Ingredient: smoked paprika

Cheesy Everything Spice Crackers

Crackers and cheese are one of life’s true snacking pleasures. They have been around for almost two centuries since they first made a debut as an after-dessert course in restaurants in the 1850s. Today, this classic duo is still going strong in everything from lunchboxes to the most elegant charcuterie boards.

Crackers are available in different shapes and sizes. Some can be round, rectangular, or even irregular in shape. John Pearson, who invented crackers, will always be credited for baking the first cracker at a time when it wasn’t even in anyone’s imagination. He used only three basic ingredients. Later on, more ingredients were added to the recipe that gave a different flavor to the crackers.

Crackers are one of the most versatile snacks around, and these cheese crackers are no different! There’s something about a homemade version of a store-bought snack that’s amazingly delicious. By making crackers at home, you can skip over the artificial flavorings, sugars and preservatives and stick to the good stuff—

These crackers are buttery, crunchy, savory, so cheesy, and sprinkled with that addictive spice known as everything bagel seasoning. You will love these!!

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 Cheesy Everything Spice Crackers
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Keyword cheesy everything spice crackers
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CRACKERS
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Keyword cheesy everything spice crackers
Servings
CRACKERS
Ingredients
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Instructions
  1. Preheat oven to 350 F.
  2. In the bowl of a food processor, pulse together flour, salt, pepper, garlic powder & smoked paprika. Add the butter & pulse 5-7 more times or until butter is incorporated into flour & no large pieces remain. It should look like coarse meal. Add the cheeses & pulse a couple more times until combined. With the machine running, stream in 1/4 cup of the half & half until mixture comes together in a ball. Divide ball in half.
  3. Take one half & roll out to about an 1/8-inch thick between two sheets of parchment paper. Transfer dough, along with bottom piece of parchment to a baking sheet. Use a sharp knife to cut out 2 x 2-inch crackers & use a fork to prick each one a few times. Brush the crackers lightly with remaining half & half & sprinkle with 1 Tbsp of everything spice. Repeat with remaining dough.
  4. Bake on middle rack for 20-25 minutes or until crackers are a light golden brown. They continue to crisp as they sit. Store in an airtight container for up to 5 days.
Recipe Notes
  • Don't hesitate to substitute a different cheese in for the cheddar & Romano such as fontina, asiago, parmesan, gruyere or an aged gouda if you prefer.

Grilled Salmon w/ Mango Avocado Salsa

When it comes to favorite summer condiments, salsa is top of the list. For many North Americans, salsa is almost considered a basic food group, and not just as a nutritious dipper for corn chips. Packed with garden-fresh fruits, herbs and vegetables that are easy to get your hands on, it’s as terrific a topping for chicken, beef, or seafood as it is a colorful add-in for pasta, rice and salad. Plus, it requires virtually no cooking, making it the perfect dish to throw together when summer heat and humidity make you feel like you’re melting.

The history of salsa sauce originated with the Inca people. Salsa, which has typically been a combination of chilies, tomatoes and other spices, can be traced to the Aztecs, Mayans and Incas. In recent years, the use of different fruits combined with vegetables makes for a spicy fruit salsa.

Modern North American cooking has become a fusion of traditions, flavors and dishes from virtually every part of the globe. The tradition of eating tomato-based salsa was likely regional until the practice of eating Mexican food spread throughout the continent. Exactly how mango salsa reached North America isn’t really known, but it was likely brought from the Caribbean by travelers. Modern North American salsas are still primarily tomato based, but many people appreciate the sweet, salty, sour and spicy combinations of flavors in a well-balanced mango salsa.

Versatility and adaptability are salsa’s biggest selling point. Chunky or finely diced, spicy or mild, crafted with fruit or vegetables, and sometimes both, salsa is unlimited with possibility.

The salsa that Brion & I are having with our salmon today is an interesting mix of avocado, mango, grape tomatoes & red onion marinated in lime juice. Should be good!

