GRILLED OR ROASTED MONKFISH WITH BLACK OLIVE SAUCE AND LEMON MASH
Monkfish has a wonderful meatiness, which really works well with crisp Mediterranean flavours
Provided by Jamie Oliver
Categories Healthy meals Cook with Jamie Dinner Party Fruit Potato Mains
Time 50m
Yield 4
Number Of Ingredients 23
Steps:
- In a pestle and mortar or Flavour Shaker, smash up 2 teaspoons of salt with the lemon zest and rosemary and rub this all over the fish fillets. Put the fillets in a dish in the fridge and let them sit there for an hour.
- Now make your black olive sauce by mixing all the ingredients except the vinegar together. You want the sauce to have the consistency of a coarse salsa. Then carefully balance the flavours with the vinegar to taste.
- If you're roasting your monkfish, preheat your oven to 220°C/425°F/gas 7 just before the fish comes out of the fridge. Pat the fish dry with some kitchen paper and then pat it with a little olive oil.
- Peel and halve your potatoes. Put them into a pot of salted, boiling water and cook until tender. Then drain and mash up with 6 tablespoons of olive oil and a good swig of milk. Season to taste with salt, pepper and lemon juice. If you want to get your mash really smooth and creamy you can use a spatula to push the potato through a sieve once or twice. It doesn't make it taste any better but it will make it silky smooth, shiny and lovely. Just depends if you can be bothered, really. If it needs thinning with a little extra milk, feel free.
- To roast the monkfish, heat a large ovenproof frying pan, add a splash of olive oil and fry the fillets in the pan for 2 minutes. Then turn them over and put the pan in your preheated oven for 6 to 8 minutes, depending on the thickness of the fillets.
- To grill, place the the butterflied fillets on a hot griddle pan and cook for about 3 minutes on each side, depending on the thickness. Whichever way you cook it serve the fish and the juices with a good dollop of the mashed potato, the black olive sauce and a little rocket dressed with the extra virgin olive oil, lemon juice and salt and pepper. Really, really good.
Nutrition Facts : Calories 481 calories, Fat 16.9 g fat, SaturatedFat 2.4 g saturated fat, Protein 37.6 g protein, Carbohydrate 42.1 g carbohydrate, Sugar 3.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
BAKED FISH WITH OLIVE RELISH
Looking for a special occasion fish dish? Look no further than these flaky halibut steaks topped with zingy homemade olive relish.
Provided by My Food and Family
Categories Fish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Mix olives, parsley, vinegar, garlic and 1 Tbsp. oil; set aside.
- Place fish in 13x9-inch baking dish. Brush fish with remaining oil; sprinkle with cheese.
- Bake 20 to 25 min. or until fish flakes easily with fork. Transfer to serving platter; top with olive mixture.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 630 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 0 g, Protein 21 g
BAKED FISH
Fresh fish, seasoned simply, drizzled with butter and dusted with lemon zest, baked and garnished with sliced green onion and fresh parsley. Works well with many fish.
Provided by Deep South Dish
Categories Lunch, Dinner, Seafood, Fish
Time 20m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Brush a foil lined baking sheet with olive oil. Drain fish, pat dry and place onto the baking sheet.
- In a small bowl, combine the salt, pepper, Old Bay and Cajun seasoning; set aside.
- Mix 1 tablespoon of olive oil with melted butter. Brush trout with the half of the olive oil butter blend, reserving the remainder. Sprinkle seasoning mixture evenly on top.
- Use a microplane to zest lemon on top of the fish and bake, uncovered, at 375 degrees F for approximately 8 to 10 minutes per inch of thickness, or until fish is mostly opaque throughout and flakes easily, taking care not to overcook.
- Test in the thickest part of the fillet with the tip of a sharp knife. Actual time will be dependent on the size and thickness of the fillets.
- Drizzle reserved butter mixture on top of each fillet, sprinkle with green onion and parsley; serve immediately.
