busy-day baked fish
Originally published on April 13, 2007 at Onward & Upward
I have a confession to make. I really, really dislike cooking. So I am always on the lookout for recipes that are (a) simple and uncomplicated, (b) do not involve frying anything, and (c) fast â€“ something I can make after I get home from work and will be ready before weâ€™ve died of starvation. I was delighted to see this recipe in the latest issue of Taste of Home. Paul and I tried it last week and both decided that we will do it again.
One note: I love fish, and even though itâ€™s more expensive I try to get it every other week or so. We tried this recipe with shark steak â€“ fish that I grew up eating in Peru. It was even cheaper than tilapia which made me happy! It was a bit tasteless, so I recommend some lemon juice or something to give it a tang.
Busy-Day Baked Fish
1 cup (8 ounces) sour cream (we didnâ€™t have any so I used plain yogurt- maybe this was the reason for the lack of taste?)
2 tablespoons onion soup mix
1-1/2 cups seasoned bread crumbs (I only had plain bread crumbsâ€¦ any ideas of good spices to add to this for next time?)
2-1/2 lbs fresh or frozen fish filets, thawed (I only had 1 lb, so I halved the recipe)
1/4 cup butter, melted
1/3 cup shredded Parmesan cheese
In a shallow bowl, combine sour cream and soup mix. Place bread crumbs in another shallow bowl. Cut fish into serving-size pieces; coat with the sour cream mixture, then roll in the crumbs.
Place in two greased 13x9in baking dishes. Drizzle with butter. Bake, uncovered, at 425 for 12 minutes. Sprinkle with Parmesan cheese; bake 2-6 minutes longer or until fish flakes easily with a fork. Yield: 6-8 servings.
I wish I had thought to take a picture of the dish, because it looked scrumptious!