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
CHEESY BAKED FISH
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place butter in a 9x13-inch casserole dish.
- Place casserole dish in the preheating oven until butter is melted, about 5 minutes.
- Spread onion slices in the bottom of the casserole dish. Place cod skin-side down over onion. Sprinkle seasoned salt evenly on top.
- Mix mayonnaise, Parmesan cheese, provolone cheese, mozzarella cheese, and fresh parsley together in a bowl. Spread over cod.
- Bake in the preheated oven until cod flakes easily with a fork, 20 to 25 minutes.
Nutrition Facts : Calories 435.2 calories, Carbohydrate 7.3 g, Cholesterol 94.6 mg, Fat 34.4 g, Fiber 1.1 g, Protein 25.5 g, SaturatedFat 10.5 g, Sodium 1090.5 mg, Sugar 2.8 g
FISH WITH CHEESY PARSLEY SAUCE
Make and share this Fish With Cheesy Parsley Sauce recipe from Food.com.
Provided by hectorthebat
Categories < 30 Mins
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to gas 6, 200C, fan 180°C In a small pan, melt the butter. Stir in the flour to make a thick paste, then, off the heat, gradually whisk in the milk. Return to the heat for a few minutes, stirring regularly, until its thickened. Season and stir in the parsley and cheese.
- Place the fish in a gratin dish, season and pour over the sauce. Scatter the tomatoes around. Cook for 10 minutes, or until the fish is just cooked through, then place the dish under the grill for a few minutes more, until the sauce is golden and bubbling. Serve with new potatoes and veg.
Nutrition Facts : Calories 192.1, Fat 13.7, SaturatedFat 8.6, Cholesterol 41.6, Sodium 195.1, Carbohydrate 10, Fiber 0.9, Sugar 1.5, Protein 7.9
COD WITH CHANTERELLES AND PARSLEY SAUCE
Chanterelles are extremely costly, but they are very light, so you get a lot of volume for your dollar. You only need an ounce or two per serving here. This is inspired by a delicious main dish I had at a wonderful fish bistro in Paris, L'Ecailler du Bistrot. There the dish was made with brill, a flat white fish with thick, delicate fillets. Brill is not a fish we find easily in the United States (it is a North Atlantic fish but it lives on the European side). I substituted Alaskan cod, which is not nearly as fine a fish, but the dish is still a winner. Halibut and sea bass will also work.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the parsley sauce. Bring a small pot of water to a boil, salt generously and add parsley leaves. Blanch for 20 seconds only and transfer to a bowl of cold water. Drain and press leaves against strainer to squeeze out water, then squeeze by the handful. Transfer to a small food processor fitted with the steel blade or a mini-chop and turn on the machine. When chopped leaves adhere to the sides of the machine, stop and scrape down sides with a spatula. Turn on again and add oil with the machine running. Purée until smooth. Transfer to a mortar and pestle and continue to work until smooth. Season to taste with salt and pepper, and set aside.
- Heat oven to 425 degrees. Oil a baking dish that can accommodate all of the fish. Season fish with salt and pepper. Place in baking dish. Drizzle oil over fish, add wine and a squeeze of lemon to pan and cover tightly. Bake 10 to 15 minutes (depending on the thickness of the fillets), until fish is opaque and pulls apart when a fork is inserted.
- While fish is baking, cook mushrooms. Heat a medium-size or large skillet over high heat and add olive oil. Add mushrooms and let them sit and sear for several seconds, then stir and toss in the pan for about 1 minute, until they begin to sweat. Turn heat to medium and add garlic and salt and pepper to taste. Toss or stir in the pan for another minute or two, just until the mushrooms have softened. Add wine and cook, stirring and scraping up any residue from the bottom of the pan, until wine has evaporated. Stir in lemon zest. Taste and adjust seasoning. Turn off the heat.
- When fish is done, tip or spoon some of the liquid from baking dish into parsley purée and stir together with pestle until sauce is smooth and has a creamy consistency.
- Place a piece of fish on each of 4 plates. Spoon parsley sauce onto plate, next to fish. Place mushrooms on parsley sauce and serve.
GEFILTE FISH WITH PARSLEY SAUCE
The broth adds so much flavor and turns into a wonderful sauce to serve with the fish. It is best made with wine, but you can use stock as well.This recipe appeared on the Joy of Kosher web site and is from Tamar Genger
Provided by KOSHER KOOK
Categories Kosher
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot or dutch oven. Add the onions, shallots, fennel, leek, garlic and ginger, saute on medium heat for about 2 to 3 minutes. Stir in the flour and cook until it is fully mixed.
- Add the wine, bay leaf, thyme, salt and pepper to taste. The water and 2 tablespoons of the parsley. Bring to a boil and simmer for about 20 minutes. Place the frozen loaf of fish, unwrapped into the pot, bring to a boil and then lower to a simmer. Simmer uncovered 1 1/2 to 2 hours, turning occasionally.
- Transfer fish carefully to a large platter and slice. Pull out the onions from the pot either by straining it or using a slotted spoon, discard. Heat liquid over high heat to reduce the liquid by half, it should take about 20 minutes. Pour over the fish and refrigerate for at least 2 hours.
- Serve cold sprinkled with the rest of the parsley and a side of horseradish.
- I found that after it had simmered for about 1 1/2 hours the sauce had already reduced by half so I didn't reduce it further. Also, I did not use the ginger.
Nutrition Facts : Calories 164.2, Fat 4.8, SaturatedFat 0.7, Sodium 38.1, Carbohydrate 15.6, Fiber 2.8, Sugar 3.6, Protein 2.1
FISH WITH PARSLEY SAUCE
Also known in Mexico as Pescado al Perejil. Variation found in Extending the Table. Posted for Zaar World Tour 3.
Provided by luvinlif2k
Categories Mexican
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In blender whirl parsley, cilantro, water, lemon juice and garlic. Set aside.
- Wash and dry fish fillets then sprinkle with salt and pepper.
- Heat margarine or oil in a frying pan.
- Add onion, celery and bay leaf and saute until onion is transparent.
- Fry fish fillets about 5 minutes per side over low or medium heat.
- Pour parsley sauce over fish and simmer for 10 minutes.
- NOTE: for a more mild sauce replace cilantro with another 1/2 cup fresh parsley.
Nutrition Facts : Calories 213.6, Fat 3.5, SaturatedFat 0.6, Cholesterol 99, Sodium 168.8, Carbohydrate 1.8, Fiber 0.4, Sugar 0.5, Protein 41.5
COD WITH LEMON & PARSLEY CRUST & SUMMER GREENS
Never sure what to do with a fillet of fish? Make our posh (and healthy) take on a fish finger
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 22m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Tear the bread into pieces and put in a food processor with the parsley and lemon zest. Blitz to make rough crumbs.
- Lightly oil a shallow baking dish, then add the cod in one layer. Lightly brush the fish with oil, then press on the crumbs. Bake for 10-12 mins. Meanwhile, steam the vegetables until just tender, then toss in the remaining oil, mustard and lemon juice. Serve alongside the fish.
Nutrition Facts : Calories 317 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.66 milligram of sodium
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