HERB-CRUSTED FISH
Fresh herbs with a touch of lemon zest and you have a gorgeous meal. Serve with your favourite rice pilaf and a green salad. Use your favourite fish fillet.
Provided by Lorrie in Montreal
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Place the bread crumbs in a shallow dish.
- On a cutting board place the herbs, garlic, lemon zest, and a little salt.
- Finely chop all together.
- Add the herb mixture to the bread crumbs.
- Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture.
- Brush baking pan with oil.
- Place the fillets, crumb side up.
- Bake in oven for 12-15 minutes or until fish is done and flaky.
SALT AND HERB ROASTED WHOLE FISH
Steps:
- Preheat the oven to 450 degrees F.
- In a food processor, combine the lemon zest and juice, the picked thyme, bay leaves and garlic and pulse until it becomes a coarse paste. Add the egg whites and puree until very frothy and foamy.
- In a large bowl combine the herb-egg white mixture with the salt and mix until it becomes a moist paste.
- Place half of the lemon slices and whole thyme in the cavity of each of the fish. On a baking sheet, place a little less than half of the salt mixture in two rows. Lay the fish on top of each row. Pack the remaining salt mixture around the fish to completely encase them, pressing the mixture firmly on the fish to create a crust.
- Roast the fish for 25 minutes. Remove and let rest for 10 minutes.
- Crack open the salt crust and brush the excess salt from the fish. Remove the top fillet, pull the spine out and remove the bottom fillet. Drizzle with olive oil and serve.
HERB-BAKED FISH FILLETS
Steps:
- Heat the oven to 450 F. Grease a shallow baking dish big enough to place the fish in a single layer.
- Place the fish fillets in the prepared baking dish.
- In a skillet or saute pan over medium-low heat, cook the onion and garlic in 2 tablespoons of butter until tender. Stir in the thyme and tarragon and cook for 1 minute longer.
- Spread the herb and butter mixture over the fish fillets.
- In a small bowl, combine the crushed corn flakes with the melted butter and parsley.
- Top with the seasoned cornflake crumbs and sprinkle with kosher salt and freshly ground black pepper.
- Bake in the preheated oven for 12 to 15 minutes, or until fish flakes easily with a fork. Very thin fillets might take less time to check the center of the fish with a fork-flakes should separate freely.
- Serve the fish with lemon wedges.
Nutrition Facts : Calories 215 kcal, Carbohydrate 3 g, Cholesterol 129 mg, Fiber 0 g, Protein 27 g, SaturatedFat 6 g, Sodium 356 mg, Sugar 1 g, Fat 10 g, ServingSize 1 pound (4 servings), UnsaturatedFat 0 g
HERB-ROASTED FISH
Steps:
- Preheat the oven to 400 degrees.
- Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
- Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.
LEMON, HERB & PARMESAN CRUSTED FISH
Give white fish a lift with tangy lemon, herbs & Parmesan
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
- Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.
LEMON HERB FISH FILLETS
I adapted this simple recipe from Sara Moulton. Please note that the herbs and salt are divided - part for the fish and part for the sauce. You can use dried or fresh herbs, and you can use any light fish. The dried herbs I use are Herbes de Provence (a blend of thyme, marjoram, rosemary, basil, fennel, sage, and lavender) I'm sure various combinations will work. Or you can use 1/2 TBS each fresh chopped herbs: chives, chervil, parsley and tarragon from the original recipe.
Provided by Recipe Reader
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, half the herbs, and half the salt.
- Season the fish with additional salt and pepper, then dredge in flour mixture to coat, shaking off the excess.
- Heat 1 TBS butter in a large skillet over moderately high heat and cook fish 3 minutes on each side. Remove from pan.
- Reduce heat to moderately low and add butter pieces and simmer until a light golden brown, about 5 minutes.
- Remove skillet from heat and stir in lemon juice, remaining herbs, salt and pepper to taste.
- Pour over fish fillets.
