Nutrition Facts

  • One serving:
  • (prepared with 2% milk)
  • Calories:
  • 154
  • Fat:
  • 5 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 83 mg
  • Sodium:
  • 382 mg
  • Carbohydrate:
  • 4 g
  • Fiber:
  • 0 g
  • Protein:
  • 22 g


Classic Crab Cakes

This region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a... View this recipe »



Convection Ovens

I recently moved into a home with a convection oven and wonder if I should be modifying the cooking time or... Read more »


Fish Facts

Everyone advises us to eat more fish for a healthier diet, but I don't know that much about the different kinds... Read more »

Baked Parmesan Fish

Taste of Home - try a FREE ISSUE today!

Here's an easy way to work an elegant fish dish into your menu. I sometimes sprinkle the golden fillets with slivered or sliced almonds before baking. My husband, 13-year-old daughter and I love this tasty way to eat fish. -Carolyn Brinkmeyer, Centennial, Colorado

SERVINGS: 4

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 10 min. Bake: 25 min.

Ingredients:

  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 egg
  • 2 tablespoons milk
  • 4 orange roughy or catfish fillets (4 ounces each)

Directions:

In a shallow bowl, combine the Parmesan cheese, flour, paprika, salt and pepper. In another shallow bowl, beat egg and milk. Dip fish fillets into egg mixture, then coat with the Parmesan mixture.
    Arrange in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Yield: 4 servings.


  • Re: Baked Parmesan Fish

    Yummy and easy to make, perfect for those who can't spend a lot of time in the kitchen. I ended up making with 1lb fillet, glad to have read the other comments before preparing because the surely needed more of the dry ingredients.

    blackoctober13
  • Re: Baked Parmesan Fish

    We really liked this. I agree with PuppydogJammies--I had to make another 1/2 recipe of the coating for 1 lb. orange roughy.

    lisa53202
Read All Comments

Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer