Baked Fish With Lemon Black Pepper Food

SALT-BAKED FISH WITH LEMON-OLIVE RELISH

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Rinse the fish inside and out and pat dry with paper towels. Season inside and out with pepper. Finely chop 2 tablespoons parsley and set aside. Divide the remaining parsley between the fish cavities.
• Toast the fennel seeds in a dry medium skillet over medium heat until golden, about 4 minutes. Grind the toasted fennel seeds in a spice grinder or with a mortar and pestle; transfer all but 1 tablespoon to an extra-large bowl. Add the salt and lemon zest, then stir in the egg whites until the mixture is the consistency of wet sand.
• Pat a thin layer of the salt mixture, slightly larger than the shape of the fish, on each of 2 rimmed baking sheets. Put the fish on top of each salt pile, then cover completely with the remaining salt mixture, following the shape of the fish and patting down the salt mixture. Before the fish is fully encased, mark the thickest part of each fish behind the neck with a paring knife and make a small hole in the salt mixture (this is where you?ll insert a thermometer).
• Bake the fish until the crusts are golden and a thermometer inserted into the marked spots registers 140 degrees F, 40 to 50 minutes. Remove from the oven and let stand 15 minutes.
• Meanwhile, make the relish: Mix the olives with the olive oil, lemon juice, reserved 2 tablespoons parsley and 1 tablespoon ground fennel, 1 tablespoon water, 1/4 teaspoon salt and a few grinds of pepper. Set aside until ready to serve.
• To remove the salt, crack the crusts all the way around the fish with a paring knife; discard the crusts. Slide a spatula under each end of the fish and transfer to a platter or cutting board. To serve, remove the top fillet of each fish with a butter knife or spoon; discard the skin. Pull off the bone; discard the bone and head. Remove the skin from the bottom fillet. Serve with the lemon-olive relish.

EASY BAKED FISH WITH LEMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Place tilapia pieces into the prepared baking dish. Combine bread crumbs, parsley, lemon zest, and garlic powder in a small bowl. Mix in melted butter and sprinkle mixture over fish fillets.
• Bake in preheated oven until tilapia flakes easily with a fork, about 15 minutes.

BAKED FISH WITH LEMON & BLACK PEPPER

Steps:

• Place fish fillets into a medium sized bowl and sprinkle with salt, turmeric, cumin, black pepper and garlic, tossing to coat well.
• Cover and marinate for 50 - 60 minutes in the refrigerator.
• Preheat oven to 400 degrees F.
• Coat the bottom of an 8 x 8 inch baking dish with the vegetable oil.
• Place the fish in a single layer inside the baking dish, and pour the marinade on top.
• Bake uncovered for 20-25 minutes.
• The fish should be firm to the touch.
• Fish is done when it easily flakes with a fork.
• Sprinkle with lemon juice 5 minutes before serving.

BAKED FISH WITH PAPRIKA-LEMON BUTTER

Steps:

• Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Combine 3 tablespoons butter, sweet paprika, 1 tablespoon chopped fresh parsley, fresh lemon juice, lemon peel, salt, and ground pepper in small bowl and stir to blend. Spread seasoned butter mixture over both sides of fish fillets. Sprinkle each with additional salt and pepper. Transfer fish to prepared dish. Bake fish until just opaque in center, about 10 minutes. Transfer fish to platter. Sprinkle with remaining 1 tablespoon chopped fresh parsley. Garnish platter with lemon wedges and serve.

LEMON PEPPER BAKED HAMOUR FISH

Steps:

• Place fish fillets in a bowl.
• Sprinkle with salt, turmeric, black pepper, garlic and cumin powder, tossing to coat well.
• Cover and marinate for 20 minutes at room temperature or longer in the refrigerator.
• Preheat oven to 200C.
• Coat the bottom of the baking dish with oil.
• Place the fish in a single layer.
• Pour the marinade over it.
• Bake uncovered for 25 minutes.
• The fish should be firm to touch.
• Fish is ready when it easily flakes with a fork.
• Sprinkle with lemon juice.
• Serve hot.
• Enjoy!