baked Fish Recipes

Now we have a Oven Baked or Broiled Fish Recipe page. Will you send me some of your favorite baked or broiled fish recipes or casserols? Email me

These recipes were sent to me by Hank from California
Fish a la Orange
Simply put any firm white fish fillet in an oven proof dish. Add orange juice until the fillet is half covered. Bake in oven set at 350 degrees for about 40 minutes or until fish flakes. Season to taste with salt and pepper. Very low fat and low cholesterol but excellent flavor.

Baked Stuffed Trout
1 trout, cleaned Salt and pepper to taste.
Green pepper
Sliced Yellow onion
Sliced Carrot
Grated Parsley branches
Chicken stock
Dry white wine
1 tablespoon dried dill weed

Choose an appropriate size baking dish into which you can fit the trout and still have room for about an inch of liquid all around the fish. Salt and pepper the fish. Stuff it with green pepper, yellow onion, carrot, and parsley. Place in the pan and add equal amounts of chicken broth and white wine with a little dill, so that the fish is sitting in a 1 inch deep bath. Cover the dish with aluminum foil and bake in a 325 degree oven until done (when fish flakes). Serve on a bed of wild rice. Outstanding!

These recipes were sent to me by Tim Dwyer
BROILED CARP STEAKS
1.) 2 lbs. carp steaks (1/2" thick)
2.) 3 tablespoons fat or drippings
3.) 1 teaspoon salt
4.) 1/4 teaspoon pepper
5.) Paprika

Wipe carp steaks with damp cloth, and place on rack of broiler pan. Dot top of fish with fat, season with salt and pepper, and sprinkle with paprika. Place in pre-heated broiler, two inches from the heat and broil for about 15 min. Turn steaks over, dot the other side with fat, season with salt, pepper, and sprinkle with paprika. Continue broiling for another 15 minutes, or until done.

BAKED STUFFED CARP
1.) 3 lbs. carp, dressed for baking STUFFING
2.) 4 cups bread crumbs
3.) 3 tablespoons onion, finely chopped
4.) 3/4 cup celery, finely chopped
5.) 4 slices bacon, salt pork, or fat
6.) 6 tablespoons melted butter
7.) 3/4 teaspoon salt
8.) 1/8 teaspoon pepper
9.) 1 teaspoon sage

Cook the celery and onions for a few minutes in butter. Mix the other ingredients, and add to butter mixture. Moisten fish and salt it lightly inside and out. Stuff with dressing and tie shut to hold in dressing. Place in pre-heated oven and bake at 375F for one hour.

CARP AU GRATIN
Cut carp fillets into fingers.
Fry 3 large onions in butter until golden brown and stir in 1 ounce of wheat flour. Remove from heat. Stir in 1 pint full cream slowly and re-heat. Add a little grated nutmeg, a little chopped parsley, sage, thyme, pepper, and salt and a little mustard. Pour over fish and cover with a thick layer of grated cheese. Bake in hot oven for an hour and brown under grill if necessary.

This recipe was sent by Arlan and Barb Beckman
Cheese Baked Catfish
2 lbs catfish fillets
10 3/4 oz. can of tomato soup (do not dilute)
2 T. chopped green onion
3/4 tsp. salt
1 cup of grated Cheddar cheese
Pepper to taste

Put fillets in baking pan coated with a non-stick spray. Combine soup, onion, and pepper. Pour over fish. Sprinkle the cheese on. Bake at 350 for 20 to 25 minutes or until the fish flakes.

This recipe was sent by Bush Baby
Poor mans Lobster Thermidor
1 lb jack fish
1/4 cup milk
1 small onion
1/4 cup dry white wine
lemon slice
1/4 cup shredded mozza cheese
1/2 tsp. paprika
2 tbs. snipped parsley
1/2 cup soft bread crumbs
2 tbs butter
2 tbls grated parmesan cheese
One cup of condensed shrimp soup

Cut fish into 1/2 inch cubes. Place fish, onion and lemon in greased skillet. Add water to cover. Bring to a boil, reduce heat and simmer, covered for 5-6 minutes. Meanwhile in a saucepan blend suop and flour, gradually stir in milk and wine. Cook and stir until thick and bubbly. Stir in mozza cheese, and parsley. Heat through. Carefully drain fish well, fold into sauce. Spoon into pastry shells or ramekins. Combine bread crumbs, parmesan cheese, butter and paprika. Sprinkle over fish. Broil 1-2 minutes. Serves 4

Sweet and Sour Rainbow Trout
1 good size Rainbow Trout
1/2 cup Flour
1/2 cup Corn Starch
1 egg
1 cup cubed cucumber
1 cup cubed carrot
1 cup cubed green bell pepper
2/3 cup pineapple
1 cup cubed round onion
1/2 cup blanched Almond slivers

Procedures:
Clean Rainbow Trout. Butterfly the Rainbow Trout from the belly to the head. Do not cut through just in half.
Beat the egg into a egg wash. Mix the flour and corn starch together. Coat trout with flour cornstarch mixture and shake excess off.
Dip into the egg wash. Recoat in the flour mixture heat frying pan and cook the trout when trout is cooking, heat up a pan with 1 tbs. of oil. Add all cubed vegetables and stir fry. Do not over cook.
When trout is cooked to a golden brown, remove and place skin side down on a paper towel. Remove the center bone, it will come off easily. Remove the vegetables and form a bed in a platter and place the trout on top of it.
In a small frying pan, place a small cube of butter and fry the Almond slivers to a golden brown.

In another pan combine the following ingredients:
1 cup pineapple juice
2/3 cup pineapple
1/3 cup catsup
1/3 cup Apple cider vinegar
Sugar to taste after it starts to boil, thicken with corn starch.
To serve:
With the trout on the bed of vegetables, pour the sweet sour sauce over the fish, add the toasted almond slivers on top and serve. You may add diced green onion on top of the fish as garnish.

This recipe sent in by One Texas Gal
So Easy Fish Fillets
Preheat oven to 400 degrees

Rinse 4 fish fillets (any white fleshed fish),
and dry off with paper towels.
Lay fillets on a rack in shallow pan,
slather each fillet with mayonaise, and then
sprinkle with a little lemon pepper.
Crumble approx. 20 saltine crackers in bowl,
and spread cracker crumbs to cover mayonaise.
(Looks better if crumbs are not completely crushed)
Bake 20 mins. at 400 degrees or until fish flakes easily.
Cracker top will brown, but you might want to check
while cooking to make sure crackers don't burn.

This recipe has been around a long time, and you've missed out if you've never tried it. It's great for fresh fish or fish that has been frozen, and using a rack removes any unwanted fishy flavor. If company's coming decorate each fillet with a braised lemon slice and a little fresh parsley before serving.