BAKED FISH WITH LEMON CREAM SAUCE (ONE BAKING DISH!)
Recipe video above. A fantastic quick-fix dinner - baked fish in a lemon cream sauce, all made in ONE PAN! Don't let the short ingredient list fool you, this tastes so good! The key to the tasty sauce is the fish juices that leeches out while baking and is essentially the broth for the sauce!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Preheat oven to 200°C / 390°F (all oven types).
- Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.
- Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
- Sprinkle fish with shallots, then pour over sauce.
- Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.
Nutrition Facts : ServingSize 213 g, Calories 282 kcal, Carbohydrate 1 g, Protein 34.1 g, Fat 16.1 g, SaturatedFat 9.8 g, Cholesterol 128 mg, Sodium 194 mg
ROAST COD WITH ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.
- Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.
- Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges.
ROCKFISH WITH TOMATOES, CAPERS, LEMON, ARTICHOKES, AND FENNEL
Steps:
- Trim the artichoke leaves and stems and blanch in salted, boiling water with a little of the lemon juice. Use only enough water to cover. When tender remove from the water, cool, and clean. Save the leaves for another use. Discard the hairy choke and save the hearts and stem for the dish. Slice into 1/8-inch slices.
- In a saute pan over high heat, add 1 tablespoon olive oil and saute the fennel in it until tender. Add salt and pepper, to taste, remove and keep warm.
- Wipe out the saute pan and add in the peanut oil and bring to medium high heat. Salt and pepper the fillets and brown on 1 side about 5 minutes. Turn and saute 2 more minutes and remove from the pan. Add the sliced garlic and 1/2 of the remaining olive oil and cook 2 minutes. Add the sliced artichokes and saute until starting to brown. Add the tomatoes, white wine, stock, lemon zest and juice, and remaining olive oil and reduce the liquid by 1/4.
- Return the fish to the mixture, add the capers and basil, and check salt and pepper. Cook 2 more minutes until fish is just flaky and check salt and pepper. Divide the fennel among 6 warm dinner plates and top with the fillets. Sauce with the vegetable mixture and serve.
ONE-PAN MEDITERRANEAN HADDOCK WITH ARTICHOKE HEARTS AND OLIVES
With bold Mediterranean flavors this One Pan Lemon Garlic Haddock with Artichoke Hearts, tomatoes and olives is the kind of fish dinner that people who don't love fish can enjoy! The fish itself is mild, flavored with a delightful lemon and garlic sauce, and served with artichoke hearts, fresh tomatoes and herbs.
Provided by Suzy Karadsheh
Categories Main Course
Time 20m
Number Of Ingredients 18
Steps:
- In a small bowl, combine the oregano, Aleppo pepper, coriander, and paprika. Stir to mix.
- Pat the fish dry and season with kosher salt and black pepper on both sides, then rub the spice mixture all over the fish. Set aside for now.
- In a large cast iron skillet, heat the olive oil and butter over medium heat. Add the garlic and shallot and cook for 3 to 5 minutes, stirring occasionally until softened (manage your heat so the garlic does not burn)
- Add the white wine, lemon juice, and artichoke hearts and cook for another 5 minutes until the liquid is slightly reduced.
- Add the fish to the skillet and turn the heat down to medium-low. Cover and cook for 4 to 5 minutes, or until the fish is flakey and fully cooked through.
- When the fish is ready, remove it from the heat and finish with the Roma tomato, fresh herbs, and olives. Serve immediately!
Nutrition Facts : Calories 324.8 kcal, Carbohydrate 11.8 g, Protein 25.4 g, SaturatedFat 2.5 g, Cholesterol 77 mg, Sodium 977.6 mg, Fiber 4 g, Sugar 3.1 g, UnsaturatedFat 11.9 g, ServingSize 1 serving
MAHI MAHI WITH ARTICHOKES AND SUN-DRIED TOMATOES
Steps:
- Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir shallot and garlic in butter until soft and fragrant, about 5 minutes.
- Pour lemon juice and white wine into the skillet; season with kosher salt and black pepper. Cook the liquid at a simmer, stirring occasionally, until the liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes.
- Stir tomatoes and artichoke hearts into the reduced sauce; cook until warmed, 2 to 3 minutes more. Remove skillet from heat, add cold butter pieces, and swirl skillet off heat until the butter melts and emulsifies into the sauce.
- Stir flour and seasoned salt together in wide, shallow bowl. Dredge mahi mahi fillets in flour mixture to coat.
- Heat olive oil in a separate skillet over medium heat. Pan-fry mahi mahi in the oil until the fish flakes easily with a fork in the center, 3 to 5 minutes per side. Transfer mahi mahi to a platter; top with the sauce.
