PARMESAN ROSEMARY CRUSTED FISH
Lightly fried white fish with a parmesan rosemary panko crust - this recipe is perfect for a quick, yet elegant, dinner.
Provided by Becca Mills
Categories Dinner
Number Of Ingredients 11
Steps:
- In a shallow bowl, stir together panko, salt, pepper, flour, parmesan, rosemary, and garlic powder. Set aside. In another shallow bowl, lightly whisk the egg.
- Pat the fish fillets dry, as needed, and sprinkle with salt and pepper. Dip the fillets, one at a time, in the egg mixture, and then the panko mixture to coat. Set aside on a plate.
- Lightly coat the bottom of a skillet with 1-2 T oil, and heat over medium heat. Once the oil is hot and shiny, add the fish. Fry on each side for approximately 4-5 minutes, until golden brown. The time may vary depending on the thickness of your fish! The fish will be translucent; you want to be sure you don't overcook it.
- Remove from skillet and serve with a fresh lemon wedge.
ROSEMARY ROASTED POTATOES
For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h8m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season to taste, and serve.
ROASTED HALIBUT AND POTATOES WITH ROSEMARY
This is a great method for roasting any type of firm-fleshed fish fillet. The seasoning mimics one often used for pork chops, and all the cooking is done in the oven, except for the initial boiling of the potatoes. The result ticks all the boxes - it is easy to prepare; it uses a minimum of pots and pans; and most important, it is utterly delicious.
Provided by David Tanis
Categories lunch, weekday, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
- Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
- Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
- As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
- When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
- Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 882 milligrams, Sugar 1 gram
BAKED FISH WITH POTATOES & ROSEMARY
Make and share this Baked Fish With Potatoes & Rosemary recipe from Food.com.
Provided by swirlycinnacakes
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat to 400°F
- Place the potatoes in large baking dish, pour 2 tablespoons of the olive oil over them, add most of the rosemary & parsley (saving some for later), all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven. After 20 minutes, turn the potatoes over and put back in the oven. Cook until the potatoes feel tender when tested with a fork, another 15 minutes or so.
- Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillets to lie flat.
- Rinse and pat dry the fish fillets, laying them flat in the dish. Scatter the remaining parsley & rosemary over the fish, add salt and pepper, and the remaining 1 tablespoon of olive oil over the fillet. Return the dish to the oven and bake for 10-15 minutes, depending on how thick your fillets are.
Nutrition Facts : Calories 327.7, Fat 12.5, SaturatedFat 1.9, Cholesterol 114.9, Sodium 130.9, Carbohydrate 18.8, Fiber 2.8, Sugar 1.3, Protein 33.5
BAKED FISH & POTATOES
Satisfy their appetites when you serve our flavorful Baked Fish & Potatoes. Cod fillets are dipped in mayonnaise and cracker crumbs and baked to crispy perfection for our weeknight Baked Fish & Potatoes dish.
Provided by My Food and Family
Categories Home
Time 35m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Cut each potato into 6 wedges; place in large bowl. Add dressing; toss to coat. Place, cut sides down, on rimmed baking sheet sprayed with cooking spray. Bake 10 min.
- Meanwhile, mix cracker crumbs and 1 Tbsp. cheese in shallow dish or pie plate. Cut fish crosswise into 1-inch-wide sticks; spread tops and sides with mayo. Roll in crumb mixture until evenly coated.
- Turn potatoes and move to edges of pan. Place fish, coated sides up, in center of pan. Bake 8 to 10 min. or until potatoes are tender, and fish is golden brown and flakes easily with fork. Sprinkle remaining cheese over potatoes.
- Serve fish with lemon wedges, broccoli and potatoes.
Nutrition Facts : Calories 330, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 28 g
ROASTED ROSEMARY POTATOES WITH GARLIC
This Italian favorite pairs up especially well with the recipes I posted for Mediterranean Roasted Green Beans with Slivered Amonds recipe #21300 and/or Roasted Asparagus recipe #21148. From The Mediterranean Vegan Kitchen.
Provided by Bev I Am
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- Place the potatoes and garlic in a shallow baking dish large enough to hold them in a single layer.
- Drizzle with the oil and toss well to evenly coat.
- Sprinkle with the rosemary, salt and freshly ground pepper.
- Toss again.
- Roast, uncovered, for 40-50 minutes, depending on size, turning halfway through cooking time, or until the potatoes are nicely browned and tender through the center.
- Serve hot.
- Serves 6.
Nutrition Facts : Calories 153.5, Fat 4.8, SaturatedFat 0.7, Sodium 28.3, Carbohydrate 25.7, Fiber 2.9, Sugar 2, Protein 3.1
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