PINE NUT CRUSTED HADDOCK WITH BASIL SAUCE
Make and share this Pine Nut Crusted Haddock With Basil Sauce recipe from Food.com.
Provided by Boomette
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put rack in the middle of oven. Preheat oven at 400°F.
- Fish: Put flour in a plate, egg in a second plate, pine nut and parmigiano in a third plate. Set aside.
- Add salt and pepper to the fish then flour them. Dip one side of each fillet in egg, then press the same side in the pine nut mixture.
- In a large ovenproof non-stick skillet, brown each fillet in oil at medium heat, crusted side down. Flip fillets and cook in the oven 8 to 10 minutes until fish is cooked.
- Sauce: Meanwhile, in a saucepan, soften onion and garlic in oil. Add chicken stock and bring to boil. Let simmer about 2 minutes. In a blender, reduce the stock with the herbs in a creamy puree. Add salt and pepper.
- Distribute sauce in the bottom of 4 warm plates and put the fish on top.
Nutrition Facts : Calories 593.8, Fat 44.1, SaturatedFat 5.6, Cholesterol 114.8, Sodium 241.6, Carbohydrate 22.2, Fiber 2.7, Sugar 3.3, Protein 30.5
PARMESAN CRUSTED HADDOCK
Parmesan Crusted Haddock tastes like it came from your favorite seafood restaurant! Tender, flaky haddock with a parmesan cheese and bread crumb topping!
Provided by Dan
Categories Dinner
Time 20m
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- Dry the fish filets very well with paper towels. Place the fish on a baking sheet that's been sprayed with cooking spray or use a piece of parchment paper to line the sheet. Season the fish with salt and pepper.
- Add the breadcrumbs, mayonnaise, parmesan cheese, Old Bay Seasoning, garlic powder and parsley to a bowl and mix to combine.
- Spread mixture on top of fish, dividing between the filets, using all of the topping. Bake for 10-12 minutes, depending on how thick your fish filet is. Remove the fish from the oven and preheat the broiler. Broil the fish for 2 minutes until the topping is browned. Serve the fish with lemon wedges and garnish with more chopped parsley.
Nutrition Facts : Calories 434 calories, Sugar 1.4 g, Sodium 1108.8 mg, Fat 30.7 g, SaturatedFat 5.8 g, TransFat 0.1 g, Carbohydrate 13.8 g, Fiber 0.9 g, Protein 23.9 g, Cholesterol 81.4 mg
PESTO & OLIVE-CRUSTED FISH
A great way to pep up fish for a healthy, quick, mid-week meal.
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Mix the pesto, lemon zest and olives together, then stir in the breadcrumbs.
- Lay the fish fillets on a baking tray, skinside down, then press the crumbs over the surface of each piece. Bake in the oven for 10-12 mins until the fish is cooked through and the crust is crisp and brown.
Nutrition Facts : Calories 219 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 1.14 milligram of sodium
SALMON WITH A PINE NUT CRUST
Make and share this Salmon With a Pine Nut Crust recipe from Food.com.
Provided by evelynathens
Categories High Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (170C).
- Spread the breadcrumbs and pine nuts in a baking dish and bake for 10 minutes. (Chopped almonds may be used in place of the pine nuts.).
- Wash the salmon fillets.
- Pat dry, and brush with the Dijon mustard.
- Sprinkle the bread crumb mixture over the salmon steaks, pressing to adhere to the fish.
- Heat the oil, butter and shallot in oven-proof skillet over medium-high heat.
- Add salmon, crumb-side down and cook until golden brown, 3 to 5 minutes.
- Turn fish over.
- Transfer skillet to oven.
- Bake 8 to 10 minutes more, until cooked.
- For the sauce: Reduce the lemon juice in a saucepan to 1 teaspoon.
- Add the heavy cream and boil until slightly thickened.
- Whisk in the butter until smooth. Add the fresh dill.
- Season to taste with salt and pepper.
PINE NUT CRUST
Categories Nut Dessert Pine Nut Chill Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes enough dough for 3 crusts
Number Of Ingredients 6
Steps:
- Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl.
- Add the butter, egg, and vanilla extract and mix to incorporate all the ingredients (the dough can be mixed by hand or in a mixer fitted with the paddle attachment). Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. (The extra dough can be frozen, wrapped well, for up to 1 month.
PISTACHIO-CRUSTED FISH FILLETS
What a fresh, fun, absolutely delicious way to fix orange roughy in a hurry! Our taste panel relished the nutty crunch of the pistachio and parsley crust. A great way to bring more fish-and omega 3s-to the family table. Marie Stupin - Roanoke, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place egg white in a shallow bowl. Combine the pistachios, bread crumbs, parsley, pepper and salt in another shallow bowl. Dip fillets in egg white, then pistachio mixture., Place fish on a baking sheet coated with cooking spray. Drizzle with butter. Bake at 450° for 8-10 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 295 calories, Fat 13g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 444mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.
HERB-CRUSTED HADDOCK
If you use unsmoked fish with this recipe, it's a great source of Omega-3
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Lightly oil a large baking tray, then lay the haddock and tomatoes alongside each other. In a small bowl, mix the mayonnaise with the garlic paste or crushed garlic, then spread evenly over the fish.
- In a separate bowl, toss together the breadcrumbs, lemon zest, juice and parsley, and season to taste. Top the fish with the breadcrumb mixture. Drizzle olive oil over the fish and tomatoes, and bake for 15 mins or until the fish flakes slightly when pressed and the crust is golden and crunchy.
Nutrition Facts : Calories 324 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.87 milligram of sodium
HALIBUT WITH PINE NUT AND PARMESAN CRUST
This recipe was printed in our local paper. I tried it last night and had to share it! Halibut caught on longlines from certain regions may be sustainable according to seachoice.org, however, a better choice such as land farmed rainbow trout or Alaskan pollock would probably also be tasty!
Provided by horseplay
Categories Very Low Carbs
Time 25m
Yield 4 filets, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- In a medium sized bowl, mix the pine nuts, Parmesan, basil, garlic, and olive oil.
- Place the fish filets on a baking tray (I used aluminum pie pans) skin side down. Salt the upper portions to your taste.
- Press the pine nut mixture onto the salted fish, patting it down to make it stick.
- Bake for 10-15 minutes or until the fish flakes with a fork and is opaque. Don't forget to scrape the brown crusty bits off the bottom of the pan - those are the tasty parts.
- I made this recipe for 2 using 2 fish filets and coating both sides of the fish with the mixture.
Nutrition Facts : Calories 612.8, Fat 25.7, SaturatedFat 3.5, Cholesterol 134.8, Sodium 296.6, Carbohydrate 3, Fiber 0.7, Sugar 0.7, Protein 89.2
HADDOCK IN TOMATO BASIL SAUCE
A deliciously simple and low fat fish dinner
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large non-stick frying pan and stirfry the onion and aubergine. After about 4 minutes the vegetables will start to turn golden but won't be soft yet, so cover with a lid and let the vegetables steam-fry in their own juices for 6 minutes - this helps them to soften without needing to add any extra oil.
- Stir in the paprika, garlic, tomatoes and sugar with 1⁄2 tsp salt and cook for another 8-10 minutes, stirring, until onion and aubergine are tender.
- Scatter in the basil leaves then nestle the fish in the sauce, cover the pan and cook for 6-8 minutes until the fish flakes when tested with a knife and the flesh is firm but still moist. Tear over the rest of the basil and serve with a salad and crusty bread.
Nutrition Facts : Calories 212 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
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