Tag Archive | Shrimp

Crunchy Baked Fish

Crunchy Baked Fish

Are you short on time tonight and need a quick fix dinner? Well, I’m finding myself in that situation more often than not lately. Here’s a terrific recipe I found a year or so ago that fits the bill.

The original recipe is called, Crunchy Baked Flounder, and I found it at myrecipes.com.  I’ve used three different types of fish to make this recipe and all three have worked great.  As a matter of fact, the last time I made it I only had one piece of fish and 2 people to feed, so I used some shrimp in the recipe, too.


Here’s the original recipe, then I’ll tell you what other types of fish I’ve used:

Crunchy Baked Flounder

Via:   myrecipes.com

4 Servings
Cook Time:  15 minutes
Prep Time:  5 minutes


1/2 cup Panko breadcrumbs

1/2 cup grated Parmesan cheese

3 tablespoons unsalted butter, melted

4 flounder filtes (1 1/2 lb)

Salt & Pepper


Preheat oven to 425°F. Mist bottom of a large baking dish with nonstick cooking spray. Combine panko, Parmesan and butter in a small bowl and stir mixture well.

Sprinkle both sides of flounder generously with salt and pepper. Arrange fish in prepared baking dish. Sprinkle panko-Parmesan mixture over fish. Bake until fish is cooked through and crumbs are golden, about 15 minutes. Serve immediately.

Now, you can’t get any easier or faster than that.

Here’s a little tip.  You can make the mixture of Panko, Parmesan and butter ahead of time and keep it in the refrigerator.  When you’re ready to use it,  take it out of the refrigerator and let it get to room temperature.  I’ve done it when I made too much and didn’t want to toss it.  So I kept the leftover mix for another time and it worked out fine.  Of course, you could half the recipe and voila, no leftovers in the first place.


I’ve used flounder, tilapia and barramundi. What…you’ve never heard of barramundi? Well, neither had I until last year when I found it in a freezer at a BJ’s store.  It’s delicious.  Read about it here and get more barramundi recipes here.  The recipe I made for this post is made with barramundi.

If you decide to make shrimp this way, they only take a few minutes.  As soon as they brown up, they’re done, so don’t overdo them.  I removed the shrimp and kept them warm while the fish finished cooking.

I’ve served this recipe to dinner guests.  I love that it’s so simple and quick, which leaves you more time to mingle.   Enjoy, and let me know if you try it.



Shrimp Scampi with Linguini

Shrimp Scampi with Linguini plated

I made this recipe when I was short on time with no intention of posting about it.  I took 2 photos, one while cooking and one after plating.  Now I wish I had taken a few more shots because the recipe was delicious and I decided to share it with you after all.

This is a Tyler Florence recipe that I found on the Food Network website.  It’s a quick, simple recipe that I think you’ll enjoy.  If you go to the website, there is a preparation video you can watch.

Shrimp Scampi with Linguini

Estimated Prep Time:  15 min

Estimated Cook Time:  25 min

This recipe is for 4 to 6 servings.


1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves


For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.

Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.

Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm.

Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta.

Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

I followed the recipe exactly except for the shallots.  I didn’t have any on hand, so I used some sweet vidalia onion.

Shrimp Scampi with Linguinicooking

I always write the date I make a recipe, any changes I made and how good it was on the recipe sheet.  I wrote a big DELICIOUS on this one.

Fish Tray Bake Recipe

061 Blog

Fish Tray Bake – Finished Product

First, I would like to state the obvious, I am not a professional photographer.  The photos in this post were taken by me and I hope they don’t make you lose your appetite because this recipe is really good and very easy.

Second, the original recipe is by Jamie Oliver, but I cannot access his recipe online.  I also Googled it and got many links that you can check out.  At the end of this post, I reprinted what is supposed to be the original recipe, so check that out, too.   My good friend (and terrific cook and baker) Anni, made this dish for us and gave me her version of the recipe.  Bottom line, I don’t think you’ll be disappointed if you try it.  You can put your own twist to it and adjust the amount of ingredients to suit.

