CILANTRO BAKED FISH FILLETS
Calling all cilantro lovers to enjoy a beautifully balanced yet bold fish recipe. This cilantro-baked fish is a perfect choice when you want a light and refreshing main course. It takes two minutes to blend the ingredients and 15 minutes to bake in the oven. Perfect with a side dish or salad
Provided by Veena Azmanov
Time 20m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F/ 200°C / Gas Mark 6
- Prep the fish - Wash, clean, and pat dry the fish. Season with salt, pepper, and lemon juice.
- Prepare marinade - Blend the marinade ingredients - cilantro, garlic, ginger, onions, salt, pepper, and oil into a food processor, blender, or mortar and pestle.
- Pan - Line a baking tray with parchment paper or aluminum foil for easy clean-up. Spray or brush with oil to prevent the fish from sticking. Pro tip - make sure the fish is dry otherwise the marinade will slide down the fillets as soon as they are in the oven.
- Marinate the fish - Place the fish on the baking tray and spread the marinade over the fish fillets evenly. Top each with a slice of lemon.Pro tip - Alternatively, you can add the fillets to the marinade bowl and leave them to marinate for an hour on the counter or overnight in the fridge
- Bake - Bake in the preheated oven on the middle rack for 15 minutes or until the fish is cooked.
- Cool - remove from the oven and let sit for 5 minutes before serving.Pro tip - Use a large flat spatula to pick and transfer the fish without breaking.
Nutrition Facts : Calories 243 kcal, Carbohydrate 1.7 g, Protein 16.7 g, Fat 18.8 g, SaturatedFat 2.8 g, Cholesterol 46 mg, Sodium 56 mg, Fiber 0.4 g, Sugar 0.3 g, UnsaturatedFat 16 g, ServingSize 1 serving
MARINATED SEA BASS WITH CILANTRO AND GINGER
This is my favorite fish recipe. The combination of ginger and the cilantro is to die for. Just add some white rice and a rum punch and you'll think you're on a Caribbean vacation! Although the recipe says Sea Bass, you can use any mild flavored fish and have excellent results. I've tried this with grouper, snapper, mahi-mahi and cod. The recipe calls for 4 hours or marinating time, but I often only have about an hour - and it tastes great just the same! The recipe is from La Jolla Cooks, a fundraising cookbook for La Jolla Country Day School
Provided by Jostlori
Categories Mexican
Time 4h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together in a shallow non-reactive container.
- Marinate fish in mixture for 4 hours, spooning some of the mixture over the fish.
- Grill fillets on the grill or on a hot griddle.
- Baste with marinade on both sides until fish is cooked. (Don't use marinade on COOKED fish).
LEMON-CILANTRO SEA BASS
Make and share this Lemon-Cilantro Sea Bass recipe from Food.com.
Provided by dicentra
Categories Bass
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and dry the fillets. Sprinkle with salt and pepper, then dredge both sides in flour.
- In a skillet over medium heat, heat the olive oil and butter together. Fry the fillets until golden and cooked through, about 3-4 minutes per side, depending on how thick your fillets are. Remove to a plate and tent with foil to keep warm.
- In skillet over medium heat, swirl ¼ cup butter to melt. Add lemon juice and swirl to incorporate.
- Add cilantro. Remove immediately from heat and pour over fish. Serve with lemon wedges (optional).
Nutrition Facts : Calories 628.8, Fat 50.8, SaturatedFat 24.4, Cholesterol 144.4, Sodium 334.4, Carbohydrate 17, Fiber 0.7, Sugar 0.4, Protein 26.4
SEA BASS WITH LEMON AND CAPER SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Season sea bass fillets with salt and pepper. In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through.
- Meanwhile, prepare the croutons. Melt 2 tablespoons of butter. Toss with bread cubes and transfer to a baking sheet. Bake in oven for 4 minutes or until crisp and golden in color. Transfer to a small bowl and set aside.
- In another saute pan, heat 2 tablespoons of butter. Over high heat, saute the baby vegetables until glazed. Divide into 2 and mound in center of plate. Keep warm.
- Add the remaining 2 ounces of butter to the fillets and baste them with the butter. Place a fillet and the red peppers on top of the vegetables. Sprinkle half of the croutons on top and around each fillet. To butter, add shallots and continue to cook until butter turns brown. Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries. When heated, pour half over and around each fillet. Serve immediately.
- Note: if sea bass is not available, any firm white fish can be substituted.
SEA BASS FILLETS IN CILANTRO SAUCE
Categories Fish Herb Bake Yogurt Low Sodium Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Arrange fish in 13 x 9 x 2-inch glass baking dish; sprinkle with salt and pepper. Puree cilantro, cream, ginger and chili in blender. Add yogurt and just blend in. Season sauce with salt and pepper; spoon over fish.
- Bake fish until just opaque in center, about 25 minutes.
SEA BASS A LA MICHELE
Whenever I can't decide on what to do with a piece of fish, I usually opt for this easy and crowd-pleasing technique, which involves roasting seafood after it's been slathered in a highly seasoned vinaigrette. And by crowd, I mean wife. It's baked on top of a warm potato salad.
Provided by Chef John
Categories World Cuisine Recipes European Spanish
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Oil a baking dish.
- Microwave potatoes in a microwave dish on High until just softened, about 5 minutes.
- Whisk olive oil and sherry vinegar together in a bowl. Add smoked paprika and salt; whisk to blend. Stir in onions, red jalapeno, and cooked potatoes. Slide the fish fillets into the mixture, turning and coating them with the vinaigrette. Remove the fish from potato mixture.
- Place potatoes in prepared baking dish. Nestle fish onto potatoes. Sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.
- Bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.
Nutrition Facts : Calories 560.7 calories, Carbohydrate 50.6 g, Cholesterol 93.8 mg, Fat 18.5 g, Fiber 4.4 g, Protein 46.9 g, SaturatedFat 3.1 g, Sodium 1130.7 mg, Sugar 4.6 g
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