Herb Roasted Fish Food

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.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

LEMON, HERB & PARMESAN CRUSTED FISH

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.

HERB-ROASTED SEA BASS WITH SALSA VERDE

Steps:

• Preheat oven to 450°F. Lightly brush baking sheet with olive oil. Place fish fillets on baking sheet. Brush fish with olive oil; drizzle with lemon juice. Sprinkle fish with salt and pepper, then herbs.
• Bake fish until just opaque in center, about 10 minutes. Transfer fish to plates. Spoon some Salsa Verde over fish. Pass remaining Salsa Verde separately.

ROASTED FISH WITH LEMON, SESAME AND HERB BREADCRUMBS

Steps:

• Heat the oven to 450 degrees. In a medium bowl, combine the sesame seeds, thyme, oregano, lemon zest, 3/4 teaspoon salt and a few grinds of pepper. Rub the mixture between your fingers until the herbs are bruised and fragrant. Stir in the bread crumbs and butter until combined.
• Season the trout with salt and pepper and place on a parchment-lined baking sheet, skin-side down. Spoon the bread crumbs evenly over the fish and bake until the fish is opaque and the bread crumbs are golden, 10 to 12 minutes. Serve with lemon wedges alongside.

WHOLE ROASTED FISH WITH HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.
• Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.
• Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.
• Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.
• Remove from oven, present and collect your kudos then fillet to 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.

HERB MARINATED FISH

Steps:

• Crush rosemary and pepper flakes in mortar and pedestal.
• Whisk together all marinade ingredients. Pour over fish and marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, turning occasionally.
• Cook on the grill about 5 minutes on each side until done. Fish will flake easily with a fork when done.
• Or, broil 4 inches from the heat for 5 minutes, turn for 3-7 more minutes or until done.
• Discard any remaining marinade.

HERB BAKED FISH

Steps:

• Mix dry ingredients together and set aside.
• Dip thawed fish fillets in milk to coat.
• Place in bread crumb mixture and coat completely pressing crumbs to adhere.
• Place fish fillets in greased baking dish.
• Drizzle melted margarine over fish.
• Bake at 500 degrees (this is not a printing error) on top rack of oven for 10-12 minutes, or until fish flakes easily with a fork.

SALT AND HERB ROASTED WHOLE FISH

Steps:

• In food processor, combine lemon zest and juice, picked thyme, bay leaves and garlic and pulse until a coarse paste.
• Add egg whites and puree until frothy and foamy.
• In large bowl combine herb-egg white mixture with salt and mix until a moist paste.
• Place half of lemon slices and whole thyme in cavity of each fish.
• On a baking sheet, place a little less than half of salt mixture in two rows.
• Lay fish on top of each.
• Pack remaining salt mixture around fish to encase them, pressing mixture firmly on fish to create crust.
• Roast fish at 450 for 25 minutes. Remove and let rest for 10 minutes.
• Crack open salt crust and brush excess salt from fish.
• Remove top fillet, pull the spine out and remove the bottom fillet.
• Drizzle with olive oil and serve.

HERB FISH

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.

ROASTED FISH WITH LIGHT HERB SAUCE

Steps:

• Place the fillets in a greased 15x10x1-in. baking pan. Brush with oil; sprinkle with salt and pepper. Bake at 450° for 14-18 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan over medium heat, cook and stir shallot and herbes de Provence in butter until shallot is tender. Stir in marinade for chicken; cook and stir for 1 minute. Add cream; cook and stir 1 minute longer. Spoon over fish.

HERB-CRUSTED FISH

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.

ZINGY ROASTED FISH WITH LEMON-HERB COUSCOUS

Steps:

• clean fish and pat dry.
• make 3 diagonal scores in flesh of each side.
• cut 2 large squares of foil and lightly mist with oil.
• place 1 Chinese cabbage leaf on each square of foil and top with vegetables.
• Place fish on top.
• Mix fresh herbs, ginger, garlic, paprika, anise, spring onion and orange soda together in a small pan and heat very gently.
• once warm use mixture to stuff fish, drizzling any remaining liquid over the top.
• arrange lemon slices over fish and sprinkle sparingly with fish sauce & vinegar if desired.
• seal foil packages and bake in 220C oven for 25min.
• Place couscous ingredients in a small pan, cover with water, and bring to the boil, stirring constantly.
• Cover, and leave to stand for 5 minutes.
• Open up foil packets, discard lemon slices and place fish under a hot grill to crisp the skin, basting with any excess juices.
• serve the fish a-top the couscous with roasted garlic and a crisp salad for a real taste explosion!