September 11, 2012

Baked Old Bay Fish and Parmesan Garlic Knots

Tonight we had one of my easier meals: fish, macaroni and cheese, and rolls.  But this is no blah fish, and these are no ordinary rolls.  Not by a long shot.

Parmesan Garlic Knots

I found this recipe on Pinterest, and I'm pretty sure I could make these every night with no complaints from the peanut gallery.  A few modifications, and we're off.

1 tube (12 ounces) refrigerated biscuits (I use the Pillsbury Grands original flaky layers biscuits)
Nonstick cooking spray
Little bit of flour
1/4 cup butter (4 tablespoons)
3 tablespoons grated Parmesan cheese (I grate mine fresh, but store bought is fine, too!)
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes

Makes 8 knots

  1. Preheat the oven to 400 degrees (425 if baking the fish at the same time).
  2. Spray a cookie sheet with nonstick spray
  3. Lightly flour work surface,  roll each biscuit into a rope (about 10-12 inches), and tie into a knot. Tuck the ends under and press against another piece of dough so they stay in a knot.  Place 2 inches apart on the baking sheet.
  4. Bake at 400 degrees for 8-10 minutes or until golden brown.
  5. In a small bowl, melt the butter in the microwave.  Then stir in the Parmesan, garlic powder, oregano, and parsley.  You can make this while the knots bake, but will need to stir again before brushing the knots because the ingredients will separate.  Brush the warm knots with the mixture.

Baked Old Bay Fish

I found this one in my love for Old Bay and giving random seasonings a try whenever I made fish a few years ago.  Hence the very imprecise measurements.

Fish fillets (I usually use tilapia with this recipe)
Nonstick cooking spray
Onion powder
Freshly ground black pepper
Old Bay seasoning

Makes as many fillets as you use

  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
  3. Sprinkle both sides of the fillets with a tiny bit of onion powder (only a couple shakes), a bit of salt and pepper (a few shakes), and generously with Old Bay to evenly coat the entire filet as shown in picture.
  4. Bake in oven for 15-18 minutes.  I often use frozen fillets that I haven't even thawed (they come out just fine!) so those may take closer to 17/18 minutes.  Fresh ones may be more on the 15 minute side.

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