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Baked Fish Recipes
How does this sound to you?A whole fish baked on a bed of aromatic vegetables?
Nutritiously tempting, right?Though we are used to eating it fried or made into a
soup, not too many considered baking a fish.




An oven is indeed used to a variety of baking or roasting for the family’s sweet
cravings, turkey, chicken and meat, yet in its lifetime, it may never had cooked a
fish. If an oven could speak, it would surely welcome a big flounder or a red
snapper cooked over sliced vegetables such as celery, carrots, onions, basil and
parsley.

Baking our way through choice fishes can actually be more gratifying considering
the fat and cholesterol in the cooking oil and red meat we consume. Also,
preparing soup is tedious and may require several steps.

Cooking fish may take less time and energy than meat and could likewise be more
economical to serve. But still scores more when viewed in the health perspective.
It alone provides a good source of phosphorous and traces of niacin.

Phosphorous is essential in bones and teeth formation. Niacin on the other hand
can help keep the body’s cells healthy. According to studies, eating fish as a
source of protein can synthesize the body’s fat and cholesterol. Not only that,
having more of it in your diet aids in releasing energy from fats and carbohydrates
thereby helping the body store and utilize energy in the body and potentially
regulate weight.

A baby snapper is an example that is best used in cooking in the oven with its
nice, white, meaty flesh and large bones that are easy to pick out. The size of one
fish is ample to serve one person to eat as a main course. Other baking fish
include sea bass, silver perch and sea bream.

In preparing a whole fish, you may opt to cook it whole with the head and tail
intact. Others who are queasy about how it looks on the dinner table opt to
remove both. Depending on the variety, scales may or may not be retained
during cooking. Remember to preheat the oven to the appropriate temperature.
Make large incisions in the meat on both sides especially in the middle to ensure
that the thickest portion of the fish is evenly cooked. One rule of thumb is to
bake a one kilogram whole fish for 40 minutes. When perfectly cooked, the flesh
should be firm, flaky, and opaque. Basting the fish with the juices from the
bottom of the pan will add more flavour to the dish.
Baked Fish with Port Wine Sauce




Fish with wine is something we usually do while camping on river side. This recipe
here we have is of baked fish with port wine sauce which is a on the same lines as
your camp side fish made with wine.

Servings: 3
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Recommended Wine: 2/3 cup port wine
Difficulty Level: Average

Ingredients:
250gms white fish fillets, 2 tablespoon butter, 2/3 cup port wine, 2 each egg yolks
(beaten), 1 tablespoon fresh whipped cream, Dash of paprika, Salt to taste

Preparation Instructions:
In a pan season the fish fillets with seasoning, salt and paprika.Cover and bake it
in a preheated oven at 350 degree F for about 4-5 minutes.Add the port wine and
continue cooking until the fish is tender for about 15 to 20 minutes.Once cooked
drain the excess liquor and cook in a saucepan to reduce it a little.Allow it to cool,
and mix the egg yolks, add cream and reheat very gently but do not boil.Pour the
sauce over the fish.

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Baked Fish Recipes

  • 1. Baked Fish Recipes How does this sound to you?A whole fish baked on a bed of aromatic vegetables? Nutritiously tempting, right?Though we are used to eating it fried or made into a soup, not too many considered baking a fish. An oven is indeed used to a variety of baking or roasting for the family’s sweet cravings, turkey, chicken and meat, yet in its lifetime, it may never had cooked a fish. If an oven could speak, it would surely welcome a big flounder or a red snapper cooked over sliced vegetables such as celery, carrots, onions, basil and parsley. Baking our way through choice fishes can actually be more gratifying considering the fat and cholesterol in the cooking oil and red meat we consume. Also, preparing soup is tedious and may require several steps. Cooking fish may take less time and energy than meat and could likewise be more economical to serve. But still scores more when viewed in the health perspective. It alone provides a good source of phosphorous and traces of niacin. Phosphorous is essential in bones and teeth formation. Niacin on the other hand can help keep the body’s cells healthy. According to studies, eating fish as a source of protein can synthesize the body’s fat and cholesterol. Not only that,
  • 2. having more of it in your diet aids in releasing energy from fats and carbohydrates thereby helping the body store and utilize energy in the body and potentially regulate weight. A baby snapper is an example that is best used in cooking in the oven with its nice, white, meaty flesh and large bones that are easy to pick out. The size of one fish is ample to serve one person to eat as a main course. Other baking fish include sea bass, silver perch and sea bream. In preparing a whole fish, you may opt to cook it whole with the head and tail intact. Others who are queasy about how it looks on the dinner table opt to remove both. Depending on the variety, scales may or may not be retained during cooking. Remember to preheat the oven to the appropriate temperature. Make large incisions in the meat on both sides especially in the middle to ensure that the thickest portion of the fish is evenly cooked. One rule of thumb is to bake a one kilogram whole fish for 40 minutes. When perfectly cooked, the flesh should be firm, flaky, and opaque. Basting the fish with the juices from the bottom of the pan will add more flavour to the dish.
  • 3. Baked Fish with Port Wine Sauce Fish with wine is something we usually do while camping on river side. This recipe here we have is of baked fish with port wine sauce which is a on the same lines as your camp side fish made with wine. Servings: 3 Preparation Time: 10 minutes Cooking Time: 35 minutes Recommended Wine: 2/3 cup port wine Difficulty Level: Average Ingredients: 250gms white fish fillets, 2 tablespoon butter, 2/3 cup port wine, 2 each egg yolks (beaten), 1 tablespoon fresh whipped cream, Dash of paprika, Salt to taste Preparation Instructions: In a pan season the fish fillets with seasoning, salt and paprika.Cover and bake it in a preheated oven at 350 degree F for about 4-5 minutes.Add the port wine and continue cooking until the fish is tender for about 15 to 20 minutes.Once cooked drain the excess liquor and cook in a saucepan to reduce it a little.Allow it to cool, and mix the egg yolks, add cream and reheat very gently but do not boil.Pour the sauce over the fish.