Blue Grenadier Recipe Oven Food

EASY LEMON BUTTER BAKED FISH

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.

BAKED LEMON BUTTER BLUE GRENADIER

Steps:

• Preheat the oven to 200°C
• Line some parchment paper onto a baking tray or large dish.
• Melt butter in a small saucepan. Don't overheat it.
• Add lemon juice, lemon zest and minced garlic to the melted butter, mix to combine.
• Season the fish fillets with salt and pepper and put them on the prepared tray or baking dish. (Leave pepper out for any pieces you will be giving to your small kids, they usually don't like it)
• Spread butter-lemon mix over the fish, using a tablespoon or a pastry brush.
• Bake fish for approximately 10 to 12 minutes. The fish will flake easily when cooked.
• Serve with some fresh parsley and lemon wedges. Enjoy!

DIJON BLUE GRENADIER (HOKI) FILLETS

Steps:

• Preheat oven to 220c (425f)
• Place thawed fillets in a shallow pan.
• Stir together in a small bowl the marinade ingredients.
• Brush marinade mixture on fillets and let stand for 20 minutes in the fridge.
• Bake in the oven for 12-18 minutes, until fish is browned and flakes away easily when tested with a fork.

GREEK BAKED FISH WITH TOMATOES AND ONIONS

Steps:

• Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
• Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
• Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.