PAN ROASTED ARCTIC CHAR WITH ORANGE AND ROSEMARY BEURRE BLANC
Steps:
- In a saucepot over medium heat add orange juice, white wine, orange zest and rosemary. Reduce to 1/2 cup of liquid. Strain and return to saucepot. Over medium heat whisk in the cream and bring to a low boil. Turn heat to low and whisk in cold cubes of butter. Remove rosemary sprig and season with salt and pepper, to taste. Reserve warm.
- In a skillet over medium heat add the olive oil. Season the fillets with salt and pepper, then add to the hot pan. Allow fish to cook until golden brown, about 2 to 3 minutes per side.
- Remove fish from pan and place on top of warmed wild rice. Add sauce around and over fish. Garnish with chopped rosemary and orange segments.
BAKED SWORDFISH WITH TAPENADE AND ORANGE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F.
- Place swordfish steaks in large shallow baking dish and season with salt and pepper. Spread tapenade on top of steaks. Pour orange juice and wine over and around the fish and cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes.
- Remove the baking pan from oven and transfer fish to platter. Pour remaining liquid into a small saucepan and reduce slightly. Whisk in butter and spoon sauce over fish. Garnish with orange slices and minced parsley.
- Preheat oven to 400 degrees. Cut the tomatoes in half, crosswise. With your index finger poke out the seeds from the cavities. Sprinkle the halves lightly with salt and put the tomato upside down on a rack to drain for 20 minutes or more. Blend all of the remaining ingredients in a mixing bowl. Correct the seasoning. Sprinkle the insides of each tomato half with black pepper, then fill with 1 or 2 spoonfuls of the stuffing. Sprinkle with a few drops of olive oil. Arrange the tomatoes in the oiled baking dish. They can be prepared up to this point several hours ahead. Place the baking dish in the upper third of the preheated oven and bake the tomatoes until tender but still holding their shape, 10 to 15 minutes. The bread crumb filling should be lightly browned.
- 4 servings
- Preparation time: 10 minutes Cooking time: 15 minutes Inactive prep time: 20 minutes
SEARED COD WITH BLOOD ORANGE GLAZE
Steps:
- Preheat the oven to 250 degrees F.
- Remove the fish from the refrigerator and let it come to room temperature, about 10 minutes.
- Coat a large saute pan with olive oil and bring the pan to a high heat.
- Pat the fish dry with paper towels and sprinkle both sides with salt.
- When the oil is very hot but not smoking, gently add the fish to the pan. DO NOT try to move the fillets. After 2 to 3 minutes, shake the pan gently and the fish should unstick itself. If the pan was hot enough, it will release. If not, using a fish spatula, GENTLY scrape it from the bottom of the pan. Cook the fish for 1 more minute and then turn it over, placing it on a wire rack set in a sheet tray. Transfer to the oven and cook until cooked through, another 10 to 12 minutes.
- Ditch the oil from the pan and add the orange juice, zest, chopped oranges, sugar, vinegar, thyme and a pinch of salt. Bring the liquid to a boil (BTB), reduce it to a simmer (RTS) and reduce the liquid by half. Taste and adjust the seasoning. The sauce should have a great tangy, sweet and sour mix.
- Spoon the sauce over the seared cod and serve immediately.
BAKED FISH WITH ORANGE
Make and share this Baked Fish With Orange recipe from Food.com.
Provided by Doreen Randal
Categories Fruit
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in frying pan, add the crumbs, garlic and grated orange rind.
- Stir until crumbs have absorbed all the butter.
- Place fish portions in a buttered ovenproof dish, sprinkle with the breadcrumbs, then pour over the orange juice.
- Bake uncovered for 20-30 minutes in moderate oven.
Nutrition Facts : Calories 379, Fat 15.1, SaturatedFat 8.1, Cholesterol 92.1, Sodium 478, Carbohydrate 36.5, Fiber 2.8, Sugar 5.9, Protein 23.3
BAKED COD IN ORANGE SAUCE
Simple, fast, tasty and healthy. My kind of recipe. Any firm white fish fillet can be substituted in place of cod.
