ROASTED TILEFISH OVER POTATOES
Roasting fillets is an easymethod with delicious results -- plus, preparation and cleanupare minimal. This dish is agood starting point if you'reintimidated by cooking fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Butter a 9-by-13-inch glass or ceramic baking dish. Sprinkle bottom of dish with salt and pepper; set aside. Finely chop 12 olives, and thinly slice remaining 4; reserve separately.
- Slice potatoes very thinly (about 1/16 inch thick) with a mandoline or sharp knife. Arrange one-third of potatoes in buttered dish, overlapping slightly. Brush with melted butter; season with salt and pepper. Scatter one-third of garlic and half of the chopped olives on top. Repeat process to make another layer. Top with remaining potatoes; brush with melted butter, and season with salt and pepper. Set aside remaining garlic and butter.
- Tightly cover with foil. Roast until potatoes just begin to color, 16 to 18 minutes. Remove foil; roast until edges are pale golden, about 10 minutes more. Meanwhile, skin fillets if necessary; halve crosswise. Stir together reserved garlic and melted butter in a large dish. Dip fillets in mixture; season with salt and pepper.
- As soon as potatoes come out of oven, place fillets on top. Roast until fillets are cooked through, about 10 minutes. Scatter olive slices and parsley on top.
SAUTEED TILEFISH WITH HARICOTS VERTS AND TOMATO VINAIGRETTE AND TURNED POTATOES
Steps:
- Whisk all ingredients together in a small bowl and season with salt and pepper to taste.;
- Cut haricots verts into 1/4-inch pieces. Place the vinaigrette in a medium saute pan and heat over low heat. Add the haricots verts, tomatoes and shallots and cook until just heated through. Season with salt and pepper and fold in the chives.;
- Preheat oven to 400 degrees F. Season both sides of the fish with salt and pepper, to taste. Combine flour and cornmeal in a medium shallow bowl and season with salt and pepper, to taste.
- Heat the oil in a large saute pan until smoking. Dredge the fish on both sides in the flour mixture and tap off any excess. Saute fish on both sides until lightly golden brown, about 2 minutes per side. Place in oven and bake for 3 to 4 minutes until just cooked through. Assembly: Drizzle some of the remaining vinaigrette over the plate. Place 1 fillet of the tile fish on top and spoon some of the warm green bean/tomato mixture over the fish. Garnish with fresh parsley.
- Turned Potatoes: 3 tablespoons unsalted butter 1 tablespoons olive oil 4 potatoes, peeled and turned Salt and freshly ground pepper 1/4 cup finely chopped fresh parsley
- Heat butter and oil over medium-high heat. Add the potatoes, season with salt and pepper and cook until golden brown and cooked through. Remove from heat and stir in parsley.
PAN-ROASTED TILEFISH WITH PROSCIUTTO, LEMON, WHITE WINE AND CAPERS
Steps:
- Preheat the oven to 375 degrees F.
- Spread the flour on a deep plate or in a shallow bowl and season generously with salt and pepper. Dredge the tilefish fillets in the flour.
- Heat a large skillet over medium-high heat. Add 1 tablespoon each of the butter and olive oil. Add the fillets and sear until browned on one side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, until browned. Flip the fillets and place the skillet in the oven. Roast until the fish is just cooked through, about 10 minutes. Set the fillets on serving plates and drain the prosciutto on a paper towel-lined plate.
- Return the skillet to the stovetop and heat the remaining 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add the white wine, parsley, capers and lemon juice. Bring to a boil and cook until reduced and thickened. Season with salt and pepper.
- Pour the sauce over the fish, top with the prosciutto, and garnish with parsley sprigs. Serve immediately.
TILAPIA WITH ROASTED POTATOES
This is my family's favorite tilapia dish, which is great because it's so easy to make! You can use any white fish you prefer in this recipe.
Provided by peloquinswife
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray a baking dish with nonstick cooking spray.
- Place potatoes, bell pepper, garlic, oil, and 1/2 teaspoon salt in the prepared dish; toss to coat.
- Bake in the preheated oven for 30 minutes. Add tomatoes. Place tilapia fillets on top of vegetables and sprinkle with remaining salt, pepper, and lemon zest. Continue to bake until fish flakes easily with a fork, about 10 minutes.
