Fish and Seafood

  Ingredients 1/2 lb fresh asparagus spears, cut in half 2 small zucchini, halved lengthwise, cut into 1/2-inch pieces 1 red bell pepper, cut into 1/2-inch strips 1 large onion, cut into 1/2-inch wedges, separated 2 tablespoons olive oil 2 teaspoons Montreal steak seasoning 4 tilapia fillets (about 1 1/2 lb) 1 tablespoon butter or margarine, melted 1/2 teaspoon paprika Steps 1  Heat oven to 450°F. In large bowl, mix asparagus, zucchini, bell pepper, onion and oil. Sprinkle with 1 teaspoon of the steak seasoning; toss to coat. Spread vegetables in ungreased 15x10x1-inch pan. Place on lower oven rack in oven; bake 5 minutes. 2  Meanwhile, spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pat tilapia fillets dry with paper towels. Brush with butter; sprinkle with remaining 1 teaspoon steak seasoning and paprika. Place in baking dish. 3  Place baking dish on middle oven rack in oven. Bake fish and vegetables 17 to 18 minutes longer or until fish flakes easi...

  Ingredients 1 pound ocean perch, cod or haddock fillets 2 tablespoons dry bread crumbs 1 tablespoon grated Parmesan cheese 1 teaspoon dried basil leaves 1/2 teaspoon paprika Dash of pepper 1 tablespoon reduced-calorie margarine, melted 2 tablespoons chopped fresh parsley Steps 1  Move oven rack to position slightly above middle of oven. Heat oven to 500°. Spray rectangular pan, 13x9x2 inches, with cooking spray. 2  If fish fillets are large, cut into 4 serving pieces. Mix remaining ingredients except margarine and parsley. 3  Brush one side of fish with margarine; dip into crumb mixture. Place fish, coated sides up, in pan. Bake uncovered about 10 minutes or until fish flakes easily with fork. Sprinkle with parsley.

  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.

  Ingredients 1 salmon fillet, 1 1/4 pounds 2 tablespoons butter or margarine, melted 1/4 teaspoon salt 3/4 cup fresh white bread crumbs, 1 slice 1/4 cup grated Parmesan cheese 2 tablespoons thinly sliced green onions 2 teaspoons grated lemon peel 1/4 teaspoon dried thyme leaves Steps 1  Heat oven to 375°F. Spray shallow baking pan with cooking spray. Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tablespoon of the butter. Sprinkle with salt. 2  Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon. 3  Bake uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately.

  Ingredients 2 teaspoons finely chopped shallot 1/2 teaspoon finely chopped garlic 1 tablespoon white wine vinegar 1 teaspoon lemon juice 1 teaspoon finely chopped fresh thyme leaves 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons olive oil 3/4 lb small new potatoes, halved 4 (4 oz each) salmon fillets, skin on 2 cups cherry tomatoes 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained 6 oz frozen green beans (from 12-oz bag), cooked as directed on bag 3 tablespoons pitted, sliced kalamata olives Steps 1  Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray. 2  In small bowl, make dressing by beating shallot, garlic, vinegar, lemon juice, thyme, 1/8 teaspoon of the salt and pepper with whisk. Slowly beat in olive oil. 3  In large bowl, toss potatoes with 2 teaspoons of the dressing; season with 1/8 teaspoon of the salt. Place potatoes skin side up in single layer on pan. Roast potatoes 20 minutes. Remove from oven. Turn potatoes skin side d...