BAKED FISH & VEGETABLES
A complete one-pan dinner with healthy, flavorful fish, perfectly cooked with your choice vegetables. Easy to make and easy to clean up making this a great weeknight meal.
Provided by Tricia
Categories Dinner
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Toss the potatoes in a large bowl. Pour 1 tablespoon olive oil over the potatoes and toss to coat. Add the rosemary and garlic and toss again to coat evenly. (Don't wash the mixing bowl - set aside)
- Spread the potatoes in a single layer on a large baking sheet. Season with salt and pepper.
- Bake the potatoes for 15 minutes, then remove from the oven and turn the potatoes. Bake another 15 minutes and turn again, move the potatoes to one side of the pan.
- Add the carrots and onion to the mixing bowl and toss to coat in any remaining olive oil. Add 1 teaspoon of oil if needed to cover the vegetables. Sprinkle with salt and pepper. Add the carrots and onion to the baking sheet and return to the oven for 15 minutes.
- Remove the vegetables from the oven and make a hole in the center. Gently toss the fish fillets in the mixing bowl, adding more olive oil if needed to coat. Place the lemon in a single layer in the center of the baking pan and put the fish on top, skin side down. Sprinkle with the blackened seasoning and bake for 15-20 minutes or until the fish flakes easily and is just cooked through.
- Allow the dish to rest for 5 minutes before serving.
Nutrition Facts : Carbohydrate 27 g, Protein 45 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 166 mg, Sodium 536 mg, Fiber 5 g, Sugar 7 g, Calories 369 kcal, UnsaturatedFat 6 g, ServingSize 1 serving
BAKED PANDORA (FISH) WITH VEGETABLES
One day when I decide that I like fish, I'll try it. Pandora is known as one of the tastiest fish in Greek waters. From Athens' Plus Magazine issued on Oct. 10, 2008
Provided by ThatSouthernBelle
Categories Greek
Time P1DT28m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Make the aromatic oil at least 24 hours before use.
- Put the olive oil and aromatic herbs in a glass jar with a tight-fitting lid.
- Close the jar and shake vigorously.
- Strain before use.
- Preheat the oven to 180C and lay the vegetable slices in a baking dish.
- Baste with the aromatic oil and bake for 6-8 minutes.
- Put the tomatoes wrapped in foil and the fish in another baking dish and baste with the oil.
- Remove the vegetables from the oven and bake the fish at 180C for about 20 minutes.
- Halfway through, turn the fish over, baste on the other side, add half the garlic and a little black and green pepper.
- When done, remove from the oven.
- Let the tomatoes cool for a little, open the foil and add a little aromatic oil, the rest of the garlic, the salt and pepper.
- To serve, split open the fish, divide into portions and serve with the vegetables.
Nutrition Facts : Calories 422.4, Fat 36.9, SaturatedFat 5.2, Sodium 21, Carbohydrate 24.4, Fiber 11.7, Sugar 10.9, Protein 4.9
PANDORA (FISH) WITH LINGUINE
Sounds a little crazy, but it's good to try new things. From the Oct. 10, 2008 edition of Athens' Plus Magazine. Pandora is supposedly the tastiest fish from Greek waters. This recipe originally listed "1.5 packets linguine." Well, a greek package of linguine should run about 50g so 1.5 should be about 75 grams. As well, this listed "Half wine glass of olive oil" I'm listing it as a 1/2 c or 112.5 mL based on the conversions given to me by Evelyn/Athens here:http://www.recipezaar.com/bb/viewtopic.zsp?t=220845 Prep time depends on how long one takes to gut the fish.
Provided by ThatSouthernBelle
Categories Greek
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Remove the fins with a sharp knife.
- Hold the fish in one hand and with the other put the tip of the knife blade into the gut opening and cut as far as the head.
- Open out the gut, separate the two halves, and remove the tail, spine and head.
- Remove the small bones with tweezers and rinse the fillets well.
- Saute these in the oil for 2 minutes in a frying pan and add one shot of grappa.
- Add half the salt, the pepper, half the rosemary and the 60 ml of water and simmer for 4-6 minutes.
- Boil the linguine according to the instructions and drain.
- In another pan, saute the onion in oil until golden.
- Add the mushrooms and continue to saute for 1 minute, stirring constantly.
- Add the rest of the spices, the rest of the rosemary and then the rest of the grappa.
- Add the 120 ml of water and cook for anther 2 minutes to release the mushrooms' juice.
- Mix the linguine and mushroom mix in a large bowl.
- Serve with the fillets.
Nutrition Facts : Calories 268.6, Fat 23.3, SaturatedFat 3.2, Sodium 392.4, Carbohydrate 13, Fiber 1.2, Sugar 1.8, Protein 3.4
BAKED FISH WITH FROZEN VEGETABLES
Quick, simple, and delicious baked fish dish with vegetables. Great for any fish and could be made with things you normally have in your pantry. Serve with wild rice.
Provided by newcook
Categories Main Dish Recipes Seafood Main Dish Recipes Cod
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 2-quart baking dish with olive oil.
- Combine mixed vegetables, water, celery, onion, and garlic in the bottom of the prepared baking dish. Season with paprika, salt, and pepper.
- Lightly season cod fillets and layer on top of vegetables.
- Place in the preheated oven and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until fish flakes easily with a fork, about 30 minutes.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 18.4 g, Cholesterol 41.6 mg, Fat 4.8 g, Fiber 5.4 g, Protein 24.7 g, SaturatedFat 0.7 g, Sodium 147.7 mg, Sugar 0.8 g
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