Herbed Fish Recipes

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HERBED FISH



Herbed Fish image

Fishing for a low-fat and quick dinner idea? You've just netted one.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1 lb fish fillets, about 1/2 inch thick
2 tablespoons olive or vegetable oil
1/2 cup Bisquick Heart Smart® mix
1/4 cup Progresso™ garlic herb bread crumbs
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/4 teaspoon salt
1 egg

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.

Nutrition Facts : Calories 250, Carbohydrate 15 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 1 g, TransFat 0 g

HERB-ROASTED FISH



Herb-Roasted Fish image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 8

8 ounces boneless fish fillet, such as snapper or cod
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 large sprig fresh thyme
2 Cerignola or other large green olives with pits
Extra-large egg

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.

HERBED FISH (COOKING FOR 2)



Herbed Fish (Cooking for 2) image

Bisquick Heart Smart® recipe! Trying to eat more fish? Adding herbs is a tasty way to savor your favorite fillets.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 2

Number Of Ingredients 7

1/2 lb fish fillets, about 1/2 inch thick
1 tablespoon olive or vegetable oil
1/4 cup Bisquick Heart Smart® mix
2 tablespoons Progresso™ garlic herb bread crumbs
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/8 teaspoon salt
1 egg white or 2 tablespoons fat-free egg product

Steps:

  • Cut fish into 2 serving pieces. In 8-inch skillet, heat oil over medium heat.
  • In small shallow dish, stir together Bisquick® mix, bread crumbs, basil and salt. In another shallow dish, beat egg white. Dip fish into egg white, 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.

Nutrition Facts : Calories 250, Carbohydrate 15 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 1 g, TransFat 0 g

BAKED HERBED GEFILTE FISH



Baked Herbed Gefilte Fish image

Provided by Jamie Geller

Categories     Fish     Bake     Passover     Seafood

Yield Yield: 8 servings

Number Of Ingredients 9

1/4 cup olive oil, plus more for drizzling
2 teaspoons paprika
2 teaspoons dried parsley
2 pinches ground allspice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 22-ounce loaf frozen gefilte fish, paper removed, not thawed
1 large onion, sliced in rounds
2 garlic cloves, minced

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. Pour the olive oil into the bottom of a 9 x 5-inch loaf pan. Add the paprika, parsley, 1 pinch of the allspice, the salt, and pepper. Roll the frozen loaf in the oil and spices to coat. Remove the loaf from the pan, arrange the onion on the bottom of the pan, and place the loaf on top of the onion. Sprinkle with the garlic and the remaining 1 pinch allspice. Finish with a drizzle of olive oil. Bake, covered, for 2 hours.
  • 3. Cool the gefilte fish completely, then place it in a resealable container and refrigerate it for at least 4 hours or overnight. Serve cold, sliced and topped with the onions.

LEMON, HERB & PARMESAN CRUSTED FISH



Lemon, herb & Parmesan crusted fish image

Give white fish a lift with tangy lemon, herbs & Parmesan

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 8

50g breadcrumb
grated zest of 1 lemon
25g grated parmesan
2 tbsp chopped parsley
salt and pepper
4 skinless fillets of firm white fish
50g butter
juice of 1 lemon

Steps:

  • Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
  • Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER



Pan-Roasted Fish Fillets With Herb Butter image

A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.

Provided by Julia Moskin

Categories     dinner, lunch, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leaf parsley, optional
Lemon wedges

Steps:

  • Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
  • Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
  • Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram

HERB-BAKED FISH FILLETS



Herb-Baked Fish Fillets image

These herb-baked fish fillets are topped with garlic, butter, and seasoned corn flake crumbs, making for a flavorful and delicious crispy fish.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch

Time 30m

Yield 4

Number Of Ingredients 10

1 pound frozen fish fillets (partially thawed)
1/4 cup chopped onion
1 clove garlic (minced)
2 tablespoons butter
1/2 teaspoon dried tarragon (crushed)
1/4 teaspoon dried thyme (crushed)
1/4 cup corn flakes (crushed)
1 tablespoon melted butter
1 teaspoon chopped fresh parsley
Kosher salt and freshly ground black pepper

Steps:

