BAKED FISH WITH HERBED BREADCRUMBS AND BROCCOLI
Crispy breadcrumbs give baked fish an enticing texture. Find Portuguese rolls in the bread bins at the supermarket. If you like, save time by roasting the broccoli for later use in another dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees, with rack in upper third. On a rimmed baking sheet, toss broccoli, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Roast until broccoli is tender and lightly browned, 15 to 20 minutes, tossing halfway through.
- Meanwhile, in a food processor, pulse bread, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper until coarse crumbs form. Transfer breadcrumbs to a bowl and stir in butter with a fork.
- Coat another rimmed baking sheet with 1 tablespoon oil. Arrange fish on sheet and season with salt and pepper. Top each fillet with enough breadcrumbs to coat, pressing firmly to adhere. Bake until fish is opaque throughout and breadcrumbs are golden brown, about 8 minutes. Serve fish with broccoli and lemon wedges.
Nutrition Facts : Calories 344 g, Fat 18 g, Fiber 3 g, Protein 32 g
HERBED BREADCRUMBS & BROCCOLI
Liven up tonight's broccoli recipe with this simple yet savoury combination of flavours. Sautéed lemon-garlic bread crumbs give tender-crisp broccoli a zesty, extra crunchy finish that will have everyone cleaning their plates faster than usual. (Did we mention it only takes 15 minutes to make?)
Provided by Walmart
Categories All Recipes
Time 16m
Yield 6
Number Of Ingredients 7
Steps:
- HowToStep
- Cut broccoli crown into bite-size florets. Slice off and discard tough ends from stem, then cut into 1/2-in rounds. ##Add bread to a food processor. Whirl until it turns into bread crumbs. You should have about 1/2 cup. ##Bring large pot of water to a boil over medium-high. Add broccoli. Cook until broccoli is bright green and tender, about 3 minutes. Drain through a colander. ##Heat a large frying pan over medium. Add margarine, then garlic. Cook, stirring often, 1 minute. Stir in lemon juice and zest. Stir in bread crumbs and cook until toasted, about 3 minutes. Stir in parsley. ##Arrange broccoli on a serving platter, then sprinkle with bread crumb mixture.
GARLICKY BREADCRUMB-COATED BROCCOLI
Provided by Dorie Greenspan
Categories Citrus Garlic Side Sauté Steam Vegetarian Mint Broccoli Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Steam broccoli until tender, about 9 minutes. Transfer to paper towels to drain. Sprinkle with salt and pepper. Do ahead Can be made 2 hours ahead. Let stand at room temperature.
- Melt butter in heavy large skillet over medium-low heat. Add garlic and sauté until soft, about 1 1/2 minutes. Add breadcrumbs, sprinkle with salt and pepper, and cook until pale golden, stirring often, about 5 minutes. Stir in mint and lemon peel.
- Add broccoli to breadcrumbs and sauté until heated through, turning broccoli to coat, about 3 minutes. Arrange broccoli on platter. Sprinkle any remaining breadcrumbs over and serve.
STEAMED BROCCOLI WITH GARLIC AND BREAD CRUMBS
Golden brown bread crumbs flavored with oregano and garlic perks up plain ol' steamed broccoli. Everything can be done ahead of time...ready for last minute cooking. Coffee filters come in handy to hold ingredients such as the breadcrumbs and spices needed in this dish
Provided by Abby Girl
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Steam the broccoli, until cooked (6 - 7 minutes).
- Bread Crumbs: Heat the oil in a medium skillet over medium high heat. Add garlic and cook for 1 minute. Add bread crumbs, oregano, salt and pepper and cook, stirring until the crumbs are toasted and golden brown, about 2 minutes.
- Put the broccoli in a dish, and sprinkle with the bread crumbs.
Nutrition Facts : Calories 179.4, Fat 7.8, SaturatedFat 1.1, Sodium 246.8, Carbohydrate 24.2, Fiber 4.6, Sugar 3.1, Protein 6.8
BAKED SCALLOPS WITH HERBED BREADCRUMB TOPPING
Categories Herb Bake Quick & Easy Scallop Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Melt butter in heavy medium skillet. Brush 10-inch-diameter glass pie dish with some of butter. Place scallops in single layer in prepared dish. Sprinkle with salt and pepper. Add breadcrumbs and garlic to remaining butter in skillet. Stir over medium heat until crumbs are crisp, about 5 minutes. Mix in parsley and tarragon. Top scallops with crumb mixture.
- Bake scallops until topping is golden and scallops are opaque in center, about 10 minutes. Serve with lemon wedges.
ROASTED CAULIFLOWER WITH HERBED BREAD CRUMBS
Quick and easy roasted cauliflower snack. Great substitute for chips!
