Oven Baked Fish Two Ways

When I am in a panic mode trying to get a quick, light dinner for my hungry family for 6, I resort to these baked fish recipes; prep to serving in one hour.   

BAKED FISH – MEXICAN STYLE

1 ½ lbs. firm fish fillets (Cod, Swai, Tilapia works great)

1 cup salsa

1 cup shredded sharp Cheddar Cheese

½ cup coarsely crushed tortilla chips

1 avocado peeled, pitted and slices

¼ cup sour cream

Preheat oven to 400 degrees. Lightly grease one 8X12 baking dish Lay fillets side by side in the prepared baking dish. Pour the salsa over the top and sprinkle with shredded cheese. Top with crushed chips. Bake uncovered in the preheated oven for 15 minutes or until fish is opaque and flakes with a fork. Serve topped with avocado and sour cream

BAKED FILLET & ARTICHOKE PACKETS

6 fish fillets (Any white fish, such as Cod, Swai, Tilapia, Triple Tail)

1 stick butter

¼ cup chopped green onions

2 tablespoons parsley, chopped

3 cloves garlic, minced

Zest and juice of 1 lemon

1 (14 oz) can artichoke hearts, drained and sliced

1 teaspoon salt

¼ teaspoon cayenne pepper

Preheat oven to 400 degrees.  Place each fillet on a large square of heavy duty aluminum foil. Melt the better in a medium saucepan over medium heat add green onions and parsley and sauté until tender. Stir in garlic. Add the lemon zest, juice, artichoke hearts, salt and cayenne and cook a few minutes until heated through. Crimp foil around the fish to hold sauce. Pour equal amounts of sauce mixture over the fillet. Close the foil around the fish. Bake in preheated oven for 12 – 15 minutes.

Pineapple-Banana Bread

(my hand model is my sweet girl who turns 17 today. Happy Birthday, girlie!)

Every Friday, I co-teach 4th-6th graders at a Homeschool Co-Op. This semester we are doing a unit study on World Geography.  For the cultural part of this study, I've had a wonderful time choosing a craft, game, or food about the particular country we are learning about each week.   

Last Friday was Oceania.  So, along with a Australian Dot Painting craft my co-teacher chose, I baked this Pineapple-Banana bread for the children to taste.  I don't normally go wild about banana breads, but this one was totally blog-worthy.      

 Here are some other projects the kids have done previous weeks:  Rainbow People (South Africa)

Faberge Eggs (Russia)

Print This Recipe!

Pineapple-Banana Bread

Makes 2 generous loaves

3 cups all-purpose unbleached flour (15 oz)
2 cups granulated sugar (14 oz)
1 teaspoon table salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 cups mashed ripe bananas
1 cup toasted walnuts, chopped (optional)

 1. In a medium bowl, combine the flour, salt, baking soda and cinnamon, set aside. In a large bowl, beat the eggs, oil, sugar, and vanilla until creamy; stir in pineapple and bananas. With a rubber spatula,fold in the dry ingredients just until moistened.  Add walnuts, if using.

 2. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.

 3. Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Note: for more consistent baking, try using a scale.  Here is the handy baking conversion chart.  And a link to simple digital food scales.