PAN FRIED FISH WITH A RICH LEMON BUTTER SAUCE
A wonderful and flavorful dish that you can choose a variety of fish such as flounder, cod, trout, snapper, etc. Great served with fresh steamed veggies and steamed rice.
Provided by 2Bleu
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
- Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
- Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
- FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
- In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
- SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.
Nutrition Facts : Calories 573.2, Fat 45.8, SaturatedFat 25.4, Cholesterol 176.7, Sodium 1701.2, Carbohydrate 13.8, Fiber 1, Sugar 1.1, Protein 21.3
CRISPY LEMON CODFISH
Steps:
- Gather the ingredients.
- In a large nonstick frying pan , heat butter and olive oil over medium heat.
- Set up a breading station with two shallow dishes. Beat the egg whites and set them in one dish. Spread out panko breadcrumbs in a thin layer in another shallow dish.
- Dip the cod first in the egg whites, then in the panko, pressing lightly to help the breadcrumbs adhere. Season with salt and pepper.
- Sauté the coated fillets in the butter-olive oil mixture until golden, about 3 minutes.
- Flip and cook on the other side until cooked through. The fish will be opaque and flake easily with a fork. If using an instant-read or meat thermometer, the internal temperature should reach 145 F.
- In a small saucepan, heat the lemon juice and vinegar over medium-low heat until the mixture is reduced by half, about 6 minutes.
- Stir in butter and salt.
- Drizzle sauce lightly over the crispy codfish fillets. Serve and enjoy!
Nutrition Facts : Calories 541 kcal, Carbohydrate 40 g, Cholesterol 116 mg, Fiber 3 g, Protein 48 g, SaturatedFat 7 g, Sodium 825 mg, Sugar 4 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g
EASY LEMON BUTTER BAKED FISH
Lemon butter baked fish is the perfect, easy sheet pan dinner recipe. Baked with asparagus and a delicious lemon butter sauce.
Provided by Alida Ryder
Categories Dinner Gluten free Keto Low Carb
Time 25m
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 200ºC/400ºF and line a sheet pan with parchment/baking paper.
- Combine the butter, lemon, garlic and herbs in a saucepan and bring to a simmer. Cook for 2-3 minutes until fragrant then remove from the heat and set aside to cool slightly.
- Place the fish and asparagus onto the lined sheet pan then season with salt and pepper.
- Pour the lemon butter sauce over the fish and asparagus and top the fish with lemon slices (optional).
- Place in the oven and bake for 10-12 minutes or until the fish and asparagus are cooked. Fish is cooked when it flakes easily and the flesh is opaque, white throughout.
- Remove from the oven and serve.
Nutrition Facts : Calories 275 kcal, Carbohydrate 1 g, Protein 40 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 122 mg, Sodium 180 mg, ServingSize 1 serving
LEMON BAKED COD
Dinner ready in under 20 minutes! This juicy and tender lemon baked cod is so healthy and delicious. All you need is 3 ingredients, salt, pepper, and a baking dish to make this delicious weeknight dinner.
Provided by Diana
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F/200°C.
- Pat dry the fish with paper towels, and place in a baking dish. Drizzle and brush with olive oil or melted butter then season with garlic granules, salt, and pepper.
- Flip the fish to the other side, and repeat.
- Drizzle with fresh lemon juice, and top with some lemon slices.
- Bake for 12-15 minutes depending on the thickness of the fish. The cod is ready when it's opaque and flakes easily with a fork. Garnish with chopped fresh parsley and serve.
Nutrition Facts : Calories 106 kcal, Carbohydrate 3 g, Protein 8 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 315 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED COD WITH LEMON AND OLIVE OIL
Fish doesn't get simpler than this no-fail recipe. From ® Prevention Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400° F.
