Vegetable Fish Fillets Recipes

FISH FILLET WITH VEGETABLES

Steps:

• First cut the foil. You will need twice the size of you fish and a little more so you can have enough foil to be folded and do not leave the steam to escape.
• Cut Some slices of carrot and zucchini (these veggies go great with butter)
• Place you fish fillet on at the middle of the foil and add some salt and pepper to taste.
• Cut 3 slices of butter, about 2 teaspoons of butter in total and leave the pieces on top of the fish.
• Cover the fish with the vegetables. I can be as many veggies as you want to eat.
• Now you are going to attach the two ends of the foil and folded two or three times. You are going to do the same on both ends of the foil.
• Be careful to do not ripe the foil as we want it to keep all the juices from the vegetables and fish along with the butter. All together cooking inside will give this fish fillet recipe a delicious taste.
• Place the fish inside the foil in a steamer and once the steamer is boiling cover it and it will take between 12 to 15 minutes to cook. It depends on the thickens of your fish but for me always work that time

FISH FILLETS WITH VEGETABLES

Steps:

• Peel the potatoes, and set aside 2 potatoes. Cook remaining potatoes in salted water until soft depending on the size, about 20-25 minutes. Cut remaining potatoes into 1-2 cm (approximately 3/4 inch) cubes. Peel kohlrabi, carrot and celery and cut everything into small cubes. Halved leek lengthwise, rinse and cut into narrow strips.
• Halve the lemon, squeeze and sprinkle the fillets with the juice. Preheat the oven to 200°C (approximately 400°F). Mix potato, kohlrabi, carrot, leek and celery pieces and season with salt and pepper. Rinse the dill, shake dry, chop coarsely and mix half with the vegetables. Put the vegetables in a roasting bag, season the fish fillets with salt and place on top. Close the ends of the roasting bag.
• Place oven bag on a baking sheet with a wire rack in the preheated oven (middle rack) and cook for 15 minutes. Melt the butter, pour over the cooked potatoes and swirl in the butter. To serve, arrange fillets on some of the vegetables, place some boiled potatoes alongside and serve the fish sprinkled with the remaining dill.

VEGETABLE FISH DINNER

Steps:

• Place fish fillets in an 8-in. square microwave-safe dish. Sprinkle with chives and thyme. Top with lime and vegetables. Drizzle with butter; sprinkle with salt and pepper. , Cover and microwave on high for 5-7 minutes or until fish flakes easily with a fork and vegetables are heated through.

BAKED FISH WITH FROZEN VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 2-quart baking dish with olive oil.
• Combine mixed vegetables, water, celery, onion, and garlic in the bottom of the prepared baking dish. Season with paprika, salt, and pepper.
• Lightly season cod fillets and layer on top of vegetables.
• Place in the preheated oven and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until fish flakes easily with a fork, about 30 minutes.

FISH & VEGETABLE PACKETS

Steps:

• Preheat oven to 450°. In a small bowl, combine carrots, snow peas and green onions. Cut parchment paper or heavy-duty foil into four 18x12-in. pieces; place a fish fillet off center on each. Drizzle with lemon juice and top with carrot mixture. Sprinkle with seasonings; dot with butter., Fold parchment paper over fish. Bring edges of paper together on all sides and crimp to seal, forming packets. Place on baking sheets., Bake 10-15 minutes or until fish just begins to flake easily with a fork. Open packets carefully to allow steam to escape.

BAKED FISH FILLETS

Steps:

• Heat oven to 375°F. Grease bottom of rectangular pan, 11x7x1 1/2 inches.
• Cut fish fillets into 4 serving pieces if needed. Place pieces, skin sides down, in the pan, folding thin ends under if necessary for even thickness.
• Mix remaining ingredients; drizzle over fish.
• Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.