Crispy Oven-Fried Fish

Okay, I will admit it - I have been known to occasionally throw a box of Van De Camp's or Gordon's frozen fish into the grocery cart to have on hand in a pinch.  But whenever I see fresh fish on sale, I grab it and make this yummy and healthy recipe, which actually takes less time to get on the table than the boxed fish.  I first made it years ago for my husband and I (before kids) in an instance when I really had no idea what to do with the fresh tilapia I had just bought.  I pulled out my reliable Better Homes and Gardens cookbook, found this recipe, and was enticed by the "fast" and "low fat" classifications they had given it.  I have been happily making it ever since.

INGREDIENTS:

• 1lb fresh or frozen skinless cod, orange roughy, or catfish fillets, about 1/2 inch thick (I have also made with tilapia)
• 1/4 cup milk
• 1/4 cup flour
• 1/3 cup fine dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried dillweed
• 1/8 tsp pepper
• 2 Tbsp margarine or butter, melted

DIRECTIONS:

1. Thaw fish, if frozen.  Preheat oven to 450 degrees Fahrenheit.  Rinse fish; pat dry with paper towels.  Cut into 4 serving size pieces.  Place milk in shallow dish.  Place flour in another shallow dish.  In a third shallow dish combine breadcrumbs, cheese, dillweed, and pepper.  Toss with melted margarine.
2. Dip each piece of fish in the milk, then in the flour.  Dip again in the milk, then in the crumb mixture to coat all sides.  Place fish on a greased baking sheet.  Bake, uncovered, for 6 to 9 minutes or till fish flakes easily with a fork.

Difficulty: easy 

Time: 10-15 minutes prep, 6-9 minutes baking

Source: Better Homes and Gardens New Cookbook

Pin It

Simple Asparagus

Kids are notorious for being picky eaters and veggies seem to be one of their biggest eating obstacles.  I try to make a wide variety of foods because I have found that if I always make the same kind of foods, they only want the same kinds of foods.  Asparagus is not a common "kid food," but it can be!  I only began making asparagus a few years ago, and at first had no idea how to even prep it to be cooked.  Since then, I have tried making it many different ways, from grilling to baking and with different seasonings; some I have liked better than others, some have been easier than others.  There is nothing fancy about this recipe - it is as simple as it gets - but it is perfect for a quick side dish that the whole family can enjoy.  To make it a little more appealing for the kids, I let them eat the spears with their fingers, like french fries.

INGREDIENTS:

• Asparagus
• Extra Virgin Olive Oil
• Parmesan cheese
• Lemon Pepper seasoning

DIRECTIONS:

1. Prepare the asparagus by washing the stalks and snapping off the ends.  (Gently bend the stalk, holding it at both ends.  It will naturally snap in the appropriate place.  My five-year-old likes to help with this.)
2. Bring a pot of water to a boil.  Add the asparagus; immediately turn the heat to medium and simmer for 2-2 1/2 minutes (not longer!).
3. Drain and put the asparagus in a bowl or back into the pot.  Drizzle with olive oil.  Sprinkle with Parmesan cheese and lemon pepper to taste.

Difficulty: Super easy

Time: The time that it takes to boil water + less than 5 minutes.

Source: I researched many ways to prep and cook the asparagus in cookbooks and online and found this to be one of the easiest and most foolproof; then I tried different combinations of seasonings and settled on this.  Perfectly simple.

Pin It