Provided by dale7793
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Arrange cod fillets in a shallow baking dish.
- Combine remaining ingredients in a small bowl.
- Pour over cod and bake for 12-15 minutes until fish is opaque throughout.
- Spoon orange sauce over fish and serve with vegetables and rice.
BAKED FISH WITH ORANGE SAUCE
The orange sauce really gives this fish a refreshing taste. An added touch could be slivered almonds.
Provided by MizzNezz
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400F degrees.
- Place fish in baking pan.
- Mix orange juice and butter.
- Pour half this mixture over the fish.
- Sprinkle the rind over.
- Bake for 10 minutes.
- Pour remaining orange mixture over.
- Bake another 10 minutes.
- Sprinkle with parsley.
Nutrition Facts : Calories 295.5, Fat 11.7, SaturatedFat 6, Cholesterol 175.2, Sodium 240.2, Carbohydrate 3.4, Fiber 0.1, Sugar 2.6, Protein 42
BAKED SWORDFISH WITH TAPENADE AND ORANGE
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Place swordfish steaks in large shallow baking dish and season with salt and pepper. Spread tapenade on top of steaks. Pour orange juice and wine over and around the fish and cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes.
- Remove the baking pan from oven and transfer fish to platter. Pour remaining liquid into a small saucepan and reduce slightly. Whisk in butter and spoon sauce over fish. Garnish with orange slices and minced parsley.
WHITE FISH WITH ORANGE-GINGER SAUCE AND ONIONS
This is a delicious way to serve fish, and it's quick. It will seem like you've made a great effort in the kitchen, but it's quite simple. The basic sauce is also good on chicken. You might serve it with some rice on the side or a loaf of bread, as there is a lot of sauce you won't want to waste. This is based on a recipe by Rachel Ray, from her book Just in Time.
Provided by Mudflower
Categories < 30 Mins
Time 25m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Warm 2 T. olive oil in a large nonstick skillet over medium-high heat.
- Rub the fish fillets with the coriander, salt and black pepper.
- Cook fish in the hot skillet until just done, a few minutes on each side.
- Remove the fillets and set aside.
- Add 2 T. EVOO, onions, garlic, ginger, and red pepper flakes (if using).
- Cook until onions are translucent, then add the stock, orange juice, and zest.
- Let warm and add butter.
- Simmer for a minute then add fish back to the pan to heat through.
- Serve with warm crusty bread and some crisp asparagus or green beans.
Nutrition Facts : Calories 305.9, Fat 18.1, SaturatedFat 4.9, Cholesterol 105.5, Sodium 201.8, Carbohydrate 8.5, Fiber 1.5, Sugar 4.2, Protein 27.1
BAKED FISH WITH MUSHROOMS AND CREAM
Make and share this Baked Fish with Mushrooms and Cream recipe from Food.com.
Provided by Bev I Am
Categories Orange Roughy
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
- Add mushrooms; sauté until golden, about 7 minutes.
- Add Cognac; simmer until liquid reduces to glaze.
- Reduce heat to medium.
- Add tomatoes, cream and thyme; simmer until sauce thickens, stirring occasionally, about 7 minutes.
- Season with salt and pepper.
- Melt remaining 2 tablespoons butter in another heavy large skillet over medium-high heat.
- Season fish with salt and pepper.
- Add fish to skillet; sauté until just cooked through, about 3 minutes per side.
- Transfer fish to broiler-proof baking dish.
- Spoon sauce over.
- Sprinkle cheese over.
- Broil until cheese melts, about 2 minutes.
BAKED FISH WITH LEMON CREAM SAUCE (ONE BAKING DISH!)
Recipe video above. A fantastic quick-fix dinner - baked fish in a lemon cream sauce, all made in ONE PAN! Don't let the short ingredient list fool you, this tastes so good! The key to the tasty sauce is the fish juices that leeches out while baking and is essentially the broth for the sauce!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Preheat oven to 200°C / 390°F (all oven types).
- Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.
- Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
- Sprinkle fish with shallots, then pour over sauce.
- Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.
