93% would make again
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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
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Nutritional Analysis: One serving (prepared with 2% milk) equals 154 calories, 5 g fat (2 g saturated fat), 83 mg cholesterol, 382 mg sodium, 4 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchange: 3 lean meat.
Baked Parmesan Fish published in Taste of Home February/March 2002, p29
Chef Tyler Florence shows how to make this British classic: fish & chips with homemade tartar sauce.Oven…
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Reviewed on May. 12, 2009 by blackoctober13
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.
Reviewed on Mar. 23, 2009 by lisa53202
We really liked this. I agree with PuppydogJammies--I had to make another 1/2 recipe of the coating for 1 lb. orange roughy.
Reviewed on Jan. 31, 2009 by PuppydogJammies
Very good, but if you are using bigger fillets definitely make more dry ingredients because you can't stretch it. past 4 - 4oz fillets.
Reviewed on Dec. 24, 2008 by lareeone
I have made this several times and it really is very good. I make up several batches of the dry ingredients ahead of time and put them in baggies for later use, which saves me a little more time.
Reviewed on Oct. 04, 2008 by mcgee64
I used catfish fillets and it was delicious. It was especially good with the Herbed Angel Hair recipe.
Reviewed on Jul. 01, 2008 by gretcheepoo
I used Orange Roughy and thought it was fantastic! I might double everything except the fish next time because I felt like I ran out. Great light recipe!!!
Reviewed on Mar. 08, 2008 by tomo805
I tried this recipe with Tilapia and it turned out really good. I substituted my homemade essence of Emeril in place of the Paprika to give it a little kick.
Reviewed on Mar. 07, 2008 by craftyteacher
Has anyone tried this recipe with haddock?
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