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Fish fillets breaded in the oven

Fish fillets breaded in the oven

Recipe Breaded fish fillets in the oven of 02-11-2012 [Updated on 02-07-2013]

This recipe of breaded fish fillets in the oven was born to prepare fish for Elisa in a different way than usual, now she eats everything in small pieces and since she loves fish, I prepare it for her very often and I'm always looking for new inspiration. After tasting his breaded grouper fillets and having appreciated them a lot, I decided to prepare them in this way too for us by adding a little salt, garlic and rosemary to his already tasty breading. The fish prepared in this way is light and tasty and remains very soft, ideal for children and for those who want to stay light, so don't say that I only post high-calorie recipes on the blog;) I greet you and wish you a good day, it's cold here, but at least it doesn't rain. kiss Kiss

Method

How to make breaded fish fillets in the oven

Divide the grouper fillets into 2 equal parts
Prepare the breading by mixing the breadcrumbs, parmesan, freeze-dried garlic, salt and chopped rosemary in a dish.

Pass the grouper fillets in the breading pressing well to make the mixture adhere to the fish

Line a baking sheet with parchment paper, brush with a drizzle of oil and lay the fillets on the surface
Cover the grouper fillets with a drizzle of oil and bake at 180 degrees

Cook the breaded fish fillets for 20 minutes


then serve with a lemon wedge


Cod fillets breaded in the oven

After washing the fish, add salt and water and season the fish well.

Pour the spices into the breadcrumbs and mix.

Pass the fillets in the breadcrumbs and place on a baking sheet with parchment paper.

Pour a drizzle of water on top.

Bake for about 15 minutes so that the fillets do not have a golden appearance.

A light and tasty healthy dish that is easy to make.


Ariadne's kitchen

I'm crazy about fish kebabs, they always look great and are also light, so great to serve not only during a lunch but also in a formal or informal dinner!

skewers
mixed fish such as swordfish steaks
cuttlefish
shrimp
salmon fillets
surimi
bread crumbs
extra virgin olive oil
garlic
parsley
Salt and Pepper To Taste

Method: cut the fish into small pieces, leaving the cuttlefish and prawns whole. Alternately insert the fish on the skewers and separately prepare the breadcrumbs with the parsley, salt, pepper and a clove of crushed garlic. When all the skewers are ready, pass them in breadcrumbs and place them in a pan covered with lightly greased parchment paper. Oil the surface of the skewers and bake at 180 & # 176 for about twenty minutes, remembering to turn them upside down halfway through cooking to brown them well, and serve them hot, perhaps accompanied by a nice mixed salad.


Ariadne's kitchen

Delicious and healthy recipe, but most importantly - super quick! The characteristic of this second fish dish, among other things, is that, like many of my recipes, it is cooked in the oven, so it does not need any particular control during cooking!
Ingrediants:
two fillets of perch
salt
pepper
a clove of garlic
bread crumbs
extra virgin olive oil
parsley
a lemon

Method: marinate the perch fillets in a bowl with the juice of a lemon and a sprinkling of black pepper for about two or three hours. After this time, remove the fillets from the marinade and arrange them on a plate. In a bowl, mix the breadcrumbs with salt, pepper, chopped fresh parsley and a clove of crushed garlic. Once this is done, bread the fillets in breadcrumbs and place them on a baking sheet covered with parchment paper. bake the fillets at 190 & # 176 for about twenty minutes. if you like, you can accompany the dish with baked potatoes or, if you want to stay lighter, with a nice mixed salad. Enjoy your meal!


Ingrediants

Preparing the breaded grouper fillets in the oven is very simple: remember to defrost the grouper fillets 1 hour before going to bread them as they will have to be completely thawed, at this point once thawed let them marinate in the juice of a lemon for 15 minutes. While we wait we turn on the static oven to 200 degrees, take a bowl and put the breadcrumbs, grated cheese, salt, pepper and oil inside. We mix everything, take one fillet at a time and pass through the bread on both sides. Now take a pan and cover it with parchment paper and put all the grouper fillets inside the pan. We cook at 200 degrees for 20 minutes. They are excellent both cold and hot.


