SALT-BAKED FISH WITH LEMON-OLIVE RELISH
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Rinse the fish inside and out and pat dry with paper towels. Season inside and out with pepper. Finely chop 2 tablespoons parsley and set aside. Divide the remaining parsley between the fish cavities.
- Toast the fennel seeds in a dry medium skillet over medium heat until golden, about 4 minutes. Grind the toasted fennel seeds in a spice grinder or with a mortar and pestle; transfer all but 1 tablespoon to an extra-large bowl. Add the salt and lemon zest, then stir in the egg whites until the mixture is the consistency of wet sand.
- Pat a thin layer of the salt mixture, slightly larger than the shape of the fish, on each of 2 rimmed baking sheets. Put the fish on top of each salt pile, then cover completely with the remaining salt mixture, following the shape of the fish and patting down the salt mixture. Before the fish is fully encased, mark the thickest part of each fish behind the neck with a paring knife and make a small hole in the salt mixture (this is where you?ll insert a thermometer).
- Bake the fish until the crusts are golden and a thermometer inserted into the marked spots registers 140 degrees F, 40 to 50 minutes. Remove from the oven and let stand 15 minutes.
- Meanwhile, make the relish: Mix the olives with the olive oil, lemon juice, reserved 2 tablespoons parsley and 1 tablespoon ground fennel, 1 tablespoon water, 1/4 teaspoon salt and a few grinds of pepper. Set aside until ready to serve.
- To remove the salt, crack the crusts all the way around the fish with a paring knife; discard the crusts. Slide a spatula under each end of the fish and transfer to a platter or cutting board. To serve, remove the top fillet of each fish with a butter knife or spoon; discard the skin. Pull off the bone; discard the bone and head. Remove the skin from the bottom fillet. Serve with the lemon-olive relish.
FISH WITH LEMON-PARSLEY RELISH
Lemon, parsley, and capers are a traditional combination for fish. Here, an herb and citrus sauce adds zest to skillet-steamed fish fillets. Using lemon segments in addition to lemon juice gives the relish texture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 9
Steps:
- With a sharp knife, cut off top and bottom of lemon, then slice away peel and white pith. Cut out lemon segments and chop; transfer to a small bowl. Squeeze juice from membranes into bowl. Stir in parsley, 1 1/2 tablespoons oil, and capers, if using; season relish with salt and pepper.
- In a large skillet, heat 1 tablespoon oil over medium-high. Add shallot and cook until softened, 2 to 4 minutes. Gradually add spinach and cook, tossing, until just wilted, 4 to 6 minutes; season with salt and pepper. Transfer to a bowl and cover to keep warm. Wipe skillet clean.
- Season fish with salt and pepper. Fold each fillet into thirds. Place fish in skillet and pour in wine; bring to a boil over high. Cover, reduce heat to low, and cook until fish is just opaque, 4 to 6 minutes. Serve with lemon-parsley relish and spinach.
Nutrition Facts : Calories 318 g, Fat 12 g, Fiber 2 g, Protein 41 g
EASY BAKED FISH WITH LEMON
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Place tilapia pieces into the prepared baking dish. Combine bread crumbs, parsley, lemon zest, and garlic powder in a small bowl. Mix in melted butter and sprinkle mixture over fish fillets.
- Bake in preheated oven until tilapia flakes easily with a fork, about 15 minutes.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 20.2 g, Cholesterol 113.8 mg, Fat 16.1 g, Fiber 1.6 g, Protein 50.6 g, SaturatedFat 8.3 g, Sodium 383.7 mg, Sugar 1.9 g
EASY LEMON AND PARSLEY SAUCE
This is a really quick and easy sauce to add to fish and gives it the finishing touch with the lemon giving a bit of a zing. There is enough sauce in this recipe to be able to also use it over hot vegetables if you like.
Provided by JoyfulCook
Categories Sauces
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Melt Butter in a small saucepan. mix the flour with a small amount of milk once its a smooth paste add the remaining milk stir well and add i to the saucepan stirring constantly until the sauce thickens.
- Remove from heat then add the lemon juice, parsley and seasoning and serve.
Nutrition Facts : Calories 128.8, Fat 9.2, SaturatedFat 5.8, Cholesterol 28.1, Sodium 99.9, Carbohydrate 8.4, Fiber 0.5, Sugar 0.3, Protein 3.7
LEMON-PARSLEY TILAPIA
I like to include seafood in our weekly dinner rotation but don't want to bother with anything complicated (and it had better taste good or the family will riot). This herbed fish does the trick. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place tilapia in a parchment-lined 15x10x1-in. pan. Drizzle with lemon juice, then melted butter., Bake until fish just begins to flake easily with a fork, 11-13 minutes. Meanwhile, mix remaining ingredients. Remove fish from oven; sprinkle with parsley mixture.
Nutrition Facts : Calories 124 calories, Fat 4g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 359mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic exchanges
ROASTED SALMON WITH LEMON RELISH
This relish would also be good on roast chicken, or pork, or even as a topping for steamed broccoli.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
- Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
- Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
- Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
- Dividing evenly, make a bed of spinach on each of 4 plates, place salmon fillet on spinach; spoon lemon relish over the top.
LEMON GRILLED CATFISH
Serve with lemon-parsley relish, grilled potatoes (or hot cooked rice) and veggie kabob. Also, makes a nice sandwich.
Provided by H P
Categories Fish
Time 45m
Number Of Ingredients 9
Steps:
- 1. Prepare the relish first and set it aside while you prepare the fish. Combine all relish ingredients in a small bowl and stir occasionally. Prepare the grill. Rinse fish; pat dry with paper towels. Combine lemon juice, butter and garlic in a bowl; mix well. Coat both sides of filets lightly with some of the butter mixture; sprinkle with lemon pepper.
- 2. Place fish in a greased grill basket, tucking under any thin edges. Or, grill fish directly on the greased rack of the grill.
- 3. For a charcoal grill, place grill basket or fish on the rack of an uncovered grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds) and grill until fish is barely opaque and flakes easily when tested with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish), turning basket once halfway through grilling, basting with remaining butter mixture.
- 4. For a gas grill, preheat grill on high for 10 to 15 minutes. Reduce heat to medium. Place grill basket on grill rack over heat. Cover and grill as above.
COD WITH LEMON & PARSLEY CRUST & SUMMER GREENS
Never sure what to do with a fillet of fish? Make our posh (and healthy) take on a fish finger
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 22m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Tear the bread into pieces and put in a food processor with the parsley and lemon zest. Blitz to make rough crumbs.
- Lightly oil a shallow baking dish, then add the cod in one layer. Lightly brush the fish with oil, then press on the crumbs. Bake for 10-12 mins. Meanwhile, steam the vegetables until just tender, then toss in the remaining oil, mustard and lemon juice. Serve alongside the fish.
Nutrition Facts : Calories 317 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.66 milligram of sodium
SWORDFISH WITH OLIVE, PINENUT, AND PARSLEY RELISH
Provided by Bon Appétit Test Kitchen
Categories Fish Garlic Olive Low Cal Dinner Pine Nut Parsley Swordfish Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Sprinkle fish with 1/2 teaspoon red pepper, salt, and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover. Add 1 tablespoon oil and shallots to skillet; sauté over medium heat until golden, 3 to 4 minutes. Add 1/8 teaspoon red pepper, garlic, and olives; sauté 1 minute. Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.
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