Backed fish. Scrumptious Fish Recipes To Make Any Meal A Success With Kraft®, Try Today! There are lots of baked fish recipes out there, but this oven-fried version is hands-down our favorite. It would also taste great served on a bun with tartar sauce and a slice of cheese (so go ahead and ditch the drive-thru).
White fish doesn't mean that the fish is white in color; rather, it is a mild-flavored fish that cooks quickly and seasons very well.
If you are familiar only with canned sardines, this whole baked fish will be a revelation.
Prepare the tiny fish in the Greek style for the oven with garlic, oregano, lemon juice, olive oil, and simple seasonings.
You can have Backed fish using 8 ingredients and 2 steps. Here is how you cook it.
Ingredients of Backed fish
- It's of Amnon fish 4-5 parts.
- You need 2 of zucchini.
- Prepare 2-3 of medium tomatoes.
- It's 2 of onions.
- You need of Garlic.
- You need of Olive oil.
- It's of Salt.
- Prepare of White paper.
You will need to buy the fish on the day of cooking, as fresh sardines do not last well longer than a day in the fridge. Chimichurri is a tasty addition to any type of fish. I find that the fresh herbs brighten up this baked flounder dish in particular. To save time, gather your herbs together on your chopping board and chop them all at once.
Backed fish instructions
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Rinse fish filets and pat dry. Set them in a single layer in the prepared baking dish. In a small bowl, combine melted butter, lemon juice, garlic, sugar, pepper, thyme and parsley. Baking fish fillets is the easiest way to ensure a tender, flaky entrée that maintains its flavor and doesn't dry out. Mix up a lemon-butter mixture, drizzle it on, and pop into the oven.
