Herbed Fish Food

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.

HERBED FISH AND VEGETABLES BARBECUED OR OVEN BAKED

Steps:

• Cut two sheets of heavy-duty foil paper 12" x 18".
• Preheat oven to 450 degrees Fahrenheit or preheat barbecue grill to medium-high.
• Spray each piece of foil paper with nonstick spray or lightly oil.
• Center one fish fillet on each sheet of foil paper.
• Divide green onions and top each fillet.
• Divide frozen veggies, or precooked leftover veggies, and place around fillet. Add one ice cube to each packet if using leftover cooked veggies to prevent drying.
• Sprinkle both packets of fillets and veggies with seasonings to taste.
• Top each packet with bits of butter.
• Bring up the foil paper sides. Double fold the top and ends to seal the packets, leaving room for heat circulation inside.
• Bake packets for 18 to 20 minutes on a cookie sheet in the preheated oven. Or, grill 10 to 12 minutes in a covered grill.
• Drizzle with lemon juice or serve lemon wedges on the side.

SALMON KEBABS WITH HERB SAUCE

Steps:

• Preheat the grill to 375 degrees F.
• Add the olive oil, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Add the salmon, red onion, and lemon quarters to the bowl and gently toss to coat.
• To assemble the kebabs, thread a few pieces of red onion onto an 8-inch-long metal skewer (see Cook's Note). Next, add a piece of salmon, followed by a quarter of lemon. Continue threading the ingredients onto the skewer until you have 4 pieces of salmon on the skewer. Set the finished kebab aside and continue the process with the remaining skewers and ingredients.
• Generously oil the grates of the preheated grill. Add the salmon kebabs to the grill and cook, turning halfway through, until nice grill marks have formed, and the salmon easily releases from the grill, 4 to 6 minutes. (This can alternatively be done on an indoor grill pan.)
• Remove the salmon to a serving platter and drizzle with the Herb Sauce. Serve with lemon wedges.
• Add the olive oil, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 teaspoon salt to a small food processor fitted with the blade attachment. Pulse until the garlic is finely chopped. Add the basil and parsley leaves and blend until finely chopped. Transfer the herb sauce to a bowl to serve with the grilled salmon.

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.

HERBED FISH TARTLETS

Steps:

• Grease the baking tins.
• Sift the flour into a mixing bowl; add the butter and using your fingers make it into crumbly dough.
• Add the herbs and the cheese, and then almost all of the water, knead until you have firm dough, if necessary add more water.
• Knead the dough on a floured surface until smooth.
• Wrap in plastic, put in the fridge for 15-20 minutes and let it rest.
• Preheat oven to 410 degrees F.
• Divide the dough in 8 pieces, roll the dough out to fit the baking tins, trim the dough around the rim Put some baking parchment, cut in circles, on the dough, fill with ceramic baking beans or normal dried beans or rice, and bake them for 10 minutes Take them out of the oven, remove the beans and the paper then put them back in the oven and bake for another 10 minutes.
• Take them out and let them cool.
• Poach the fish in some water, 3 to 5 minutes (but longer if the fish fillets are thick) remove from the pan and cool.
• Flake or mash the fish, divide over the tins, sprinkle with the onion, parsley and cheese.
• Mix the eggs with the cream, and pour over the fish.
• Bake for 15 to 20 minutes until the tartlets have firmed up and are golden brown.
• Serve with some halved cherry tomatoes and herb sprigs.

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.

CRISPY-SKINNED FISH WITH HERB SAUCE

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.

BAKED HERBED GEFILTE FISH

Steps:

• 1. Preheat the oven to 350°F.
• 2. Pour the olive oil into the bottom of a 9 x 5-inch loaf pan. Add the paprika, parsley, 1 pinch of the allspice, the salt, and pepper. Roll the frozen loaf in the oil and spices to coat. Remove the loaf from the pan, arrange the onion on the bottom of the pan, and place the loaf on top of the onion. Sprinkle with the garlic and the remaining 1 pinch allspice. Finish with a drizzle of olive oil. Bake, covered, for 2 hours.
• 3. Cool the gefilte fish completely, then place it in a resealable container and refrigerate it for at least 4 hours or overnight. Serve cold, sliced and topped with the onions.

HERBED FISH AND CAJUN WEDGES

Steps:

• To make the wedges. Preheat the oven to 180 degrees fan.
• Cut each potato into approximately 8 wedges (lengthwise) and spread them out in a an ovenproof tray.
• Pour over the olive oil and the Cajun spice. Toss the wedges so they are all coated as evenly as possible. Add a bit more olive oil or spice if you need to.
• Place uncovered in the middle shelf of the oven for 45 minutes or until the potatoes are cooked through. You should shake the tray and move the potatoes around about half way through.
• For the fish, Chop the bread into smaller pieces and whizz in a food processor until they resemble breadcrumbs.
• Heat the 2 tablespoons of olive oil in a small frying pan.
• Pan fry the breadcrumbs in the oil until they brown slightly. Add the garlic, spring onions and herbs, fry for a few minutes. Add salt & pepper to taste and the lemon juice. Fry for a few minutes, it should start to thicken slightly. Take off the hob.
• Place the fish fillets into an oven tray. Drizzle on some olive oil, dry tarragon and black pepper on to the fish.
• Spoon on the breadcrumb mixture evenly between the two fillets. Pat down so it sticks to the fish a little.
• Cover with foil and place on the middle shelf of the oven.
• Cook for 15 minutes. Uncover the fish, it should be opaque now, if not put it back for a bit longer. Before serving it is nice to grill the fish uncovered on a medium setting for a few minutes in order to toast the breadcrumbs.

HERB FISH FILLETS

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.

HERBED FISH

Steps:

• Cut fish into 4 serving pieces. In 10-inch skillet, heat oil over medium heat.
• In small shallow dish, mix Bisquick mix, bread crumbs, basil and salt. In another shallow dish, beat egg. Dip fish into egg, then coat with Bisquick mixture.
• Reduce heat to medium-low. Cook fish in oil 8 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides.

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.

FISH STEW WITH HERBED TOASTS

Steps:

• Heat broiler with rack 8 inches from heating element. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add carrots, celery, 3 tablespoons shallot, and 3 thyme sprigs; season with salt. Cook, stirring occasionally, until vegetables are golden in spots, about 5 minutes. Stir in tomatoes and juice; simmer, breaking up tomatoes into bite-size pieces, until liquid is mostly evaporated, about 5 minutes. Stir in clam juice and fish; return to a simmer. Remove from heat.
• Spread remaining 2 tablespoons butter over bread. Sprinkle with remaining 1 tablespoon shallot and thyme leaves from 2 sprigs; season with salt and pepper. Place atop fish. Broil until fish is just cooked through and bread is toasted, about 2 minutes (if bread is darkening too quickly, move skillet to lower rack); serve.