SHEET-PAN ROASTED FISH WITH SWEET PEPPERS
Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. If you can't find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.
Provided by Melissa Clark
Categories weekday, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
- Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
- Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
- Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
- Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 0 grams, Sodium 508 milligrams, Sugar 9 grams
MOROCCAN BAKED FISH WITH POTATOES, PEPPERS AND OLIVES
Bake fish Moroccan-style with spices, herbs, tomatoes and olives. This easy all-in-one recipe can be served immediately or at room temperature, making it perfect for a dinner party. Double or triple it if you'd like, and include it as part of a buffet. With a good bottle of wine, it will feel just like summer.
Provided by Florence Fabricant
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 hours if refrigerated.
- Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
- Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 1127 milligrams, Sugar 6 grams
GEFILTE FISH
If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade. In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon - that is, a light vegetable broth. Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.
Provided by Joan Nathan
Categories finger foods, appetizer, side dish
Time 40m
Yield About 20 patties
Number Of Ingredients 16
Steps:
- Fill a large, wide pot with 10 cups of water and place over high heat. While bringing to a boil, coarsely chop and add to the pot 1 onion, 1 celery stalk, 1 carrot and the fennel bulb. Add the peppercorns and 1 teaspoon salt. Once water is boiling, reduce the heat and simmer, uncovered, while preparing the fish.
- Coarsely chop the remaining onion, celery stalk and 1 carrot, then pulse in a food processor until finely chopped. Add fish, chives and 2 tablespoons parsley, tarragon and/or dill, and keep pulsing until fish is chopped but not mushy.
- Move the fish mixture to a medium bowl and add eggs, oil, matzo meal, 1 1/2 teaspoons salt (or more to taste) and the ground black pepper, and mix well with your hands.
- Put your hands in a bowl of cold water. Using your hands, mold the fish mixture into a 3- by 2-inch oval patty (about 2 ounces) and gently place on a platter. Repeat with the remaining fish mixture, dipping your hands in water as needed.
- Pop the third carrot into the simmering broth and gently add the patties to the pot. Cover and cook for about 20 minutes until patties are firm.
- Use a slotted spoon to remove the fish and carrot from the poaching liquid to cool on a plate. Slice the carrot diagonally into thin rounds.
- Place each patty on a leaf of radicchio or endive or both. Set the sliced carrot rounds on top of each patty. Garnish with the remaining tablespoon of fresh herbs and serve warm or at room temperature with horseradish, preferably homemade. If making a day ahead, refrigerate, covered, then return the patties to room temperature before serving.
CLASSIC GEFILTE FISH
Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you don't want to taste the raw fish, add a bit more seasoning than you normally would. What makes this recipe Galicianer (southern Polish) is the addition of sugar.
Provided by Joan Nathan
Categories Egg Fish Onion Appetizer Sukkot Rosh Hashanah/Yom Kippur Carrot Fall Kosher Boil Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Yield: about 26 patties (P)
Number Of Ingredients 11
Steps:
- 1. Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover. Add the water and 2 teaspoons of the salt and bring to a boil. Remove the foam that accumulates.
- 2. Slice 1 onion in rounds and add along with 3 of the carrots. Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.
- 3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand. Add the chopped vegetables to the ground fish.
- 4. Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly. Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long. Take the last fish head and stuff the cavity with the ground fish mixture.
- 5. Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock. Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste. Shake the pot periodically so the fish patties won't stick. When gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes.
- 6. Using a slotted spoon carefully remove the gefilte fish and arrange on a platter. Strain some of the stock over the fish, saving the rest in a bowl.
- 7. Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch thick. Place a carrot round on top of each gefilte fish patty. Put the fish head in the center and decorate the eyes with carrots. Chill until ready to serve. Serve with a sprig of parsley and horseradish.
GEFILTE FISH
My mother-in-law took great pains to prepare Gefilte Fish for Passover and Rosh Hashanah. The best legacy she left was to teach her sons how to do it and in turn they would teach their wives and then the next generation. This has been passed down and today it is still appreciated as the Mintz Family Gefilte Fish.
