Dijon-Crusted Fish

I made this when my parents were here the other week. It was fast to put together and very tasty!

Dijon-Crusted Fish From Taste of Home Healthy Cooking

3 T mayo
2 T grated Parmesan cheese
1 T lemon juice
2 tsp Dijon mustard
1 tsp horseradish
4 tilapia fillets
1/4 cup dry bread crumbs
2 tsp butter, melted

In a small bowl, combine the mayo, 1 T Parmesan cheese, lemon juice, mustard and horseradish. Place fillets on a baking sheet coated with nonstick cooking spray. Spread mayo mixture evenly over fillets. In a small bowl, combine the bread crumbs, butter and remaining Parmesan cheese; sprinkle over fillets. Bake at 425 degrees for 13-18 minutes or until fish flakes easily with fork.

Red Pepper and Parmesan Tilapia

I love any food with a little zip to it. This dish was really simple to make and so yummy! Give it a try when you don't have a lot of prep time for dinner.

Red Pepper and Parmesan Tilapia From Taste of Home's Healthy Cooking
1/4 cup egg substitute or 1 egg, beaten
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp to 1 tsp crushed red pepper flakes
1/2 tsp pepper
4 tilapia filets (6 oz each)

Place egg in a shallow bowl. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg, then cheese mixture.

Place in a 15x10" baking pan coated with cooking spray. Bake at 425 degrees for 10-15 minutes or until fish flakes easily with a fork.

Salmon with Yogurt Dill Sauce

I had seen this recipe in my Midwest Living magazine a few weeks ago and was just waiting until I had some ripe cherry tomatoes. Today was the day!! I think I had a few more than the 15 the recipe calls for so I just threw them all in. The fresh dill from my front flower beds was great too! By the way, dill will grow just about anywhere. I had 1 plant last year in a pot on my front deck and this year, I have about 10 volunteer dill plants EVERYWHERE! They are in my garden, my front flower bed, back one behind the propane tank...everywhere. I will have to make a ton of pickles this year I guess. If anyone needs some dill-stop on by!

Salmon with Yogurt Dill Sauce From Midwest Living Magazine

1 1/4 cup plain yogurt
3 lb salmon fillet, with skin, bones removed
20 kalamata olives
15 cherry tomatoes
1 1/2 tsp dried oregano
6 cloves fresh garlic, minced
2 T chopped dill

Preheat oven to 375. Line a strainer with a double layer of paper coffee filters. Set strainer over sink. Place yogurt into strainer and allow water to strain.

Cover a baking pan with aluminum foil. Place salmon onto pan. Set aside.

In small bowl, mix olives, tomatoes, dried oregano and garlic. Remove 3/4 cup of yogurt and transfer to small bowl. Mix in a tablespoon of chopped dill. Spread dilled yogurt in thin layer over salmon. Top with olive/tomato mixture, evenly covering all of salmon. Bake for 30 minutes.

Stir remaining dill with yogurt. To serve, slice salmon and transfer to plates. Garnish each plate with a dollop of dill sauce and a fresh oregano sprig.

Baked Tilapia

I got home a little later than usual tonight and didn't have anything planned for dinner. If that's the case, it's usually pretty simple to take some frozen tilapia out of the freezer, thaw and bake with some butter and various seasonings for a quick and tasty meal. I was able to find a recipe for tonight's tilapia that I haven't tried before, but we really liked tonight. This is also from Taste of Home. Serve this fish with the Seasoned Couscous. This is a super fast meal if you're short on time and don't know what to make.

Baked Tilapia

4 tilapia filets
3 T butter, melted
3 T lemon juice
1 1/2 tsp garlic powder
1/8 tsp salt
2 T capers
1/2 tsp dried oregano
1/8 tsp paprika

Place tilapia filets in bottom of greased 9x13" baking dish. Mix the other ingredients together and spoon over fish. Bake at 425 for 10-15 minutes. Enjoy!

Crispy Oven-Fried Fish

This was our dinner Saturday night. I made this crispy fish and some oven fries. It was a really good meal for a cold night.

Crispy Oven-Fried Fish From Better Homes and Gardens New Cookbook

1 pound fresh or frozen skinless fish fillets (I used tilapia)
1/4 cup milk
1/3 cup flour
1/3 cup fine dry bread crumbs
1/4 cup Parmesan cheese
1/2 tsp dried dill
1/8 tsp dried black pepper
2 T melted butter

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into four serving-size pieces, if necessary. Measure thickness of fish.

Place milk in shallow bowl. Place flour in a second shallow dish and in a third shallow dish mix bread crumbs, cheese, dill and pepper. Add melted butter; stir until combined. Dip fish in milk; coat with flour. Dip again in milk, then in crumb mixture to coat all sides. Place fish on a greased baking sheet. Bake, uncovered, in a 450 degree oven for 4 to 6 minutes per 1/2 inch thickness or until fish begins to flake when tested with a fork.

Cheese Baked Fish Fillets

It has been a little while since I've updated my site. I've been busy getting ready to do some planting and with some spring cleaning. I've still been doing some delicious cooking so enjoy these new recipes.

Cheese Baked Fish Fillets
1 pound frozen fish fillets, thawed (I used orange roughy fillets)
2/3 c cream of mushroom soup
3/4 c sour cream
1 1/2 c shredded cheddar cheese
Drain fillets on paper toweling: arrange in a single layer in a buttered 2 quart shallow baking dish. In a 1 quart saucepan, combine undiluted soup and sour cream, blend thoroughly. Add 1 c cheese, heat over low heat, stirring constantly until cheese melts. Spread mixture over fillets, bake in a preheated over at 375, 20-25 minutes or until fish flakes. Sprinkle with remaining cheese; return to over for 5 minutes or until cheese melts. The sauce would be very good served over rice or pasta.