PESCE AL FORNO CON PATATE (OVEN ROASTED WHOLE FISH WITH POTATOES)
Time 45m
Yield Serves 3-6 depending on the size of the fish
Number Of Ingredients 8
Steps:
- Peel and slice the potatoes as thinly as you can manage. (If you have a 'mandoline' or food processor with a slicing blade, it will make short work of this. But if you have decent knife skills, it should not take long.
- Mix the potato slices with a generous amount of olive oil, salt, pepper and a few rosemary leaves that you will have finely chopped. If using the garlic, add it as well. (In the alternative, you can simply rub the baking dish with garlic, which gives a very subtle savoriness to the dish, suitable for more formal occasions.)
- Lay the potato slices on the bottom of a baking dish large enough to accommodate the fish and potatoes comfortably. (If you want to be fancy, you can arrange the slices in neat rows or an attractive pattern for a more elegant look.)
- Roast the potatoes in a moderate hot oven (190°C/375°F) for about 20-30 minutes. Then remove them from the oven and lay the whole fish, which you will have seasoned well with salt and pepper, over the potatoes, with the sprig of rosemary inserted inside it. If using, arrange the tomato halves around the fish. Drizzle the whole with some more olive oil and, if you like, a bit of white wine (not too much) which will help the potatoes to soften and add a slight tartness that complements the dish.
- Roast the fish until done, usually about 20-30 minutes more. Let the dish rest and cool off for a good 5-10 minutes before serving.
MEDITERRANEAN BAKED FISH
"The mouthwatering aroma of this herbed fish dish baking is sure to lure guests to your kitchen" predicts Ellen De Munnik. "It makes a lovely and colorful presentation for company," she adds from Chesterfield, Michigan. "In a pinch, you can use dried herbs and canned diced tomatoes to replace the fresh ingredients."-Ellen De Munnik, Chesterfield, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, saute leeks and garlic in oil until tender; set aside. Coat a 13-in. x 9-in. baking dish with cooking spray. Arrange basil in a single layer in dish; top with fish fillets. Sprinkle with salt. Top with leek mixture., Arrange tomatoes and olives over fish. Thinly slice half of the lemon; place over the top. Squeeze juice from remaining lemon over all. Sprinkle with pepper. , Cover and bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Garnish with rosemary.
Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 844mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
FAST BAKED FISH
We always have a good supply of fresh fish, so I make fish recipes often. This recipe is my favorite because it is moist, tender and flavorful. -Judie Anglen, Riverton, Wyoming
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place fish in a greased 11x7-in. baking dish. Sprinkle with seasoned salt, pepper and paprika if desired. Drizzle with butter. , Cover and bake until fish just begins to flake easily with a fork, 15-20 minutes.
Nutrition Facts : Calories 270 calories, Fat 17g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 540mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
MEXICAN BAKED FISH
Make this Mexican baked fish as hot or mild as you like. Serve with rice, black beans, warm tortillas and margaritas for a festive meal!
Provided by CHRISTYJ
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
- Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
- Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.
Nutrition Facts : Calories 310.6 calories, Carbohydrate 11.3 g, Cholesterol 69.3 mg, Fat 17.6 g, Fiber 3.4 g, Protein 27.6 g, SaturatedFat 7.2 g, Sodium 529.2 mg, Sugar 1.8 g
ALGARVE OVEN-BAKED CODFISH WITH CAULIFLOWER (PESCADA ASSADA)
Make and share this Algarve Oven-Baked Codfish With Cauliflower (Pescada Assada) recipe from Food.com.
Provided by magpie diner
Categories Portuguese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set your oven to 400 degrees F.
- Clean the cauliflower and parboil the entire head in lightly salted boiling water for 10 minutes. Drain and then separate into fleurettes. Set aside in a warm place (ie bowl with a lid).
- While the cauliflower is cooking, grease an ovenproof casserole dish with olive oil. Arrange the fish in the dish, then sprinkle it with the onion and garlic. Season with salt and pepper and the chile powder if using. Pour the wine over the fish and drizzle with the olive oil.
