Baked Fish With Pine Nuts Recipes

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BAKED FISH FILLETS WITH SPINACH-PINE NUT TOPPING



Baked Fish Fillets with Spinach-Pine Nut Topping image

Provided by Sharon Buck

Categories     Cheese     Dairy     Fish     Leafy Green     Nut     Vegetable     Bake     Dinner     Parmesan     Pine Nut     Seafood     Bass     Spinach     Spring     Summer     Bon Appétit     Florida     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 6- to 7-ounce sea bass or orange roughy fillets
1 12-ounce package frozen spinach soufflé, thawed
1/2 cup pine nuts, toasted
3 green onions, finely chopped
2 garlic cloves, minced
2 teaspoons grated lemon peel
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 400°F. Butter rimmed baking sheet. Arrange fish on prepared sheet; sprinkle with salt and pepper. Combine spinach souffl, nuts, onions, garlic and lemon peel in medium bowl; stir to blend well. Spoon topping over fish. Sprinkle with cheese.
  • Bake fish until just opaque in center, about 15 minutes. Transfer fish to plates.

COD FISH WITH PINE NUT BROWN BUTTER



Cod Fish With Pine Nut Brown Butter image

Nice fish main course. Presentation is classy enough, it almost looks like something served in a restaurant! Easy and fast to prepare.

Provided by KitchenManiac

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

3 1/2 ounces butter
2 tablespoons lemon juice
4 tablespoons pine nuts, chopped roughly
4 cod fish fillets
steamed greens (I usually use asparagus, green beans and broccoli)
lemon wedge (to serve)

Steps:

  • Melt butter in a large pan over medium heat, till it is light golden in colour.
  • (make sure you don't overdue this and burn the butter) Add lemon juice and pine nuts and saute for 1 minute.
  • Add fish to pan and cook for 2 minutes on each side, or till it is cooked to your liking.
  • Serve fish on steamed greens with the brown pine nut butter as a sauce.
  • Serve with a lemon wedge.

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