GREEK BAKED FISH WITH TOMATOES AND ONIONS
The robust flavors in the tomato sauce work well with a variety of white fishes. If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium's list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the "Good Alternatives" list I recommend Mahi Mahi from United States waters.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h15m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
- Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
- Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1415 milligrams, Sugar 11 grams
MOROCCAN BAKED FISH WITH ONIONS
For fish with a spicy North African flavor, marinate firm-fleshed fillets for at least an hour in this traditional mixture of chopped green cilantro, olive oil, garlic, green chiles, paprika and lime juice. Then roast the fish on a bed of savory sliced onions stained yellow with turmeric and seasoned with preserved lemon and olives. Serve with steamed rice or roasted potatoes, and slices of ripe tomato.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Season fish fillets lightly with salt and pepper and set aside. Wash cilantro and pat dry. Reserve a few cilantro sprigs for garnish, then roughly chop leaves and tender stems and put in a medium bowl. Add 1/2 teaspoon salt, the garlic, the chile, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, the paprika, 1/2 cup olive oil and the lime juice. Stir mixture together.
- Pour cilantro sauce over fish fillets, reserving 4 tablespoons of the sauce for serving. Coat both sides of fish with the mixture. Cover and leave at room temperature for 1 hour, or refrigerate for up to several hours.
- Meanwhile, put butter and remaining 2 tablespoons olive oil in a wide skillet over high heat. Add sliced onions and season generously with salt and pepper. Add remaining ground cumin and ground coriander, 1/2 teaspoon whole coriander seeds, the turmeric and the cayenne. Stir to coat. When onions begin to soften, turn heat to medium. Continue cooking, stirring occasionally, for about 15 minutes, until onions are soft and begin to brown. Stir in preserved lemon and olives. Cool to room temperature. (The onions may be cooked in advance.)
- Heat oven to 400 degrees. Spread onions in a low baking dish. Arrange marinated fish fillets over onions in a single layer. Bake on top rack until fish is just done, 10 to 15 minutes. To serve, smear a little reserved cilantro sauce over each fillet, and give each guest a large spoonful of the onions. Garnish with cilantro sprigs.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 23 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 770 milligrams, Sugar 6 grams, TransFat 0 grams
BAKED FISH WITH TOMATO-OLIVE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and cilantro stems and cook, stirring, until softened, 3 to 4 minutes. Add the rice and stir to coat. Add 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and bring to a boil. Cover and reduce the heat to low. Cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork.
- Meanwhile, pour the tomatoes into a 9-by-13-inch baking dish and roughly crush them with your hands. Mix in the remaining 3 tablespoons olive oil, chopped cilantro, olives, garlic, 1/2 teaspoon salt and a few grinds of pepper. Chop 1 pickled jalapeño and stir it into the sauce. Season the fish with salt, pepper and the chili powder. Place skin-side down in the dish and spoon some of the sauce on top.
- Bake until the fish is cooked through and the sauce is bubbling, 15 to 20 minutes. Divide the rice and fish among plates. Serve with lime wedges and the remaining pickled jalapeños and carrots.
Nutrition Facts : Calories 530, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 63 milligrams, Sodium 1001 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 40 grams, Sugar 5 grams
CHEESY BAKED FISH
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place butter in a 9x13-inch casserole dish.
- Place casserole dish in the preheating oven until butter is melted, about 5 minutes.
- Spread onion slices in the bottom of the casserole dish. Place cod skin-side down over onion. Sprinkle seasoned salt evenly on top.
- Mix mayonnaise, Parmesan cheese, provolone cheese, mozzarella cheese, and fresh parsley together in a bowl. Spread over cod.
- Bake in the preheated oven until cod flakes easily with a fork, 20 to 25 minutes.
Nutrition Facts : Calories 435.2 calories, Carbohydrate 7.3 g, Cholesterol 94.6 mg, Fat 34.4 g, Fiber 1.1 g, Protein 25.5 g, SaturatedFat 10.5 g, Sodium 1090.5 mg, Sugar 2.8 g
QUICK AND EASY BAKED FISH FILLET
We love boating here in the Hamptons in NY. Fluke (summer flounder) fishing is one of our favorite past times. The water is so clean you can actually watch the fish going to the hook. With fresh fish, we enjoy very basic, tasty recipes. This is a keeper!
