Roast Whole Fish With Chive Oil Recipes

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COD WITH LEMON, GARLIC, AND CHIVES



Cod with Lemon, Garlic, and Chives image

This is a super simple recipe that can be used with any fish. I just happen to like cod a lot. You throw the ingredients in a foil pouch, then steam in the oven. A true no-brainer meal.

Provided by Cinderella

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 6

4 (6 ounce) cod fillets
4 teaspoons olive oil
salt and ground black pepper to taste
1 bunch fresh chives, coarsely chopped
2 lemons, sliced
2 cloves garlic, sliced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut 4 large squares of heavy-duty aluminum foil. Brush each fillet with olive oil and sprinkle with salt and black pepper. Place each fillet in the center of an aluminum foil square. Lay lemon slices down the length of each fillet and sprinkle garlic slices and chives over the top. Fold foil over the fish and turn the edges over 2 or 3 times; flatten to seal the packets.
  • Bake in the preheated oven until the fish is opaque and flakes easily with a fork, 15 to 20 minutes.

Nutrition Facts : Calories 203.3 calories, Carbohydrate 7.7 g, Cholesterol 73 mg, Fat 6.3 g, Fiber 3.4 g, Protein 32 g, SaturatedFat 0.9 g, Sodium 106.4 mg, Sugar 0.5 g

ROASTED CHILEAN SEA BASS WITH CHIVE OIL



Roasted Chilean Sea Bass With Chive Oil image

Provided by Amanda Hesser

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 5

1/4 cup sliced chives (1-inch-long pieces)
1/3 cup extra-virgin olive oil, plus more for sprinkling on fish
Coarse sea salt or kosher salt
Freshly ground black pepper
2 pounds Chilean sea bass, cut from the thickest part of the fillet, at room temperature

Steps:

  • Preheat the oven to 400 degrees. Place the chives in a food processor. Turn on the processor and add the olive oil through the feed tube in a thin steady stream. Season with salt and pepper. Stop to taste, then adjust, adding more oil, chives, salt or pepper as desired. Strain through a fine sieve into a bowl and reserve.
  • Place the sea bass in a sauté pan or roasting pan just large enough to fit the fillets. Sprinkle with olive oil and season with salt and pepper. Place in the oven and roast until the fish is just barely cooked in the center. It will continue to cook once it is removed from the oven. (It should take about 9 minutes per inch of thickness.)
  • Transfer the sea bass to serving plates and sprinkle with the chive oil.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 578 milligrams, Sugar 0 grams

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.

ROAST WHOLE FISH WITH CHIVE OIL



Roast Whole Fish With Chive Oil image

Provided by Moira Hodgson

Categories     dinner, easy, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 5

1 bunch chives
1/2 cup peanut or vegetable oil
1 whole fish, Icelandic char, bass or snapper (about 1 1/2-2 pounds)
Coarse salt and freshly ground pepper to taste
Lemon to garnish

Steps:

  • Cut one-third from the bunch of chives and reserve. Coarsely chop the remainder and put in a blender with the oil. Puree until smooth. Set aside.
  • Preheat oven to 375 degrees. Season the fish with salt and pepper and sprinkle with oil on both sides. Place on an oiled baking tray and roast 15 to 20 minutes, or until it is cooked.
  • Remove to a serving dish and sprinkle on the chive oil. Garnish with chives and slices of lemon.

Nutrition Facts : @context http, Calories 897, UnsaturatedFat 53 grams, Carbohydrate 1 gram, Fat 61 grams, Fiber 0 grams, Protein 82 grams, SaturatedFat 5 grams, Sodium 1070 milligrams, Sugar 0 grams, TransFat 0 grams

WHOLE ROASTED FISH



Whole Roasted Fish image

In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Alex Guarnaschelli's daughter, Ava Clark, had to share about this go-to whole roasted fish dish: "I cook this myself and my mom supervises - she tells me not to burn the house down."

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

2 whole American black sea bass (1 1/2 to 2 pounds each), scaled and gutted
2 large lemons, cut into 5 rounds each
8 sprigs thyme
1/4 cup extra-virgin olive oil
Sea salt and freshly ground pepper
1/2 cup fresh parsley

Steps:

  • Line a baking sheet with foil and place in the oven; preheat to 450˚.
  • Trim the fins off the fish with kitchen shears. Pat both the inside and outside of the fish dry with paper towels. Stuff the cavities with the lemon slices and thyme. Rub the olive oil on the outside of the fish and season inside and out with salt and pepper.
  • Place the fish on the hot baking sheet in the oven (don't remove the baking sheet from the oven), leaving a little room between each fish. Bake until the fish is tender and it flakes at the meatiest part closest to the head, 12 to 18 minutes. Use a large metal spatula (or two smaller ones) to transfer the fish to a platter. Top with the parsley.

ROASTED STRIPED BASS WITH CHIVE AND SOUR CREAM SAUCE



Roasted Striped Bass with Chive and Sour Cream Sauce image

Categories     Roast     Bass     Chive     Sour Cream     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

For sauce
2/3 cup sour cream
2 tablespoons water
4 teaspoons fresh lemon juice
1/4 teaspoon salt
1/2 cup finely chopped fresh chives
For fish
6 (5-oz) pieces striped bass fillet with skin
1 1/2 tablespoons vegetable oil
1 lemon, cut into 6 wedges
2 oz onion sprouts or garlic chive sprouts (2 cups)*
Accompaniment: Spicy garlic potatoes and zucchini

Steps:

  • Make sauce:
  • Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper.
  • Prepare fish:
  • Preheat oven to 450°F.
  • Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels. Score skin in several places with a thin sharp knife to prevent fish from curling (do not cut through flesh) and season fish with salt and pepper.
  • Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sear fish, skin sides down, in 2 batches until skin is golden brown and crisp, 3 to 4 minutes (fish will not be fully cooked). Transfer, skin sides up, to an oiled shallow baking pan.
  • Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.
  • Spoon 3 tablespoons sauce onto each of 6 plates and top with potatoes and zucchini. Squeeze a lemon wedge over each fillet, then place fish, skin sides up, over vegetables. Top fish with sprouts.
  • *Available at farmers markets.

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