Provided by Daisy
Categories Appetizers and Snacks Seafood
Time 2h35m
Yield 8
Number Of Ingredients 17
Steps:
- Grind the fish, 2 1/2 onions and 4 carrots together. Place fish mixture in a wooden bowl. Using a hand chopper, add eggs one at a time. Add 1 1/2 tablespoons sugar, 4 teaspoons salt and white pepper and continue to chop until very well blended. Stir in the ice water a little at a time throughout this process. Add matzo meal and chop again. Check to see if mixture is thick enough to bind together to make an oval gefilte fish ball and if not add in more matzo meal.
- Meanwhile, fill two large heavy stock pots half full of water . Into each pot slice one raw onion and one sliced carrot. Add fish skins, if desired. Sprinkle in paprika, salt, black pepper and two tablespoons of sugar. Bring to a boil over medium heat and let boil for 10 minutes.
- With wet hands shape the fish balls and carefully drop into boiling stock. Cover slightly and cook over medium-low heat for 2 hours. When done, let fish sit in the pot for 10 minutes, then remove pieces carefully to containers and strain remaining stock over fish balls, just barely covering them. Chill and serve. They will now keep in the refrigerator for up to 6 days.
Nutrition Facts : Calories 513.4 calories, Carbohydrate 32.4 g, Cholesterol 247.9 mg, Fat 14.2 g, Fiber 3.4 g, Protein 62.1 g, SaturatedFat 3.5 g, Sodium 1445.7 mg, Sugar 15.5 g
GEFILTE FISH WITH TRI-COLORED PEPPERS
This is my favorite way to make gefilte fish! It comes out delicious and looks beautiful. I buy the frozen pre-made loaves, but I know there are recipes on recipezaar to make them from scratch if you prefer.
Provided by mosma
Categories Kosher
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Defrost gefilte fish loaf just enough so you are able to unwrap it. Unwrap and place in 9 x 13 pan.
- Preheat oven to 350.
- Heat oil in skillet. Fry onion until soft and then add peppers and continuing frying until everything is tender.
- Add ketchup, garlic powder and black pepper.
- Stir well.
- Pour pepper mixture over gefilte fish loaf. Cover with aluminum foil and bake for 1 hour.
- Serve warm or cold!
Nutrition Facts : Calories 97, Fat 7, SaturatedFat 0.9, Sodium 168.7, Carbohydrate 9, Fiber 0.9, Sugar 4.6, Protein 1
GEFILTE FISH WITH PEPPERS AND OLIVES
Provided by Michael Solomonov
Categories main-dish
Time 1h45m
Yield serves 8 as an appetizer
Number Of Ingredients 33
Steps:
- Preheat the oven to 300 degrees F.
- For the pickled carrots: Heat the vinegar, sugar, salt and 1 cup water in a small saucepan over high heat and bring to a boil. Place the sliced carrots in a large mason jar. Pour the hot pickling liquid over the carrots and let cool. Refrigerate, covered, at least 30 minutes and up to 10 days.
- For the red pepper stew: Warm the olive oil in a large Dutch oven over medium heat. Add the peppers, tomatoes, onions and salt and cook until the vegetables are softened, about 15 minutes. Add the tomato paste and continue to cook for 3 to 4 minutes, stirring frequently. Add the sweet paprika, hot paprika, 2 cups water, sugar and red wine vinegar. Bring to a boil, then turn off the heat and let cool 5 minutes.
- For the gefilte fish: Heat a splash of olive oil in a large skillet over medium heat. Saute the celery, onions and peppers with the salt until the vegetables are slightly softened and translucent, about 5 minutes. Transfer the vegetables to a large bowl, stir in the white pepper and let cool to room temperature, about 10 minutes.
- Meanwhile, pulse the bass in a food processor three to six times until it is coarsely chopped. Add the fish to the bowl with the vegetables and mix together by hand to incorporate. Add the matzo meal, dill, parsley and eggs and mix to combine.
- Add two large spoonfuls of the red pepper stew to the bottom of a baking dish to keep the fish from sticking. Using wet hands, form the fish mixture into about sixteen 2-ounce patties that are about 2 inches in diameter and place them in the baking dish. Spoon the red pepper stew over the gefilte fish, then sprinkle the chopped olives over top. Bake until the fish is cooked through, about 30 minutes.
- Serve the gefilte fish at room temperature. Garnish with the pickled carrots, a squeeze of fresh lemon juice, olive oil, fresh dill and cilantro and the espelette pepper.
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