Nutrition Facts : Calories 236.3, Fat 16.7, SaturatedFat 9.6, Cholesterol 89.3, Sodium 753.8, Carbohydrate 6.3, Fiber 0.3, Sugar 0.1, Protein 15.1
CRISPY-SKINNED FISH WITH HERB SAUCE
You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat, gradually rendering fat like a strip of bacon, while the flesh gently cooks through. You can do this. Anyone can do this.
Provided by Chris Morocco
Categories Bon Appétit Dinner Quick & Easy Quick and Healthy Seafood Fish Lemon Juice Herb Anchovy Pickles Bass Snapper
Yield 4 servings
Number Of Ingredients 9
Steps:
- Using the side of a chef's knife, mash anchovies (if using) and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with herbs, pickles, lemon juice, and 5 Tbsp. oil. Season green sauce with kosher salt and pepper.
- Swirl remaining 1 Tbsp. oil in a large nonstick skillet to coat. Season fish generously on both sides with salt and lay, skin side down, in cold skillet. Place skillet over medium heat and let it gradually heat up until fat starts to cook out of fish, about 4 minutes. At this point you may press gently on fish so that the skin is flat against the pan. Continue to cook until skin is super-crisp and flesh is mostly opaque (you can increase or decrease heat slightly if needed, but don't try to rush it), 8-12 minutes longer, depending on the thickness of the fish. Less fatty fish won't release as much fat on their own, so you may need to add a splash more oil to the skillet if the skin isn't getting crisp enough. Turn fish and cook just until opaque all the way through, about 1 minute.
- Spoon green sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.
HERB FISH
Combining different types of herbs not only gives this speedy fish depth of flavor, but it also results in a beautiful dish. Yvonne Nemec of Phillipsburg, New Jersey relates, "this is such an easy dish and so delicious. The herbs compliment the delicate flavor of the fish. We love it!
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small microwave-safe dish, combine the onion, butter and garlic. Microwave, uncovered, on high for 1-2 minutes or until onion is partially cooked. Stir in the lemon juice, parsley, salt, tarragon and thyme. , Arrange fillets in a greased 2-qt. round microwave-safe dish. Top with half of the butter mixture. Stir bread crumbs into the remaining butter mixture; sprinkle over fillets. , Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 330mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.
HERB-RUBBED GRILLED FISH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h15m
Number Of Ingredients 13
Steps:
- Using a mortar and pestle, crush 1/2 cup fennel fronds, black and pink peppercorns, garlic, and parsley to a paste. (Or pulse in a food processor.) Stir in 2 tablespoons oil. Rub mixture over fish, inside and out; stuff fish with more fennel fronds, herb sprigs, and greens. Cover with plastic wrap; let stand 30 minutes.
- Preheat grill to medium. Season fish generously with salt and pepper. Brush a fish-grilling basket with oil; place fish inside and secure. Grill, covered, turning once, until fish is opaque and flakes when tested with the tip of a knife, 20 to 25 minutes.
- Meanwhile, toss fennel bulbs and chiles in a bowl with salt and remaining 2 tablespoons oil. Grill until fennel and chiles are lightly marked and tender (if they start to burn, shift to a cooler area of grill). Arrange fish on a platter; surround with lemon, potatoes, fennel, and chiles (chiles should be eaten with caution). Drizzle with herb sauce; serve immediately.
CRISPY HERB FISH WITH PARMESAN POTATOES
This is not only smart in a low-fat, low-cal way, it's also ready in half an hour for busy weeknights. Making you positively brilliant.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Spray foil-covered rimmed baking sheet with cooking spray. Add 1 tsp. basil to coating mix in the shaker bag; shake gently to combine. Use to coat fish as directed on package. Place in prepared pan.
- Bake 20 min. or until fish flakes easily with fork. Meanwhile, cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender.
- Drain potatoes; return to pan. Add milk, grated topping, reduced-fat cream cheese, rosemary and remaining basil; mash until mixture is blended and of desired consistency. Serve with fish.
Nutrition Facts : Calories 360, Fat 6 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
FRIED FISH WITH MOROCCAN-STYLE HERB SAUCE
Steps:
- In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste. In a skillet heat 1 inch of the additional oil to 375°F. on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through. Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.
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