BRANZINO MEDITERRANEAN
This simple, healthy, and delicious Mediterranean fish, also known as 'Greek Sea Bass', should be cooked whole. The cavity of the fish can be stuffed with lemon and other ingredients for added flavor. It is a very mild-tasting and versatile fish. The oregano and lemon make it truly Greek cuisine that many will enjoy. Can be found wild-caught in many stores. Enjoy!
Provided by Christala
Categories World Cuisine Recipes European Greek
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Drizzle 1 tablespoon olive oil into a large baking pan; add onion and season with salt and pepper.
- Place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion. Pour white wine and lemon juice over each fish and sprinkle with oregano. Drizzle the remaining 1 tablespoon olive oil over the 2 fish.
- Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes. Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter and garnish with parsley and lemon wedges.
Nutrition Facts : Calories 379.9 calories, Carbohydrate 6.6 g, Cholesterol 117.3 mg, Fat 12.6 g, Fiber 1.3 g, Protein 53 g, SaturatedFat 2.4 g, Sodium 236.8 mg, Sugar 1.9 g
MEDITERRANEAN POACHED FISH
Found this on another recipe site, made it on a whim, and received excellent feedback from the family.
Provided by Dancer in the Kitch
Categories < 30 Mins
Time 18m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large non-stick skillet over medium-high heat. Add onion, red pepper, and garlic. Cook about 6 minutes, until softened, stirring so garlic does not burn.
- Stir in tomatos, wine, capers, olives, lemon zest and juice, oregano, salt and pepper.
- Bring to a boil. Add fish and cook, covered, over medium-low heat for about 8-10 minutes or until fish flakes easily. Gently turn fish halfway through cooking.
MEDITERRANEAN COD PACKETS
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.
- Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
- Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening.
- Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets; top with the chive butter.
POACHED FISH
Steps:
- In a pan large enough to poach the fish in, combine the stock, wine, parsley, and chives. Bring to a boil and reduce the heat so the water is barely simmering.
- Slowly lower the fish into the poaching liquid. Poach the fish until it is just cooked through, about 6 minutes. Remove and serve with Classic Creamy Herb Vinaigrette. and Roasted Vegetables.
- Whip the cream until soft peaks form. Slowly whisk the vinaigrette into the whipped cream until combined. Whisk in the herbs, lemon juice, and vegetable oil. Taste and adjust the seasonings. Use at once or cover and refrigerate.
- Serve with poached fish and grilled vegetables.
- Preheat the oven to 400 degrees F.
- Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving.
MEDITERRANEAN FISH PARCELS
Savour the intense flavour of these low-fat treats
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 8
Steps:
- Preheat the oven to fan 170C/conventional 190C/gas 5. Boil potatoes in lightly salted water for about 12 minutes or until tender, then drain well.
- Take 2 large sheets of foil, about 30cm square, and brush the middle area of each sheet with the olive oil. Put a fish fillet on top and spread with the tomato paste. Sprinkle with the lemon zest and juice, add the cooked potatoes, olives and capers and season with ground pepper.
- Lay a sprig of rosemary or thyme on top then loosely wrap and secure each parcel tightly to completely enclose the ingredients. You can prepare these up to half a day in advance and keep them in the fridge.
- Put the fish parcels on a baking sheet and bake for 20-25 minutes, or until the fish flakes when tested with a fork. Serve at once, with steamed green beans.
Nutrition Facts : Calories 275 calories, Fat 6.4 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 1.9 grams fiber, Protein 34.6 grams protein, Sodium 1.33 milligram of sodium
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
POACHED FISH
This is one of my favorite ways to cook fish. Add a lovely sauce it is so moist and tasty. I like to poach Salmon, cod and sea bass. There are many sauce recipes here on Zaar or serve it plain with a dab of butter. I like to use a lightly greased rack so the fish is just above the water, espcially if it is a skinless filet
Provided by Bergy
Categories Very Low Carbs
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a a large skillet (fitted with a lid) pour in 1 inch (25mm) of water, add all ingredients except fish& bring to a boil.
- Place fish (skin side down if the filet has skin on it) in a single layer, cover and simmer until the fish flakes easily apprx 5 minutes.
- Serve.
MEDITERRANEAN BAKED FISH
"The mouthwatering aroma of this herbed fish dish baking is sure to lure guests to your kitchen" predicts Ellen De Munnik. "It makes a lovely and colorful presentation for company," she adds from Chesterfield, Michigan. "In a pinch, you can use dried herbs and canned diced tomatoes to replace the fresh ingredients."-Ellen De Munnik, Chesterfield, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, saute leeks and garlic in oil until tender; set aside. Coat a 13-in. x 9-in. baking dish with cooking spray. Arrange basil in a single layer in dish; top with fish fillets. Sprinkle with salt. Top with leek mixture., Arrange tomatoes and olives over fish. Thinly slice half of the lemon; place over the top. Squeeze juice from remaining lemon over all. Sprinkle with pepper. , Cover and bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Garnish with rosemary.
Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 844mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
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