In all my years I have never baked fish,always fried or grilled,but the wife wants to try.Recipies?Ideas?

The best one I've ever tried is the catfish supreme, which is in this section. I'm not crazy about baked fish, but this one is very good-one of the best things I've ever eaten.

http://texasfishingforum.com/forums/ubbthreads.php/topics/6412736/Catfish_Supreme#Post6412736

havnt tried it yet but going out this weekend to catch some good filets for it!

broiled fish is tasty, season it, put some butter on the fish, layer some herbs and lemon slices, broil until flaky, that's some good stuff.

Put fish in a small metal pan and fill 1/2 way up fish with a low sodium chicken stock. Add a little butter, lemon and season with your favorite seasonings. Lemon pepper is good just don't over do it. Bake 15 minutes or so ...

this

I will make them in the microwave. Take a cassaroll dish and a small amount of oil & about one tab of butter per filet. Dry the fish on paper towl.Salt & pepper,and tony's seasoning. Do both sides. Then place fish in pan over butter slabs,then put a little drizzile of itaian dressing on top of the fish. Cover with plastic wrap and cook for about 5 minutes.You also can add a touch of lemmon juice if you want. It's fast and good way to make fish up in a hurry. Mark

put a little lavender and thyme then a dab of butter and a lemon round and bake at 375. not covered, skin side down on foil

melt a stick of butter in a baking dish, spinkle garlic powder across fillets, sweep fillet thru butter with garlic side down, and drop it. Once done, sprinkle garlic powder across top, then paprika, then sprinkle with finely chopped onions. 30 min or so at 350 or until flakes.

Great stuff

ABSOULUTELY THIS!!

Dip the filets in some ranch dressing, sprinkle with some cajun shake and then bake at 375 for 10 minutes per 1/4" of thickness.

We baked our fish tonight.Thanks guys.I ended up baking in a little butter with herbs and spices.The wife was happy,so that means everybody is happy.

Not really baked put I like to cook a piece of fish with the skin still on, skin side down in an cast iron skillet until it is nearly done. Then I turn the fire off under the skillet. I place some a big bunch of fresh herbs, like thyme, italian parsley, whatever in the skillet and flip the fish over on top of the herbs. Then I cover the skillet with a lid and let it finish cooking. Prevents the meat from touching the still hot skillet and adds flavor from the herbs to the meat.

I prefer a little breading on mine. Until lately, it's been too hot to grill outside, and I hate to heat the kitchen up with the oven, so I've been using my countertop convection oven. I dress the filets with a breadcrumb / fish breading mix, put them on a foil covered paper plate, and bake them at 400 for 18 minutes. (This might be a bit too long if you're using a regular oven.) I like a sour cream/mayo/fresh horseradish/minced onion tartar sauce with them. If you want to get fancy, you can reduce some dry white wine, add some butter and a squeeze of fresh lime (just a little), and pour it over the filets before serving.

Perhaps I should add that baking won't negate the "fishy" taste of some fish like deep frying does, so you have to be particularly careful to trim off all the dark and fatty meat (looks kind of pearly) you can find on the filet.

Crab meat stuffed flounder recipe

Works on other fish too.