Results 11 - 20 of 22 for baked or broiled fish

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Melt shortening in large skillet. ... spaghetti. Offer Romano or Parmesan cheese to sprinkle over ... works well with broiled flounder. Clean and wash fish thoroughly, salt. Place whole fish ... Creole Sauce and broil or bake until fish flakes easily, 20-30 minutes at 400 degrees.

Heat oven to 425 degrees. ... mix well. Dip fish into egg whites and place ... over fish and bake approximately 15 to 20 minutes. Turn heat to broil and broil 1 to 2 minutes or until golden brown. Serves 6.

In a 12x16 inch pan, arrange fish fillets in single layer. Combine ... with cracker crumbs. Bake 350 degrees about 12 minutes ... Don't over cook. Broil for a few seconds to brown lightly. Serves 6. OR: Combine 1 stick melted ... refrigerated. Bake before serving.

Salt and pepper fish; place on foil. Combine ... fish. Close foil. Broil in oven at 450 degrees ... on top and baked at 450 degrees until done (about 1 hour).

Place fish in buttered pan. Combine next ... pour over fish. Bake at 325 degrees for 25 minutes. Turn oven onto broil. Broil 5 minutes or until browned.



Squeeze lemon juice over fish. Season with herb seasoning, ... dish (preferably Promise or Parkay Light). Add 1/4 cup ... turn oven to broil. Broil until lightly browned ... 5 ounce serving pieces.

Mix tomatoes, garlic, peppers, onion, ... tender. Pour over fish prior to baking or broiling. Either bake at 375 degrees for 20-25 minutes or broil for 6-10 minutes, depending on thickness of fish. Serves 4-6.

You can close the vent ... well as sewing or skewering. Turn ugly trays into ... from the water! Bake 2 casseroles or vegetables in ... turn meat (or fish) while broiling and be ... the top foil off.

(Or any white fish - halibut, ling cod, sole, ... Pour over fillets. Bake in hot oven (400 degrees) ... flakes easily with fork. Serves eight.

Soak fish in mixture of 1/2 water ... Use amount specified, or more if needed to cover ... the bread crumbs). Broil until fish flakes easily when ... fish with lemon wedges.

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