Nutrition Facts : Calories 743.7 calories, Carbohydrate 63 g, Cholesterol 153.6 mg, Fat 42.7 g, Fiber 3.2 g, Protein 24.8 g, SaturatedFat 23.1 g, Sodium 940.9 mg, Sugar 3.3 g
STEAMED ARTICHOKES WITH LEMON BUTTER
Large, plump artichokes are generally better for steaming than smaller ones. They may take longer to soften, but you'll end up with plenty of meaty petals to pull off and dip into the lemon butter. This recipe gives instructions for steaming the artichokes in a traditional pot, but a pressure cooker (either electric or stovetop) is a faster option if you have one. See the Note below for instructions.
Provided by Melissa Clark
Categories vegetables, appetizer, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pull off any brown or very tough outer leaves from one artichoke. Use a sharp knife to cut off the top 1 inch of artichoke, then rub with the cut side of the lemon. Use kitchen shears or scissors to cut the pointy tops off the remaining outer layer of leaves. Use a vegetable peeler or paring knife to peel the stem down to its tender pale-colored core; immediately rub the stem with a lemon half. Use your fingers to separate the center leaves to expose the fuzzy pale choke sitting on top of the heart. Use a grapefruit spoon (or other spoon) to scoop out the choke, and rub a little lemon juice over the exposed flesh. Repeat with the remaining artichokes.
- Fill a medium pot with 2 inches of water, place a steamer basket inside, and bring water to a simmer. Place the artichokes bottoms down on the rack, cover with a tight-fitting lid, and simmer over low heat until you can easily pull off an artichoke leaf, 45 minutes to 1 1/2 hours. Remove from the steamer basket and transfer to a serving platter.
- Meanwhile, in a small bowl, whisk together the lemon juice, garlic and salt. Slowly whisk in butter. To serve, have everyone pull off the leaves and dunk the meaty bottoms into the lemon butter, swirling to mix butter with each dip (the butter will separate as it sits).
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 115 milligrams, Sugar 1 gram, TransFat 0 grams
ARTICHOKE HEARTS IN LEMON-PARSLEY SAUCE
From the Williams-Sonoma "Vegetable" cookbook. DH and I enjoyed this as a side to a lemon chicken recipe. Choose either fresh or frozen artichokes (the default when listing this would not let me write "or"). We used frozen artichoke hearts from Trader Joe's and it turned out really nice.
Provided by Dr. Jenny
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If using fresh artichokes, trim away the tough outer leaves and remove the choke. Bring a large saucepan three-fourths full of water to a boil. Drain the artichokes, add them to the boiling water along with the lemon half, and parboil for 5 minutes. Drain and set aside. (There is no need to parboil frozen artichoke hearts).
- If using salt-packed capers, soak in water to cover for 5 minutes, then drain and pat dry. If using brine-packed capers, rinse under cold running water, then drain and pat dry. Set the artichokes and the capers aside.
- In a saute or deep frying pan, heat 2 Tb of olive oil over medium-low heat. Add the onions and saute lightly until softened and golden, 5-6 minutes. Add the garlic, parsley, and artichokes, and cook, tossing every so often and adding a little more oil if the artichokes begin to scorch, until they are fragrant and lightly golden, about 10 minutes. Season the artichokes to taste with salt and pepper.
- Add 2 more Tb of olive oil, 1 cup of stock, the capers, lemon zest (if using), lemon juice, and the basil. Raise the heat to high and bring to a boil. Reduce heat to medium and cook, uncovered, until the artichokes are tender and the liquid has evaporated to a thickened and flavorful sauce, about 20 minutes. If the liquid is in danger of boiling away before the artichokes are tender, add more stock as needed.
- Transfer to a serving bowl and serve hot or at room temperature.
Nutrition Facts : Calories 274, Fat 14, SaturatedFat 2, Sodium 245.2, Carbohydrate 36.1, Fiber 15.4, Sugar 2.7, Protein 9.4
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- In a pot or wok, heat the frying oil. You'll want enough so that the battered artichokes can swim in the oil but make sure you leave enough space in the pot/wok so that it doesn't spill over.
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- Place flour in a shallow baking dish or plate; stir in salt and pepper. Dredge each filet in the flour, shaking off excess.
- In a large skillet, heat 2 tablespoons of the canola oil over medium-high heat until hot (but not smoking – see Tip below), about 2 minutes. Place 3 filets in skillet. Sauté, without moving, until lightly browned, around 3 to 3 1/2 minutes per side. Remove from pan and set aside. Repeat process with remaining 2 tablespoons of canola oil and 3 filets.
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- Stir in white wine, scraping up any browned bits on the bottom of the pan. Bring to a medium boil and cook until the liquid is reduced by half, around 3 minutes.
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