Breaded Fish Fillet Bake - Recipes - Page 7

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Results 61 - 70 of 128 for breaded fish fillet bake

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61. BAKED FISH FILLETS

Grease a baking pan with ... the dish. Arrange fish over mushrooms. Season fish, sprinkle ... with cheese and bread crumbs and pour butter over ... directly on fish. Bake at 400 degrees for 7 ... bake 5 minutes longer.

62. BUTTER HERB BAKED FISH

In 13x9 baking pan, melt ... garlic powder. Dip fish fillets in butter and then crumb ... in baking pan. Bake 25-30 minutes or until fish flakes at 350 degrees.

63. BAKED FISH WITH VEGETABLES

Smear 1/2 teaspoon olive oil ... with onions. Rub fish with lemon and place over ... wax paper and bake at 400 degrees for 15 ... and top with bread crumbs and bake for additional ... saute until slightly browned.

64. BAKED STUFFED FISH FILLETS

Cook until thick: Then add ... Wash and dry fish. Lay half of fish ... and stir into bread crumbs. Season with salt, pepper, ... over fish and bake in 350 degree oven for 30 minutes.

65. BAKED FISH FILLETS

Cut fillets in serving pieces. Place in ... fillets. Sprinkle with bread crumbs and parsley. Bake at 350 degrees for 35 minutes. Makes 6 servings.

66. BAKED FISH FILLET

Place fish in oiled, shallow pan. Add milk and sprinkle with dry bread crumbs. Dot with butter. Season to taste. Bake in moderately hot oven about ... a minute or two.

67. BAKED FISH FILLETS

Cut fillets in serving pieces. Place in ... Sprinkle with crumbs. Bake in 350 degree oven for 35 minutes. Trim with parsley. Makes 3-4 servings.

68. BAKED FISH FILLETS

Place fish in greased shallow baking dish. ... Sprinkle with remaining butter and bread crumbs. Cook for 35 minutes at 350 degrees. 3 servings.

69. BAKED FISH FILLETS

Place fish in greased 9x13 inch loaf ... butter and seasonings. Sprinkle over soup mixture. Bake at 350 degrees for 45 minutes. Makes 12 servings.

70. BAKED FILLET OF FISH

1. Place the slices of ... dish. 2. Put fillets on top of the lemon ... remaining ingredients. 4. Bake in a preheated 375 degree ... mighty tasty! Serves 4.

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