BAKED WHITE FISH AND VEGETABLES
The juiciest, most tender baked white fish with vegetables, using just about any firm white fish that you'd like - cod, tilapia, haddock, bass, catfish, grouper, etc. The fish is baked in between layers of onion, carrots, celery, peppers, tomatoes and fresh herbs.
Provided by Olga's Flavor Factory
Categories Main Course
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Cut the fish into smaller pieces and blot it dry with a paper towel to get rid of excess moisture.
- Heat about 1/2 - 1 Tablespoon of oil in a nonstick skillet over high heat, season the fish on both sides with salt, ground black pepper and any combination of your favorite seasonings.
- Cook the fish for about 2-3 minutes per side. It should still be partly raw in the center. Cook the fish in batches until it's all partly cooked. Transfer the fish to a plate while you prepare the vegetables.
- Preheat the oven to 350 degrees Fahrenheit.
- Prep all the veggies. Peel and halve the onions, and then thinly slice them. Peel the garlic and then mince them or use a garlic press. Peel and grate the carrots, thinly slice the celery and julienne the bell pepper. Remove the seeds from the tomatoes and grate the tomatoes on a box grater. Instead of grating the tomatoes, you can put them through the food processor or blender, or even chop the tomatoes.If you don't have fresh tomatoes, you can use canned diced tomatoes, tomato puree, or tomato sauce.
- Heat another Tablespoon of butter or oil on medium high heat and add the onions, carrots and celery to the skillet. Season with salt and ground black pepper. Cook for 5-7 minutes, until the vegetables soften.
- Add the bell pepper, tomatoes and garlic. Season with salt and pepper as well and more dry herbs and seasoning that you like. Cook for another 8-10 minutes. Add the fresh herbs once the vegetables are off the stove.
- Spread half of the vegetables on the bottom of the baking dish that you will be using. Place a layer of fish over the vegetables. Spread the remaining vegetables over the fish.
- Spread a thin layer of mayonnaise, sour cream or yogurt over the vegetables. This step is completely optional.
- Cover the baking dish with a lid or aluminum foil and bake in the preheated oven for about 30-40 minutes. We are basically heating it all up evenly all the way through to the center, and then only waiting for the fish to cook through, which doesn't take long at all. The vegetables are already cooked.
FISH AND VEGETABLE B'STILLAS
These savory pies are filled with fish instead of the traditional squab.
Provided by Bahija
Yield Makes 6
Number Of Ingredients 21
Steps:
- Add enough water to large deep skillet to reach depth of 1 1/2 inches. Add unpeeled garlic cloves and bring water to simmer. Sprinkle fish with salt; add to skillet. Poach fish gently until just opaque in center, about 10 minutes. Transfer fish to plate; cool. Flake fish coarsely; discard skin. Peel and mince cooked garlic.
- Heat 2 tablespoons oil in large skillet over medium-high heat. Add bell peppers and sauté until beginning to soften, about 4 minutes. Add preserved lemon peel, tomato paste, paprika, ginger, cumin, black pepper, turmeric, and minced garlic. Sauté 5 minutes to blend flavors. Remove from heat; mix in cilantro, parsley, harissa, and remaining 3 tablespoons oil. Cool mixture. Gently stir in flaked fish.
- Cook rice noodles in large saucepan of boiling salted water until just tender, stirring occasionally, about 5 minutes. Drain; rinse under cold water to chill quickly. Cut noodles into 1-inch pieces. Stir noodles into fish mixture and season filling to taste with salt.
- Line 2 large rimmed baking sheets with parchment paper. Place 8-inch plate on work surface. Place 1 phyllo sheet over plate, centering plate underneath. Fold another phyllo sheet in half, brush with butter, then fold in half again and place in center of phyllo over plate. Mound 1 cup fish filling on folded phyllo; shape filling into 5-inch-diameter round. Fold 1 corner of phyllo sheet over filling. Continue to lift and fold edges of phyllo sheet over filling at 6-inch intervals, brushing each fold with melted butter and covering filling completely. Turn b'stilla onto parchment-lined baking sheet, seam side down. Brush all over with more butter.