Provided by JOAN2005
Time 35m
Yield 3
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place flounder in a baking dish; season with salt and pepper. Mix lemon juice, butter, and onion together in a bowl; pour over flounder.
- Bake in the preheated oven until fish is opaque and flakes easily with a fork, 25 to 30 minutes.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 0.8 g, Cholesterol 87.4 mg, Fat 4.5 g, Fiber 0.1 g, Protein 28.6 g, SaturatedFat 2.1 g, Sodium 530.9 mg, Sugar 0.2 g
BAKED MILK FISH
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8x8 baking dish with cooking spray.
- Rinse cod filets and pat dry. Place fish in a single layer in the baking dish. Mix together milk, onion, lemon pepper, parsley and salt; pour over fish filets. Drizzle filets with lemon juice.
- Bake in preheated oven for 15 minutes, or until fish is firm and can be flaked with a fork.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 7.8 g, Cholesterol 66.1 mg, Fat 2 g, Fiber 0.5 g, Protein 33.3 g, SaturatedFat 0.7 g, Sodium 263.3 mg, Sugar 6 g
MAYONNAISE BAKED FISH
Really simple recipe that even pleases the non fish lovers among us! My favorite fish to use is tilapia, but any mild, white fish will work nicely.
Provided by ItalianMan
Categories Tilapia
Time 23m
Yield 4 filets
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place fish, in a lightly greased 9x13 baking dish.
- In a bowl, combine mayonnaise, butter, onion, cheese, lemon juice, Old Bay, and pepper. Mix until a thick paste is formed.
- Spread mixture evenly over fish filets, then top with bread crumbs.
- Bake for about 10 minutes, or until fish is flaky.
- To finish cooking, place fish under the broiler, for another 2-3 minutes, or until fish is golden brown.
Nutrition Facts : Calories 428.4, Fat 19.2, SaturatedFat 8, Cholesterol 132.5, Sodium 550.5, Carbohydrate 16.2, Fiber 0.9, Sugar 2.8, Protein 45.7
BAKED FISH
Cooking fish for 10 minutes per inch of thickness is an old rule of thumb that works perfectly when roasting fillets or steaks. It's just enough time to cook the flesh through so that it's opaque, but not so much that it flakes. The only hitch comes with fillets that are uneven. Use your judgment but err on the side of less is more. You can always put any undercooked parts back in the oven, but you can't undo overdone. Serve these as is in their purist form, or add your favorite sauce on the side. A pesto, aioli or vinaigrette would work well.
Provided by Melissa Clark
Categories easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Measure fish fillets at the thickest part. Drizzle fish with olive oil, sprinkle with salt and pepper and place on a rimmed baking sheet, skin side down if you've left the skin on.
- Roast fish for 10 minutes per inch of thickness, until the fish is opaque and tender when pierced with a fork but before it starts to flake. Serve with lemon wedges, drizzled with more good olive oil.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 274 milligrams, Sugar 0 grams
SIMPLE BAKED FISH IN FOIL WW
This is so simple, I can't believe I couldn't find it anywhere on zaar. The onion keeps the fish from drying out and gives a lovely mild flavor. We especially like Telipia, but any white fish can be used, as well as any of your favorite fish seasonings. We like lemon pepper or Dominant One (an all seasoning mix from hubby's Indiana hometown spice factory www.marionkay.com). Fresh fish from a camping trip is good also, in fact this method is great for outdoors, as it can be cooked on the grill for 20 min, clean up is a snap, just toss the foil.
Provided by BakinBaby
Categories Tilapia
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place sliced onion rings on aluminum foil, place filets on top, drizzle with oil and butter and sprinkle on seasoniing, top with lemon slices (if using).
- Wrap tightly, bake or grill at 350 degress for about 20. minute or until fish flakes.
- Serve with fresh lemon if desired.
BAKED FISH WITH ONIONS
A rich and creamy onion sauce transforms simple cod into an impressive company dish. If you don't want to use any dairy products, omit making the cream sauce and just smother the cod with the slow cooked onions, the bread crumbs and drizzle with fragrant olive oil before baking.