- Arrange fillets in a 13 x 9-inch baking dish. Drizzle with lemon juice and oil; sprinkle with garlic, thyme, salt, pepper, and paprika, and lightly rub it in. Bake until flesh is completely opaque but still juicy, 15 to 20 minutes. Serve with pan juices spooned over the top.
Nutrition Facts : Calories 180, Carbohydrate 0 g, Cholesterol 90 mg, Fat 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 0 g, TransFat 0 g
WHOLE SALT-BAKED FISH
Even though you're baking a whole fish in a mound of salt, it won't come out salty -- the salt just seals in the juices. It's a very forgiving way of cooking fish. And though it might look complicated, it's not. I use redfish, but any white-fleshed mild fish will work. And if you've got a bigass pan, you can do this with a much larger fish, or a couple of them. You're really only limited by the size of the pan.
Provided by Food Network
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Stuff the cavity of the fish with lemon slices, thyme, bay leaves, and garlic.
- In a large mixing bowl, mix the salt and egg whites with your hands; it will become the consistency of wet sand.
- In a large baking dish or rimmed baking sheet that is large enough to fit the entire fish (it's okay if the fish only just fits), lay one-third of the salt mixture down, roughly in the shape of the fish. Place the fish on top of the salt mixture and pack the remaining salt mixture around the fish, leaving exposed the area from the eyes to the nose, and also the tail fin. The salt mixture should fully encase the fish, but may not fill the pan. In fact, unless you use a really narrow pan, you'll probably leave most of the pan exposed.
- Bake for about 30 minutes, until the internal temperature of the fish is 130 to 135 degrees F. Depending on the exact size of your fish, your cooking time may vary. Don't break the salt crust while it's cooking or you'll let the juices escape. If you have one of those nice thermometers with the wires that you can leave in the oven while you cook to determine temperature, use that, and pack the salt around the probe to seal it in before cooking. If you don't have one of those fancy thermometers, check the temp by going through the exposed mouth with a probe thermometer. Once done, remove the fish from oven and let rest for 5 minutes before serving.
- While the fish is resting, whisk together the lemon juice and zest, oil, Dijon, salt, and pepper to make a lemon vinaigrette to serve over the fish.
- To remove the fish from the salt shell, use a butter knife and a wooden mallet or spoon. Like a paleontologist, I try to guess where the dorsal fin would be. Hit the fish right there, in the middle of the back (remember it's laying on its side). I place the tip of the butter knife where the dorsal fin was and tap it with the mallet or spoon, putting it in and giving it a wiggle. I score all the way around the fish, like I'm excavating it, so I can remove the salt dome in one piece. It doesn't mess anything up if you don't get it off in the one piece, but it just looks cooler if you do. Once you've gone all the way around the outline of the fish, remove the top part of the salt dome.
- The skin is a little chewy, but it still tastes good, so help yourself to a piece. Cook's reward. Then go under the skin with a fork, down to the spine, and slide across the bottom to filet the fish from the spine. You might get it all in one filet. But most times you have to go back and clean it up.
- Then take the mallet and butter knife, and place the knife at the base of the spine where it meets the head. Tap the handle end of the butter knife with the mallet to crack the spine. Remove the entire spine and bones. With a fork, slide along the bottom of the fish, between the flesh and the salt crust, to remove the other fish filet. You probably won't get the skin off cleanly with this filet, and that's fine.
- This will yield two 10-ounce (or so) filets. Place each filet on a plate and finish with a spoonful of the lemon vinaigrette and a sprinkle of salt and parsley on top.
BAKED SALMON WITH LEMON SHALLOT BUTTER SAUCE
A quick & delicious baked salmon recipe with shallots that sounds fancier than it is.
Provided by Natasha Bull
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Pre-heat oven to 375F.
- Place salmon on foil-lined baking sheet (makes for easy clean-up!).
- Coat salmon in olive oil. Add a few dashes of lemon pepper and salt, evenly distributing over fish. Place fish in oven.