- Squeeze lemon juice over fish and serve.
Nutrition Facts : Calories 473.8 calories, Carbohydrate 77 g, Cholesterol 41 mg, Fat 5.9 g, Fiber 9.7 g, Protein 32.5 g, SaturatedFat 1 g, Sodium 665.4 mg, Sugar 5.1 g
CITRUSY ROASTED SALMON AND POTATOES
Citrus-dressed salmon roasted over potatoes is a quick, flavorful one-pan meal that is perfect for any night of the week. Skin-on Yukon Golds are thinly sliced, fanned out and generously drizzled with a citrus sauce to serve as the base for the meal. The salmon is placed directly on top of the potatoes after they're briefly roasted, the fish is drizzled with more sauce, then everything roasts together until the salmon is tender and the potatoes are perfectly cooked through and irresistibly tangy. Feel free to swap out the cilantro for any fresh herb you prefer, such as dill or parsley.
Provided by Naz Deravian
Categories brunch, dinner, lunch, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a rack in the center of the oven and heat the oven to 425 degrees.
- In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
- Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
- Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.
PAN-SEARED TILEFISH WITH GARLIC, HERBS AND LEMON
All cooks needs a basic sautéed fish fillet recipe in their repertory, and this one could not be much simpler. It does require a step that may intimidate on first glance: you baste the fish with the fat you're cooking it in. Don't worry. Just use a good amount of fat in the pan, about a tablespoon per person (you could get away with a little less if you insist, or use half white wine and half fat). Basting helps cook the fish evenly and keeps it and moist. In this recipe, the fat is butter. As the fish cooks, the butter browns, taking on a nutty scent that is classic with seafood. Tilefish is specified but any firm fillet will do, from sea bass to grouper.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Remove any remaining pin bones in the fish, pat dry, and season both sides with salt and pepper.
- In a large sauté pan over medium heat, melt butter. Once butter has begun to foam, lay fish in pan. Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward you; using a spoon, ladle green garlic butter over fish. Continue basting fish for 2 to 3 minutes.
- Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
- Uncover pan, add herbs and continue basting fish with butter until it is just cooked through, another minute or two longer.
- Transfer fish to a serving platter or individual plates, pour pan sauce over the top, and pour lemon juice over everything. Season with more salt and black pepper if needed. Serve immediately.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 640 milligrams, Sugar 1 gram, TransFat 1 gram
BAKED TILEFISH RECIPE
Provided by á-174942
Number Of Ingredients 6
Steps:
- Rinse fillets and pat dry. Place fish in a buttered baking pan. Season with pepper and spread 2 tablespoons of the softened butter or margarine over the fish. Set aside, and preheat the oven to 425 degrees. In a skillet, melt 3 tablespoons of butter and add the scallions. Cook for one minute. Add the remaining butter to the pan and add the mushrooms. Continue cooking and shaking the pan until the butter is absorbed. Add the dill and stir. Spoon sauce over the fish fillets and bake for about 8 to 10 minutes or until fish turns opaque and flakes with a fork. Baste fish several times during cooking with the accumulated pan juices. This recipe yields 2 to 4 servings.
OVEN-ROASTED SWEET POTATOES
Make perfectly roasted sweet potatoes that are fluffy on the inside and lightly browned at the edges for a colourful side dish. Add a few sliced red onions to the roasting tin, if you like
Provided by Barney Desmazery
Categories Side dish
Time 50m
Number Of Ingredients 3
Steps:
- Heat the oven to 230C/210C fan/gas 8. Chop the sweet potatoes into 2-3cm cubes.
- Tip into a large, shallow roasting tin, drizzle with the oil and season with salt and pepper. If you're adding additional veg or herbs, such as sliced red onions, garlic cloves and thyme, tip these in as well. Toss everything together to coat in the oil, then roast for 20 mins. Toss again to ensure the potatoes cook evenly, and roast for another 15-20 mins until the potatoes are lightly browned on the outside and tender when pierced with a fork or knife.
