Baked Fish
I created this quick recipe after enjoying a seafood dish with Parmesan cheese sprinkled on top at a restaurant. The cheese added extra zip and gave me the idea to try the fish at home.
I created this quick recipe after enjoying a seafood dish with Parmesan cheese sprinkled on top at a restaurant. The cheese added extra zip and gave me the idea to try the fish at home.
- Carbohydrate 0.087837395698 g
- Cholesterol 1.8333333304 mg
- Fat 0.596560832379667 g
- Fiber 0.000973437455793223 g
- Protein 0.802853852884667 g
- Saturated Fat 0.3604653119233 g
- Serving Size 1 1 servings. (116g)
- Sodium 31.8824426573667 mg
- Sugar 0.0868639582422068 g
- Trans Fat 0.0367630572329667 g
- Calories 9 calories
Step-by-step
- Place fish in a 10-in. pie plate that has been coated with cooking spray.
- Sprinkle with Parmesan cheese and dill.
- Bake, uncovered, at 350degrees for 8-10 minutes or until fish flakes easily with a fork.
When preparation time is restricted to a mere fifteen minutes, utilizing high heat for short durations preserves the delicate structure of lean panfish fillets like perch, trout, or whitefish. Thin freshwater fish lack the dense fat stores of salmon or mackerel, meaning they dry out rapidly if subjected to prolonged thermal energy. Baking them uncovered in a shallow ten-inch pie plate at three hundred fifty degrees Fahrenheit creates a dry-heat environment that cooks the proteins gently without steaming them in their own moisture. Parmesan cheese, containing low moisture and high protein, melts down to form a savory crust that shields the top surface of the fillet from excessive desiccation. Monitoring the internal transformation remains critical, as the cooking window spans precisely eight to ten minutes. Testing for doneness requires inserting a fork at an angle into the thickest part of the flesh and gently twisting to observe whether the muscle fibers separate cleanly along their natural flakes. Dried dill weed contributes aromatic compounds that complement the natural sweetness of the white flesh without introducing competing liquid that could alter the cooking dynamics. Thoroughly coating the pie plate with cooking spray prevents the delicate protein strands from adhering to the glass surface during the brief baking period. Lean freshwater fish varieties are exceptionally perishable, so any leftover portions require immediate refrigeration in an airtight container and should be consumed within forty-eight hours to maintain optimal safety and texture standards.