- Repeat with remaining phyllo and filling, making 6 b'stillas total. DO AHEAD: Can be made 6 hours ahead. Refrigerate.
- Preheat oven to 400°F. Bake b'stillas until heated and pastry is golden brown, reversing sheets after 12 minutes, 18 to 20 minutes. Transfer to platter.
STEAMED FISH AND VEGETABLES IN STOVE-TOP PAPILLOTTE
Steps:
- Tear off 2 large pieces of plastic wrap (the type which is designed to use in the microwave oven); each one should be large enough to enclose the fish and vegetables in a single layer.
- Rub lemon juice on both sides of halibut. Layer half cup of snow peas on bottom of plastic wrap and drizzle with a teaspoon of olive oil. Place fish over that and bring up plastic wrap to totally enclose the fish.
- Set a cake rack over simmering water in a deep skillet. Turn fish packages upside down so snow peas are on top. Layer them on the cake rack and cover with a round bowl or cover to entrap steam. Cook for 5 minutes or until fish and vegetables are cooked through.
- While fish is steaming, tomato seeds with a spoon and cut them into a fine dice; toss with dice with a bit of olive oil, salt and pepper and spoon the tomatoes on dinner plates.
- When fish is done, with scissors, carefully open package (watch out for your hands). Pose fish and vegetables over tomatoes and drizzle juices over the top; season with salt and pepper and garnish top with basil.
FISH AND VEGETABLE STIR-FRY
Make and share this Fish and Vegetable Stir-Fry recipe from Food.com.
Provided by nate masters
Categories One Dish Meal
Time 16m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a skillet and cook on a stove top flame low heat.
- Cover with a lid right away let steam until fish is done usually only 5-7 minutes depending on thickness of fish.
- Then pour out excess liquid and serve the rest.
Nutrition Facts : Calories 335.1, Fat 3.5, SaturatedFat 0.4, Sodium 639.3, Carbohydrate 66.5, Fiber 25.2, Sugar 21, Protein 26.4
FISH AND VEGETABLES
Provided by Barbara Kafka
Categories dinner, easy, quick, one pot, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place fish in the center of an oval dish 14 by 9 by 2 inches. Sprinkle with salt. Top with the mushrooms and broccoli. Arrange green beans and carrots around the fish.
- Mix lemon juice, oil, pepper and herbs together in a small bowl. Pour over the fish and vegetables.
- Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes, or until carrots are cooked. Prick plastic to release steam.
- Remove from oven and uncover. Serve hot.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 1 gram, Sodium 629 milligrams, Sugar 4 grams, TransFat 0 grams
FISH AND VEGETABLE FOIL PACKETS
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut 4 squares of aluminum foil.
- Place 1/2 cup zucchini in the center of 1 piece of foil. Add 1/4 cup potatoes and 1 cod fillet; season with salt and pepper. Layer with 1/4 of the onion slices, 1/4 cup tomatoes, and 1/4 of the basil. Fold foil over vegetables, crimp edges to seal tightly, and place on a baking sheet. Repeat to make remaining packets.
- Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 13.1 g, Cholesterol 51.9 mg, Fat 1.2 g, Fiber 2.4 g, Protein 27.6 g, SaturatedFat 0.2 g, Sodium 151.9 mg, Sugar 2.5 g
FISH AND VEGETABLE CASSEROLE
Fish and vegetables get top billing in this casserole, but cheesy red potatoes also play a memorable part. Bonus: Prep time is just 15 minutes.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Place half each of the onions, peppers and tomatoes in 13x9-inch baking dish sprayed with cooking spray; sprinkle with 1 Tbsp. cilantro.
- Top with fish; sprinkle with paprika. Cover with remaining onions, peppers and tomatoes. Drizzle with dressing; top with 1 Tbsp. of the remaining cilantro and potatoes. Top with cheese; cover.