Nutrition Facts : Calories 331 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 31 grams sugar, Fiber 10 grams fiber, Protein 4 grams protein, Sodium 0.29 milligram of sodium
More about "roasted tilefish over potatoes recipes"
OVEN ROASTED GOLDEN TILEFISH RECIPE - CHEF DENNIS
From askchefdennis.com
4.5/5 (13)Total Time 23 minsCategory EntreeCalories 247 per serving
BAKED TILEFISH RECIPES | DANDK ORGANIZER
From dandkmotorsports.com
WHOLE FISH ROASTED WITH POTATOES AND THYME RECIPE - FOOD & WINE
From foodandwine.com
BUTTERY TILEFISH - MY DELICIOUS BLOG
From mydeliciousblog.com
ROASTED SMASHED POTATOES - SPEND WITH PENNIES
From spendwithpennies.com
HOOKED ON FISH | FRESH | SIMPLE | SUSTAINABLE
From hookedonfishchicago.com
TILEFISH RECIPES BAKED | DANDK ORGANIZER
From dandkmotorsports.com
RECIPE: PAN-SEARED GOLDEN TILE FISH - MICHAEL'S ON EAST BLOG
From bestfood.com
25 BEST TILE FISH RECIPES - BEST RECIPES IDEAS AND …
From eatandcooking.com
MARTHA STEWART ROASTED TILEFISH OVER POTATOES RECIPE
From ketofoodist.com
ROASTED TILEFISH OVER POTATOES - MEALPLANNERPRO.COM
From mealplannerpro.com
MONKFISH TWO WAYS–GRILLED AND OVEN ROASTED OVER POTATOES
From rbandmindy.com
BAKED FISH & ROASTED POTATOES, TOMATOES, & SALMORIGLIO SAUCE …
From myrecipes.com
ROASTED FISH WITH POTATOES RECIPE | EATINGWELL
From eatingwell.com
SPORTFISHING AND BOATING NEWSPAPER IN OCEAN CITY, MARYLAND
From coastalfisherman.net
ROASTED TILEFISH OVER POTATOES RECIPE
From pinterest.com
ROASTED TILEFISH OVER POTATOES - THERESCIPES.INFO
From therecipes.info
TILEFISH RECIPE ANYONE? - TIDAL FISH FORUM
From tidalfish.com
BAKED TILEFISH RECIPES | BRYONT BLOG
From bryont.net
ROASTED TILEFISH WITH POTATOES AND CAPERS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROASTED BUTTERFISH AND BUTTERY POTATOES | BUTTERFISH RECIPES
From fultonfishmarket.com
BAKED TILEFISH RECIPES - BESTO BLOG
From bestonlinecollegesdegrees.com
BAKED FISH WITH POTATOES AND ONIONS - SALT TABLE
From salttable.com
BROILED TILEFISH RECIPES | BRYONT BLOG
From bryont.net
RECIPE: OVEN-ROASTED GOLDEN TILEFISH - FOOD NEWS
From foodnewsnews.com
SALT CRUSTED BAKED TILE FISH - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
OVEN ROASTED GOLDEN TILEFISH RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED FINGERLING POTATOES {EASY & CRISPY} – WELLPLATED.COM
From wellplated.com
RECIPE: PAN ROASTED TILE FISH - JOHN FODERA'S TUSCAN VINES
From johnfodera.com
ROASTED FISH WITH HERBY POTATOES - WORLD CANCER RESEARCH FUND
From wcrf-uk.org
PISTACHIO CRUSTED GOLDEN TILEFISH RECIPE - BDOUTDOORS
From bdoutdoors.com
RECIPES | FISHWATCH
From fishwatch.gov
PAN-ROASTED TILEFISH - SALT WATER SPORTSMAN
From saltwatersportsman.com
ROASTED TILAPIA, POTATOES, AND LEMONS RECIPE | REAL SIMPLE
From realsimple.com
THE BEST IDEAS FOR GOLDEN TILE FISH RECIPES
From thecluttered.com
OVEN ROASTED GOLDEN TILEFISH | TILE FISH RECIPE, FISH RECIPES, RECIPES
From pinterest.ca
PAN-ROASTED TILEFISH WITH PARSNIP PURéE AND ROASTED FALL VEGETABLES
From jamesbeard.org
PAN-ROASTED TILEFISH WITH PROSCIUTTO, LEMON, WHITE WINE AND CAPERS
From cookingchanneltv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love