Eating Fish on Fridays? Two Easy Fish Recipes

Eating Fish on Friday? Here are two very easy fish recipes to take advantage of during Lent or anytime of the year!

Fish Baked In Creamy Milk Sauce with Onions & Herbs

Recipe by Very Best Baking

Tender fish fillets seasoned with herbs are topped with sautéed onions and baked in a light, velvety creamy milk sauce in this classic dish from Colombia’s Pacific coast. Thyme, basil and anise give the sauce excellent flavor and will be a recipe you’ll want to try again and again.

Ingredients for 4 servings:

• 2 tablespoons olive oil, divided
• 1 small onion, sliced into thick rings
• 1 lb. white fish of choice, cut into 2-inch pieces
• Salt and ground black pepper to taste
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon anise seeds, crushed
• 2/3 cup (5 fl.-oz. can) evaporated milk
• 1/4 cup water

Directions:

PREHEAT oven to 325° F. Grease 13 x 9-inch baking dish.

HEAT 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until tender and golden brown. Remove from skillet; set aside.

SEASON fish with salt and pepper. Add remaining oil to same skillet and cook fish until browned on both sides. Remove from heat. Place fish in prepared baking dish. Sprinkle with thyme, basil and anise. Top with reserved onion rings. Combine milk and water in small glass measure; pour over fish. If desired, season with additional salt and pepper.

BAKE for 20 minutes or until fish flakes easily with a fork.

Fish Baked In Creamy Milk Sauce with Onions & Herbs

Very Best Baking

Tender fish fillets seasoned with herbs are topped with sautéed onions and baked in a light, velvety creamy milk sauce in this classic dish from Colombia's Pacific coast. Thyme, basil and anise give the sauce excellent flavor and will be a recipe you'll want to try again and again.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main

Servings 4

Ingredients

  

• 2 tablespoons olive oil divided
• 1 small onion sliced into thick rings
• 1 pound white fish of choice cut into 2-inch pieces
• Salt and ground black pepper to taste
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon anise seeds crushed
• 2/3 cup 5 fluid-ounce can Evaporated Milk
• 1/4 cup water

Instructions

 

• PREHEAT oven to 325° F. Grease 13 x 9-inch baking dish.
• HEAT 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until tender and golden brown. Remove from skillet; set aside.
• SEASON fish with salt and pepper. Add remaining oil to same skillet and cook fish until browned on both sides. Remove from heat. Place fish in prepared baking dish. Sprinkle with thyme, basil and anise. Top with reserved onion rings. Combine milk and water in small glass measure; pour over fish. If desired, season with additional salt and pepper.
• BAKE for 20 minutes or until fish flakes easily with a fork.

Creamy Tuna Noodle Casserole

Recipe by Very Best Baking

Convenient comfort food at its very best. This Creamy Tuna Noodle Casserole is a comforting option for any weeknight or weekend meals.

Ingredients for 8 servings:

• 6 cups (about 8 oz.) dry medium egg noodles, prepared according to package directions
• 6 tablespoons butter or margarine
• 4 stalks celery, chopped
• 1/2 cup chopped onion
• 2 cans (9 oz. each) tuna, drained and flaked
• 2 cans (10 oz. each) condensed cream of mushroom soup
• 1 can (12 fl. oz.) evaporated milk
• 2/3 cup crushed potato chips

Directions:

PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish.

MELT butter in large saucepan over medium heat. Add celery and onion; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are tender. Stir in noodles, tuna, soup and evaporated milk; mix well. Pour into prepared casserole dish. Sprinkle with potato chips.

BAKE for 25 to 30 minutes or until chips are golden brown.