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 Grilled Salmon w/ Mango Avocado Salsa
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Course Main Dish
Cuisine American
Keyword grilled salmon w/ mango avocado salsa
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Ingredients
Salmon
Salsa
Course Main Dish
Cuisine American
Keyword grilled salmon w/ mango avocado salsa
Servings
Ingredients
Salmon
Salsa
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Instructions
Salmon
  1. In a small bowl, mix melted butter & all other salmon ingredients. Rub the spice mix all over salmon in foil ( mainly on the no-skin side but getting a little on the other side as well). Leave at room temperature while the grill heats up. Preheat the grill to medium-high heat.
Salsa
  1. In a bowl, combine salsa ingredients & refrigerate until salmon is ready.
Grilling
  1. Grill the salmon wrapped in foil for about 15 minutes or to your liking. Salmon should flake easily & not be overcooked.
  2. Serve hot on a bed of rice with the mango salsa on top.

Zesty Chicken Wraps

People in Mexico, the Mediterranean, and South Asia  have been eating wraps since around the 1900’s. The wrap in its Western form probably comes from California, as a generalization of the Mexican/Tex-Mex burrito and became popular in the 1990’s.

Wraps have become a popular option in sandwich shops and restaurants, and for good reason. Like all sandwiches, wraps are an outlet for culinary creativity. A wrap can be anything you want it to be – breakfast, lunch, dinner, even a snack!

Wraps offer the same flexibility and creative options as a sandwich, but in a more convenient format all rolled up in a tasty tortilla or flatbread. The usual flatbreads are wheat tortillas, lavash or pita; the filling may include cold sliced meat, poultry, or fish, shredded lettuce, diced tomato, guacamole, sautéed mushrooms, bacon, grilled onions, cheese, and a sauce, such as Ranch dressing or honey mustard.

They are the perfect on-the-go meal. Most wraps can be eaten one-handed, leaving the rest of you free to continue about your day. They’re the perfect meal solution for a busy schedule.

It is remarkably easy to create your own personalized wrap: choose a bread, pick your condiments, layer your fillings, decide whether you want to grill it or not and enjoy. Does it get any better than that!

I have to admit, I absolutely love wraps so I like to fit them in to our meals whenever I can. These zesty chicken wraps are so good !

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 Zesty Chicken Wraps
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Course Lunch
Cuisine Mexican
Keyword zesty chicken wraps
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Ingredients
Chicken Marinade
Other Ingredients
Optional Toppings
Course Lunch
Cuisine Mexican
Keyword zesty chicken wraps
Servings
Ingredients
Chicken Marinade
Other Ingredients
Optional Toppings
Votes: 1
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Instructions
Chicken
  1. In a large bowl, combine 2 Tbsp oil, lemon juice & seasonings; add chicken & turn to coat. Cover & refrigerate for 1-4 hours.
Filling
  1. In a heavy skillet, heat 2 Tbsp oil & sauté zucchini & onions until tender crisp. Remove & keep warm. Drain marinade from chicken & cook in the same skillet until no longer pink, about 5-6 minutes. Return zucchini/onion to pan, heat through.
Assembly
  1. Lightly spread 4 tortillas with a bit of guacamole or sour cream. Spoon filling down the center of tortillas. Add toppings saving a good bit of the cheese for sprinkling over them after they are rolled.
  2. Roll up & place on a microwave safe dish. Sprinkle with remaining cheese & microwave only until cheese is melted. Top with sliced green onions & tiny grape tomatoes. Serve extra toppings on the side if you like.

Cheesy Corn Fritters

Corn fritters can be sweet or savory, consisting of a batter or dough made with corn kernels (often whole canned corn), flour, milk, eggs, and melted butter. They are often served with fruit, jam, cream, or honey. Sometimes they are also made with creamed corn, and then baked and served with maple syrup. They originated in Native American cuisine and are a traditional snack that’s eaten in the Southern United States. Europeans adopted the recipe of corn fritters from native Americans and modified the ingredients to fit their continent.

These bright crispy morsels make great additions to summer barbecues and backyard gatherings as they will go with just about anything. While they may have originated in the south, corn fritters can easily be changed up with peppers, onions, or herbs to give them regional and seasonal flair.

When paired with other vegetables and a pan-fried fish filet, corn fritters create a unique fish sandwich. Don’t look at corn fritters as just a side dish, but a functional part of a complete meal.

They’re also a popular fried food that has been given their own ‘holiday’ in the USA. A holiday that always falls on July 16th and is known as National Corn Fritters Day. Origination and the history of the National Corn Fritters Day remain anonymous.

