Baked Fish With Thai Lemon Mint Sauce Recipes

BAKED HALIBUT WITH THAI LEMON-MINT SAUCE

Steps:

• Stir 1 cup lemon juice 1/2 cup mint, sugar, fish sauce, 1 teaspoon lemon peel, and chili paste in small bowl until sugar dissolves. Set Thai lemon-mind sauce aside.
• Mix remaining 1/2 cup lemon juice, 1 cup mint, and 2 teaspoons lemon peel in small bowl. Set mint topping aside.
• Heat oil in heavy medium skillet over medium-high heat. Add lemongrass and shallots and saute until shallots are slightly softened and golden, about 6 minutes. Cool.
• Place 1 banana leaf or parchment sheet on work surface. Place 2 tablespoons cold shallot-lemongrass mixture in center of banana leaf. Place 1 fish fillet on lemongrass mixture on bananaa leaf. Sprinkle fish with salt and pepper, top with 1 tablespoon butter; spoon 2 tablespoons mint topping over. Fold 1 short side of banana leaf over fish. Fold long sides inches Roll up to completely enclose fish. Repeat with remaining banana leaves, shallot-lemongrass mixture, fish, butter, and mint topping.
• Preheat oven to 450°F Place fish packets on rimmed baking sheet and roast until fish is opaque in center, about 10 minutes. Unwrap fish and serve with Thai lemon- mint sauce.

BAKED FISH WITH THAI LEMON MINT SAUCE

Steps:

• Stir 1 cup lemon juice, 1/2 cup mint, sugar, fish sauce, 1 teaspoon lemon peel, and chili paste in small bowl until sugar dissolves. Set Thai lemon-mint sauce aside.
• Mix remaining 1/2 cup lemon juice, 1 cup mint, and 2 teaspoons lemon peel in small bowl. Set mint topping aside.
• Heat oil in heavy medium skillet over medium-high heat. Add lemongrass and shallots and sauté until shallots are slightly softened and golden, about 6 minutes. Cool.
• Place 1 banana leaf or parchment sheet on work surface. Place 2 tablespoons cooled shallot-lemongrass mixture in center of banana leaf. Place 1 fish fillet on lemongrass mixture on banana leaf. Sprinkle fish with salt and pepper. Top with 1 tablespoon butter; spoon 2 tablespoons mint topping over. Fold 1 short side of banana leaf over fish. Fold long sides in. Roll up to completely enclose fish. Repeat with remaining banana leaves, shallot-lemongrass mixture, fish, butter, and mint topping.
• Preheat oven to 450°F. Place fish packets on rimmed baking sheet and roast until fish is opaque in center, about 10 minutes. Unwrap fish and serve with Thai lemon-mint sauce.

FISH FILLETS IN LEMON SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cod and potatoes into the bottom of a baking dish (such as Pyrex®).
• Mix water, lemon juice, oil, dill, parsley, garlic, Dijon mustard, cumin, salt, and pepper together in a bowl and add to the fish and potatoes. Cover the dish with aluminum foil.
• Bake in the preheated oven until potatoes are tender, about 35 minutes. Remove foil and continue to bake for 10 minutes more.

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.

THAI BAKED FISH IN GARLIC & CHILI SAUCE

Steps:

• Preheat oven to 375 degrees.
• Stir all marinade/sauce ingredients together in a bowl. Set aside.
• Place fish on a cutting board and score it by making vertical cuts an inch or more apart along the length of fish from head to tail. Turn fish over and do the same on the other side.
• Place fish on a large piece of tin foil or banana leaf. Make sure the foil or leaf is big enough to cover/wrap the fish.
• Drizzle 3 tablespoons (or more) of the marinade/sauce over each fish, covering both sides. Be sure to spoon some into the cuts you've made, as well as into the cavity. Reserve the rest for later.
• Stuff the cavity of the fish with lemon slices and some of the basil and cilantro. (approx. 1/4 to 1/2 cup).
• Bring the long sides of the foil up and over the fish, scrunching it together. Try to keep the foil off the surface of the fish, making a kind of shallow tent over it. Also fold up each end and scrunch to secure. If using banana leaf: Simply fold the sides and ends of the leaf over fish to cover it. With banana leaf, you actually want the leaf to come into contact with the fish, as this adds to the flavor.
• Bake the wrapped fish on a baking sheet or tray and place in the oven. (Fish wrapped in banana leaf will require a dish or tray, as banana leaf is permeable.).
• Bake at 375 degrees for 20 minutes or longer, depending on the size and thickness of your fish.
• Remove fish from oven and check some of the deeper cuts to see if inner flesh is cooked. If fish still needs more time, return to your oven for up to another 8-10 minutes, or until cooked.
• To finish the fish, remove from oven and open up the foil, scrunching it around the fish to create a kind of bowl. For banana leaf, simply open up the leaf.
• Pour remaining marinade over fish and return to the oven. Turn oven on "Broil" setting, and broil for approximately 5 minutes, or until the fish is nicely browned and crisp-looking. Banana leaves will become quite brown and fragrant. (keep an eye on it it during the broil to keep it from burning).
• Remove from the oven and serve the fish with fresh coriander and basil. Add lemon wedges or slices. (or put fresh lemon slices on top & slices on the side).