LEMON GARLIC BUTTER BAKED FISH
This baked fish is our absolute favorite baked white fish recipe. It's cooked in a delicious lemon garlic butter sauce until tender and flaky. It's a 20-minute dinner recipe you don't want to miss!
Provided by Kristen Stevens
Categories Seafood
Time 20m
Number Of Ingredients 6
Steps:
- Preheat your oven to 425 degrees Fahrenheit.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 275 kcal, Sugar 1 g, Sodium 480 mg, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Carbohydrate 3 g, Fiber 1 g, Protein 35 g, Cholesterol 115 mg, UnsaturatedFat 5 g
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
HADDOCK MARGARITA WITH PAN ROASTED POTATOES
Steps:
- For the fish: Dredge the fish on both sides in the flour. Then, beat the eggs in a bowl using a fork or whisk. Take a saute pan and coat the bottom of the pan with the olive oil, so it is fully covered. Then turn the heat on medium, being careful to not let the oil burn. Splash in a speck of the egg batter to see if the oil is hot enough; the egg will puff up when the oil is ready. At this point, dip the dredged fish into the beaten egg, making sure to cover both sides well, and then place in the saute pan with the hot oil. Let the fish cook on each side until golden brown; be careful not to burn fish in the hot oil. Also, please note that the fish is very tender and breaks easily, so use caution when flipping the fish with a metal spatula or tongs.
- For the margarita sauce: In another saute pan, add half of the butter, the chicken stock, the wine, pinch of salt and pepper, and squeeze in three-quarters of the fresh lemon. Make sure to save a few lemon wheels for garnish and set aside. Simmer the sauce for several minutes on medium heat, and then add the cooked fish to the sauce and let that simmer on low heat for a couple of minutes more. This is to infuse the sauce flavor with the egg-battered fish.
- For the potatoes: Take the potatoes and cut into cubes. Par-cook them by boiling them in a small pot of water until they begin to soften, but still retain some firmness. In another saute pan over medium-low heat, coat the bottom of the pan with the olive oil and add the butter. Once the butter and olive oil have joined together, add the potatoes to the mixture and turn the heat to medium-high. Next, add the paprika, salt and pepper to taste. Stir the potatoes so that they are all coated evenly with the mixture. Taste one of the potatoes to know when they are finished cooking (they should be slightly crispy on the outside and soft on the inside). Place the cooked potatoes in a bowl and strain any excess oil from the potatoes. Garnish the potatoes with the parsley and finish with a pinch of table salt.
- Plate the fish from the margarita sauce, then pour just a bit of the sauce over the fish to highlight the bottom of the plate surrounding the fish. Pour the remaining sauce into a small cup for dipping the fish and/or potatoes. Garnish the top of the fish pieces with 2 thinly sliced lemon wheels and a parsley sprig.
ROMANIAN BAKED WHITE FISH
This was my favorite dish growing up! my grandmother would prepare this for me every friday for lunch. it's nice and creamy, and very easy to prepare. Use any type of flat white fish you can find on sale for this dish.
Provided by Mizzy
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- to poach to fish, fill a large sauce pan with plenty of water with plenty of salt.
- Drop all the chopped carrots, parsley, 1/3 celery root, 1 green pepper into the water.
- Cook the vegetables ingredients for about 15 minutes, and then add fish to the water.
- continue poaching the fish until veggies are done, and the carrot is very soft.
- Keep about 1 cup of the cooking water, and allow the vegetables to cool.
- Remove the fish with a slotted spoon and place in a large pan (9X13).
- Baste with lemon juice.
- Remove the cooked veggies, chop, and sprinkle over the fish.
- Prepare mushroom sauce: in a large skillet over medium heat, melt butter, and cook the mushrooms until slightly cooked, add mushroom soup powder (or flour) while stirring.
- Gradually add the liquids while whisking constantly, and cook until slightly thickened.
- While stirring add the grated cheese, and the sour cream.
- Remove from heat and add the dill.
- Pour the sauce evenly over the fish.
- Bake in oven at 350 until cheese is melted, and slightly browned, about 20 minutes.
Nutrition Facts : Calories 223.7, Fat 9.4, SaturatedFat 5.2, Cholesterol 94.9, Sodium 194, Carbohydrate 5.2, Fiber 1, Sugar 1.8, Protein 23.9
EASY BAKED WHITEFISH
This is a very easy recipe that can be made on a budget. Whitefish like catfish, whiting, and tilapia can be used. It's healthy and quick, I make this on busy weeknights.
Provided by Jennigator3
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Cover baking sheet with foil and coat with light cooking spray.
- Using a knife, spread 1/2 tbsp mayonnaise onto each fish fillet.
- Sprinkle each fillet lightly with parmesan cheese.
- Sprinkle each fillet with lemon pepper.
- Sprinkle each fillet lightly with breadcrumbs.
- Bake for 15 minutes or until fish flakes easily.
MARGARITA MIX BAKED WHITE FISH
My son and I came up with this one when we were camping on the Wenatchee River a few summers ago. I caught a huge White Fish and wanted to share it with some folks camped next to us. We all thought it turned out good and I have since made it at home using Red Snapper and Catfish.
Provided by CJAY8248
Categories < 4 Hours
Time 1h15m
Yield 1 fish recipe, 4 serving(s)
Number Of Ingredients 8
Steps:
- Marinate the fish in enough Margarita Mix to just cover the fish for 30 minutes, turning once. Do not leave longer than 1 hour.
- Preheat oven to 400*. Melt the butter in the baking dish in the oven. Add lemon juice. Stir and add the fish. Cover with diced onions, salt and pepper and basil. Bake for about 30 minutes and turn. Season other side with salt, pepper, and basil. Cook until fish flakes easily with fork. Sprinkle fish with paprika and set under the broiler for 2 minutes. Transfer to serving plate and spoon the sauce over the fish. Garnish with fresh parsely and lemon wedges. Enjoy!
Nutrition Facts : Calories 50.3, Fat 4.4, SaturatedFat 2.8, Cholesterol 11.4, Sodium 39.5, Carbohydrate 2.9, Fiber 0.8, Sugar 1.1, Protein 0.5
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