LET’S DO THIS!

Easy Baked Fish

We usually call these Fish Fingers because I’ll cut them up to resemble fingers and the kids think I’m crazy. It’s hilarious.

But, they eat a sh*t ton of these because they’re so good.

Forget those store-bought chicken nuggets or fish sticks and make these instead. They’re ridiculously easy and not filled with all those nasty ingredients most store bought frozen ones contain.

You can always swap chicken breasts for the fish. Also, when you see any firm white fish (or chicken for that matter) on sale, snatch it up, cut them into small pieces and freeze on a baking sheet. Toss into a zip bag. Then, you can thaw a few pieces at a time to make these even when fish or chicken prices are high.

See? Always thinking of ways to save that dinero! ;)

EASY BAKED FISH

Serves 4

Prep time 10 minutes

Cook time 10-20 minutes

Ingredients

  • 4-6 pieces of cod, halibut, mahi-mahi fillet, cut into 1 inch pieces to resemble fingers
  • salt and pepper
  • almond flour or regular flour for dredging
  • 2 eggs, beaten
  • 1 cup ground nuts or breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1 lemon, zested then quartered

Directions

  1. Preheat oven to 375 degrees. Place a cooling rack inside a baking sheet and set aside.
  2. Season fish on both sides with a bit of salt and pepper. Set aside.
  3. In a shallow bowl, place flour. In another shallow bowl, place beaten eggs. In a third shallow bowl place nuts/breadcrumbs, parmesan cheese and lemon zest. You’ll be working in an assembly line, dipping fish in flour, eggs, then nut/breadcrumbs mixture.
  4. Dip fish first into flour coating on all sides. Tap excess off. Then, dip in egg mixture and finally in the nut/breadcrumb mixture. Place fish on baking sheet and continue with the rest.
  5. Bake for about 12-15 minutes or until the coating is nice and golden and fish is opaque and firm to the touch. Serve with some ketchup for the kids and a squeeze of fresh lemon juice. Enjoy! NOTE * These could take up to about 20 minutes to cook depending on how thick/thin your fish is.

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