Herbed Fish Tartlets Recipes

HERB-ROASTED FISH

Steps:

• Preheat the oven to 400 degrees.
• Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
• Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

HERB FISH

Steps:

• In a small microwave-safe dish, combine the onion, butter and garlic. Microwave, uncovered, on high for 1-2 minutes or until onion is partially cooked. Stir in the lemon juice, parsley, salt, tarragon and thyme. , Arrange fillets in a greased 2-qt. round microwave-safe dish. Top with half of the butter mixture. Stir bread crumbs into the remaining butter mixture; sprinkle over fillets. , Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork.

HERBED FISH

Steps:

• Cut fish into 4 serving pieces. In 10-inch skillet, heat oil over medium heat.
• In small shallow dish, mix Bisquick mix, bread crumbs, basil and salt. In another shallow dish, beat egg. Dip fish into egg, then coat with Bisquick mixture.
• Reduce heat to medium-low. Cook fish in oil 8 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides.

FISH FILLETS WITH HERBED TARTAR SAUCE

Steps:

• In shallow dish or pie plate, beat egg with wire whisk. In another shallow dish or pie plate, place bread crumbs.
• In 12-inch skillet, heat oil over medium heat. Dip fish into egg, then coat with bread crumbs; place in skillet. Cook 8 to 10 minutes, turning once, until browned on both sides and fish flakes easily with fork.
• In small bowl, mix tartar sauce, tomato and basil; serve with fish.

FISH STEW WITH HERBED TOASTS

Steps:

• Heat broiler with rack 8 inches from heating element. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add carrots, celery, 3 tablespoons shallot, and 3 thyme sprigs; season with salt. Cook, stirring occasionally, until vegetables are golden in spots, about 5 minutes. Stir in tomatoes and juice; simmer, breaking up tomatoes into bite-size pieces, until liquid is mostly evaporated, about 5 minutes. Stir in clam juice and fish; return to a simmer. Remove from heat.
• Spread remaining 2 tablespoons butter over bread. Sprinkle with remaining 1 tablespoon shallot and thyme leaves from 2 sprigs; season with salt and pepper. Place atop fish. Broil until fish is just cooked through and bread is toasted, about 2 minutes (if bread is darkening too quickly, move skillet to lower rack); serve.

HERB FISH FILLETS

Steps:

• In a small microwave-safe dish, combine the onion, butter and garlic. Microwave, uncovered, on high for 1-2 minutes or until onion is partially cooked. Stir in the lemon juice, parsley, salt, tarragon and thyme. , Arrange fillets in a greased 2-qt. round microwave-safe dish. Top with half of the butter mixture. Stir bread crumbs into the remaining butter mixture; sprinkle over fillets. , Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork.

HERB-CRUSTED HALIBUT AKA "MOMMY'S FISH STICKS"

Steps:

• Rinse fillets and pat dry. Use 3 shallow dishes to prepare your breading ingredients. In the first dish, mix the flour with 1/2 teaspoon seasoned salt or Essence and 1/4 teaspoon pepper. Break the eggs into the second dish and beat well. In the third dish, mix the panko with the remaining seasoned salt or Essence, pepper, and dried herbs.
• Heat 1/4-inch of oil in a large heavy skillet over medium-high heat. Bread each fillet by dipping first in the flour mix, then the eggs, then the panko, coating thoroughly with each layer. Place carefully in the hot oil. (Don't crowd the skillet; work in batches if needed.) Cook 2 to 4 minutes on each side (time will depend on the thickness of the fillets.) Serve immediately with lemon wedges.

HERBED TOMATO TARTS

Steps:

• Preheat oven to 425°F.
• On a lightly floured surface with a floured rolling pin roll out pastry into a rectangle roughly 17 by 15 inches and trim edges to form a 16- by 14-inch rectangle. Halve pastry lengthwise, forming two 16- by 7-inch rectangles.
• Brush edges with water and fold in edges to form a 1/2-inch wide border on each rectangle. With tines of a fork press border to seal. Transfer rectangles to a large baking sheet.
• Divide anchovy paste between rectangle and spread in a very thin, even layer. Sprinkle each tart evenly with 1/2 cup mozzarella and 2 tablespoons Parmesan. Arrange tomato slices in one layer on cheese. Scatter onion slices and herbs over tomatoes and sprinkle with remaining 1/4 cup Parmesan and salt and pepper to taste.
• Bake tarts in upper third of oven 12 to 15 minutes, or until crust is golden. Tarts may be made 2 days ahead and chilled, covered loosely. Reheat tarts before serving. Serve tarts warm or at room temperature.

ISCHL TARTLETS

Steps:

• Preheat oven to 350 degrees.
• Mix flour and baking powder.
• Beat butter, cream cheese, sugar and egg in large bowl until light and fluffy.
• Stir in flour mixture, blending well.
• Stir in ground almonds and lemon rind.
• Turn dough onto waxed paper (mixture will be sticky).
• Shape into a ball.
• Chill 4 hours or overnight.
• Roll out dough 1/4 at a time on lightly floured board with lightly floured rolling pin.
• Cut into rounds with 3 inch cutter.
• Cut out 1/2 inch circles from half of cookies.
• Bake at 350 for 15 mintues or until lightly browned around edges.
• Cool completely.
• Heat preserves in small saucepan.
• Spread layer of preserves on solid cookie and top with cookie with hole in middle.
• Sprinkle with powedered sugar and put a dab of preserves in hole.
• Store in airtight tin.

LEMON AND HERB FISH SKILLET

Steps:

• Bring broth to a boil in a large, deep non-stick skillet over high heat; stir in orzo and reduce heat to medium-high. Cook according to package directions, stirring frequently, except DO NOT DRAIN.
• Reduce heat to medium. Stir in green beans and tomatoes; cook 1 minute.
• Arrange fish over orzo mixture; sprinkle with oregano and salt and pepper, if desired. Reduce heat to medium; cover and simmer 8 to 9 minutes or just until fish is opaque. Top fish with grated lemon peel before serving.

NEW ENGLAND FISH CAKES WITH HERBED TARTAR SAUCE

Steps:

• Stir together tartar sauce, 2 tablespoons green onions, 2 teaspoons thyme, and capers in small bowl.
• Place white bread in food processor; using on/off turns, process until very coarse crumbs form. Transfer breadcrumbs to large bowl. Using on/off turns, finely chop celery; add to bowl with breadcrumbs. Using on/off turns, coarsely puree fish; add to bowl. Add remaining 1/2 cup chopped green onions, 1 1/2 tablespoons chopped fresh thyme, egg, salt, and ground black pepper to bowl. Mix gently but thoroughly. Transfer fish mixture to work surface and shape into four 1/2-inch-thick cakes.
• Heat olive oil in heavy large skillet over medium heat. Add fish cakes and cook until brown on bottom, about 5 minutes. Using large spatula, carefully turn fish cakes over and cook until second sides are brown and centers are opaque, about 5 minutes longer. Divide fish cakes among 4 plates and garnish with tartar sauce and lemon wedges.