Ingrediants

First, make sure the cod fillets don't have bones, it often happens that they are not perfectly clean.
Pour the egg into a plate and mix it with a fork, mince the garlic and parsley, then add them to the egg, season with salt and mix everything together.
Put the cod fillets in the egg, make sure to wet them well by turning them a little, then pass them in the breadcrumbs, taking care to press lightly with your fingers so that it adheres well.
Cut a sheet of parchment paper and place it on a baking sheet, perfect for the drip pan of the oven.
Brush a little oil on the bottom, place the breaded cod fillets on the oil and brush them on the surface as well, this will make them more golden, as well as flavor them, finally salt lightly on the surface.
Heat the oven to 180 degrees, bake i Breaded Cod Fillets and cook for about 20/25 minutes, times may vary slightly depending on the oven, evaluate the desired browning, if you use the convection oven, cooking will be more uniform, otherwise, you can turn them halfway through cooking.
Once cooked and perfectly golden, bring them to the table with slices of lime or lemon and serve them with a side of potatoes or a fresh salad.

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First take the breadcrumbs, the flour and the two cheeses and mix them well, add the teaspoon of garlic powder, the finely chopped parsley, a pinch of salt and one of pepper.

Now take the slices of blue shark and dry them well with a sheet of kitchen paper, then bread them with the mix, making sure that it sticks very well.

Take a sheet of parchment paper and line a baking sheet, grease with a drizzle of oil, lay the bluefish fillets on top, grease the slices with a drizzle of oil and mput in a preheated oven at 180 ° and cook for 20/25 minutes. Halfway through cooking, turn the slices and cook.

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Baked fish fillets

THE baked fish fillets with crunchy breading they were my experiment yesterday. To make my cod fillets more delicious, I have them breaded with corn flakes and then I have them au gratin in the oven& hellip yummy!

I must admit that this was the second experiment because the first one failed for 2 reasons. First, for the breading I had only used corn flakes and then I had cooked my fish fillets in a pan with the result that they were all broken.

And so I tried again based on this experience and the result was amazing!

First I mixed the corn flakes with breadcrumbs and herbs and then I cooked my fish fillets in the oven & # 128521

As for fish, I used cod fillets but you can use many other types of fish fillets: sea bream, mackerel, sea bass, salmon and so on.

Having said that, I wish you all a happy Sunday and I'm going to enjoy this, albeit rainy, Sunday!


How to cook breaded fish fillets

Step by Step

1) For this preparation we have chosen St. Peter's fillets. Wash them, dry them and press them slowly with a meat grinder to flatten them a little. Then pass them in the flour and shake them to remove the excess. In a large, low bowl, peel 2 eggs, add a pinch of salt, ground pepper (optional) and 2 tablespoons of olive oil. Beat them with a whisk, then dip the fish fillets in, turning them 2-3 times. Finally pass them in the breadcrumbs, making it adhere perfectly.

2) In a large iron pan or non-stick material, heat at least a dl of oil or 5 tablespoons of oil with 50 g of butter, place the breaded fillets, 2-3 at a time, and brown them for a couple of minutes from turn them with a spatula and complete the browning on the other side until they are crispy.

2 Easy alternatives to prepare breaded fish fillet

• You can also cut the fish fillets into strips as big as a finger, pass them in the flour and egg and then in the breadcrumbs, rolling them with open hands so that the breading can adhere well.

• After the breading of the fish, you can make cuts on the fillets with a knife, in a transverse direction, first on one side and then on the other, in order to obtain a kind of grid that at the end of cooking will pleasantly decorate the golden crust.


Breaded fish fillets


The recipe for breaded fish fillets in the oven is great for cooking cod in the oven. Today I propose you a very light and also tasty recipe. These are delicate fish fillets breaded in the oven for a second dish different from the usual, but at the same time tasty.