- Chop/mince garlic and chop shallot finely and place in small pan.
- Add lemon juice, lemon zest, and butter to the pan. Cook over medium heat for a few minutes, to soften shallots. Reduce heat and keep warm until fish is done.
- When fish is cooked, transfer to plates and pour the shallot butter over it.
BAKED COD WITH LEMON & OLIVE OIL
Make and share this Baked Cod With Lemon & Olive Oil recipe from Food.com.
Provided by JaneSays30
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Arrange fillets in a 13 x 9 baking dish.
- Drizzle w/ lemon juice and olive oil, then sprinkle w/ remaining ingredients.
- Bake until flesh is completely opaque but still juicy, about 15 to 20 minutes.
Nutrition Facts : Calories 223, Fat 4.9, SaturatedFat 0.8, Cholesterol 99.3, Sodium 125.1, Carbohydrate 1, Fiber 0.1, Sugar 0.1, Protein 41.3
WHOLE FISH BAKED IN SEA SALT
Provided by Paul Johnson
Categories Fish Roast Low Cal Dinner Seafood Salmon Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Position rack in center of oven; preheat to 450°F. Line large rimmed baking sheet with foil, leaving generous overhang. Combine first 3 ingredients in small skillet. Toast spices over medium heat until beginning to pop, stirring frequently, about 9 minutes. Cool spices. Coarsely crush in mortar with pestle or in heavy resealable plastic bag with mallet.
- Rinse fish inside and out; pat dry. Sprinkle all of spice mixture in fish cavity. Stuff with leek and lemon slices.
- Whisk egg whites and water in large bowl to blend. Add salt. Stir until salt is evenly moistened. Spread 2 cups salt mixture in 4-inch-wide, 12-inch-long strip (or use more to equal length of fish) on prepared sheet. Place fish on salt. Cover fish completely with remaining salt mixture, pressing to seal.
- Bake fish 25 minutes. Let stand in crust 10 minutes.
- Using large knife, rap crust sharply to crack. Brush salt from fish. Cut into portions and serve, passing extra-virgin olive oil and lemon wedges alongside.
SALT-BAKED FISH WITH LEMON-OLIVE RELISH
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Rinse the fish inside and out and pat dry with paper towels. Season inside and out with pepper. Finely chop 2 tablespoons parsley and set aside. Divide the remaining parsley between the fish cavities.
- Toast the fennel seeds in a dry medium skillet over medium heat until golden, about 4 minutes. Grind the toasted fennel seeds in a spice grinder or with a mortar and pestle; transfer all but 1 tablespoon to an extra-large bowl. Add the salt and lemon zest, then stir in the egg whites until the mixture is the consistency of wet sand.
- Pat a thin layer of the salt mixture, slightly larger than the shape of the fish, on each of 2 rimmed baking sheets. Put the fish on top of each salt pile, then cover completely with the remaining salt mixture, following the shape of the fish and patting down the salt mixture. Before the fish is fully encased, mark the thickest part of each fish behind the neck with a paring knife and make a small hole in the salt mixture (this is where you?ll insert a thermometer).
- Bake the fish until the crusts are golden and a thermometer inserted into the marked spots registers 140 degrees F, 40 to 50 minutes. Remove from the oven and let stand 15 minutes.
- Meanwhile, make the relish: Mix the olives with the olive oil, lemon juice, reserved 2 tablespoons parsley and 1 tablespoon ground fennel, 1 tablespoon water, 1/4 teaspoon salt and a few grinds of pepper. Set aside until ready to serve.
- To remove the salt, crack the crusts all the way around the fish with a paring knife; discard the crusts. Slide a spatula under each end of the fish and transfer to a platter or cutting board. To serve, remove the top fillet of each fish with a butter knife or spoon; discard the skin. Pull off the bone; discard the bone and head. Remove the skin from the bottom fillet. Serve with the lemon-olive relish.
