NO OIL FRYING PAN RECIPES

Steps:

• Heat the broiler with a rack about 6 inches from the heat source.
• In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
• Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
• Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

Steps:

• Preheat the oven to 425F.
• Line the baking sheet with parchment paper.
• Put the fish in a bowl and put mayo on the fish. With your hands, spread mayo all over the fish, so it's coated with mayo on all sides.
• Put the bread crumbs on a plate. Dip each fish fillet into bread crumbs - first on one side, then the other side, pressing into the bread crumbs so they stick.
• Put breaded fish on a baking sheet. Put in the oven on the top shelf (approximately 6 inches from the top heating element).
• Bake in the oven for 25 minutes or until the fish is done (no longer translucent in the center and flakes easily with a fork).