BAKED EGGS TOASTER OVEN RECIPES

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CRISPY OVEN-BAKED FISH RECIPE - PILLSBURY.COM



Crispy Oven-Baked Fish Recipe - Pillsbury.com image

There are lots of baked fish recipes out there, but this oven-fried version is hands-down our favorite. With just 10 minutes of prep time, this recipe is fast and easy enough to satisfy your Friday fish fry cravings any night of the week. It would also taste great served on a bun with tartar sauce and a slice of cheese (so go ahead and ditch the drive-thru).

Provided by Pillsbury Kitchens

Total Time 30 minutes

Prep Time 10 minutes

Yield 2

Number Of Ingredients 8

1 egg or 1 egg white
1 teaspoon water
1/3 cup Progresso™ Italian style bread crumbs
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon garlic salt
2 catfish or tilapia fillets (3 to 4 oz each)
Cooking spray
4 lemon wedges

Steps:

  • Heat oven to 400°F. Line cookie sheet with foil; generously spray foil with cooking spray. In shallow bowl or dish, beat egg and water with wire whisk until well blended. In another shallow bowl or dish, mix bread crumbs, lemon-pepper seasoning and garlic salt.
  • Dip fish into egg mixture; coat with bread crumb mixture. Place on cookie sheet. Spray fish with cooking spray.
  • Bake 10 minutes. Turn fillets; bake 5 to 10 minutes longer or until fish flakes easily with fork. Place fillets on serving platter; garnish with lemon wedges.

Nutrition Facts : Calories 240 , CarbohydrateContent 15 g, CholesterolContent 170 mg, FatContent 0 , FiberContent 1 g, ProteinContent 23 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 700 mg, SugarContent 2 g, TransFatContent 0 g

EASY BAKED SWEET POTATO RECIPE - KITCHN



Easy Baked Sweet Potato Recipe - Kitchn image

The easiest, simplest way for how to make the best baked sweet potatoes every time.

Provided by Dana Velden

Categories     Dinner    Side dish

Total Time 0S

Number Of Ingredients 2

None Sweet potatoes
None Vegetable oil

Steps:

  • Preheat oven and wash the sweet potatoes: Preheat oven to 375°F. Scrub the sweet potatoes well and pat them dry with a dish towel.
  • Oil them up: Prepare squares of aluminum foil for as many sweet potatoes as you are roasting. Place each potato on a foil square and drizzle with a small amount of vegetable oil. Using your hands, rub the oil in a thin, even layer all over the potatoes.
  • Prick with a fork, wrap, and roast: Prick each sweet potato several times with a fork and wrap loosely in the foil. Be sure the foil is well-sealed. Place on a baking sheet and put them into the oven to roast.
  • Check for doneness: Depending on the size of your potatoes, it may take between 30 minutes to 1 hour for them to be done. Check at 30 minutes by squeezing one of the potatoes in an oven mitt-protected hand and inserting a sharp knife or fork into the center. They should feel quite soft and the knife should easily glide all the way through. If not, return to the oven and check again in 10 minutes.
  • Enjoy now or save for later: Enjoy your sweet potatoes immediately or store them in the refrigerator for later. For storage, I leave them wrapped in their foil jackets on the counter until cool and then pop them into a plastic bag or glass container and put them into the fridge. They will keep for several days. Reheat in a microwave or toaster oven or use in recipes as needed.

Nutrition Facts : SaturatedFatContent 0.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 32.5 g, SugarContent 2.7 g, ServingSize Serves 2, ProteinContent 5.8 g, FatContent 0.8 g, Calories 159 cal, SodiumContent 103.4 mg, FiberContent 7.7 g, CholesterolContent 0 mg

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