Green Roasted Fish Fillets Food

ROAST FISH WITH CANNELLINI BEANS AND GREEN OLIVES

Steps:

• Preheat oven to 300°F. Combine oregano, beans, olives, and 1/2 cup water in a shallow 3-qt. baking dish; season lightly with salt. Place fish on top and nestle into beans; season fish generously with salt. Scatter shallots and chile over fish and beans. Very thinly slice 1 lemon and wriggle out seeds. Arrange slices, slightly overlapping, over surface of fish. Drizzle everything with oil and roast until fish is opaque throughout and flesh in the center flakes when gently pressed, 25-35 minutes, depending on the type and thickness of the fish. Let rest, occasionally pressing beans down into the liquid so they don't dry out, 5-10 minutes.
• Cut remaining lemon into wedges and serve alongside fish and beans for squeezing over.

BAKED FISH

Steps:

• Heat oven to 400 degrees. Measure fish fillets at the thickest part. Drizzle fish with olive oil, sprinkle with salt and pepper and place on a rimmed baking sheet, skin side down if you've left the skin on.
• Roast fish for 10 minutes per inch of thickness, until the fish is opaque and tender when pierced with a fork but before it starts to flake. Serve with lemon wedges, drizzled with more good olive oil.

FISH FILLETS WITH OLIVES AND OREGANO

Steps:

• Put oven rack in upper third of oven and preheat oven to 450°F.
• Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to baking dish (reserve skillet), then top each fillet with a slice of lemon.
• Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes.
• Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish.

BAKED FISH FILLETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan with vegetable oil.
• Place mackerel fillets in the baking pan; season with salt and pepper.
• Mix butter, lemon juice, and paprika together in a bowl. Pour over mackerel fillets.
• Bake in the preheated oven until mackerel flakes easily with a fork, 20 to 25 minutes.

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

Steps:

• Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
• While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
• Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
• Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

SKILLET-ROASTED FISH FILLETS WITH GREEN OLIVE RELISH

Steps:

• Adjust oven rack to middle position and heat oven to 425 degrees.
• Dry fish thoroughly with paper towels and season with salt and pepper.
• Sprinkle very lightly with dusting of sugar (about 1/8 tsp) evenly over each side of fillet.
• Heat oil in large ovensafe nonstick skillet over high heat until smoking.
• Place fillets in skillet, sugared sides down, and press lightly to ensure even contact with pan.
• Cook until browned, 1 to 1 1/2 minutes.
• Using 2 spatulas, flip fillets and transfer skillet to oven.
• Roast fillets until centers are just opaque and register 135 degrees (7-10 minutes).
• Immediately transfer to serving plates and top with relish.
• Relish: Process almonds, olives, garlic, and zest in food processor until nuts and olives are finely chopped, (10-12 one-second pulses). Transfer to bowl and stir in orange juice, vinegar, olive oil, and mint. Season to taste with salt and cayenne; serve spooned over fish.

GREEN ROASTED FISH FILLETS

Steps:

• HERB PASTE.
• Process all the ingredients for the paste in a food processor to a fairly smooth puree. Transfer it to a glass or stainless-steel mixing bowl.
• MARINATING THE FISH.
• Remove any bones that may remain in the fillet, cut off any gray fat that was next to the skin, and cut the fish into 4 equal pieces. Toss them with the herb paste until all surfaces are evenly coated. Cover the bowl loosely with plastic wrap and let the fish set at room temperature for 15-20 minutes (I did 30 minutes).
• BAKING.
• Preheat oven to 425 degrees. Arrange the pieces of fish in a shallow baking dish large enough too hold them in a single layer without touching. Spoon any of the herb paste left in the bowl over the fish so that they are covered with an even coating. Bake until, when you peek inside a piece, the last bit of translucence is fading from the interior flesh, roughly 10 minutes per inch of fish thickness. Serve right away!

FISH FILLETS IN GARLIC BUTTER

Steps:

• In a skillet, melt butter over medium heat. Saute garlic 1 minute. Place fish over garlic, cover and cook over low heat 3 minutes. Carefully turn fish; sprinkle with onions. Cover and continue to cook until fish flakes easily with a fork, about 2-3 minutes. Squeeze lemon over fish. Serve immediately.

ITALIAN FISH FILLETS

Steps:

• In a large nonstick skillet, cook the green pepper, onion, salad dressing and Italian seasoning for 5 minutes or until vegetables are tender. Stir in tomatoes; add fillets. Bring to a boil. , Reduce heat; cover and simmer for 10 minutes or until fish flakes easily with a fork. Serve with a slotted spoon.