Corn has always appealed to me. I could eat corn anytime, for any meal. Today, I’m making some savory, cheesy corn fritters to go with our fish fillets for a supper meal.

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 Cheesy Corn Fritters
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Course Main Dish
Cuisine American
Keyword cheesy corn fritters
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Course Main Dish
Cuisine American
Keyword cheesy corn fritters
Servings
Ingredients
Votes: 1
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Instructions
  1. In a bowl, combine corn, cornmeal, flour, paprika, salt & pepper, egg, parmesan, green onion, cilantro & lime juice. Add a splash of water if mixture is too dry.
  2. Heat 1 Tbsp oil in a skillet. Divide corn mixture into 4 large or 8 small portions in pan to form patties. Cook until golden brown on both sides, about 4 minutes per side. Garnish with a dollop of sour cream if desired. If you are making them into a fish burger, we used tartar sauce instead.

Breakfast Turkey Taquitos

Breakfast taquitos are like the smaller cousin to breakfast burritos. They use smaller corn tortillas and have a filling rolled into center of each tortilla. Taquitos are a great way to get some vegetables into your morning meal, and if you need, you can even take them on the go with you once they’re done. What’s more, they’re easily adaptable to your needs. So, if you prefer different veggies or have some leftover ones to use up, you love breakfast sausage or prefer them meatless, there’s a way to make breakfast taquitos work for you.

What’s more, these taquitos are baked, not fried, so they’re a little less guilt-inducing than you might think. Customize the recipe to your liking, swapping out what you dislike and putting in what you do. Serve breakfast taquitos with some fresh fruit, salsa verde, guacamole or sour cream and green onions.

These tasty taquitos are everything you want in a brunch item. They are hearty, savory, and easy to make. Another bonus is that you can prepare and bake the taquitos. Allow to cool completely and then place in a freezer Ziploc bag. When ready to eat, microwave them until warm. Could breakfast food get more convenient than that?!

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 Breakfast Turkey Taquitos
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Course Brunch
Cuisine Mexican
Keyword breakfast turkey taquitos
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Ingredients
Course Brunch
Cuisine Mexican
Keyword breakfast turkey taquitos
Servings
Ingredients
Votes: 1
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Instructions
Filling
  1. Heat a large non-stick skillet on high. Add olive oil, onion, and garlic & cook until soft, approximately 2 to 3 minutes. Add tomato, cook until the tomato starts to break apart and dissolve into the mixture, approximately 3 minutes.
  2. Add the turkey, cumin, smoked paprika & chili powder; cook until the turkey is cooked through, using a wooden spoon to break the turkey into small pieces. This will take approximately 5 minutes.
  3. Add the cilantro & beaten eggs to the mixture & cook until the eggs are cooked through, approximately 3 minutes. Remove from heat.
  4. Heat tortillas for 10 to 15 seconds in the microwave before working with them. While the tortillas are warm, divide the filling between them topping with diced avocado & 100 grams of the shredded cheese. Roll the tortillas & place in the baking pan seam side down.
  5. Top taquitos with salsa & remaining 50 grams shredded cheese.
Assembly
  1. Preheat oven to 400 F. Spray a 13 x 9-inch baking pan with oil.
  2. Heat tortillas for 10 to 15 seconds in the microwave before working with them. While the tortillas are warm, divide the filling between them topping with diced avocado & 100 grams of the shredded cheese. Roll the tortillas & place in the baking pan seam side down. Top taquitos with salsa & remaining 50 grams shredded cheese.
  3. Bake in the oven for 15 minutes, until the cheese is melted and the tortilla is crispy. Serve immediately.

Sweet Onion Pie w/ Ritz Cracker Crust

Ritz Crackers are a universal favorite. They’ve been a comforting fixture in grocery stores for well over 80 years. Ritz are the perfect balance of salty, crispy, and buttery.

When Ritz crackers were released in 1934, the name was associated with the epitome of luxury. Anything calling itself Ritz in the 1930s was advertising itself as high-class. Many people think that Nabisco invented vintage ‘mock apple pie’. Nabisco was obviously not the creator, as mock apple pie recipes have been found as far back as the 19th century, when they were usually made with saltines or water crackers, but definitely played a huge part in the popularity of the creation. The buttery cracker rounds appeared on the market in 1934 and they were an instant hit. By 1935, the National Biscuit Company (or Nabisco) had sold 5 billion units of crackers. Shortly thereafter, the recipe for mock apple pie appeared on the back of the boxes. The recipe came at the perfect time due to apples being expensive during the Great Depression.