LEMON HERB BAKED HALIBUT (PARVE, PASSOVER)
An easy recipe for Lemon Herb Baked Halibut, featuring a marinade made with extra-virgin olive oil, lemon, garlic, parsley, and basil.
Provided by Giora Shimoni
Categories Dinner Entree Lunch Main Course
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Line a shallow glass dish with parchment paper, and place the halibut fillets in the dish in a single layer.
- In a small bowl, combine the olive oil, lemon juice, garlic, parsley, basil, salt, and pepper.
- Pour the marinade over the fish. Cover and refrigerate for 1 hour.
- Preheat the oven to 450 F/230 C. Pour the marinade out of the dish.
- Bake the fish, uncovered, in the preheated oven for 15 minutes, or until the fish easily flakes with a fork. Serve immediately.
Nutrition Facts : Calories 434 kcal, Carbohydrate 2 g, Cholesterol 102 mg, Fiber 0 g, Protein 39 g, SaturatedFat 4 g, Sodium 672 mg, Sugar 0 g, Fat 30 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHILLED SEAFOOD SALAD WITH HERBED OLIVE OIL AND SEA SALT
Steps:
- Remove flaps from squid sacs if attached, reserving them, and cut sacs crosswise into 1/4-inch-thick rings. Cut reserved flaps into 1/4-inch-thick strips and halve tentacles lengthwise if large. Remove tough muscle from side of each scallop if necessary.
- Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook shrimp 1 minute, or until pink and just cooked through, and transfer with a slotted spoon to ice water to stop cooking.
- Add scallops to boiling water and cook at a bare simmer 2 minutes, or until just cooked through. Transfer scallops with slotted spoon to ice water to stop cooking.
- Add squid to boiling water and cook 20 to 30 seconds, or until just opaque. Drain squid in a colander and transfer to ice water to stop cooking.
- Drain seafood well in colander and transfer to a bowl. Chill seafood, covered, until cold, at least 2 hours, and up to 1 day.
- Make herbed oil:
- In a blender blend together herbed oil ingredients on high speed 1 minute. Pour oil through a fine sieve into a bowl, pressing hard on solids, and discard solids. Herbed oil may be made 2 days ahead and chilled, covered. One hour before serving, toss seafood with lemon slices and lemon juice. Divide seafood among 12 bowls and drizzle with herbed oil. Sprinkle salads with sea salt and serve additional sea salt on the side.
More about "salt baked fish with lemon olive relish food"
SALT BAKED FISH RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
Cuisine ItalianCategory EntreesServings 2-4Total Time 1 hr 10 mins
- Line a rimmed baking sheet with parchment paper and dump half the salt on the parchment. Place the whole fish on the salt and smother it with the remaining salt, packing it all around the fish, making sure that none of the fish is visible. [Editor’s Note: The salt may be sorta crumbly. If you want, dump the salt in a bowl and moisten it with a little water and an egg white to help it stick together a little better.] Cover the baking sheet tightly with a few sheets of aluminum foil and crimp it under the edges of the sheet to seal.]
- Bake the fish until it’s cooked through, about 1 hour. If you’re not sure whether the fish is cooked, prod it here and there with the tip of a skewer. If it’s cooked, the skewer will enter the flesh easily and it will flake readily.
- When the fish is done, remove the foil and break the salt crust open with a knife or fork. Brush all the salt from the surface of the fish. [Editor’s Note: It actually makes quite a terrific presentation to bring the entire salt crusted fish to the table, although then you have to fillet the fish in front of everybody, which can be nerve-wracking for some, although we include instructions in the step that follows. Or you could simply let everyone have at the fish with their forks and not worry about filleting it.]
