Tag Archives: fish

Baked Fish and Shrimp Poppers

22 Aug

Baked Fish and Shrimp Poppers1Why not a quick post to share a quick and easy meal I made after returning from camping last week? I had a chunk of leftover ling cod from the night before and some shrimp in the freezer. Panko bread crumbs, Old Bay, seasonings, a little egg and BAM! Baked Fish and Shrimp Poppers. Served with some french fries and fresh cherry ‘maters from the garden. Seriously good.

(I took these photos from my new cell phone. Certainly not as good as my DSLR, but works in a pinch.)

Baked Fish and Shrimp Poppers

1 egg
1/2 cup flour
1/2 cup Panko breadcrumbs
1 teaspoon Old Bay seasoning
Ground black pepper and salt, to taste
2 teaspoons dried parsley flakes
1/2 pound of fish cut into 1-inch chunks and/or whole thawed shrimp
Oil spray
Lemon wedges, for garnish

Preheat oven to 375 degrees and line a baking sheet with parchment paper or foil.

Whisk the egg in a small bowl, then add the flour to one plate and the Panko and seasonings to another. (I used paper plates – quick clean up!)

Panko and Old Bay and Seasonings

Panko and Old Bay and Seasonings

One at a time, press each piece of fish and/or shrimp in the flour, then dip into the egg. Next press into the Panko mixture on all sides until fully-coated. Place each piece onto the baking sheet without touching. Spray generously with oil spray on one side, then gently flip each piece over and spray the other side.

Bake for about 3 minutes, turn each piece over with tongs and bake for about another 3 minutes until the fish and/or shrimp is cooked through and no longer translucent. Serve with lemon wedges and sauce of choice.

Baked Fish and Shrimp Poppers

Baked Fish and Shrimp Poppers

Download and Print this Recipe

Download and Print this Yummy Recipe!

Baked Ling Cod in a Tomato, Tarragon, and Basil Herb Sauce

9 Oct
Basket of Ripe Tomatoes

Basket of Ripe Tomatoes

Well I had high hopes of photographing this most lovely meal I made the other night, but since my tripod holder thingy broke on my camera a few weeks ago, I’ve been rubberbanding it to the tripod. And while taking photos of the beautiful simmering tomato sauce and herbs, I tried to adjust my tripod stand and the camera fell off and went crashing to the floor, losing a plastic piece off the lens, and then decided to beep furiously at me for breaking it.

Baked Ling Cod with Tomatoes Tarragon Basil Herb Sauce

Baked Ling Cod with Tomatoes Tarragon Basil Herb Sauce

I could not get it to turn back on fully after multiple attempts, even after taking out the battery and reinserting it and powering it up again. It would beep and beep at me, then would finally shut itself down, like a child whose tantrum finally ran out of steam. I gave up on that process, as this meal comes together quite quickly. As an afterthought just as I was about to plate the fish and sides, I asked my daughter to snap a photo of the fish with her iPod Touch. She doesn’t care for fish so she ate some other leftovers for dinner. So her iPod photo is all I have to offer today for my photo. And it’s so bad I’m just posting a wee pic of it and using my tomato photo as the main one. I am unsure of the future of a new camera at this point.

But, at least I can share my recipe with you of this healthy fish meal. We used a filet of the Ling Cod we caught with our friend on the Oregon Coast a few weeks ago, but any nice, solid whitefish will do. We also used some of the tomatoes from our garden that I had frozen instead of canned, and cut some last snips off the tarragon and basil from my fresh herb garden. I elected not to harvest them this year like I did last, only because of time constraints with my workload and trying to get all our tomatoes canned and frozen.

Ling Cod in a Tomato, Tarragon, Basil Herb Sauce

1 large filet of Ling Cod or other whitefish, enough for two people
Milk to soak the fish
2 tablespoons olive oil, divided
1/2 cup onion, diced small
1 teaspoon garlic
1 cup homemade or low sodium chicken broth, divided (or half white wine)
1 1/2 cups cherry tomatoes (thawed if frozen)
1 tablespoon fresh tarragon, chopped fine
1 tablespoon fresh basil, chopped fine
Lemon juice to squeeze over fish
Black pepper to taste

Soak the fish in a 1/2 milk and 1/2 water mixture, enough to cover the filet, in a glass bowl at least one hour or more in the refrigerator. When ready to cook, preheat the oven to 425. Meanwhile, heat one tablespoon of oil over medium heat and saute the onions until starting to soften, then add the garlic. Cook for a few minutes more, then add 1/2 the chicken broth, or 1/2 cup white wine if you prefer. We didn’t have any on hand. Bring that up to a simmer until it reduces about half.

Add the cherry tomatoes, and cook and smash them around until they split and start releasing their juices.  Stir in the herbs, and the rest of the chicken broth. Grind a bunch of black pepper over it, to taste. Once again, simmer and reduce the liquid to about half.

Line a baking pan with foil and spray with oil. Remove the fish from the soak, add the fish filet to the pan, and squeeze a generous amount of lemon juice over it. Spoon the tomato herb sauce over the top of the fish, then cover the pan tightly with foil. Place the pan in the oven, and cook for about 20 minutes, until the fish flakes easily with a fork. Do not overcook! I checked mine at 20 minutes and it was perfect. We served this with seasoned pasta and Haricot Verts, but any sides will do with this. Some thick crusty bread would be great to mop of the lovely juices in the pan, but alas we did not have any of that either. But it was a delicious and light, healthy meal!

Download and Print this Recipe

Download and Print this Yummy Recipe!

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