Fish Fillets With Basil Sauce Recipes

FISH SANDWICHES WITH LEMON-BASIL MAYO SAUCE

Steps:

• Heat oven to 400°F. Spray large cookie sheet with sides with cooking spray.
• Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• In shallow dish, mix cereal, 1 teaspoon lemon peel and the salt; mix well. In another shallow dish, beat 1/4 cup mayonnaise and the milk with whisk until smooth. Dip each cod fillet into mayonnaise mixture, coating all sides. Coat thoroughly with crumb mixture. Place on cookie sheet. Spray each fillet with cooking spray.
• Bake about 20 minutes or until fish flakes easily with fork and crust is golden brown.
• For each sandwich, place lettuce leaf on bottom half of bun. Top with fish, 2 slices tomato, 1 rounded tablespoon sauce and top half of bun.

PAN-FRIED SEA BASS WITH RATATOUILLE & BASIL

Steps:

• Heat 1 tbsp oil in a pan and briefly fry 8 basil leaves just for a moment until they crisp up, then lift out of the oil with a slotted spoon and drain on kitchen paper.
• Bring a large pan of water to the boil and get a bowl of iced water ready. Blanch the remaining basil leaves for 5 secs. Using a pair of tongs, lift out the leaves and plunge them into iced water so that they cool quickly and keep their colour.
• Once cool, lift the leaves out and squeeze to remove any excess water.
• Add the blanched basil leaves to a food blender and pour in 60ml of olive oil. to a pourable sauce, adding more oil if needed, then put in a bowl and set aside.
• For the ratatouille, halve the pepper, then deseed and slice into thin strips. Cut the courgette into quarters lengthways and slice. Slice the aubergine into thick rounds, then cut each one into strips.
• Heat the oil in a saucepan, add the cumin and garlic, and cook for 30 secs. Tip all the veg into the pan, season and sweat for 1 min. Add 100ml water and cook on a high heat for 4 mins. Adjust the seasoning, adding the sugar if needed.
• With a sharp knife, score each fish fillet with small slits through the skin at regular intervals.
• To cook the fish, heat the remaining 1 tbsp oil in a frying pan until hot. Season the fillets and place, skin-side down, in the pan. Cook until the skin is golden and crisp, and the flesh is changing colour.
• Turn the fillets over and cook for 1 min, remove from the heat, then sprinkle over the lemon juice. Divide the ratatouille between the plates and top with the sea bass. Drizzle with basil oil, a little extra virgin olive oil and serve with crisp basil leaves.

CRISPY FISH FILLETS WITH ZESTY LIME SAUCE

Steps:

• On plate, mix flour, lemon-pepper and salt. On second plate, place bread crumbs. In bowl, beat eggs with fork. Coat fish with flour mixture. Dip into eggs; coat well with bread crumbs.
• In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 3 minutes. Carefully turn fish over. Cook about 3 minutes longer or until fish flakes easily with fork.
• In small bowl, mix sauce ingredients. Serve with fish.

GRILLED FISH FILLET WITH PESTO SAUCE

Steps:

• Heat the Philips Airfryer to 180C.
• Brush the fish fillets with the oil and season with pepper & salt. Place in the cooking basket of the Airfryer and slide the basket into the Philips Airfryer. Set the timer for 8 minutes.
• Pick the basil leaves and place them with the garlic, pine nuts, Parmesan cheese and olive oil in a food processor or pestle and mortar. Pulse or grind the mixture until it turns into a sauce. Add some salt to taste.
• Place the fish fillets on a serving plate and serve them drizzled with the pesto sauce.

TOMATO-BASIL BAKED FISH

Steps:

• In a shallow bowl, combine lemon juice and oil. Add fish fillets; turn to coat. Place in a greased 9-in. pie plate. Sprinkle with half each of the basil, salt and pepper. Arrange tomatoes over top; sprinkle with cheese and remaining seasonings., Cover and bake at 400° until fish flakes easily with a fork, 10-12 minutes.

BASIL-MARINATED FISH

Steps:

• In a large bowl, combine the vinegar, oil, herbs, garlic, lemon zest, salt and pepper. Add fillets; turn to coat. Cover and refrigerate for 30 minutes, turning once or twice. , Drain and discard marinade. Lightly oil the grill rack. Grill fillets, covered, over medium-hot heat or broil 4 in. from the heat for 7-10 minutes or until fish flakes easily with a fork.

CRISPY-SKINNED FISH WITH HERB SAUCE

Steps:

• Using the side of a chef's knife, mash anchovies (if using) and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with herbs, pickles, lemon juice, and 5 Tbsp. oil. Season green sauce with kosher salt and pepper.
• Swirl remaining 1 Tbsp. oil in a large nonstick skillet to coat. Season fish generously on both sides with salt and lay, skin side down, in cold skillet. Place skillet over medium heat and let it gradually heat up until fat starts to cook out of fish, about 4 minutes. At this point you may press gently on fish so that the skin is flat against the pan. Continue to cook until skin is super-crisp and flesh is mostly opaque (you can increase or decrease heat slightly if needed, but don't try to rush it), 8-12 minutes longer, depending on the thickness of the fish. Less fatty fish won't release as much fat on their own, so you may need to add a splash more oil to the skillet if the skin isn't getting crisp enough. Turn fish and cook just until opaque all the way through, about 1 minute.
• Spoon green sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.

FISH FILLETS WITH BASIL SAUCE

Steps:

• Preheat oven to 300 degrees F.
• Melt butter and stir in flour.
• Gradually add wine and broth, then the herbs and cook until thickened.
• Salt and pepper fillets and lay them in a greased casserole.
• Place tomato sliced on top of the fish.
• Pour sauce over all and bake for 30 minutes or until done.

FISH FILLETS WITH TOMATOES, SQUASH, AND BASIL

Steps:

• Place four 14x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide squash among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. Drizzle each packet with 1 tablespoons wine and 1/2 tablespoon oil (add 1/2 tablespoon water to each if grilling). Season with salt and pepper. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 tablespoon oil over each.
• Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
• Preheat oven to 400°F. Place packets in a single layer on a large rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill fish until just cooked through (a toothpick poked through the parchment will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.

COD FISH FILLETS IN A WHITE WINE SAUCE

Steps:

• Preheat the oven to 375°F.
• For the Wine Sauce:.
• Heat the oil in a large saute pan over medium heat, add the garlic and pepper flakes and saute for 1 minute or until the garlic is fragrant. Add the tomatoes and stir, every few minutes until they are blistering, but keep their shape (9-12 minutes).
• Add the wine, stir and allow the sauce to come to a mild simmer. Stir in the basil, lemon juice, lemon zest, salt & pepper, and cook for 2 minutes. Transfer the sauce to bowl, cover and set aside.
• For the Cod:.
• Heat the oil in the same pan on medium heat. Season the cod on both sides with salt and pepper. Add the seasoned fish to the hot pan and cook until golden brown, approximately 5 minutes. Carefully flip the fish over and place the pan in the oven for an additional 5 minutes, or until the fish is cooked.
• Pour the reserved sauce over the cod fish and serve.