Baked Herb Fish Fillets Recipe
Ingredients
| 4 fish fillets (about 1 1/4 pounds orange roughy or sole) | ||
| 1/2 cup Italian-flavored bread crumbs | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Garlic powder | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1 egg white, lightly beaten | ||
| 4 to 5 new potatoes | ||
| Lemon | 1 Small | |
Directions
Freeze fish fillets in a 1-gallon bag.
Combine bread crumbs, Parmesan cheese, garlic powder and salt in a 1-quart bag; attach to fish fillet package.
To prepare to serve, thaw fish and herbs.
Lightly beat egg white, and dip fillets in it.
Put fillets one at a time in bag with herb mixture; make sure each is coated.
Remove and arrange fillets in baking dish.
Bake in preheated 375° oven for about 15 minutes (until fish flakes easily) or in microwave oven on high for 4 to 5 minutes.
At the same time, prepare new potatoes.
Peel a strip around the center of each potato.
Heat 1 cup salted water to a boil; add potatoes.
Cover, heat till boiling; reduce heat.
Simmer tightly covered until tender, 30 to 35 minutes; drain.
Combine bread crumbs, Parmesan cheese, garlic powder and salt in a 1-quart bag; attach to fish fillet package.
To prepare to serve, thaw fish and herbs.
Lightly beat egg white, and dip fillets in it.
Put fillets one at a time in bag with herb mixture; make sure each is coated.
Remove and arrange fillets in baking dish.
Bake in preheated 375° oven for about 15 minutes (until fish flakes easily) or in microwave oven on high for 4 to 5 minutes.
At the same time, prepare new potatoes.
Peel a strip around the center of each potato.
Heat 1 cup salted water to a boil; add potatoes.
Cover, heat till boiling; reduce heat.
Simmer tightly covered until tender, 30 to 35 minutes; drain.
Chef