SALT-BAKED FISH RECIPE - JOSé ANDRéS | FOOD & WINE
From foodandwine.com
Servings 4Total Time 1 hrCategory Snapper
- Preheat the oven to 400°. Line a large rimmed baking sheet with foil or parchment paper. In a large bowl, mix the kosher salt with 1/2 cup of water until it resembles moist sand. Strip the leaves from half of the rosemary and thyme sprigs and mix into the bowl along with 2 of the bay leaves.
- Spread half of the salt mixture in the center of the baking sheet and place the remaining rosemary and thyme sprigs and bay leaves on top. Lay the fish on the mound, then cover with the remaining salt mixture, lightly packing it to completely cover the fish.
- Bake the fish for 35 minutes, until an instant-read thermometer inserted into it registers 135°. Remove from the oven and let stand for 5 minutes.
- Crack the top salt crust and discard it. Remove and discard the skin from the top of the fish and, using a fish spatula, carefully transfer the top fillet to a platter. Flip the fish over and repeat the process. Drizzle with the olive oil and sprinkle with flaky sea salt. Serve.
SEARED WHITE FISH WITH OLIVE RELISH AND LEMON MASHED ...
From womansday.com
Servings 4Total Time 25 minsCategory Dinner, Main DishCalories 465 per serving
- Mash with the lemon zest, 2 Tbsp oil, 1/4 tsp each salt and pepper, and 2 Tbsp of the reserved cooking liquid (adding more liquid if necessary).
OVEN-BAKED FISH WITH LEMON HERB SAUCE - RECIPES
From honestcooking.com
Servings 2Estimated Reading Time 2 minsCategory MainTotal Time 35 mins
FISH BAKED IN SALT CRUST WITH LEMON AND THYME
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1.9/5 (17)Total Time 50 minsServings 6
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BAKED FISH WITH OLIVES AND LEMON - DELICIOUS RECIPES
From notenoughcinnamon.com
Reviews 2Category Main CourseCuisine American, MediterraneanTotal Time 30 mins
- Arrange fillets in a baking dish. Pour white wine and scatter olives and lemon zest around the fish. Drizzle with olive oil, season with salt and pepper and sprinkle with red pepper flakes.
- Remove from the oven. Divide the fish amour individual plates and spoon the sauce and olives over the top. You can serve this dish with roasted asparagus and rice.
WHOLE FISH BAKED IN SEA SALT RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (2)Published 2008-04-07Servings 6
- Position rack in center of oven; preheat to 450°F. Line large rimmed baking sheet with foil, leaving generous overhang. Combine first 3 ingredients in small skillet.
- Rinse fish inside and out; pat dry. Sprinkle all of spice mixture in fish cavity. Stuff with leek and lemon slices.
- Whisk egg whites and water in large bowl to blend. Add salt. Stir until salt is evenly moistened. Spread 2 cups salt mixture in 4-inch-wide, 12-inch-long strip (or use more to equal length of fish) on prepared sheet.
- Using large knife, rap crust sharply to crack. Brush salt from fish. Cut into portions and serve, passing extra-virgin olive oil and lemon wedges alongside.
EASY BAKED LEMON BUTTER ROCKFISH RECIPE - STARSEED KITCHEN
From starseedkitchen.com
Reviews 1Servings 4Cuisine AmericanCategory Dinner
- Preheat oven to 400 degrees. In a medium saucepan, add olive oil and cherry tomatoes on medium heat. Let simmer till the tomatoes start to soften, about 5 minutes. Add two tablespoons of the butter and let melt.
- Prepare a baking sheet or dish with parchment paper and add the fish. Pour sauce and cherry tomatoes on top, evenly coating the fish, add the remaining butter evenly on top of fish filets. Bake for 10-12 minutes still flaky and cooked through. Serve with steamed vegetables and rice.
CRISPY LEMON BAKED FISH - I HEART NAPTIME
From iheartnaptime.net
5/5 (4)Calories 258 per servingCategory Main Course
- Mix together the breadcrumbs, lemon zest, parsley, dill, salt and olive oil. Line a baking sheet with parchment and place fish on the baking sheet. Sprinkle the breadcrumb mixture on top of the fish, then drizzle with lemon juice and season with extra salt.
