Blue Grenadier Recipe Oven Recipes

BAKED LEMON BUTTER BLUE GRENADIER

Baked Lemon Butter Blue Grenadier image

Forget Fish and Chips take away! This Blue Grenadier is baked in the oven with butter and lemon and is as delicious as it is easy to prepare. So much better than anything you might get from your fish and chip shop!

Provided by Elena Elliott

Categories dinner

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

2 large fillets of Blue Grenadier
2 cloves garlic, minced
2 tbsp organic butter, or use 2 tablespoons of extra virgin olive oil.
zest of one organic or unwaxed lemon
2 tbsp freshly squeezed lemon juice
salt and pepper to season

Steps:

Preheat the oven to 200°C
Line some parchment paper onto a baking tray or large dish.
Melt butter in a small saucepan. Don't overheat it.
Add lemon juice, lemon zest and minced garlic to the melted butter, mix to combine.
Season the fish fillets with salt and pepper and put them on the prepared tray or baking dish. (Leave pepper out for any pieces you will be giving to your small kids, they usually don't like it)
Spread butter-lemon mix over the fish, using a tablespoon or a pastry brush.
Bake fish for approximately 10 to 12 minutes. The fish will flake easily when cooked.
Serve with some fresh parsley and lemon wedges. Enjoy!

GREEK BAKED FISH WITH TOMATOES AND ONIONS

Greek Baked Fish With Tomatoes and Onions image

The robust flavors in the tomato sauce work well with a variety of white fishes. If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium's list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the "Good Alternatives" list I recommend Mahi Mahi from United States waters.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 2h15m

Yield Serves 4

Number Of Ingredients 13

Ingredients

2 pounds boneless fish fillets or steaks, halibut (Pacific US), black cod (Alaska and Canada), porgy, striped bass or mahi mahi (United States)
Salt and freshly ground pepper
Juice of 1 large lemon
2 tablespoons extra virgin olive oil
1 pound onions, cut in half lengthwise and then sliced thinly across the grain
2 large garlic cloves, minced or puréed
1 28-ounce can chopped tomatoes with juice (in summer use 2 pounds grated or peeled seeded ripe tomatoes)
1/8 teaspoon sugar
1 teaspoon sweet paprika
1/8 teaspoon cinnamon
1 tablespoon tomato paste dissolved in 1/4 cup water
1/2 cup dry white wine or red wine
Leaves from 1 bunch flat-leaf parsley, chopped (about 1/2 cup)

Steps:

Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1415 milligrams, Sugar 11 grams

DIJON BLUE GRENADIER (HOKI) FILLETS

Dijon Blue Grenadier (Hoki) Fillets image

This has a subtle flavour & it's flaky & delicious. We baked it in the oven & enjoyed it very much served with mashed potato & steamed veggies. You can serve the fillets grilled if you choose.

Provided by Rhiannon and Matt

Categories Australian

Time 17m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

2 blue grenadier fillets
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon vinegar
salt
pepper
paprika

Steps:

Preheat oven to 220c (425f)
Place thawed fillets in a shallow pan.
Stir together in a small bowl the marinade ingredients.
Brush marinade mixture on fillets and let stand for 20 minutes in the fridge.
Bake in the oven for 12-18 minutes, until fish is browned and flakes away easily when tested with a fork.

Nutrition Facts : Calories 66, Fat 7, SaturatedFat 0.9, Sodium 84.3, Carbohydrate 0.6, Fiber 0.2, Sugar 0.2, Protein 0.3

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