Ritz taste buttery, toasty, and salty. Apples taste sweet, sour, and juicy. You wouldn’t think that you could make a convincing fake apple pie filling with Ritz crackers, but it actually works. The secret is the cream of tartar, a powdered acid that’s produced as part of the winemaking process. Since cream of tartar comes from grapes, it has a fruity flavor that infuses the crackers and makes them taste vaguely like apples.

While they are great to eat them on their own, it seems there are many ways to use them in recipes, so we can enjoy them for whole meals and even as leftovers the next day, instead of for the mere 10 seconds it takes to get through a whole cracker sleeve. Crumbled Ritz make amazing toppings for  casseroles, main courses, side dishes and desserts. Ritz can bring buttery flavor and a slightly flaky but ultimately crunchy texture to just about anything, so the real question is, why wouldn’t you want to make good use of them?

This sweet onion pie is a great way to showcase sweet onions. It’s salty, a little sweet & cheesy.

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 Sweet Onion Pie w/ Ritz Cracker Crust
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Cuisine American
Keyword sweet onion pie w/ Ritz cracker crust
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Cuisine American
Keyword sweet onion pie w/ Ritz cracker crust
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Instructions
  1. Place 2 Tbsp butter in a large pan & cook onions over a medium heat until starting to soften. You want the onion to still have a little bite so be careful not to overcook. Remove from heat.
  2. Preheat oven to 350 F.
  3. Combine cracker crumbs with 5 Tbsp melted butter & press into bottom & up the sides of a lightly greased 9-inch pie pan. Spoon onions on top of crust.
  4. In a medium bowl, whisk together eggs, milk, salt, pepper & Tabasco sauce. Pour mixture over onions. Sprinkle with cheese & paprika.
  5. Bake for 30 minutes.

Beef Stroganoff French Bread

The original recipe of beef stroganoff did not include paprika or mushrooms, but both are a popular variation on the theme, as is the practice of serving beef stroganoff over egg noodles.

In the 50s and 60s, the famous stroganoff saw quite a bit of popularity in North America, but with the passage of time the image was marred by the availability of canned cream of mushroom soup and poor cuts or pieces of meat that were ‘slopped’ over cooked noodles or rice and is served in school cafeterias.

This dish saw so much popularity, it actually became an iconic food and cuisine. But unfortunately, it was this cafeteria version of this delicious dish that everyone in North America came to associate with the name.

As with so many dishes as time passes, every variation adds a different twist on the classic. In Australia and the UK, the recipe of beef stroganoff is quite similar to that of North America and is simply eaten with rice.

In the British restaurants, beef stroganoff is cooked to a creamy consistency and then served with a white wine while the authentic or original stroganoffs, which are similar to red stews, are generally served with scoops of sour cream.

In Portugal & Brazil, beef stroganoff is better known as ‘estrogonofe,’ and is cooked with tomato paste, beef strips or dices, with mushrooms, onions and with heavy whipped cream.

Chicken Stroganoff, made with the strips of chicken breast is also famous in Brazil, which is known as ‘fricassee,’ and it is served with crispy straws of potatoes & white rice. In Sweden, sausage stroganoff is more common.

Some other variations of beef stroganoff are also made with canned sweet corn, with ketchup and wine. This dish is also served creatively in crepe fillings or as toppings for all kinds of pizzas and with baked potatoes.

I’m making our beef stroganoff with ground beef as well as some of the classic ingredients. Instead of serving it with French bread, we are having it inside the French bread.

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 Beef Stroganoff French Bread
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Course Main Dish
Cuisine European
Keyword beef stroganoff French bread
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Course Main Dish
Cuisine European
Keyword beef stroganoff French bread
Servings
Ingredients
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Instructions
  1. In a saucepan, heat olive oil over medium heat. Sauté mushrooms with 1 tsp salt & pepper; add thyme. Cook until mushrooms are golden, approximately 4 minutes. Remove from pan & set aside.
  2. Preheat oven to 350 F.
  3. To the saucepan, add butter, onions & garlic & sauté 2 minutes. Add ground beef & cook until browned, approximately 4 minutes. Add flour, paprika & remaining 1 tsp salt. Add beef broth, sour cream & mustard; mix thoroughly & add reserved mushrooms.
  4. Fill hollowed French loaf with stroganoff & top with shredded cheese. Place on a foil lined baking sheet & bake for 20 minutes until cheese is golden & melted.
  5. Sprinkle with sliced green onions & serve immediately.