Third, let’s get started.  I am going to share it with you the way I made it along with a few helpful hints.  Not all of the ingredients have specific amounts listed because this recipe can be adjusted however you desire, according to how many folks you’re cooking for and how much they like to eat.  I made it for 2 people.

026 Blog

Preheat oven to 375 degrees F.  (I was told 350 to 400, so I settled on 375)


2 Salmon Filets (rinsed and patted dry – if the skin is on, leave the skin side up in the pan – check for bones)

12 large Shrimp (rinsed, shelled and deveined – you can leave the tails on)

Fresh Asparagus (rinsed and woody ends broken off) – *See Hint

Fresh tomatoes (cut into large chunks)

Lemons – 2 at least (quartered)

1 Red Chili Pepper (seeds removed and chopped into small pieces)

1 Garlic Clove (minced)

Fresh Basil Leaves (roughly chopped)

Anchovies (optional, but I recommend them – cut them up – use as many as you like) *See Hint

Bacon (3-4 pieces – cut up into smaller pieces) – *See Hint

Olive Oil

Baking Dish (I used a 8 x 13 Pyrex dish)

033 Blog

All prepped and ready to go. That little curved knife on the stand is called an Ulu Knife.
I bought it in Alaska. It’s great for chopping and mincing garlic and fresh herbs.

Drizzle some olive oil in the bottom of the baking dish.

Add the tomatoes, lemon, garlic, chilis, basil, anchovies.  Drizzle more olive oil and mix everything around in it.

Place the salmon (skin up), shrimp and asparagus on top.  Drizzle more olive oil on the seafood.  Add the bacon.

048 Blog

All set to go in the oven.

Place dish in the preheated oven and cook for approximately 15-20 minutes until the fish is done and bacon is crispy.  Keep your eye on it and watch the shrimp do not get overdone.

Before eating, squeeze those tasty, cooked lemons all over everything in your dish.  They are delicious!

* Hints:

If the asparagus is on the thick side, you may want to partially cook it a little before adding it to the recipe – don’t overcook.  It will be more tender.

I partially cooked the bacon before adding it because we like it crispy.

If you want to give the dish a little more zing, add some lemon pepper before eating, or maybe some salt and pepper to taste.  I added some ground lemon pepper, yum.

Anchovies – Don’t let them scare you, they melt into the oil and have a wonderful flavor (not fishy).

If you want to finish it off quick, you can give it a little zap under the broiler at the end, just watch those shrimp.

I served it with sweet corn on the cob and a nice pinot grigio.

This is a light, casual dish that’s easy.  Enjoy!

This image shows a whole and a cut lemon.

Don’t forget to squeeze those cooked lemons on everything before you dig in.  Delish.

I found this link to what is claimed to be the original recipe.  Let me know if you try either version of the recipe and whether or not you liked it.

Fish Tray-Bake

4x 150g Salmon fillets, skin on, scaled and pin boned
8 Large unpeeled raw tiger prawns 
Bunch of asparagus
1 Lemon
1 Fresh red chilli
Small bunch of fresh basil
1x 30g tin of anchovies in oil
4 Cloves of garlic
3-4 Tomatoes
4 Slices of pancetta

Lay the Salmon fillets and prawns in large roasting tray. Snap off the woody ends of the asparagus, then add the spears to the tray with a good pinch of salt and pepper. Quarter a lemon and add it to tray. Finely chop the chilli and add to tray with basil leaves. Drizzle over the oil from the anchovies and tear in 4 of the fillets. Crush in 4 unpeeled cloves of garlic and drizzle over some olive oil. Roughly chop tomatoes and add.

Arrange everything nicely in tray, so the lemons are facing up and the salmon is skin side up. Drape 4 slices of pancetta wherever you like in the tray, then whack under the grill on the middle shelf for about 10 minute, or until the pancetta is lovely and crisp and the fish is cooked through.


Jamie’s 30 Minute Meals Book