Provided by Geema
Categories Cheese
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and 2 tablespoon of the butter and cook onions over medium heat until soft and golden, stirring often-- about 15 minutes.
- Stir in the flour and cook for 2 minutes.
- Whisk in the milk, bring to a boil, reduce heat and simmer for 15 minutes.
- Add more milk if sauce is too thick.
- Season with salt and pepper.
- Spread one third of the onion sauce in a casserole and sprinkle with one third of the cheeses.
- Cover with the fish fillets, then sprinkle with one third of the cheese.
- Pour the remaining sauce over the fish and sprinkle with the remaining cheese.
- Top with the fresh bread crumbs and dot with small pats of butter.
- Bake in a preheated 400 degree oven for about 20 minutes until the casserole is bubbly.
SOUR CREAM & ONION BAKED FISH
This is a quick and simple recipe for fish that will be great for the family or for guests. The French fried onions give it a delicate crunch.
Provided by Vals Home
Categories Orange Roughy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Cut fish into serving pieces. Salt each piece.
- Mix sour cream, mayonnaise & ranch dressing mix. Divide sour cream mixture into two separate bowls. Reserve one bowl of mixture in the refrigeratorl.
- Dip fish to coat in one bowl of the mixture. Roll in onions to coat.
- Place coated fish in a 9" x 13" baking dish. Bake at 350 F for 20 minutes.
- Serve with reserved sour cream mixture.
Nutrition Facts : Calories 578.1, Fat 32.9, SaturatedFat 9.9, Cholesterol 169.8, Sodium 931.2, Carbohydrate 15.7, Sugar 5.8, Protein 53.5
FISH BAKED WITH OLIVES, PARSLEY AND GARLIC: TAGINE
The word "tagine" means two different things, says Jaafar, "either a traditional stew of meat, poultry or fish, or a conical-shaped, earthenware vessel in which we cook it." Although tagines can be purchased at many better kitchenware stores, it's safe to say that most American kitchens do not contain one. An ordinary baking dish is an acceptable substitute if it is very tightly covered. Tagines are almost always served with couscous, which is the "rice" or "pasta," of Morocco, Jaafar tells us.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Use a small amount of olive oil to grease a shallow baking dish that is just large enough to hold the stuffed fillets in 1 layer, and set aside.
- Heat 1 tablespoon of the remaining olive oil in a medium-size skillet over medium heat. When it is hot, add the onion and garlic, and cook, stirring, just until the onion is softened, 3 to 5 minutes. Remove from the heat and stir in the parsley and pepper, and set aside.
- Rinse the fillets and pat dry with paper towels. Lay the fillets out flat on a work surface, inside up. Spread the onion mixture down the center of each fillet, dividing evenly. Fold fillet over the onion mixture, and secure with a couple of toothpicks. Arrange the stuffed fillets in the prepared baking dish. Spoon the chopped olives evenly over the fillets. Arrange the lemon slices over the olives. Drizzle evenly with the remaining olive oil, then sprinkle lightly with paprika.
- Cover the baking dish very tightly with aluminum foil, and bake for 20 minutes. Remove the foil, and test the fish for doneness. It should flake when lightly touched with a fork. Serve immediately, accompanied by hot couscous.
BAKED FISH WITH POTATOES, ONIONS, SAFFRON AND PAPRIKA
Here is a complete and healthy meal. The large amount of onion in combination with saffron and paprika is key. Enjoy this healthy meal with a green salad and call it complete!
Provided by LifeIsGood
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle the fish fillets with salt and arrange in a flat-bottomed bowl or pie plate.
- Pour on the lemon juice and let it sit.
- In a shallow, ovenproof casserole, heat 3 tablespoons of the oil.
- Add the potatoes in layers and sprinkle each layer with salt.
- Turn the potatoes to coat with the oil and saute over medium heat for 2 minutes.
- Stir in the onions, 1/8 teaspoon of the saffron, and 1/4 teaspoon of the paprika and saute for 2 minutes more.
- Cover and cook over medium-low heat until the potatoes are almost tender, 15-20 minutes, lifting and turning the potato mixture occoasionally.
- Preheat the oven to 375 degrees F.
- Drain the fish and arrange over the potatoes.