- When the fries have about 10 minutes left, add the fish to the lower rack in the oven. Remove fries when done, but continue to cook fish until just cooked through, about 15 minutes total. Remove from oven and heat broiler.
- Place fish under broiler about 1 minute until breadcrumbs are browned and crisp. Toss fries with Parmesan and serve with fish, lemon wedges and tartar sauce on the side.
SALMON WITH LEMON OLIVE RELISH AND A VERMENTINO # ...
From cookingchatfood.com
5/5 (1)Total Time 13 minsCategory MainCalories 298 per serving
- Make the relish: combine all of the lemon olive relish ingredients–lemon juice, olive oil, olives, parsley, honey, vinegar– together in a small bowl. Add salt and pepper to taste, stir, and set aside.
- Heat the canola oil in a large nonstick skillet on medium heat. When the pan is good and hot, add the salmon skin side down in the pan. Cook the fish for 4 minutes without moving it.
- Use a spatula to carefully flip the salmon, to cook it flesh side down for 2 more minutes. Flip the salmon again to cook another 1 or 2 minutes, skin side down. The salmon should be ready for 8 minutes total cooking time, but cut open to check that it is done to your liking.
- Remove the salmon to a platter and let it rest briefly. Cut the salmon into serving portions, the top with a couple spoonfuls of the lemon olive relish. Pass extra relish at the table. Enjoy!
EASY LEMON CAPER SAUCE - SIMPLY DELICIOUS
From simply-delicious-food.com
4.5/5 (6)Total Time 5 minsCategory DinnerCalories 77 per serving
- Combine chopped capers, lemon juice and zest, garlic and herbs in a bowl and add a few tablespoons of oil.
SALT BAKED FISH - MOIST THAI SALT CRUSTED FISH - BBQ OR OVEN
From tastythais.com
Ratings 2Calories 292 per servingCategory Main Course
- Prepare your oven by lining the bottom tray with foil to help trap loose salt or juices that are produced during cooking.Pre-heat to 170°C (340°F).
- Have your fishmonger remove the fish guts and prepare the fish for stuiffing with herbs but do not remove the scales.Wash the fish through inside and out and pat dry.
- Crush and roughly chop the lemongrass or simply crush and fold and stick it in the fish belly cavity.Slice the galangal and tear the kaaffir lime leaves and stuff insde the fish too. You can add lime slices or other herbs as you please.
- Mix the coarse sea salt and flour and make damp with a little water.Brush the fish skin with olive oil or wet the skin with a little water and then press the salt mixture onto the skin flesh to form a sort of casing.Turn the fish over and repeat on the other side.
SALT-BAKED WHOLE FISH RECIPE - DAVE PASTERNACK | FOOD & WINE
From foodandwine.com
Servings 2Total Time 1 hr
- Preheat the oven to 425°. Let the fish stand at room temperature for 20 minutes. Meanwhile, in a bowl, mix the salt with the egg whites until it is the texture of moist sand.
- Brush a baking sheet with oil. Set the fish on parchment paper and outline it; cut out the template, set it on the baking sheet and brush with oil. Sprinkle some of the salt mixture onto the parchment. Brush the fish all over with oil and set it on the salted paper. Stuff the fish with the parsley, garlic and lemon. Mound the remaining salt over the fish, lightly packing it. Using a skewer, poke a hole through the salt at the thickest part of the fish near the head.
- Bake the fish for 25 minutes, until an instant-read thermometer inserted into the fish through the hole registers 135°. Let stand for 10 minutes. Crack the salt and discard it. Brush off any excess salt. Remove the skin and fillet the fish. Transfer to a platter, drizzle with olive oil and serve.
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4.4/5 (80)Total Time 15 minsCategory DinnerCalories 476 per serving
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