Oven-baked fish tastes fried.

• Author: Keeler, Janet K.
• Position: Living

Byline: Janet K. Keeler

Janet K. Keeler is on assignment. This column was first published on Dec. 10, 2008. New columns resume soon.

Monday: Love me tenders

Make a salad with zing by scattering spicy chicken tenders over sturdy romaine. Buffalo-Inspired Chicken Salad can be made with takeout fingers or nuggets. Make your own by dipping chicken pieces in beaten egg and dredging in seasoned flour. Saute until brown on each side and bake for about 10 minutes in a 350-degree oven. Coat with a mixture of hot sauce and melted butter. Lay over greens that have been mixed with shredded cheese, diced cucumber and celery. Serve with blue cheese dressing.

Tuesday: Something fishy

Crunchy Parmesan Fish Fillets only seem fried. Dredge firm fish (like cod, grouper or halibut) in beaten egg then coat with a mixture that's half grated Parmesan cheese and half crushed cornflakes (or panko). Add a little cayenne to the mix if you want some heat. Coat a baking dish with nonstick spray and bake the fillets for about 10 minutes at 450 degrees. When halfway through, flip. They are done when the fish is flaky and opaque. Serve with macaroni salad and fresh fruit.

Wednesday: Rotisserie chicken

Buy the bird and make Pasta With Fresh Herbs (recipe below) to go with it. This is a great recipe for using...