Ingredients with Measurements:
- 4 fish fillets (such as tilapia or cod)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon ranch seasoning mix
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 cup melted butter
Special equipment needed:
- Baking dish
- Mixing bowl
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the breadcrumbs, Parmesan cheese, ranch seasoning mix, garlic powder, onion powder, salt, and pepper.
3. Dip each fish fillet into the melted butter, then coat with the breadcrumb mixture.
4. Place the coated fish fillets onto a baking sheet.
5. Bake the fish for 20-25 minutes or until the fish is cooked through and the coating is crispy and golden brown.
6. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 308
Fat: 16g
Carbohydrates: 13g
Protein: 27g
Substitutions for ingredients:
- Instead of tilapia or cod, you can use any white fish fillets.
- Instead of breadcrumbs, you can use panko breadcrumbs or crushed crackers.
- Instead of Parmesan cheese, you can use cheddar cheese or any other hard cheese.
- Instead of ranch seasoning mix, you can use any other seasoning blend.
Variations:
- Add some chopped fresh herbs, such as parsley or dill, to the breadcrumb mixture for extra flavor.
- Use lemon juice instead of melted butter for a healthier option.
- Add some chopped jalapenos or chili flakes to the breadcrumb mixture for a spicy kick.
Tips and tricks:
- Pat the fish fillets dry with paper towels before coating them with the breadcrumb mixture to ensure the coating sticks well.
- If the coating is not crispy enough, broil the fish for 1-2 minutes at the end of the cooking time.
- Serve the fish with a side of ranch dressing or tartar sauce for dipping.
Storage instructions:
Store any leftover fish in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the fish on a bed of lettuce or with some roasted vegetables for a colorful and nutritious meal.
Garnishes:
Garnish the fish with some chopped fresh herbs, such as parsley or chives, for a pop of color.
Pairings:
Pair the fish with a crisp green salad or some roasted potatoes for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Steamed rice
- Grilled asparagus
Troubleshooting advice:
- If the coating is not sticking well to the fish, try dipping the fish in some flour or egg before coating it with the breadcrumb mixture.
- If the fish is overcooked and dry, reduce the cooking time or cover the baking dish with foil to prevent the fish from drying out.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
- Always wash your hands and any utensils or surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
Ranch dressing was first created in the 1950s by Steve Henson, a plumber from Alaska. He later sold the recipe to Clorox, which turned it into a popular commercial product.
Flavor profiles:
This dish has a crispy and savory coating with a hint of ranch seasoning, which pairs well with the mild and flaky white fish.
Serving suggestions:
Serve the fish with a side of lemon wedges and some fresh herbs for a bright and refreshing flavor.
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