Apricot Amaretto Stuffed Cornish Hens

Today, March 21st, our family honors the memory of my father on his birth date. He passed away at the age of 92, 18 years ago. Although my father lost his sight to macular degeneration, he carried on in his life with much courage and dignity. I have great admiration and appreciation of the special man he was.

Having been raised on a farm, chicken was a very common meal. I think my mother probably prepared chicken every possible way there is to cook them. At that time I had never heard of a Cornish game hen let alone eaten one.

By the 1950’s, the Cornish Game Hen was fabulously popular. The usual weight is about 500-700 grams, which makes it ample for an individual serving. I remember in the 1970’s, Cornish game hens were considered to be a very upscale or exotic dinner and quite expensive.

According to legend, the Cornish game hen was actually ‘invented’. The original breeder was a woman by the name of  ‘Tea’ Makowsky.  At the age of 15, she moved to Paris, France finding work at both a milliner’s shop and a cheese shop. It was here she met her husband and they married in 1933. Fleeing from the Nazis, they settled in the USA. After fire destroyed their farm in 1949. the Makowskis, began experimenting and came up with a cross breed of Cornish game cocks and Plymouth Rock hens. The result was a plump little bird that matured quickly with all-white meat. In less than 5 weeks, the chicken was ready to be sold.

I’m sure had my Dad tasted this stuffed version he would have probably enjoyed it so I thought it was fitting for todays blog recipe.

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 Apricot Amaretto Stuffed Cornish Hens
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Course Main Dish
Cuisine American
Keyword apricot amaretto stuffed Cornish hens
Servings
Ingredients
Stuffing
Herb Butter
Cornish Hens
Course Main Dish
Cuisine American
Keyword apricot amaretto stuffed Cornish hens
Servings
Ingredients
Stuffing
Herb Butter
Cornish Hens
Votes: 1
Rating: 5
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Instructions
Stuffing
  1. Preheat oven to 350 F.
  2. In a small saucepan, combine dried apricots, apple juice & amaretto; bring to a boil. Reduce heat to medium, cover & simmer 5 minutes. In a large bowl, combine muffin pieces, almonds, melted butter, cinnamon & apricot mixture. Mix well.
Herb Butter
  1. In a small dish, combine all ingredients. Rinse hens & pat dry. Sprinkle 1/4 tsp salt inside each hen cavity. Stuff each hen with muffin mixture. Skewer opening together. Place hens' breast side up on a rack in a shallow roasting pan. Spread herb butter over each one then place a bacon slice on each breast. Cover with foil. Bake for 1 1/2 hours.
  2. In a saucepan over low heat, melt plum jam, stirring frequently.
  3. After 1 1/2 hours of roasting, remove bacon & continue roasting hens, uncovered for 15 more minutes, basting with plum jam every 5 minutes. Use a meat thermometer to ensure hens are cooked through. Remove skewers . Serve immediately.
  4. * To toast almonds, spread on a cookie sheet, bake at 375 F. for 5-6 minutes or until light golden brown, stirring occasionally.

Quiche Lorraine w/ Hash Brown Crust

Quiche seems like a springtime dish, but the truth is its an ‘any season’ dish in my opinion. This version skips the pastry and is built on a crispy, grated, potato hash brown crust.

Hash browns can always be counted on to add heartiness and can be made several different ways, incorporating a variety of ingredients, including leftovers or whatever happens to be on hand in the fridge. Although hash browns are credited as being from the USA, there are similar dishes elsewhere that likely contributed towards the hash browns of today, and should be mentioned:

  • Rösti of Switzerland – like a potato pancake
  • Latkes of the Jewish folks – also like a potato pancake, but with eggs
  • Tortilla de papas (or patatas) of Spain – like an omelet

The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine. The bottom crust was originally made from bread dough, but that has long since evolved into numerous other ideas such as puff pastry or hash brown crusts.

Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake.

