MEDITERRANEAN BAKED WHITE FISH
Loaded with bright Mediterranean flavors, this baked white fish takes is seasoned with oregano and garlic and topped with a mixture of tomatoes, olives, and red onions. Ready in about 25 minutes! Be sure to check out my fish tips and the video for how to make this recipe below!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees F.
- Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
- In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) toss to combine.
- Pour the tomato and olive mixture over the fish.
- Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
- Remove from the heat and serve.
Nutrition Facts : Calories 128.3 kcal, Carbohydrate 3.9 g, Protein 21 g, Fat 3 g, SaturatedFat 0.5 g, Cholesterol 48.8 mg, Sodium 286.8 mg, Fiber 1.3 g, ServingSize 1 serving
PAN-SEARED SEA BASS WITH OLIVES, TOMATOES AND OREGANO BROWN RICE
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of bass fillets with salt, pepper and garlic and herb seasoning. Add bass to skillet and cook 1 to 2 minutes per side, until golden brown. Add vermouth and cook 1 minute, to allow alcohol to cook off. Add tomatoes and 1/2 cup of the olives and bring to a simmer. Simmer 5 minutes, until fish is fork-tender.
- Reheat rice with the oregano in a medium saucepan (adding a little water if necessary) or in the microwave. Season to taste with salt and pepper.
- Serve bass and sauce over rice.
FISH BAKED WITH OLIVES, PARSLEY AND GARLIC: TAGINE
The word "tagine" means two different things, says Jaafar, "either a traditional stew of meat, poultry or fish, or a conical-shaped, earthenware vessel in which we cook it." Although tagines can be purchased at many better kitchenware stores, it's safe to say that most American kitchens do not contain one. An ordinary baking dish is an acceptable substitute if it is very tightly covered. Tagines are almost always served with couscous, which is the "rice" or "pasta," of Morocco, Jaafar tells us.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Use a small amount of olive oil to grease a shallow baking dish that is just large enough to hold the stuffed fillets in 1 layer, and set aside.
- Heat 1 tablespoon of the remaining olive oil in a medium-size skillet over medium heat. When it is hot, add the onion and garlic, and cook, stirring, just until the onion is softened, 3 to 5 minutes. Remove from the heat and stir in the parsley and pepper, and set aside.
- Rinse the fillets and pat dry with paper towels. Lay the fillets out flat on a work surface, inside up. Spread the onion mixture down the center of each fillet, dividing evenly. Fold fillet over the onion mixture, and secure with a couple of toothpicks. Arrange the stuffed fillets in the prepared baking dish. Spoon the chopped olives evenly over the fillets. Arrange the lemon slices over the olives. Drizzle evenly with the remaining olive oil, then sprinkle lightly with paprika.
- Cover the baking dish very tightly with aluminum foil, and bake for 20 minutes. Remove the foil, and test the fish for doneness. It should flake when lightly touched with a fork. Serve immediately, accompanied by hot couscous.
BAKED FISH WITH TOMATOES, OLIVES AND CAPERS
For this full-flavored weeknight dinner, fish fillets are baked with a quickly assembled tomato sauce flavored with olives, capers, garlic and oregano. Baking the fish in the sauce makes it difficult to overcook, and has the convenient benefit of being served with simply boiled potatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚ F. Rub the bottom of a 9-by-13-inch baking dish with 1 tablespoon olive oil. Season the fish on both sides with salt and pepper; place skin-side down in the dish.
- Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add 1/2 teaspoon oregano and the bay leaves and stir to combine. Add the tomatoes, olives, capers and a pinch of salt and bring to a simmer. Cook, stirring occasionally, until just slightly thickened, about 3 minutes.
- Pour the tomato mixture all over the fish. Bake until the fish is cooked through, 12 to 15 minutes.
- Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, reduce to a steady simmer and cook until very tender, 10 to 12 minutes. Drain and toss with the remaining 2 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper.
- Divide the fish among plates. Spoon the tomato mixture over the top and sprinkle with chopped cilantro. Serve with the potatoes.
Nutrition Facts : Calories 510, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1345 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Sugar 4 grams, Protein 39 grams
FISH WITH SIZZLING OLIVE BUTTER
Sizzling butter is an excellent base for several classic sauces for fish, including amandine and meunière. Here, garlic, sliced olives (try a mix of green and black), fennel seeds and lime juice are thrown into the pan, adding tangy, bright and aromatic flavors. You can use this sauce for any kind of fish, whether pearly fillets of cod or meaty tuna or salmon. It even works with shrimp and chicken breasts. After all, there are few things that aren't improved by a drizzle of garlicky melted butter. Serve this over rice or with crusty bread to catch all that butter.
Provided by Melissa Clark
Categories dinner, easy, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Heat a large, oven-safe skillet over medium. Add butter and oil, and cook until butter melts and starts to sizzle, 1 to 2 minutes. Stir in olives, garlic and fennel or coriander, and cook until fragrant, 1 to 2 minutes.
- Season fish fillets with salt and pepper, then nestle them in one layer in the skillet. Carefully spoon some of the butter mixture over the fish, basting the fillets, then transfer pan to the oven.
- Bake until fish is opaque and flaky, 8 to 13 minutes, basting halfway through. Remove from oven and transfer fillets to serving plates.
- Squeeze a wedge or two of lime into the butter mixture and spoon sauce over fish. Top with black pepper, cilantro and dill, with extra lime wedges on the side for squeezing.
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