Oven Fish 'n' Chips

The Beauty really enjoys fish. Me, not so much. Most varieties of fish just taste....well.....fishy! I enjoy a good piece of salmon and a beautiful piece of halibut floats my boat but beyond that I'm not too adventurous. So, when we plan to incorporate fish into our weekly menu, it has to be something really special to get my tastebuds salivating.

These Oven Fish 'n' Chips caught me hook, line, and sinker from the very first bite. These are not of the Skipper's/Long John Silver variety....they are far better because you make them fresh and you know what it is going in them. We couldn't find the haddock the recipe called for at our local seafood counter so we used cod and followed the recipe as written. The fish turned out moist, flaky, and flavorful and the cornflake and cheese mixture gave them a crispy crunch. Give this recipe from the Taste of Home Cookbook a try and see for yourself why we think it's the catch of the day!

Oven Fish 'n' Chips
Prep: 20 min.
Bake: 25 min.

2 tbsp. olive oil
1/4 tsp. pepper
4 medium baking potatoes, peeled (try Yukon Gold or even sweet potatoes for more flavorful chips!)

Fish:
1/3 cup all-purpose flour
1/4 tsp. pepper
1 egg, lightly beaten
2 tbsp. water
2/3 cup crushed cornflakes
1 tbsp. grated Parmesan cheese
1/8 tsp. cayenne pepper (we substituted a pinch of red pepper flakes which gave the coating a little heat and tasted great!)
1 pound haddock fillets

1. In a medium bowl, combine oil and pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture, toss to coat.

2. Place on a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 425 degrees for 25-30 minutes or until golden brown and crisp.

3. Meanwhile, in a shallow dish, combine flour and pepper. In a second shallow dish, beat egg and water. In a third dish, combine the cornflakes, cheese, and cayenne. Dredge fish in flour, then dip in egg mixture and coat with crumb mixture.

4. Place on a baking sheet coated with cooking spray. Bake at 425 degrees for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired.

Yield: 4 servings

Baked Lemon Chicken

If there is one thing we eat a great deal of in this family, it's chicken. It's a wonder none of us has sprouted feathers and a beak. Needless to say, we are always on the hunt for new ways to prepare this dietary staple. When I came across a recipe in the Taste of Home Cookbook for baked lemon chicken, I decided to give it a try even though I am not the biggest fan of lemon-flavored anything and I wasn't sure how it would be accepted by the picky-eaters who call themselves my children. But, I was looking for a way to keep things fresh and interesting so I bought the necessary ingredients and prayed it would turn out well. I needn't have worried. The kids adored it (in fact, I prepared plain baked chicken for them just in case and it went untouched!) and I found it very refreshing to my lemon-challenged pallette. It came out unbelievably moist and tender and the bread crumb coating lends itself to a nice crunchy exterior. And, it's a snap to make!

Baked Lemon Chicken
Prep: 10 min.
Bake: 25 min.

3 tbsp. butter, melted
2 tbsp. lemon juice
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup seasoned bread crumbs (If you have a food processor and can make your own, even better!)
4 boneless skinless chicken breast halves (about 4 oz. each)

1. In a shallow bowl, combine butter, lemon juice, garlic, salt, and pepper. Place bread crumbs in another bowl.

2. Dip chicken in butter mixture, then coat with crumbs. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with the remaining butter mixture.

3. Bake, uncovered, at 350 degrees for 25-30 minutes or until juices run clear.

Yield: 4 servings