Lemon Herb Fish Fillets Food

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.

SIMPLE LEMON-HERB ROASTED SALMON

Steps:

• Position an oven rack in the top of the oven, and preheat to 450 degrees F. Line a rimmed baking sheet with foil, and brush with oil.
• Place the salmon fillets, evenly spaced, in the middle of the prepared baking sheet. Sprinkle the tops with 3/4 teaspoon salt and a few grinds of pepper. Bake until the outside is opaque and slightly firm to the touch and the inside flakes easily (insert a small paring knife between layers to check; the color will vary from bright pink (rare) to pale pink to orange (well-done)), 8 to 12 minutes, depending on the desired doneness.
• Remove the fillets from the oven, top each with a piece of butter and let melt over the top and down the sides. Sprinkle with herbs, lemon juice and salt to taste. Transfer the salmon to serving plates with a spatula. Serve hot or at room temperature.

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
• Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
• Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
• Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

LEMON HERB MARINADE

Steps:

• In shallow glass dish or resealable food-storage plastic bag, mix all ingredients. Add about 1 lb meat; cover dish or seal bag, and refrigerate at least 20 minutes but no longer than 24 hours, depending on type of meat.
• Remove meat from marinade; discard marinade. Cook meat as desired.

LEMON, HERB AND FISH RISOTTO

Steps:

• Melt half the butter in a frying pan. Add the fish in batches, and fry over medium-high heat for 3 minutes, or until the fish is just cooked through.
• Remove from the pan and set aside.
• Pour the fish stock into another saucepan, bring to the boil, cover, and keep at simmering point.
• To the first pan, add the remaining butter, onion and garlic, and cook over medium-heat for 3 minutes, or until the onion is tender.
• Add the turmeric and stir for one minute.
• Add the rice, and stir to coat.
• Add 1/2 cup of the fish stock, and cook, stirring constantly, over low heat, until all the stock has been absorbed.
• Continue adding 1/2 cup of stock at a time, until all the stock has been added, and the rice is translucent, tender and creamy.
• Stir in the lemon juice, parsley, chives and dill.
• Add the fish, and stir gently.
• Serve garnished with slices of lemon or lime, and herb sprigs.

LEMON GARLIC TILAPIA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
• Rinse tilapia fillets under cool water, and pat dry with paper towels.
• Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
• Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

LEMON HERB FISH FILLETS

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.