Breaded And Baked White Fish And Brussels Sprouts Recipes

Steps:

• Wash and trim Brussels sprouts. Cut an "X" about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly).
• In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.
• Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.
• Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts.
• Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.

Steps:

• - Melt butter and mix with vinager, lemon juice, and worshteshire.
• - Clean fish and dry out excess water by laying in a kitchen towel.
• - In large baking dish (big enough to lay fish in on one layer) cover botton with onion and green pepper. Layer fish on top. Baste with half of the butter mixture. Sprinkle half of old bay and pepper on top. Let sit for 1/2 hour at room temperature.
• - Clean brussel sprouts. Cut off 1/8" of stem, and cut a 1/4" deep "x" in each base. Place in cold water in pot. Bring to boil and cook for 8 minutes after boil is reached. Rinse with cold water and strain.
• - Place brussel sprouts in 8"x8" baking dish. Add remaining half of butter mixture, old bay, and pepper and stir together. (use two pans here so that both fish and brussel sprouts have surface exposed to oven element.).
• - Mix together bread crumbs and parmesean cheese.
• - JUST BEFORE BAKING, add 1/4 of bread crumb mix to brusssel sprouts and mix together. Then Sprinkle another 1/4 of bread crumbs on top.
• - Layer the other half of bread crumb mix top of fish fillets.
• - Bake both pans in preaheated oven @ 375 degrees for 12-15 minute.
• - Turn oven to broil and bake another 3-4 min until bread crumbs are toasted.
• - Serve with your favorite "rice to have with fish" recipie.

Steps:

• Put a rimmed baking sheet in the upper third of the oven and preheat to 475 degrees F. Toss the Brussels sprouts, carrots, red onions, bacon, thyme leaves, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast until the vegetables are tender and start browning around the edges, about 20 minutes.
• Season the cod all over with salt and pepper and brush with the remaining 1 tablespoon olive oil. Arrange the cod fillets about 2 inches apart on top of the vegetables and top each with a thyme sprig. Roast until the fish is just cooked through and the Brussels sprouts are browned, 8 to 10 minutes. Discard the thyme sprigs. Sprinkle the cod and vegetables with the parsley and serve with lemon wedges.

Steps:

• Wash and trim Brussels sprouts.
• Cut an"X" in the stem, about 3/8 inch deep (This will help cook the Brussels sprouts more evenly and quicker).
• In a medium size saucepan, add Brussels sprouts and cover with cold water, add 1 teaspoon of salt and bring to boil.
• Reduce heat, cover and simmer for 6 minutes or until just tender, (DO NOT OVERCOOK); drain.
• Place sprouts in a six-cup oven proof casserole dish.
• Sprinkle 3 tablespoons melted butter over the sprouts and mix well to coat.
• Brussel sprouts should be in a single layer.
• Meanwhile, combine Parmesan cheese, dried bread crumbs, granulated garlic powder, black pepper, seasoning salt and remaining 3 tablespoons butter and mix well.
• Sprinkle mixture over the Brussels sprouts.
• Place casserole dish about 3 inches below broiler in oven and broil on HIGH for about 5 minutes or until the crumb mixture is lightly browned.
• Serve hot.

Steps:

• Preheat the oven to 425 degrees F. Line 1 large or 2 medium sheet pans with parchment paper.
• In a small bowl, combine the lemon zest, coriander, mustard powder, paprika, ginger, garlic powder, 1 1/2 teaspoons salt and 1 teaspoon black pepper. Mix together and set the rub aside.
• Place the fish on the prepared sheet pan(s) and drizzle both sides with extra-virgin olive oil. Sprinkle the rub on both sides, making sure the fish is entirely coated. Bake until easily flaked with a fork, 15 to 20 minutes.
• Meanwhile, combine the sprouts, arugula, chickpeas and walnuts in a large bowl.
• In another small bowl, combine the lemon juice, 1/4 cup olive oil, vinegar, honey, Dijon and a pinch each of salt and pepper. Whisk together then pour the dressing over the salad. Toss, taste and adjust the seasoning, if necessary.
• Carefully transfer the cooked fish to a shallow serving platter-if it breaks just piece it back together. Top with the salad and serve.

Steps:

• Place the Brussels sprouts into a large saucepan and fill with enough water to cover. Bring to a boil and cook until tender enough to easily pierce with a fork, 15 to 20 minutes. Drain and allow to dry for a few minutes.
• Place the Brussels sprouts into a serving dish and toss with melted butter to coat. Stir in the breadcrumbs gently until evenly distributed.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
• Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.