Nutrition Facts : ServingSize 213 g, Calories 282 kcal, Carbohydrate 1 g, Protein 34.1 g, Fat 16.1 g, SaturatedFat 9.8 g, Cholesterol 128 mg, Sodium 194 mg
SIMPLE BAKED FISH
Make and share this Simple Baked Fish recipe from Food.com.
Provided by Parsley
Categories Tilapia
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425. Lightly grease or spray a 13" x 9" (or larger) baking dish.
- Rinse fish filets and pat dry. Set them in a single layer in the prepared baking dish.
- In a small bowl, combine melted butter, lemon juice, garlic, sugar, pepper, thyme and parsley. Stir well. Pour evenly over fish filets.
- Sprinkle with the breadcrumbs.
- Bake at 425 for about 20 minutes or until filets are opaque and flakey.
Nutrition Facts : Calories 253.1, Fat 13.9, SaturatedFat 8.1, Cholesterol 87.3, Sodium 227, Carbohydrate 8.2, Fiber 0.5, Sugar 1.7, Protein 24.2
CITRUS BAKED FISH
Salmon works best in this citrus-flavored dish.
Provided by Country Boy
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray.
- Place salmon fillets in the baking dish.
- Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish.
- Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 156.5 calories, Carbohydrate 4.5 g, Cholesterol 43.1 mg, Fat 7.2 g, Fiber 0.3 g, Protein 18.5 g, SaturatedFat 2.4 g, Sodium 196.1 mg, Sugar 2 g
BAKED PARMESAN FISH
Make and share this Baked Parmesan Fish recipe from Food.com.
Provided by Theresa Thunderbird
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a shallow bowl combine the parmesan cheese, flour, paprika, salt and pepper.
- In another bowl beat the egg and milk.
- Dip fish fillets into egg mixture then coat with parmesan mixture.
- Arrange in a greased 13x9x2-inch baking dish.
- Bake uncovered at 350°F for 25-30 minutes or until fish flakes with a fork.
Nutrition Facts : Calories 163.7, Fat 4.8, SaturatedFat 2, Cholesterol 126.3, Sodium 380.1, Carbohydrate 3.9, Fiber 0.2, Sugar 0.2, Protein 25
BAKED FISH RECIPE: ORANGE ROUGHY
An easy creamy baked fish recipe. This one uses orange roughy but feel free to substitute haddock, cod or halibut.
Provided by Karen Ciancio
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- If using frozen fish, thaw, rinse and pat dry with paper towel. If necessary, cut fish into serving size pieces.
- Put the onion, sweet pepper and garlic in a large skillet or frying pan with hot oil and cook just until tender. Place the cooked vegetables into a 2-quart greased baking dish. Place the fish on top of the vegetables and bake uncovered in 400 degree oven for 10 minutes.
- In the skillet/frying pan used for cooking the vegetables, combine the soup, half-and-half cream, lemon juice and lemon-pepper seasoning. Bring to a boil then reduce heat and simmer uncovered for 5 minutes.
- Pour the soup mixture over the fish. Combine the Parmesan cheese and bread crumbs in a small bowl. Sprinkle over the soup and fish. Bake uncovered for 5-10 minutes more or until the bread crumbs are brown.
Nutrition Facts : Calories 313 kcal, Carbohydrate 18 g, Protein 28 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 94 mg, Sodium 804 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ORANGE TILAPIA
Steps:
- Pour 1 1/2 cups orange juice into a resealable plastic bag. Add tilapia fillets, coat with the juice, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 3 hours to overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk butter, panko bread crumbs, 3 tablespoons orange juice, garlic, and basil together in a bowl.
- Remove tilapia from the orange juice and shake to remove excess liquid; arrange fillets in a 13x9-inch baking dish. Discard marinade.
- Pour 1/2 cup orange juice over the tilapia fillets. Spread butter mixture over the top of the filets to cover each completely.
