Simple Whitefish With Lemon And Herbs Recipes

LEMON BUTTER BAKED WHITE FISH

Lemon Butter Baked White Fish image

This 15-minute baked white fish dinner recipe is easy to make and always a crowd pleaser. Ideal for any mild white fish!

Provided by Liz DellaCroce

Categories Dinner

Time 20m

Number Of Ingredients 7

Ingredients

4 6-ounce white fish fillets (such as tilapia, cod or whitefish )
1/4 cup butter (unsalted, softened)
2 cloves garlic
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons minced herbs (such as parsley, oregano, basil)
1 lemon (zested and thinly sliced)

Steps:

Pre-heat oven to 350 degrees.
In a small bowl mix together softened butter with garlic, salt, pepper, minced herbs and lemon zest.
Spray a baking dish with cooking spray and place fish fillets in a single layer.
Brush butter mixture evenly on top of fish then top with lemon slices.
Bake until fish flakes easily with a fork, about 15-20 minutes.

Nutrition Facts : ServingSize 1 filet, Calories 377 kcal, Carbohydrate 3 g, Protein 39 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 150 mg, Sodium 784 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g

PAN-SEARED TILEFISH WITH GARLIC, HERBS AND LEMON

Pan-Seared Tilefish With Garlic, Herbs and Lemon image

All cooks needs a basic sautéed fish fillet recipe in their repertory, and this one could not be much simpler. It does require a step that may intimidate on first glance: you baste the fish with the fat you're cooking it in. Don't worry. Just use a good amount of fat in the pan, about a tablespoon per person (you could get away with a little less if you insist, or use half white wine and half fat). Basting helps cook the fish evenly and keeps it and moist. In this recipe, the fat is butter. As the fish cooks, the butter browns, taking on a nutty scent that is classic with seafood. Tilefish is specified but any firm fillet will do, from sea bass to grouper.

Provided by Melissa Clark

Categories dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 skinless tilefish or other sturdy, thick white fish fillets (about 7 to 8 ounces each), skins removed
Kosher salt, to taste
Black pepper, to taste
2 1/2 tablespoons unsalted butter
3 green garlic shoots or scallions, thinly sliced
1 1/2 tablespoons finely chopped chives, mint, lovage and/or sorrel
1 tablespoon minced lemon thyme or regular leaves
2 teaspoons finely chopped tarragon, basil or marjoram
Juice of 1/2 lemon

Steps:

Remove any remaining pin bones in the fish, pat dry, and season both sides with salt and pepper.
In a large sauté pan over medium heat, melt butter. Once butter has begun to foam, lay fish in pan. Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward you; using a spoon, ladle green garlic butter over fish. Continue basting fish for 2 to 3 minutes.
Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
Uncover pan, add herbs and continue basting fish with butter until it is just cooked through, another minute or two longer.
Transfer fish to a serving platter or individual plates, pour pan sauce over the top, and pour lemon juice over everything. Season with more salt and black pepper if needed. Serve immediately.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 640 milligrams, Sugar 1 gram, TransFat 1 gram

WHITE FISH WITH LEMON AND FRESH HERBS

White Fish With Lemon and Fresh Herbs image

This is from the SLIMLINES column of one of the Thursday magazines{of the week June 3-9' 04}. Enjoy!

Provided by Charishma_Ramchanda

Categories Asian

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons olive oil
6 white fish fillets
salt
flour, as required (for dredging)
fresh ground black pepper, as required
3/4 cup low sodium chicken broth or 3/4 cup fish stock
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1 1/2 teaspoons chopped fresh chives

Steps:

Heat the oil in a large non-stick skillet until it is hot.
While it is heating, season the fish fillets with salt and pepper and dredge them in flour.
Saute the fillets over high heat for about 2 minutes on each side.
Transfer them to a warm platter and keep warm.
Quickly add the chicken broth or fish stock to the pan.
Stir with a wooden spoon to release any caramelised bits that may be stuck to the pan.
Cook until the broth's been reduced by half.
Add lemon juice.
Pour the sauce over the fillets.
Sprinkle with parsley and chives.
Serve immediately{hot}.
Note: You may have to saute the fillets in 2 batches. If so, use a clean pan for each batch. Make the sauce in one of the pans.
Enjoy!

Nutrition Facts : Calories 120, Fat 4.8, SaturatedFat 0.8, Cholesterol 61.6, Sodium 76.5, Carbohydrate 1.1, Fiber 0.1, Sugar 0.2, Protein 17.5

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