BAKED WHOLE FISH WITH LEMON, HERBS AND GARLIC BUTTER
Feel confident making a baked whole fish with these simple instructions. Serve a flavorful dinner tonight and cook up this easy stuffed fish recipe!
Provided by Nora from Savory Nothings
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- If the fish hasn't been gutted and scaled, do so.
- Heat the oven to 400°F (200°C). Prepare a roasting tin.
- Mix the butter, 2 minced garlic cloves, chopped rosemary and chopped thyme very well. Season well with salt and pepper.
- Spoon the compound butter into the fish cavities. Stuff the inside of the fish with lemon triangles (you will probably not be able to fit all of them into your fishes) and rosemary sprigs. Drizzle the fish with olive oil and sprinkle with salt. You can slash the fish two to three times if you like.
- Place the fish in the prepared tin, along with the extra thyme, garlic and remaining lemon slices. Bake for 20-25 minutes (a large sea bream takes about 25 minutes, branzino is probably ready after 20).
- In the meantime, mix the chopped tomatoes, capers, olives and parsley. Add enough olive oil to create a nicely dispersed condiment. Serve with the hot fish.
BAKED WHOLE TILAPIA
This baked tilapia recipe will walk you through how to cook a whole fish with easy, affordable, whole tilapia. Serves 2 if you each eat your own tilapia, or 4 if you split them.
Provided by Diana Johnson
Categories Main
Time 25m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Rinse the fish and pat very dry. Make two slashes into the skin on each side of the fish.
- Whisk together the cider vinegar, mustard and dill in a medium sized bowl. Place two cloves of garlic and a sprig of parsley into the cavity of each fish. Place the fish in the bowl and turn to coat in the vinegar mixture.
- Use two pieces of foil to form two sections in a baking dish. Rub the foil with olive oil.
- Place one fish in each section and drizzle remaining vinegar mixture into the fish cavity and the slashes on the top side of the fish.
- Bake 15-20 minutes until the fish flakes easily with a fork (thickest part of fish should be 145 degrees). Fish will continue cooking five minutes after you remove it from the oven.
Nutrition Facts : Calories 199 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fiber 1 grams fiber, Protein 35 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 tilapia, Sodium 443 grams sodium
WHOLE ROASTED FISH WITH HERBS
Steps:
- Preheat the oven to 400 degrees F.
- Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.
- Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.
- Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.
- Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.
- Remove from oven, present and collect your kudos then fillet to serve.
BAKED WHOLE FISH WITH DATES
Dates, of course, are a staple food of the Sahara and many other deserts; they grow on palm trees, keep forever, and, to nomads, are far more important than any bread product. But only in coastal North Africa and parts of the Middle East does date country meet the sea and a dish like this come about. Substitute prunes for dates if you prefer. A simple pilaf, chosen from among those on pages 513 to 514, would be great here, as would Houria (page 191).
Yield makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F. Season the fish with salt and pepper inside and out. Roughly chop the dates and put them in the fish's cavity along with half the butter. Use some of the remaining butter to grease the bottom of a roasting pan and dot the top of the fish with the rest of it. Toss the onion with the wine, cinnamon, ginger, and a little more salt and pepper and place in the bottom of the roasting pan; put the fish on top of this mixture. Seal the top with aluminum foil.
- Bake the fish for about 30 minutes, undisturbed. Uncover, raise the oven heat to 450°F, and continue to roast, basting once or twice with the pan juices, until the fish begins to brown on top, about 15 minutes more. Serve the fish immediately with the dates, onions, and pan juices.
- Make a paste by combining 1 cup blanched almonds, 1 tablespoon sugar, and 1 teaspoon ground cinnamon in a food processor with 2 tablespoons chilled butter; process, scraping down the sides of the processor as necessary, until smooth. You can mix this paste with the chopped dates or use it alone.
ROAST WHOLE FISH WITH SALSA ROMESCO
Whole fish cooked on the bone always has a superior flavour to fillets, and this dish is no exception
Provided by Jane Hornby
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Heat the grill to high. Put the peppers, skin-side up, onto a baking tray and grill for about 20 mins until the skins blacken all over. Put them into a food bag, seal, then leave for 10 mins. Once cool, peel away the skins. Tear the flesh into strips. Mix with the tomatoes, garlic and chilli in a bowl. Roughly chop most of the parsley leaves and add to the bowl with the hazelnuts, vinegar and oil, then stir well. This salad 'matures' well, and tastes even better if you can make it a few hours ahead.
- When ready to cook, heat oven to 200C/180C fan/gas 6. Rinse and dry the fish, score the flesh on each side, then put the parsley stalks and a few lemon slices into the cavities. Put a few more lemon slices in an oiled baking dish and lay the fish on top. Season the fish well, drizzle with more olive oil, scatter with remaining parsley, then roast for 20 mins, until the flesh flakes easily.
- Serve the fish from the dish, set the bowl of salad and the potatoes alongside, then dig in.
Nutrition Facts : Calories 858 calories, Fat 49 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 9 grams fiber, Protein 81 grams protein, Sodium 0.76 milligram of sodium
BAKED FISH FILLETS
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan with vegetable oil.
- Place mackerel fillets in the baking pan; season with salt and pepper.
- Mix butter, lemon juice, and paprika together in a bowl. Pour over mackerel fillets.
- Bake in the preheated oven until mackerel flakes easily with a fork, 20 to 25 minutes.
Nutrition Facts : Calories 399 calories, Carbohydrate 0.5 g, Cholesterol 109 mg, Fat 31 g, Protein 28.3 g, SaturatedFat 10.2 g, Sodium 540.2 mg, Sugar 0.1 g
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