Baked Fish Fillets

 


Ingredients

  • 1
    pound mild-flavored fish fillet, about 3/4 inch thick
  • 3
    tablespoons butter, melted
  • 1
    tablespoon lemon juice
  • 1/4
    teaspoon salt
  • 1/4
    teaspoon paprika

  • Steps

1 Heat oven to 375°F. Grease bottom of rectangular pan, 11x7x1 1/2 inches.

    2 Cut fish fillets into 4 serving pieces if needed. Place pieces, skin sides down, in the pan, folding thin ends under if necessary for even thickness.

      3 Mix remaining ingredients; drizzle over fish.

      4 Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

      Comments

      Post a Comment

      Popular posts from this blog

      Tuna Salad Sandwiches with Lemon Rémoulade

      Image
        Ingredients 1 can (12 ounces) tuna packed in water, drained and flaked 1/2 cup tartar sauce 2 tablespoons grated lemon peel 1 cup thinly sliced romaine 4 crusty French rolls (6 to 8 inches long), split Steps 1  Mix tuna, tartar sauce and lemon peel. 2  Fill rolls with romaine and tuna salad
      Read more

      Classic French Salad

      Image
        Ingredients 4 cups mixed salad greens 3 cups sliced, cooked new red potatoes, unpeeled 3 cups cooked cut green beans 3 hard-cooked eggs, quartered 2 medium tomatoes, cut into wedges 1 can (5 oz) tuna or 1 can (4.5 oz) chicken, drained, flaked 1/2 cup pitted ripe olives 1/3 cup Betty Crocker™ Bac~Os® bacon flavor bits or chips 1 cup olive oil vinaigrette dressing Steps 1  On extra-large serving platter, arrange all ingredients except dressing. Just before serving, drizzle with dressing.
      Read more

      Pan-Seared Tilapia with Lemon-Butter Sauce

      Image
        Ingredients Sauce 1/2 cup dry white wine or chicken broth 1/4 cup fresh lemon juice 3 tablespoons finely chopped shallots 3/4 cup whipping (heavy) cream 1 teaspoon grated lemon peel 1/4 cup cold firm butter, cut into 4 pieces 1/4 teaspoon salt 1/8 teaspoon white pepper Tilapia 4 skinless tilapia fillets or other medium-firm fish fillets (6 oz each) 1/4 teaspoon salt 1 tablespoon vegetable oil 1/4 cup chopped toasted hazelnuts (filberts) or almonds Steps 1  In 2-quart saucepan, heat wine, lemon juice and shallots to boiling over medium-high heat. Boil uncovered 4 minutes, stirring occasionally, until liquid is reduced by half. 2  Add whipping cream to pan and heat to boiling, stirring occasionally. Boil uncovered 6 minutes, stirring occasionally, until sauce is thickened and reduced to about 1/2 cup. Remove from heat and add lemon peel. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted....
      Read more