Oven Fried Sesame Fish Recipes

Steps:

• Heat the oven to 450 degrees. In a medium bowl, combine the sesame seeds, thyme, oregano, lemon zest, 3/4 teaspoon salt and a few grinds of pepper. Rub the mixture between your fingers until the herbs are bruised and fragrant. Stir in the bread crumbs and butter until combined.
• Season the trout with salt and pepper and place on a parchment-lined baking sheet, skin-side down. Spoon the bread crumbs evenly over the fish and bake until the fish is opaque and the bread crumbs are golden, 10 to 12 minutes. Serve with lemon wedges alongside.

Steps:

• Heat oven to 220C/fan200C/gas 7. Tip crumbs into a bowl with half the sesame seeds. Brush fish fillets with yogurt and coat in the crumb mix. Lay on a baking tray and sprinkle over the remaining seeds. Drizzle with a little olive oil, then bake for 15-20 mins. Serve with oven-baked potato wedges.

Steps:

• Brush the air fryer basket with vegetable oil and preheat to 400 degrees F (200 degrees C).
• Thaw fish if frozen; blot dry with paper towels, and sprinkle lightly with salt and pepper.
• Stir together butter and sesame seeds in a small bowl. Set aside 2 tablespoons of the butter mixture for the fish. Toss peas and garlic with remaining butter mixture and place in the air fryer basket.
• Cook peas in the preheated air fryer in batches, if needed, until just tender, tossing once, about 10 minutes. Remove and keep warm while cooking fish.
• Brush fish with 1/2 of the remaining butter mixture. Place fillets in air fryer basket. Cook 4 minutes; turn fish. Brush with remaining butter mixture. Cook 5 to 6 minutes more or until fish begins to flake when tested with a fork. Serve with snap peas and orange wedges.

Steps:

• Place fillets in a shallow baking dish. Pour teriyaki sauce over fish. Cover and refrigerate 30 minutes or overnight.
• Preheat oven to 450 degrees F.
• In a shallow dish, combine sesame seeds with flour and pepper.
• Dip each fillet in the flour/sesame mixture.
• Spray a non stick baking pan with the cooking spray and place fillets on the pan in a single layer.
• Lightly spray the top of each fillet with cooking spray.
• Bake 10-15 minutes or until golden brown. Fish is ready when it flakes when pricked with a fork.

Steps:

• Place the orange juice, brown sugar, ketchup, soy sauce, lemon juice, oil, and black pepper in a small bowl; stir well to combine.
• Arrange the fish in a single layer in a baking dish. Pour the orange juice mixture over the fillets. Cover and marinate in the refrigerator for 2 hours, turning once.
• Remove the fillets from the marinade, reserving the marinade. Pour the marinade into a small saucepan. Bring to a boil; reduce heat, and simmer for 5 minutes. Set half of the marinade aside.
• Place fillets on a lightly greased rack in a shallow roasting pan. Broil fillets 6 inches from heat for 10 to 12 minutes, or until the fish flakes easily when tested with a fork, basting occasionally with the marinade.
• Transfer fish to a serving platter. Sprinkle the toasted sesame seeds (I toast mine in a skillet while the fish is in the oven) over the fillets, and serve with the reserved marinade.

Steps:

• Spread 1/4 cup baking mix in a shallow dish.
• Beat milk and egg together in another shallow dish.
• Combine remaining baking mix and 1/4 cup sesame seeds in a third dish.
• Pat fish dry with paper towels.
• Take a fish fillet and dredge it in the plain baking mix, turning to cover both sides.
• Next, dip fillet in the egg mixture, turning to cover both sides.
• Dredge fillet in sesame seed mixture, turning to cover both sides and patting in well.
• Place fillet on a lightly-greased baking sheet and top with an additional 1 teaspoon sesame seeds. Repeat with remaining fillets.
• Cover with plastic wrap or foil and refrigerate for one hour. DO NOT SKIP THIS STEP.
• Preheat oven to 425° Fahrenheit.
• Remove covering from fish and drizzle with olive oil or melted butter.
• Bake, uncovered, for 20-25 minutes, or until browned and crisp.
• Lightly sprinkle with salt while hot.

Steps:

• Preheat oven to 200 degrees. Heat large, heavy skillet over medium heat. Put seeds on plate. Season fillets with salt and pepper and turn in seeds, patting to coat fillets as fully as possible with seeds. Add oil to skillet and when it shimmers add fillets.
• Brown fish on 1 side for a couple of minutes, then brown on other side for a minute or two. Remove skillet from heat, transfer fish to plate (even if not done) and place plate in oven.
• When skillet has cooled slightly, put over medium heat. Add butter, and when it melts add ginger. About 30 seconds later, add soy sauce and 1/4 cup water and stir to blend. Return fillets to skillet, along with accumulated juices.
• Turn heat to medium and cook fillets for about 1 to 3 minutes until desired doneness, turning 3 or 4 times. (If the pan dries out, add 2 or 3 tablespoons water.) Fish should be done when a thin-bladed knife meets little resistance at fillet's thickest point. Serve pan juices over fish.