Lemon Herb Fish De Provence Recipes

LEMON-HERB FISH AND POTATO BAKE

Steps:

• Adjust the oven rack to the lower-middle position and preheat to 425 degrees F (220 degrees C). Brush a rimmed baking sheet with 2 tablespoons olive oil.
• Use a food processor to slice potatoes 3/16 inch thick. Transfer to a bowl and toss with remaining olive oil and garlic. Overlap potatoes tightly in 5 rows lengthwise on the prepared baking sheet. Season with salt and pepper.
• Bake in the preheated oven, rotating the baking sheet halfway through, until spotty brown and just tender, 35 to 40 minutes.
• While potatoes are baking, make herb butter by mashing butter, lemon zest, herbes de Provence, garlic powder, salt, and pepper together in a small bowl. Set aside.
• Rinse halibut fillets and pat dry with paper towels. Season with salt and pepper and rub herb butter evenly over the top of each fillet.
• Remove potatoes from the oven. Carefully arrange fillets over the potatoes and top with lemon slices.
• Return to the oven and roast until fish flakes easily when gently prodded with a paring knife, about 15 minutes.
• Gently cut potatoes in squares around each fillet and lift onto individual serving plates.

SIMPLE LEMON-HERB ROASTED SALMON

Steps:

• Position an oven rack in the top of the oven, and preheat to 450 degrees F. Line a rimmed baking sheet with foil, and brush with oil.
• Place the salmon fillets, evenly spaced, in the middle of the prepared baking sheet. Sprinkle the tops with 3/4 teaspoon salt and a few grinds of pepper. Bake until the outside is opaque and slightly firm to the touch and the inside flakes easily (insert a small paring knife between layers to check; the color will vary from bright pink (rare) to pale pink to orange (well-done)), 8 to 12 minutes, depending on the desired doneness.
• Remove the fillets from the oven, top each with a piece of butter and let melt over the top and down the sides. Sprinkle with herbs, lemon juice and salt to taste. Transfer the salmon to serving plates with a spatula. Serve hot or at room temperature.

LEMON HERB FISH FILLETS

Steps:

• Combine flour, half the herbs, and half the salt.
• Season the fish with additional salt and pepper, then dredge in flour mixture to coat, shaking off the excess.
• Heat 1 TBS butter in a large skillet over moderately high heat and cook fish 3 minutes on each side. Remove from pan.
• Reduce heat to moderately low and add butter pieces and simmer until a light golden brown, about 5 minutes.
• Remove skillet from heat and stir in lemon juice, remaining herbs, salt and pepper to taste.
• Pour over fish fillets.

MONKFISH IN HERBES DE PROVENCE MARINADE

Steps:

• Cut the fish into cubes. Stir together the herbes de Provence, garlic, olive oil, and wine. Toss with the fish in a glass bowl, and refrigerate to marinate at least an hour.
• Cook's Note: At the same time, if you are using wooden skewers, be sure to cover them in cold water and leave to soak several hours. This will prevent them from bursting into flames on the grill.
• Preheat a grill. Season the fish with salt and pepper. Slide 3 cubes on each skewer, placing a thin half moon of lemon between each cube. Grill, turning frequently, until the fish is just opaque. Serve with lemon wedges, for squeezing.

HERBES DE PROVENCE

Steps:

• Combine and mix well.
• Store the mixture in small airtight jars in a dark cool location.

FISH WITH HERBES DE PROVENCE

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil. Arrange a third of the lemon and garlic slices in the bottom of the pot. Add the fish in a single layer (cut the fillets into pieces, if necessary) and top with another third of the lemon and the rest of the garlic. Sprinkle most of the herbs over the fish, keeping some in reserve.
• Add the potatoes, mushrooms, and beans in layers, sprinkling with the remaining herbs, until the pot is full. Top with capers, if desired.
• Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately, garnished with the remaining lemon.
• Calories: 167
• Protein: 15g
• Carbohydrates: 26g
• Fat: 2g
• Cholesterol: 19mg
• Sodium: 216mg
• Fiber: 2g

LEMON, HERB & PARMESAN CRUSTED FISH

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.