- Drizzle the remaining 2 tablespoons oil over the fish and sprinkle with salt and the remaining 1/8 teaspoon saffron and 1/4 teaspoon paprika.
- Bake for about 15 minutes, until the fish is just cooked through.
- Serve right from the casserole dish or transfer to dinner plates and arrange the potato mixture around and over the fish.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 466.8, Fat 18.7, SaturatedFat 2.7, Cholesterol 93.5, Sodium 142.3, Carbohydrate 32.7, Fiber 3.7, Sugar 5.2, Protein 42
BAKED COD WITH POTATOES AND ONIONS
This simple recipe for baked cod with potatoes and onions tastes a lot like fish chowder. It's easy to assemble and is great on a cold day. I like to prepare it on a Friday because it's a frugal dish that's high in protein and delicious. Serve with crusty French bread or rolls.
Provided by Noelle
Categories Main Dish Recipes Seafood Main Dish Recipes Cod
Time 55m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
- Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
- Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.
Nutrition Facts : Calories 572 calories, Carbohydrate 81 g, Cholesterol 76.4 mg, Fat 11.7 g, Fiber 9.1 g, Protein 36.5 g, SaturatedFat 6.9 g, Sodium 245.8 mg, Sugar 16.6 g
FISH IN FOIL WITH SWEET ONIONS, TOMATOES, AND MOJO VERDE
Steps:
- Preheat the oven to 400 degrees.
- In a large sauté pan, heat 1 tablespoon of the olive oil and the butter over medium-high heat. When the butter foams, add the onions, stirring to coat, and season with salt and pepper. Cook for 8 to 12 minutes, stirring occasionally, until golden. Let cool.
- Stack two pieces of aluminum foil that are large enough to wrap the fish in on top of one another. Fold up the sides of the foil so that it resembles a little boat. Pour the remaining 2 tablespoons olive oil into the boat and spread it over the bottom. Lay the potatoes in the boat in one layer, and season with salt and pepper.
- With a sharp knife, make slashes in one side of the fish about 1 1/2 inches apart, going almost to the bone, and season with salt and pepper. Repeat on the other side of the fish. Lay it on top of the potatoes. Spoon the mojo verde on top of the fish. Lay the tomatoes on top of it and spoon the rest of the mojo on them. Spoon on the caramelized onions. Pour the wine around the fish.
- Fold the foil over to enclose the fish, crimping the edges to seal and set on a baking sheet.
- Roast the fish for about 1 hour, or until cooked through (carefully open the foil to check: the fish should flake easily when tested with a fork); cooking times can vary significantly depending on the thickness and type of fish. (The baked fish can be kept warm, and still retain its moisture, for up to 30 minutes if kept wrapped.)
- Serve with lemon wedges and, if you like, extra mojo verde on the side.
- Recommended wine: A wine with soft acidity and sweetness, such as a Vouvray or an American Pinot Blanc.
BUSY-DAY BAKED FISH
An onion soup and sour cream mixture really adds zip to to this recipe. Your family would never guess that it's so quick and easy to prepare. -Beverly Krueger, Yamhill, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, combine sour cream and soup mix. Place bread crumbs in another shallow bowl. Cut fish into serving-size pieces; coat with sour cream mixture, then roll in crumbs. , Place in two greased 13-in. x 9-in. baking dishes. Drizzle with butter. Bake, uncovered, at 425° for 12 minutes. Sprinkle with cheese; bake 2-6 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 406 calories, Fat 21g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 680mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein.
BAKED FLOUNDER WITH ONION AND LEMON
Be careful when transferring the fish from the baking dish to the plate -- flounder is a fragile fish that falls apart easily. The lemons will be tender enough to eat, rind and all.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Arrange lemons and onions in a 9-by-13-inch Pyrex baking dish. Dot with butter; add wine and 1/4 cup cold water. Sprinkle with chopped thyme; season with salt and pepper. Bake until onions are soft and translucent, about 40 minutes.
- Remove baking dish from oven. Arrange fish fillets over lemons and onions. Season fillets with salt and pepper. Scatter fresh thyme sprigs over fish. Baste fish with a little cooking liquid. Bake until fish is just opaque and cooked through, 16 to 18 minutes. Do not overcook. Serve fish with cooked onions and lemons.
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