  • Heat the oven to 450 F. Grease a shallow baking dish big enough to place the fish in a single layer.
  • Place the fish fillets in the prepared baking dish.
  • In a skillet or saute pan over medium-low heat, cook the onion and garlic in 2 tablespoons of butter until tender. Stir in the thyme and tarragon and cook for 1 minute longer.
  • Spread the herb and butter mixture over the fish fillets.
  • In a small bowl, combine the crushed corn flakes with the melted butter and parsley.
  • Top with the seasoned cornflake crumbs and sprinkle with kosher salt and freshly ground black pepper.
  • Bake in the preheated oven for 12 to 15 minutes, or until fish flakes easily with a fork. Very thin fillets might take less time to check the center of the fish with a fork-flakes should separate freely.
  • Serve the fish with lemon wedges.

Nutrition Facts : Calories 215 kcal, Carbohydrate 3 g, Cholesterol 129 mg, Fiber 0 g, Protein 27 g, SaturatedFat 6 g, Sodium 356 mg, Sugar 1 g, Fat 10 g, ServingSize 1 pound (4 servings), UnsaturatedFat 0 g

HERB FISH



Herb Fish image

Combining different types of herbs not only gives this speedy fish depth of flavor, but it also results in a beautiful dish. Yvonne Nemec of Phillipsburg, New Jersey relates, "this is such an easy dish and so delicious. The herbs compliment the delicate flavor of the fish. We love it!

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup finely chopped onion
2 tablespoons butter
1/2 teaspoon minced garlic
1 tablespoon lemon juice
2 teaspoons dried parsley flakes
1/4 to 1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon dried thyme
1 pound whitefish or sole fillets
1/4 cup dry bread crumbs

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.

Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 330mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.

WHOLE ROASTED FISH WITH HERBS



Whole Roasted Fish with Herbs image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 8

1 (2 1/2-pound) fish, such as snapper or bass, scaled, gutted and gills removed
Kosher salt
Extra-virgin olive oil
8 lemon slices
2 fresh bay leaves
1 bundle assorted fresh herbs, such as thyme, oregano, marjoram and parsley, plus some extra to lay the fish on while baking
4 cloves garlic, smashed
2 cups dry white wine

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.

HERB-CRUSTED FISH



Herb-Crusted Fish image

Fresh herbs with a touch of lemon zest and you have a gorgeous meal. Serve with your favourite rice pilaf and a green salad. Use your favourite fish fillet.

Provided by Lorrie in Montreal

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 cups dry breadcrumbs
1/4 cup minced fresh parsley
1/4 cup basil or 1/4 cup marjoram
2 -3 garlic cloves, minced
1 fresh lemon, zest of
salt and pepper (to season)
2 lbs tilapia fillets or 2 lbs perch fillets
olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • Place the bread crumbs in a shallow dish.
  • On a cutting board place the herbs, garlic, lemon zest, and a little salt.
  • Finely chop all together.
  • Add the herb mixture to the bread crumbs.
  • Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture.
  • Brush baking pan with oil.
  • Place the fillets, crumb side up.
  • Bake in oven for 12-15 minutes or until fish is done and flaky.

HERB BAKED FISH



Herb Baked Fish image

This recipe is very adaptable; use more or less of the herbs listed, or substitute for the ones you like. This fish dish always comes out perfect, but because of the high temperature, watch it closely so it doesn't over-cook. These are great served with a slice of lemon.

Provided by Carrie Ann

Categories     < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup dry breadcrumbs
1/4 cup parmesan cheese
1/2 teaspoon sage
3/4 teaspoon oregano
3/4 teaspoon basil
1 teaspoon onion salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
6 tablespoons melted margarine
1 package fish fillet, thawed
1/2 cup milk

Steps:

  • Mix dry ingredients together and set aside.
  • Dip thawed fish fillets in milk to coat.
  • Place in bread crumb mixture and coat completely pressing crumbs to adhere.
  • Place fish fillets in greased baking dish.
  • Drizzle melted margarine over fish.
  • Bake at 500 degrees (this is not a printing error) on top rack of oven for 10-12 minutes, or until fish flakes easily with a fork.

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