Today’s blog prompt is “Fish gone good, give us your fav fish recipe” for the foodie blogger challenge. As with most recipes, coming up with a favorite is near impossible. I can generally come up with something better for what’s my recipe of the moment. Or give some thought to a recipe that I make frequently. I take it as a hint that it could be a favorite if I make it often.
I try to have fish quite a few times a month. I’ll make up extra for a dinner dish and that way I have it for lunch also. Since I need to stick to chicken and fish in order to feel my best with my food issues it’s nice to get the fish in there to change things up.
I left this recipe with the frozen fish in the ingredients but we have an abundance of fish here in the Seattle area so I generally use a fresher fish. Or it’s probably previously frozen but they thawed it out and put it in a nice meat package. lol This recipe works really well with most white fish so don’t think you need to go all out and buy the halibut. Although, that does taste quite amazing. I’ve used this on an inexpensive rockfish and had it turn out really well.
- ½ cup bread crumbs
- ½ tsp thyme
- ½ tsp oregano
- ½ tsp basil
- 1 tsp seasoning salt
- 2 Tbsp of margarine, melted
- 4 frozen white fish portions
- 1 Tbsp lemon juice
- Adjust the oven to 425 and allow it to preheat.
- Spray a rectangular baking dish well with a non stick cooking spray.
- Place the bread crumbs and seasonings in bowl. Combine well.
- Add the melted margarine and toss to coat the bread crumbs.
- Lay the fish into the prepared baking dish.
- Drizzle the lemon juice evenly over the fish.
- Spread the bread crumb mix over the top.
- Bake for 18 minutes or until the fish flakes easily with a fork.
Original image credit via H. C. Williams
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