Try this Butter Herb Baked Fish recipe, or contribute your own.
- Carbohydrate 28.0305945833334 g
- Cholesterol 117.51625 mg
- Fat 28.5485683333333 g
- Fiber 1.10352503498892 g
- Protein 26.1268854166667 g
- Saturated Fat 16.1806530416667 g
- Serving Size 1 1 Serving (181g)
- Sodium 718.635583333334 mg
- Sugar 26.9270695483444 g
- Trans Fat 2.25259566666667 g
- Calories 477 calories
Step-by-step
- Preheat oven to 350 degrees.
- In 13x9x2 baking pan, melt butter in preheated oven (5-7 minutes).
- Meanwhile in 9" pie pan combine cracker crumbs, Parmesan cheese, basil, oregano, salt and garlic powder.
- Dip fish fillets in butter and then in crumb mixture.
- Arrange fish fillets in baking pan.
- Bake near center of oven for 25-30 minutes or until fish is tender and flakes with a fork.
- Serve immediately.
Executing thin white fish fillets requires strict adherence to thermal dynamics, specifically managing the transition from raw protein to a tender, flaky interior without overcooking. Delicate species like sole or perch cook rapidly, demanding synchronized prep work so the coating adheres correctly and the butter maintains proper viscosity.
- Melt the butter directly in the 13x9x2 baking pan inside the 350 degree Fahrenheit oven, monitoring the 5 to 7 minute window closely to prevent the dairy solids from browning prematurely.
- Crush the saltine crackers to a uniform fine consistency to ensure the crumb layer bonds evenly with the butter-dipped fillets rather than clumping in thick pockets.
- Combine the grated parmesan cheese, dried basil, oregano, and garlic powder thoroughly with the cracker crumbs in a wide 9-inch pie pan to facilitate rapid, consistent dredging.
- Bake the coated fillets near the center of the oven for 25 to 30 minutes, checking for the definitive visual cue where the flesh opaque turns completely white and yields easily to a fork.
Fat acts as a primary conductor of heat here, transferring energy from the pan directly into the delicate proteins while dissolving fat-soluble herb compounds for even flavor distribution. Controlled moisture management prevents the cracker coating from becoming soggy during the baking cycle.