- Bake in preheated oven until the liquid is bubbling and the fish flakes easily with a fork, about 15 minutes.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 28.7 g, Cholesterol 86.8 mg, Fat 19.7 g, Fiber 0.3 g, Protein 26.3 g, SaturatedFat 11.5 g, Sodium 273.1 mg, Sugar 11.4 g
CITRUS BAKED FISH
This recipe allows me to combine two things abundant in Florida-fresh fish and orange juice. The orange juice gives the fish a wonderful, tangy flavor.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the orange juice concentrate, oil and dill; add fish. Seal bag and turn to coat; refrigerate for at least 15 minutes. , Drain and discard marinade. Place the fillets in a greased 15x10x1-in. baking pan. Cover and bake at 350° for 15-20 minutes or until fish flakes easily with a fork. , Dip cut edges of orange slices in paprika; serve with fish.
Nutrition Facts :
COD WITH AN ORANGE & DILL CRUMB AND HASSELBACK POTATO
This is a dish that's big on flavour as well as texture with a crunchy topping to succulent white fish and crisp potato to go with it, a healthy dinner for one
Provided by Katie Marshall
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Sit the potato on a large spoon and cut slits across it every 0.5cm (the edges of the spoon will stop the knife cutting all the way through the potato). Microwave for 10-12 mins until starting to soften (alternatively, bake in the oven for 1 hr 10 mins).
- Meanwhile, prepare the topping for the fish. Blitz the bread in a food processor into breadcrumbs (or grate it). Combine the breadcrumbs with the orange zest, dill, garlic and seasoning. Season the cod, put it on a baking tray and top with the crumb.
- Put the potato on the same tray, drizzle with oil and sprinkle with salt flakes. Bake for 12-15 mins until the fish is cooked and the potato is tender but crispy. Serve with cr ème fraîche and steamed vegetables, if you like.
Nutrition Facts : Calories 439 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium
BAKED BRANZINO WITH CITRUS GREMOLATA
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Generously grease a large rimmed baking sheet with olive oil.
- Arrange the fillets on the baking sheet in one layer. Drizzle the 2 tablespoons of olive oil over the fish and season with salt and black pepper. Bake until the fish is flaky and just fully cooked through, about 12 minutes.
- Meanwhile, finely grate the zest of 1 lemon and 1 orange into a small bowl and add the parsley, good olive oil, red pepper flakes, a pinch of salt, a few grinds of black pepper, juice of half the lemon and juice of half the orange. Stir gently to combine.
- Slice the remaining lemon and orange. Serve the fish topped with the gremolata and citrus slices.
BRAISED FISH WITH ORANGE AND SOY
The potent, tangy flavor of frozen orange juice concentrate adds lots of flavor to this dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium. Add garlic, ginger, and scallions; cook until scallions begin to soften, 2 minutes. In a small bowl, combine juice concentrate, soy sauce, and 1/4 cup water. Add mixture to skillet and bring to a simmer. Add fish, cover, and cook until opaque throughout, 6 to 8 minutes. Serve with rice.
Nutrition Facts : Calories 305 g, Fat 9 g, Fiber 1 g, Protein 47 g, SaturatedFat 1 g
BAKED COD WITH ORANGE, CAPER AND OLIVE SAUCE
Steps:
- Preheat oven to 500°F. Using vegetable peeler, remove peel and white pith from orange. Cut twenty 2-inch-long, 1/8-inch-wide strips from orange peel and reserve. Chop orange; place in small bowl. Add tomato and next 7 ingredients to chopped orange; stir to blend. Season sauce to taste with salt and pepper. Spray 13 x 9 x 2-inch glass baking dish with nonstick spray. Arrange cod in prepared dish. Sprinkle orange strips evenly over fish. Sprinkle with salt and pepper. Bake until fish is opaque in center, about 10 minutes. Spoon sauce over fish.
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- 2. In a small bowl, stir together the oil, garlic, ginger, turmeric, chile and salt into a paste. Using half of the paste, coat one side of each fillet.
- 3. Spread a 2-foot sheet of foil out on the counter. Place all the fish fillets on one half of the foil, paste-side down. Coat the other side of the fillets with the remaining paste, making sure to evenly cover the entire surface area of the fish. Evenly sprinkle the clementine peel over the top of each fillet. Fold the other half of the foil over the fish, then fold each side over three times to seal the foil into a pouch. Refrigerate the pouch for 30 minutes.