- Bake 1 hour or until potatoes are tender, uncovering for the last 10 min. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
More about "fish and vegetable bstillas recipes"
EASY FISH AND VEGETABLE STEW - EDIBLE COMMUNITIES
From ediblecommunities.com
10 BEST FISH SOUP WITH VEGETABLES RECIPES | YUMMLY
From yummly.com
30-MINUTE ONE PAN FISH AND VEGETABLES - SMILE …
From smilesandwich.com
EASY FISH AND VEGGIE SHEET PAN DINNER - MAMA'S REAL MEALS
From mamasrealmeals.com
10 BEST BAKED FISH VEGETABLES RECIPES | YUMMLY
From yummly.com
25 BEST FISH AND VEGETABLE RECIPES - BEST RECIPES …
From delishcooking101.com
TASTE OF MAROC - MOROCCAN FOOD, CULTURE, LIFESTYLE AND …
From tasteofmaroc.com
FISH AND VEGETABLES EN PAPILLOTE - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
THE BEST VEGETABLES TO SERVE WITH FISH - HAPPY MUNCHER
From happymuncher.com
10 SIMPLE AND HEALTHY SHEET PAN FISH RECIPES | ALLRECIPES
From allrecipes.com
MOROCCAN SEAFOOD BASTILLA RECIPE - THE SPRUCE EATS
From thespruceeats.com
BAKED FISH AND VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
RECIPE: FISH AND VEGETABLE CASSEROLE BRATETS STEP BY STEP WITH …
From handy.recipes
ROAST VEGETABLE BASTILLA
From nigelbarden.com
AIP FISH AND VEGETABLE CURRY RECIPE • HEAL ME DELICIOUS
From healmedelicious.com
MOROCCAN FISH BASTILA (PASTILLA) RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPES/FISH-AND-VEGETABLE-BSTILLAS-242143.JSON AT MASTER ...
From github.com
FISH AND VEGETABLE B'STILLAS | BACHELOR BOWL
From bachelorbowl.blogspot.com
FISH AND VEGETABLE B'STILLAS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SEAFOOD BASTILLA RECIPE WITH SHRIMP, CALAMARI AND FISH
From matbakhalmghrib.blogspot.com
FISH AND VEGETABLE STEW RECIPE | EAT SMARTER USA
From eatsmarter.com
THE BEST MOROCCAN BASTILLA RECIPE - MOROCCO TRAVEL BLOG
From moroccotravelblog.com
HOMEMADE FISH AND VEGETABLE PIE - A TASTY KITCHEN
From atastykitchen.com
SEAFOOD BASTILLA RECIPE WITH SHRIMP, CALAMARI AND FISH
From lavieetbelle101.blogspot.com
MOROCCAN FISH PASTILLA RECIPE - FOOD NEWS
From foodnewsnews.com
TUNISIAN FISH-AND-VEGETABLE STEW RECIPE - FOOD & WINE
From foodandwine.com
FISH AND VEGETABLE B'STILLAS - PLAIN.RECIPES
From plain.recipes
SEAFOOD BASTILLA RECIPE WITH SHRIMP, CALAMARI AND FISH
From mfdfood.blogspot.com
TASTE OF MAROC - MOROCCAN FOOD, CULTURE, LIFESTYLE AND TRAVEL
From tasteofmaroc.com
MOROCCAN SEAFOOD BASTILLA RECIPE - MAROCMAMA
From marocmama.com
ROAST VEGETABLE WITH ROOT VEGETABLE SALAD RECIPE - BBC FOOD
From bbc.co.uk
SKILLET FISH AND VEGETABLES RECIPE - PILLSBURY.COM
From pillsbury.com
RECIPES/BSTILLAS.MD AT MASTER · DPAPATHANASIOU/RECIPES · GITHUB
From github.com
BEST SHEET PAN FISH AND VEGETABLES RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
BRAISED BEEF AND FIG PASTILLA - RICARDO CUISINE
From ricardocuisine.com
SPAGHETTI WITH FISH AND VEGETABLES RECIPE - PILLSBURY.COM
From pillsbury.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love