Provided by alessandra
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a large, rimmed baking sheet with parchment paper and spray with cooking spray.
- Mix bread crumbs, thyme, oregano, basil, salt, and pepper together in a mixing bowl. Drizzle in the olive oil and rub it into the bread crumbs with your fingertips.
- Quickly run cauliflower under water to dampen slightly. Roll cauliflower around in the bread crumb mixture until crumbs stick; place in a single layer on the prepared baking sheet and sprinkle any excess crumbs over top.
- Roast in the preheated oven until tender and lightly browned, about 12 minutes.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 12.1 g, Fat 1.9 g, Fiber 4.3 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 378.9 mg, Sugar 2.8 g
ROASTED CAULIFLOWER WITH HERBED BREADCRUMBS
This side dish goes well with fish or seared steak.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. On two large baking sheets, toss cauliflower florets, with 2 tablespoons olive oil; season with salt and pepper. Roast until tender and browned, 20 to 25 minutes, rotating sheets halfway through.
- Meanwhile, in a food processor, combine bread and garlic; season with salt and pepper. Pulse until coarse crumbs form. In a medium skillet, heat 2 tablespoons oil over medium. Add breadcrumbs and cook, tossing frequently, until toasted, 3 to 6 minutes. Transfer to a small bowl and let cool. Stir in parsley, thyme leaves, and lemon zest.
- Toss cauliflower with juice of the lemon and sprinkle with breadcrumbs.
Nutrition Facts : Calories 221 g, Fat 15 g, Fiber 6 g, Protein 6 g
BROCCOLI CRUMBLE
Broccoli is simmered in a cheesy sauce before being baked with a crunchy topping for a flavorful side dish even your kids will enjoy.
Provided by Buckwheat Queen
Categories Side Dish Casseroles Broccoli Casserole Recipes
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix flour, bread crumbs, Parmigiano-Reggiano cheese, and five-spice powder together in a bowl. Cut in 1 1/2 tablespoons butter using your fingers until mixture resembles pebbles. Cover and refrigerate until needed.
- Cut the stem off the broccoli and use a spiralizer to cut into ribbons. Cut the head into florets.
- Melt 3 tablespoons butter in a large saucepan over medium heat. Add onion and garlic; saute until translucent, about 4 minutes. Add cornstarch, pepper, and nutmeg; mix well until roux begins to brown, 3 to 4 minutes. Add milk, stirring continuously, and continue to cook until sauce begins to thicken, 3 to 4 minutes more. Mix in 1/4 cup Cheddar cheese. Stir in broccoli until thickened, 2 to 3 minutes. Pour mixture into a baking dish.
- Top mixture with remaining Cheddar cheese. Sprinkle crumble mixture evenly over the top. Reduce the oven temperature to 350 degrees F (175 degrees C).
- Bake in the preheated oven until the crumble has browned and sauce is bubbling, about 20 minutes.
Nutrition Facts : Calories 379.9 calories, Carbohydrate 32.1 g, Cholesterol 63 mg, Fat 22.6 g, Fiber 3.1 g, Protein 13.8 g, SaturatedFat 13.9 g, Sodium 382.6 mg, Sugar 6.3 g
PURPLE SPROUTING BROCCOLI WITH PARMESAN & HERBED CRUMBS
A superhealthy accompaniment to your Sunday roast
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 20m
Number Of Ingredients 9
Steps:
- Heat the butter and olive oil in a large frying pan. When the foaming subsides, add the white breadcrumbs and stir constantly over a high heat until crisp and golden. Season with sea salt and freshly ground black pepper and the chopped thyme leaves. Tip the mixture into a bowl and leave to cool, then stir in grated Parmesan.
- Add the purple sprouting broccoli to a pan of boiling salted water, so the water just covers it. Cook until tender, about 3-4 minutes. Drain and put back in the pan, drizzle with a little olive oil, season with salt and pepper and reheat, shaking gently.
- Arrange neatly on a warmed serving dish and scatter over the Parmesan crumbs. Garnish with lemon wedges and serve immediately.
Nutrition Facts : Calories 206 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium
BROCCOLI/ HERBED HOLLANDAISE SAUCE/ TOASTED BREAD CRUMBS
Executive Chef Govind Armstrong of Table Eight in Los Angeles prepares this dish with baby broccoli, a cross between broccoli & Chinese kale, also called broccolini. However, Marcia Kiesel chose to use baby broccoli. Food & Wine Magazine.
Provided by Manami
Categories Lemon
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 450°F
- In a small saucepan, melt the butter over low heat.
- Skim off the foam from the surface of the butter.
