Baked fish

Joined Mar 2, 2010
Hi Y'all,
 I am currently trying to introduce yummy ways of preparing fish into our 'rotation'. My standards right now include..blackened anything...baked with some orange juice, salt, pepper, fresh chopped parsley and lemon zest drizzled over it...barbequed in foil with some onion and lemon ( usually a whole fish) and tonight ( for the second time...meaning it has a hope) pecan encrusted baked haddock.
 I need a couple more for my wife and daughter to try...not as much seafood fans as I am but getting used to it.,,a little on the spicy side is daughter has let the exposure to spicy food during our time in Louisiana ( ie. crawfish boils) loose and she enjoys it too.
 I would prefer baked over fried but....?
 Any thoughts?
 Thanks in advance
Joined Nov 5, 2007
I recently prepared some salmon that was pretty simple.  Made a moderately sweet teriyaki style sauce, marinated the filets for maybe 30 - 45.  Stuck them under the broiler, basted with more teriyaki sauce after 3 - 4 minutes, they were done in a couple minutes more.  Used a piece of foil on the broiler pan, cleanup was easy, and the fish was quite tasty.

I imagine a few drops of hot chili oil in the teryiyaki sauce would be a nice addition.

Joined Mar 10, 2010
This is a recipe from the Internet but I've used it tons because I really like it! I substitute the curry powder for paste...not sure if that matters. And I am a home cook so this is just a copy and paste of a recipe that I googled but it tastes really good.
  • 4 halibut fillets, about 8 ounces each
  • Salt and pepper
  • 2 tablespoons mayonnaise
  • 2 teaspoon Dijon mustard or spicy brown mustard
  • 2 tablespoons sweet orange marmalade
  • 1 scant teaspoon curry powder
  • 3 green onions, thinly sliced (save about 1 tablespoon for garnish)
[h3]Preparation:[/h3]Heat oven to 400°.
Line a baking dish with foil and oil lightly. Place the halibut fillets, skin side down, on the foil. Sprinkle lightly with salt and pepper.

Combine mayonnaise, marmalade, curry powder, and all but about 1 tablespoon of the green onions. Spread evenly on the tops of the fillets. Bake for about 15 minutes, or until fish flakes easily with a fork.
Serves 4.
Joined Nov 23, 2009
This is a great company dish that's really easy and looks like you killed yourself. I double and triple it, depending on the number of guests. Enjoy!


1 small white Leek (or bunch of Scallions)

Zest from 1 whole Lemon

2 cloves Garlic

Place in Cuisinart and mince together. In ½ teaspoon of Olive oil, sauté over low heat for 4 minutes.

2 pieces each 6-ounces boneless, skinless fish

                      (Salmon, steelhead trout, or any thick fillet)                                                 

¼ cup finely chopped toasted or regular almonds

¼ cup breadcrumbs (I used ground Melba toast)

Juice from whole lemon

Mix almonds w/ and breadcrumbs. Add vegetables. Season fish w/ juice from whole lemon. Place fish in Pam sprayed Pyrex and pat top of each fillet w/ nut mixture. Bake at 400* for 15 minutes.
Joined Aug 27, 2009
 This one is very simple but very good - Wasabi encrusted Salmon.  Take wasabi peas and pulse them in a blender or food processor until fine, then add salt & pepper.  Dip salmon filets in beaten eggs & then coat both sides in the wasabi crumbs. Heat a frying pan with a little oil and pan sear one side.  Turn over & finish in a 350 degree oven.  Probably 5-8 minutes depending on the thickness.  The wasabi peas are slightly spicy but not overwhelming.  And not only does it taste good but when you cut into the fish there's a brown-green-pink color contrast that's very nice looking.  
Joined Feb 28, 2010
One nice easy preparation is "poisson en papillote"; fish and veg wrapped in parchment paper (or you can use foil, but parchment makes a nicer presentation.

Basically I mound veg and fish on a sheet of parchment (about 15" square paper), then lay another sheet of parchment on top, and fold/roll/crimp the edges working around the perimiter until you have a tight seal; bake in 400F over for about 20 minutes until fish is done. There is a good pictoral here..

If you are using a relatively thin or delicate fish that will cook quickly, then I like to drop my veg in boiling, salted water for a few minutes to blanch, then drain and use; but if you are using a thick salmon or thick halibut, etc. fillet then the veg will probably cook in about same time as fish.

If you want a starch to be included, a nice easy addition is to slice a small yam into 1/8" thick medallions and layer them on the paper, then mound the veg over top, and season w/ salt/pepper. A few leafs of basil is nice or your favorite herb (sprig of thyme is good also), and a small bit of butter (1t). Season fish (old bay is nice, or any of your favorite cajun or other spice rubs, or whatever you like, and salt), lay fish on top and another couple bits of butter.

Some liquid in the pouch is nice like white wine, or stock, or sherry, but not too much (4T is usually lots), as you don't want to "boil" the ingredients, but instead you want the moisture to steam everything.

I put each parchment pouch on its own baking sheet, cut a 1" slice in the top of each to let some steam/moisture escape, and after 20 mins at 400 you can poke a knife through this opening to feel for doneness of your fish and veg. Slide onto a plate and let yourself and guests open - real nice with some fresh bread to sop up the liquid, and a glass of white. Mmmm.

One other thing I like about this cooking method is if you are having fish on a cool summer day outside, it can get cold quickly, but if you serve "en papillote", you can open outside and the little pouch keeps everthing warm while you eat. very nice. enjoy!
Joined Mar 2, 2010
Wow...thanks so much you guys! This is great! I just picked up a couple of trout for the weekend and I truly don't know which one to try first...personally, I'm tempted by the wasabi but I think our daughter may find that one bit overwhelming...I dunno...I'll let you know...what a great forum...thanks again.
Joined Apr 6, 2010
to add to warba's post....i just recently learned how to cook poisson en papillote in class and i have to say it suprised me. i used:

fresh salmon, a little jullienne roasted red peppers on the bottom, topped with a jerk seasoning, a small amount of julienne leeks, and a couple slices of both orange and lime. it actually came out alot better than i thought it would, and my chef/instructor was pretty impressed with it, so there must be something to it eh?

ALSO, one of my personal favorites with fish is about as simple as it gets. im definitely an old bay fan, so i melt a good chunk of butter in a sautee pan, enough to where the bottom is covered entirely and is deep enough to where the butter wont cook off too fast during cooking. then i simply throw in a  couple salmon fillets, cover them with old bay and fresh lemon juice, cook for about 5 to 7 minutes, turn, and do the same thing. pull them out of the pan, throw them on a plate with some fresh steamed white rice, fresh steamed broccoli florets, and throw some lemon zest over the fish just to throw a LITTLE flare to it.

try it if you like...its definitely very quick and easy. not everybody is into old bay so much so i wouldnt be offended if you dont like it, but like i said it is definitely one of my personal favs.

enjoy and good luck!!

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