Fish Fillets Baked - Recipes - Page 9

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Results 81 - 90 of 547 for fish fillets baked

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81. HERB BUTTER BAKED FISH

Combine cracker crumbs, Parmesan cheese, ... garlic powder. Dip fish fillets in melted butter and then ... in baking pan. Bake in a 350 degree oven ... flakes with a fork.

82. SEAFOOD FLORENTINE BAKE

Heat oven to 350 degrees. Arrange fish fillets in a greased 13 x ... Pour over spinach. Bake uncovered about 40 minutes or ... serving. Makes 8 servings.

83. CRISPY BAKED FISH

Preheat oven to 425°F. Lightly ... 3 ingredients. Rinse fillets and pat dry. Combine lemon ... with vegetable oil. Bake 20 to 25 minutes or until fish flakes with a fork and is crispy. Makes 4 servings.

84. JJ'S BAKED FISH

"NO FISHY TASTE" Cut any ... fishy taste). Soak fish in milk and Frank's hot ... butter on each fillet; sprinkle with lemon juice and seafood seasoning. Bake at 500°F for 10 to ... serve directly from pan.

85. BAKED LEMON PEPPER CATFISH FILETS

In a 13 x 9-inch ... 350°F oven and bake until the fish is flaky and done (about ... with a very simple rice pilaf, or roasted asparagus. . Lewis

86. BAKED FISH

Preheat oven to 425°F. In ... and wash each fillet under cold water. Sprinkle each ... 8 to 15 minutes. Serve with steamed broccoli and rice.

87. BAKED WHITE FISH

Preheat oven to 350°F. Mince ... bowl. Arrange the fish on a baking tray lined ... seal the pocket. Bake at 350°F for 15 minutes. ... the dish before serving.

88. HERBED OVEN BAKED FISH

Wash fish and pat dry. Cut into ... with melted butter. Bake at 450 degrees for 10 ... flakes with a fork. Garnish and serve immediately. Serves 4.

89. BAKED SOLE STUFFED WITH CRAB

Combine bread crumbs, butter, celery, ... of the sole fillets in baking dish. Cover with ... Pour sauce over fish. Sprinkle with remaining stuffing. Bake, uncovered, at 350 degrees ... and refrigerated. Serves 6-8.

90. CORN BREAD FISH BAKE

Thaw fish, if frozen. Cut fillets into 4"x1" strips; set aside. ... fish. Sprinkle with paprika. Bake in 450 degree oven for 20 minutes. Serves 4.

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