The specialty quiche from Lorraine features gruyere cheese, onion, bacon as its primary flavors. The nice thing is, quiche is something that anyone can make and can be served as an entrée, for lunch, breakfast, or an evening snack.

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 Quiche Lorraine w/ Hash Brown Crust
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Course Brunch, Main Dish
Cuisine European
Keyword quiche Lorraine w/ hash brown crust
Servings
Ingredients
Potato Crust
Filling
Course Brunch, Main Dish
Cuisine European
Keyword quiche Lorraine w/ hash brown crust
Servings
Ingredients
Potato Crust
Filling
Votes: 1
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Instructions
Potato Crust
  1. Preheat oven to 400 F.
  2. Thaw & pat dry shredded hashbrowns on paper towels. Lightly toss with remaining crust ingredients. Press into the bottom & up the sides of a 9" quiche pan. Bake until golden brown around the edges, about 30 minutes. Reduce heat to 350 F.
Filling
  1. In a skillet, cook bacon until crisp, 5-6 minutes; transfer to a paper towel lined plate & allow to cool.
  2. Wipe out skillet & heat oil. Add leeks & garlic; cook covered , stirring occasionally, for 6 minutes or until tender.
  3. In a bowl, whisk together eggs, sour cream, heavy cream & smoked paprika. Stir in bacon, leeks & cheese. Spoon mixture into hashbrown crust. Slightly press sliced tomatoes , cut side up, into quiche. Sprinkle with 1/4 tsp each salt & pepper.
  4. Bake until set & golden brown about 20-25 minutes. Let rest for at least 10 minutes before serving.
Recipe Notes
  • To cut out a few calories, I use a low fat milk instead of the heavy cream. It just requires a little longer cooking time but still tastes great.

Shrimp Stuffed Whitefish w/ Hashbrown Crust

When you stuff fish, you expand the flavor profiles available with fish. It’s such a great way to make your fish dinner more interesting and flavorful. You can stuff a whole fish or wrap thin fillets around the stuffing and then bake or grill the fish as usual. 

Whitefish is a freshwater fish that is commonly called Atlantic Cod, Halibut or Flounder. Whitefish, when cooked, are dry and compared to other fishes, the flesh of the whitefish is completely white.

Whitefish can be classified into different, unique species that can easily be identified according to their appearance and where they live.

These flaky white fish fillets are stuffed with a creamy shrimp filling and flavored with onion, garlic and spices. For something different I gave them a spicy hashbrown crust. This seafood dinner is just as tasty as it is eye appealing and definitely not dry.

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 Shrimp Stuffed Whitefish w/ Hashbrown Crust
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Course Main Dish
Cuisine American
Keyword shrimp stuffed whitefish
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Ingredients
Spicy Hashbrowns
Whitefish & Shrimp
Course Main Dish
Cuisine American
Keyword shrimp stuffed whitefish
Servings
Ingredients
Spicy Hashbrowns
Whitefish & Shrimp
Votes: 1
Rating: 5
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Instructions
Spicy Hashbrowns
  1. Thaw shredded hashbrowns on a paper towel. In a bowl, place the flour, cheese, onion, garlic, coriander, smoked paprika, salt & pepper & egg. Add 'dried' shredded hashbrowns. Using a fork, mix everything until combined being careful not to break up the hashbrowns. Set aside until stuffed fish is ready to be coated with the mixture.
Stuffed Fish
  1. In a saucepan, add olive oil & heat . Add onions until they begin to soften & caramelize a bit then add garlic. Add shrimp pieces, cream cheese, seasonings & chives; stir until well incorporated. Remove mixture from heat & allow to cool.
  2. Lay out whitefish, remove all bones, skin & wash & dry thoroughly. Place fillets between two pieces of plastic wrap & pound gently to flatten a bit for easier rolling. Lay on work surface & divide shrimp mixture between the two fillets & spread until it is even.
  3. Preheat oven to 375 F.
  4. Roll up each fillet with the seam side down in a greased baking dish. Spoon hashbrown mixture over stuffed fillets. Press down coating to ensures it adheres well to top & sides of each stuffed fillet.
  5. Bake for about 45 minutes or until fish flakes easily. Cut each fillet in half to make four servings. Nice to serve with a few roasted cherry tomatoes & a side of guacamole.