- Remove from the heat.
- In a food processor, pulse the bread to coarse crumbs.
- Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper.
- Bake for about 2 minutes, until golden brown.
- On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper.
- Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.
- Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer.
- In a stainless steel bowl, mix the egg yolks with the boiling water.
- Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute.
- Remove from the heat.
- Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms.
- Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper.
- Whisk in the mint and thyme.
- Transfer the broccoli to a platter; pour the hollandaise sauce on top.
- Sprinkle with the bread crumbs and serve.
CHICKEN, ARTICHOKE AND BROCCOLI BAKE WITH HERB BREAD CRUMBS
This one-dish dinner is indeed a casserole - but it's bright and light, and nearly effortless. Toss canned artichokes with capers, garlic and chicken stock, pour over chicken breasts and broccoli florets, then let the oven do the work. Canned artichokes are the main flavor builder here so opt for the firmer water-packed variety, which hold their shape better during cooking. While the casserole bakes, toast the panko bread crumbs and season them with dill. Serve the chicken with a squeeze of lemon for brightness and a sprinkle of herby bread crumbs for crunch.
Provided by Kay Chun
Categories dinner, easy, casseroles, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. In a 3-quart baking dish, combine chicken, broccoli florets and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, spread broccoli in an even layer and arrange chicken breasts on top.
- In a large bowl, combine artichokes, broth, capers, butter, garlic and 2 tablespoons oil and season with salt and pepper. Gently toss, then spoon mixture over chicken and broccoli. Bake until chicken is cooked through and artichokes are golden in spots, 30 to 35 minutes.
- Meanwhile, in a small skillet, heat remaining 1 tablespoon oil over medium. Add panko, reduce heat to medium-low and cook, stirring frequently, until golden and crisp, 8 to 10 minutes. Transfer to a bowl to cool, then stir in dill and season with salt and pepper.
- Divide chicken and vegetables among shallow bowls and spoon over some of the pan juices. Squeeze with lemon and top with dill bread crumbs.
BUTTER-STEAMED BROCCOLI WITH PEPPERY BREAD CRUMBS
Here is an easy, elegant broccoli dish. If you wish, make the crumbs by pulsing cubes of day-old French bread in a food processor, but really any type of bread crumbs will do.
Provided by David Tanis
Categories dinner, easy, quick, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Spread bread crumbs on a rimmed baking sheet and drizzle with olive oil. Bake until golden, about 10 minutes, turning pan and stirring crumbs occasionally to ensure even browning. Remove from oven and transfer crumbs to a bowl. Stir in black pepper and salt to taste. Set aside at room temperature.
- Cut off thick stems of broccoli and save for another purpose, such as soup. Cut broccoli tops into 3-inch-long spears of approximately equal size.
- Put a large skillet over medium-high heat. Melt butter, add broccoli spears and season with salt. Add 1 cup water, turn heat to high and cover skillet with a tight-fitting lid. Cook rapidly until firm-tender but still bright green, about 5 minutes. The broccoli should absorb all the butter and water. (If there is any buttery liquid left, spoon over broccoli just before serving.)
- Transfer broccoli to a serving platter or a large wide shallow bowl. Sprinkle generously with peppery crumbs. Using a vegetable peeler, shave Parmesan into rough shards and scatter over the top.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 421 milligrams, Sugar 4 grams, TransFat 0 grams
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BROCCOLI WITH HERBED HOLLANDAISE SAUCE AND TOASTED …
From foodandwine.com
4/5 Total Time 40 minsServings 4
- Preheat the oven to 450°. In a small saucepan, melt the butter over low heat. Skim off the foam from the surface of the butter. Remove from the heat.
- In a food processor, pulse the bread to coarse crumbs. Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper. Bake for about 2 minutes, until golden brown.
- On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper. Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.
- Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer. In a stainless steel bowl, mix the egg yolks with the tablespoon of boiling water. Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute. Remove from the heat.
ROASTED BROCCOLI WITH BREADCRUMBS — LET'S DISH RECIPES
From letsdishrecipes.com
4.3/5 (9)Estimated Reading Time 2 minsServings 4Total Time 15 mins
- Preheat oven to 425 degrees. Cut the broccoli into bite size pieces. In a large bowl, toss the broccoli with the olive oil, garlic, salt, and pepper.
- Spread the bread crumbs in an even layer on a large, lightly greased baking sheet and bake in the preheated oven for 2 minutes or until lightly toasted. Remove from oven and add to the bowl with the broccoli mixture. Toss to combine.
- Return the broccoli mixture to the baking pan and roast just until the broccoli is just tender, 8-10 minutes. Remove from the oven and toss with Parmesan cheese. Serve immediately.
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