CRISPY PANKO FISH WITH ORANGE SESAME SAUCE - EASY RECIPE
From toriavey.com
- Cut fish (or ask your fishmonger to slice it) into single serving fillets no thicker than 1/2 inch - 1/4 inch thickness is optimal. For irregularly sized cuts like cod, you may need to slice some fillets in half lengthwise to make them thinner. Alternatively, you can slice the fish into smaller bite-sized fish sticks, about 2 inches long and 1 inch wide (the smaller pieces will be a bit easier to manage in the frying pan).
- In a mixing bowl, whisk together the seltzer, flour, cornstarch, salt, garlic powder, and cayenne to make a batter. The batter will bubble at first, then settle. Stir together the panko breadcrumbs and sesame seeds, then pour them onto a plate. Have an empty plate handy for the breaded fish.
- Dip each piece of fish into the batter. When you pull the fish out of the batter, let the excess batter run back into the bowl.
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SALT-BAKED SALMON WITH FENNEL, CAPERS AND ORANGE
From foodandwine.com
- Preheat the oven to 500°. Set 1 salmon fillet, skin side down, on a work surface and season with white pepper. Arrange the orange zest on the salmon and top with half of the fennel tops. Cover with the second salmon fillet, skin side up. Pack the remaining fennel tops on the sides of the salmon so that there's no exposed flesh. Tie the fillets together with kitchen string.
- Spread the kosher salt in a large roasting pan in an even layer and bake for 15 minutes. Carefully spread 1 cup of the hot salt in the bottom of a large loaf pan that is at least 5 inches wide. Set the salmon in the pan and pour the remaining salt over and around the fish. Gently pack the salt and bake the salmon for 45 minutes.
- Meanwhile, in a shallow bowl, combine the orange and lemon juices with the olive oil. Season lightly with table salt and white pepper. Add the sliced fennel and the capers, toss and let stand at room temperature for 30 minutes.
MEDITERRANEAN FISH RECIPE — READY IN ONE HOUR OR LESS!
From southernfoodandfun.com
- Heat oil in large, oven-proof skillet. Add onion and saute over medium-high about 5 minutes or until beginning to soften. Add remaining ingredients except fish. Simmer uncovered for 30 minutes.
- Arrange fish fillets in skillet and spoon most of the sauce over fish. Bake uncovered for 15-20 minutes, until fish flakes easily with fork.
BAKED FISH WITH FENNEL AND TOMATOES
From southernfoodandfun.com
- Preheat oven to 450°. Toss fennel with 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon pepper, 1/2 teaspoon oregano, and the lemon zest, and roast for about thirty minutes or until lightly browned and tender.
- In a large skillet, heat ½ tablespoon olive oil and add fennel seeds and garlic on medium heat. Saute 1 minute then add tomatoes, wine, parsley, orange rind, 1 ½ teaspoons oregano, ½ teaspoon salt, and ½ teaspoon pepper. Bring to a boil, reduce heat and simmer for about ten minutes.
- Sprinkle fillets with salt and pepper and drizzle a little olive oil on top. Spread fillets over the fennel and pour tomato mixture over the fillets.
ROAST FISH & CHIPS WITH ORANGE RAITA RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
- Preheat the oven to 200C/gas 6/fan 180C. Cut each potato and sweet potato lengthways into 6 or 8 wedges – no need to peel. Tip into a roasting pan and drizzle with the oil. Season, toss well, then roast for 40-45 minutes until tender, turning them halfway through.
- Peel the orange with a sharp, serrated knife to remove the pith – do this over a bowl to catch the juice, which you'll need later. Cut out the segments, removing any membrane, then chop them. Mix with the cucumber, onion, mint, vinegar and yogurt. Add a little salt and pepper, then set aside, covered.
- Brush a baking sheet with oil and put the fish on top. Season, sprinkle with the orange juice and the cumin. Roast above the chips for 12-15 minutes until the chips are cooked. Serve with the orange raita.
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