Baked Fish With Eggplant Capsicum And Butter Beans Food

EASY LEMON BUTTER BAKED FISH

Easy lemon butter baked fish image

Lemon butter baked fish is the perfect, easy sheet pan dinner recipe. Baked with asparagus and a delicious lemon butter sauce.

Provided by Alida Ryder

Categories Dinner Gluten free Keto Low Carb

Time 25m

Number Of Ingredients 7

Ingredients

800 g/1,7lbs White fish, boned ((Approximately 200g/7oz per person))
3 tbsp butter
4 garlic cloves (crushed)
3 tbsp fresh lemon juice
2 tsp dried oregano/thyme
salt and pepper (to taste)
asparagus (washed and trimmed)

Steps:

Pre-heat the oven to 200ºC/400ºF and line a sheet pan with parchment/baking paper.
Combine the butter, lemon, garlic and herbs in a saucepan and bring to a simmer. Cook for 2-3 minutes until fragrant then remove from the heat and set aside to cool slightly.
Place the fish and asparagus onto the lined sheet pan then season with salt and pepper.
Pour the lemon butter sauce over the fish and asparagus and top the fish with lemon slices (optional).
Place in the oven and bake for 10-12 minutes or until the fish and asparagus are cooked. Fish is cooked when it flakes easily and the flesh is opaque, white throughout.
Remove from the oven and serve.

Nutrition Facts : Calories 275 kcal, Carbohydrate 1 g, Protein 40 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 122 mg, Sodium 180 mg, ServingSize 1 serving

HERB BAKED FISH WITH RAINBOW BELL PEPPERS

Herb Baked Fish with Rainbow Bell Peppers image

Flavorful, flaky baked white fish made with bell peppers and fresh herbs. An impressive yet simple dish with just 10 ingredients required.

Provided by Minimalist Baker

Categories Entree

Time 40m

Number Of Ingredients 16

Ingredients

1 ½ pounds flaky white fish, skin removed
2 Tbsp avocado or olive oil
3/4 tsp sea salt ((or enough to season both sides well))
1/4 tsp black pepper ((a light dusting over both sides))
1 cup fresh chopped herbs ((we used fresh thyme, basil, oregano, and rosemary - go for whatever you have on hand))
2 Tbsp lime juice
1 Tbsp avocado or olive oil
1/2 medium white, yellow, or red onion
2 medium tomatoes, stems + core removed, sliced into thin wedges
3 cloves garlic, minced
4 medium bell peppers, seeds + stems removed, thinly sliced lengthwise ((we used green, yellow, orange, and red))
1/2 tsp sea salt ((plus more to taste))
1 pinch black pepper
Lime wedges
Cilantro
Green Rice or Green Cauliflower Rice

Steps:

Preheat oven to 375 degrees F (190C) and set out a 9x13 (or similarly sized) baking dish.
Add fish to a shallow dish or plate, drizzle with oil, and sprinkle with salt, pepper, herbs, and lime juice. Toss to coat and set in the fridge to marinate.
Heat a large pot or dutch oven over medium-high heat. Once hot, add oil, onion, tomatoes, garlic, and bell peppers. Season with salt and pepper and stir to coat.
Sauté, stirring frequently, for 8-10 minutes, occasionally covering to allow the peppers to soften. Stop when the peppers are tender but not yet mushy. Set aside.
Heat a large skillet (cast iron is best) over medium-high heat. Once hot, add fish. Cook for 2 minutes, then carefully flip and cook for 2 minutes more. You aren't looking for the fish to be completely done - just seared on the outside.
Transfer fish to your 9x13 (or similarly sized) baking dish. Top with sautéed peppers, tomatoes, and onion and spread the veggies to achieve an even layer.
Cover with foil and bake for 8-10 minutes, then remove foil and bake for 3-5 minutes more to allow the top to get slightly browned.
Remove from oven and enjoy. Delicious on its own, or served with Green Rice, Green Cauliflower Rice, cauliflower rice, brown rice, or white rice.
Store leftovers in the refrigerator up to 2-3 days. Or add to freezer-safe tupperware and freeze up to 1 month (though best when fresh). Reheat in the oven or microwave until warm.

Nutrition Facts : ServingSize 1 servings, Calories 180 kcal, Carbohydrate 9 g, Protein 18.4 g, Fat 7.7 g, SaturatedFat 0.9 g, Sodium 828 mg, Fiber 2.7 g, Sugar 4.9 g