LEMON BUTTER BAKED WHITE FISH
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
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-ROASTED FISH FILLETS WITH HERB BUTTER
A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.
Provided by Julia Moskin
Categories dinner, lunch, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
- Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
- Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram
ROASTED FISH WITH LEMON, SESAME AND HERB BREADCRUMBS
Trout is an ideal weeknight dinner because its thin fillets cook in minutes. All it really needs is some butter and lemon, but an herb-panko mixture adds freshness and crunch. The breadcrumb mixture is inspired by za'atar, a spice blend that includes sesame seeds, dried herbs and tart-citrusy sumac. Using fresh thyme and oregano instead of dried herbs, and lemon zest in place of dried sumac yields a brighter final dish. If you want to use dried za'atar, swap in 3 tablespoons of the blend for the first four ingredients. Serve the fish alongside rice, a green salad, boiled potatoes or braised chickpeas. The fish roasts in about the same time as string beans, broccolini or snap peas would, so you can also roast vegetables on a second baking sheet while the fish cooks.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees. In a medium bowl, combine the sesame seeds, thyme, oregano, lemon zest, 3/4 teaspoon salt and a few grinds of pepper. Rub the mixture between your fingers until the herbs are bruised and fragrant. Stir in the bread crumbs and butter until combined.
- Season the trout with salt and pepper and place on a parchment-lined baking sheet, skin-side down. Spoon the bread crumbs evenly over the fish and bake until the fish is opaque and the bread crumbs are golden, 10 to 12 minutes. Serve with lemon wedges alongside.
COD WITH HERBED WHITE-WINE LEMON SAUCE
This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
- Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.
WHITE FISH WITH LEMON AND FRESH HERBS
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
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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