- Bake the fish for 20 minutes. About 5 minutes before the fish is due to be done, add the cauliflower to the pan.
- Garnish with the parsley and serve immediately.
BAKED SCROD (PESCADA NO FORNO)
One of my favorites as child i loved watching my mother making this dish,i always ask it i could help by learning.
Provided by maria maxey @crazychelf
Categories Fish
Number Of Ingredients 9
Steps:
- PREHEAT Oven to 350* and bake for 20 25 minutes.
- 1) DRAIN the fish and pat it dry.Brush the fish with 1 tablespoon of the olive oil, then season with paprika, pepper , and half of the garlic. PLACE the fish skin down in a baking dish pan and dot top with butter. Sprinkle with lemon juice.
- (2) Combine potatoes in a small bowl with the remaining olive oil,garlic, and 1 teaspoon of salt. TOSS Well and arrange around the fish in the pan.. SPRINKLE the remaining salt over the fish.
- 93) COVER and bake at 350 * for 20 to 25 minutes or until fish is opaque and the potatoes are heated through. Garnish the dish with fresh parsley chopped and yo can also serve Portugueses bread,and glass of white wine. OH ITS SO YUMMY FOR YOUR TUMMY .
- Here's another recipe from grand mom;s kitchen to yous. Enjoy .Grandmy:s kitchen Maria maxey
PESCE LUPO AL FORNO (BAKED SEA BASS WITH SAGE)
If you never have tried to cook a whole fish, try this easy to make Italian styled fish recipe. It is done is less than 30 minutes and comes out with one of the most wonderful flavours. The sage in here will make it special. I love the delicate flavours of sea bass, but you could use any other whole fish (you just have to adapt baking time). Serve this recipe with a green salad and a lot of bread for dipping up the butter sage sauce.
Provided by Thorsten
Categories Bass
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven (425°F, 220°C).
- In a suited oven proved dish melt 1 tablespoon butter in the olive oil.
- Cut the lemon into slices.
- Clean sea bass and sprinkle some salt into the cavity and also 1 sprig sage.
- Coat the fin tail completely with salt. This looks pretty and will avoid the fin tail from burning while baking.
- Turn the fish in the butter-olive oil mixture on both sides and put fish into the dish. Slightly salt and pepper the upper side.
- Put fish in the oven for 10 minutes.
- Take fish out of the oven and turn it over. Arrange the four remaining sage sprigs around and under the fish. Add the lemon slices, but put them more on the border of the dish.
- Now cover the upper side with the bread crumbs and press them slightly on the fish, so that they stick better.
- Arrange the remaining tablespoon of butter on the breadcrumbs and put the fish again into the oven for another 10 minutes or until fish is done.
- Fish is done, when dorsal fin can be removed easily.
- Serve very hot with the butter still sizzling.
- Note on BREAD CRUMBS: I make them on my own, because for this dish they should be coarse. Take dried white bread and cut it into very thin slices. Then break it into larger bread crumbs.
- Note on the oven proved dish: I use an oven proved serving platter for this recipe. So I can serve it right out of the oven. An oven proved pan gives it a more rustic view.
Nutrition Facts : Calories 1105.3, Fat 51.8, SaturatedFat 20.3, Cholesterol 339.9, Sodium 835.4, Carbohydrate 26.2, Fiber 3.8, Sugar 1.8, Protein 130
BAKED FISH (PESCADA AO FORNO)
Number Of Ingredients 6
Steps:
- Scale, clean and cut fish in slices. Marinate fish slices 2-3 hours in lemon juice, salt and pepper. In a grinder, grind up 2-3 onions. Arrange fish slices in a baking dish. Dot with butter and pour ground onion all around the edges of the fish. Sprinkle with chopped cilantro. Bake at 350 degrees for 25 minutes. Serve with whatever sauce you prefer. The Shrimp Sauce is a good choice.
Nutrition Facts : Nutritional Facts Serves
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