Delicious bites of cod breaded and baked in the oven, wrapped in a crunchy breading that will conquer both young and old.

This second dish, in addition to being fast and tasty, is also very versatile (in fact for practicality you can use both fresh and frozen cod, which must be defrosted in time, before its use) but also another type of fish.

Let's see how to prepare the recipe for baked fish fillets, a light and tasty second course:

Ingrediants:
4 cod fillets
100 g breadcrumbs
garlic to taste
parsley to taste
Salt to taste.
extra virgin olive oil to taste

Method:
Wash and chop the parsley with the garlic, mix it with the breadcrumbs and add a pinch of salt.

Clean the fish fillets, dry them and pass them in the breadcrumbs, making it adhere evenly.

Grease an ovenproof dish and arrange the breaded fish fillets on it. Season with a drizzle of oil.

Cook the cod fillets in the oven at 200 ° C for about 20 minutes.

During the first 10 minutes of cooking, cover the pan with aluminum foil, then uncover it to lightly brown the fish fillets.


Baked Breaded Fish Fillets - Recipes

The silky texture and delicate, slightly sweet flavor of tilapia makes it one of the most versatile of whitefish varieties and the fourth most consumed fish in the United States. Breading your fillets helps keep them moist while adding a thin layer of delicate crunchy texture that blends seamlessly with the soft and crumbly fish.
Basic breading techniques

The secret to breading is that wet things stick better to dry things, and vice versa. The simplest tilapia breading method is to season flour with salt, pepper and your choice of spices, and then rinse the fillets with cold water, shake off the excess and dredge them in the seasoned flour while they are still moist.

A classic breading station has three stages: flour or cornstarch, egg washing and breading. An egg wash is simply an egg or two beaten with water or milk. Breading is seasoned flour, breadcrumbs, panko bread crumbs, cornmeal or fried fish mix - usually very finely ground cornmeal. Get creative by adding crushed fries or crackers, grated Parmesan or finely grated coconut to the breadcrumbs.

Wash your fillets in cold water and dredge in flour or cornstarch. Shake off the excess, and dip the fish in the egg wash, coat on both sides. Let the excess egg wash drain, and cover both sides of the moistened fillets with seasoned breading. Pat the breading gently on the fish with your fingertips to help it adhere. Cook the coated fillets immediately, or let them rest in the refrigerator for 15 to 30 minutes. This dries up the breading a bit, helping it stick to the fillets if you fry them.
Pan Tilapia Fillets

Fill the bottom of a pan with 1/8 inch or so of oil. Canola oil, vegetable oil and peanut oil all work well for this. Heat the oil over medium-high heat until the top begins to glow. Throw a pinch of flour into the oil to test it. If the flour starts to pop and fry, the oil is hot enough. Do not throw water into the pan because the oil will splatter and you could get burned.

Put two or three small fillets in the hot oil. Don't crowd the pan or the oil to cool, and you could end up with a soggy crust. Cook the fish for 2 minutes or so, or until the bottom is golden. Turn the fish with the tongs and continue cooking for another 2-3 minutes or until the crust is golden brown and the fish has reached a core temperature of 145 degrees Fahrenheit. Drain the fillets on absorbent paper and serve.
Deep fry the Tilapia

Deep frying simply refers to completely submerging breaded fish in boiling oil rather than cooking on one side and then the other. Cut the fillets into always sized pieces so they will all be cooked at the same time. Don't overfill your deep fryer or pot. Heat the oil to 350 F, and cook your tilapia in small batches for 3 minutes or until golden brown.
Crispy Baked Tilapia Fillets

Panko breadcrumbs and breading topped with Parmesan or the best coconut work for baking. Preheat the oven to 425 F. Place your breaded tilapia on a wire rack on a baking sheet to bake on both sides without turning the fillets. Cook the fish for about 20 minutes, turn it in half if it has not used a wire rack.