Egyptian Oven-Baked Fish

Egyptian Oven-Baked Fish

In this recipe:

This recipe has not been reviewed.
This Looks YUMMY!
7
10 min.
prep
30 min.
total
4 Servings

A deliciously seasoned cheese and bread crumb mixture creates a golden crispy topping for this Egyptian-inspired Oven-Baked Fish recipe. Works well with halibut, mahi mahi, and other white fish to create a uniquely beautiful and tasty main course.

Ingredients

  • 1 MAGGI Chicken Flavor Bouillon Cube
  • 3/4 cup hot water
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 3/4 cup plain dry bread crumbs
  • 1 green onion, finely chopped
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon ground dry mustard
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons butter, melted
  • 1 pound white fish fillets (such as halibut or mahi mahi)
Store Locator »
PREHEAT oven to 350° F.



DISSOLVE bouillon in water; set aside.



MIX cheese, bread crumbs, green onion, parsley, mustard, turmeric and pepper in medium bowl.



COAT 13 x 9-inch baking dish with melted butter; place fish in baking dish. Pour bouillon mixture over fish; top with bread crumb mixture.



BAKE for 20 to 25 minutes or until golden and fish flakes easily when tested with a fork.

What did you think? Share Your Review »

Be the first to review this recipe!


Cancel
Close

Success!

Thank you for reviewing this recipe.

Close

Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 370
  • Calories from Fat: 170
  • Total Fat: 19g (29% of DV)
  • Saturated Fat: 9g (46% of DV)
  • Cholesterol: 80mg (27% of DV)
  • Sodium: 500mg (21% of DV)
  • Carbohydrates: 17g (6% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 1g
  • Protein: 34g
  • Vitamin A: 15% of DV
  • Vitamin C: 6% of DV
  • Calcium: 30% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

BYE BYE BYE

Meals.com is packing its bags
— yep, and its recipes — and
moving over to GoodNes.com.
Don’t miss out!

Thank you!

Your email address has been added to the monthly newsletter subscription list.