Help me with baked fish please

Thaw it, bake 350 until it flakes with pierced with a fork (15 minutes or so).

Basic seasoning would be salt, pepper, lemon juice + whatever else you like. A little butter tastes good too.

Old Bay goes well on any seafood. Adds a little punch especially with some lemon juice.

Dill works well as well

Thin fish filets like Tilapia and trout cook rather quickly. Start checking at 10-15 min

350 is a good place to start. Temp wise for just about any recipe. And bake until starts to flake/separate easily when pierced.

Lemon Pepper is an easy favorite seasoning (most salt free Mrs Dash herb blends are very nice too) as is Old Bay.

The following is my favorite over Mahi Mahi or Cod:

If you are allowing a few more carbs and fats one of my favorites is to take about a tablespoon of mayonnaise and season (usually a little garlic, fresh ground pepper, a little smoked paprika) or homemade flavored aoli spread on top of your favorite filet and press the then press the top w mayo into a pan with panko bread crumbs and bake (panko side up) as above...

If you are doing a more keto type regime skip the panko and mix a little parmesean cheese into the mayo spread over fish and bake.

I eat fish on the regular:

Below is a killer recipe for a cheap healthy fish Tilapia

serving size : 2

1/2 lb Tilapia
2 Tbs Parm cheese powder version look for low sodium one
1 Tbs butter salted or unslated
2 1/4 Tsp Low Fat Mayo
1 1/2 Tsp Fresh Lemon juice
1/8 Tsp dried basil 1/8= a dash also
1/8 Tsp Ground Black Pepper
1/8 Tsp Onion Powder
1/8 Tsp celery seed

Directions:
1.Preheat Oven's broiler HI setting, Take a pan line with aluminum foil
2.In a small bow,l mix together the parm cheese,butter (make sure its softened),Low Mayo and lemon juice and seasonings.MIX WELL and set aside ** DO NOT CHILL IN FRIDGE **
3.Arrange fillets in a single layer on the aluminum foil (could be a cookie sheet) Broil a few inches from heat source 2-3 minutes. Flip the fillets over and broil 2-3 minutes more. I start with the dark side up its a dark or red line going up the middle of the fillet.
Remove the Filletsand now top them with the mixture in the bowl get it all over the fillets and on the sides ...I use my finger to spread on them then top with a sprinkle of Shredded Parm Low Fat.
Cook an additional 2-3 or until cheese is bubbling on top !

Viola '
Let me know how you like it !!

First off if you realy want to bake the fish use parchment paper so it will not stick. Make sure it is fully unthawed. Use a bowl with a collander on top of it filled with ice. Put the frozen fish on top of the ice. This will unthaw the fish and not make it meely. I like a flounder with a pesto on top of it about 13 minutes at 350. Serve it over top steamed and puread parsnips and you never miss a tarter sauce. I usually have a beat sald for a side with this meal. Good Luck....

The following is my favorite over Mahi Mahi or Cod:

If you are allowing a few more carbs and fats one of my favorites is to take about a tablespoon of mayonnaise and season (usually a little garlic, fresh ground pepper, a little smoked paprika) or homemade flavored aoli spread on top of your favorite filet and press the then press the top w mayo into a pan with panko bread crumbs and bake (panko side up) as above...

We eat a lot of tilapia & cod, but I've never made it this way. I will definitely be trying it. Thanks!

unless you brought the fish fresh and then froze it no recipe should start off saying "thaw it"

I make baked fish nuggets. Just chunk up the fish (I like a white fish for this like Tilapia) into 1-inch pieces and coat in egg white, then coat in finely ground tortilla chips. Let stand at room temp for 10 minutes, then bake for 10 to 12 minutes, or until the fish is flaky and reaches an internal temp of 140 to 145 F. The tortilla chips are already seasoned, so it is SUPER easy.

These also make GREAT fish tacos with some corn tortillas and a little coleslaw. Yum!

Try microwaving your fish for 3 to 5 minutes depending on the wattage of your microwave and the quantity of your fish. Always add some kind of flavourful liquid. For example, I may use about a half cup of medium salsa and half cup of water or I might add soya sauce, garlic and lemon juice. You can try all kinds of different combinations. I'm a lazy cook and this works really well for me.

I can't remember where I got this recipe, but it's great.

Parmesan Crusted Tilapia
• 3 -4 tilapia fillets, depending on size
• 1/4 cup breadcrumbs or 1/4 cup crushed Ritz cracker
• 1/4 cup grated parmesan cheese
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 tablespoon lemon juice
• salt
• pepper
• garlic powder
• olive oil
Directions:
Thaw and wash tilapia fillets if frozen. Pat dry on paper towels.
Combine crumbs, parmesan, Italian seasoning and garlic powder on a plate, mixing well.
On a different plate, pour 1 tbsp lemon juice.
Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (be careful about how much salt is in your parmesan, crumbs, and other seasonings), black pepper, and garlic powder. Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.
Dredge fillet in the parmesan mixture patting it all over to coat.
Place in an oiled baking dish, repeat with remaining fillets.
Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil.
Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more parmesan on top if desired). You can also bake these faster at 450ºF.

unless you brought the fish fresh and then froze it no recipe should start off saying "thaw it"

Unless you are landlocked like me and fresh fish is VERY hard to find. *Just Sayin'*

just be careful of the country of origin with your frozen fish...

^^This

I do basil, rosemary and italian herbs on mine! sprinkle a tiny bit of freshly shredded parmesan about 5 minutes before it's done and serve with red roasted potatoes! YUM!

IMO, it really depends on the fish. For mild white fish like orange roughy, tilapia, cod, etc. I season lightly because the fish has such a delicate flavor - a little garlic and/or onion powder, and a sprinkle of dried thyme, basil or marjoram. These are also really good if you marinate them for a few minutes in a herbed vinaigrette dressing before baking. They are also good cooked in a light herbed tomato based sauce.

Salmon has a stonger flavor so can stand a little more flavor. I like to add chili powder and black pepper to it. Though salmon is also very good with little seasoning.

I would never bake steak type fish such as swordfish or tuna. These are best grilled or pan seared. One of my favorite dishes is tuna au poivre (encrusted with cracked peppercorns and cooked rare)

Bump

I'll bake it from frozen. Usually just put it in tin foil and leave the top open so that the excess moisture gets steamed out. Slice a couple of lemons, put some nice basil on the fish.. sometimes some chili powder to spice it up.

Sea Salt to finish it and serve it with dinner. Yummy!