Green Roasted Fish Fillets Recipes

Steps:

• Preheat the oven to 400 degrees.
• Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
• Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

Steps:

• HERB PASTE.
• Process all the ingredients for the paste in a food processor to a fairly smooth puree. Transfer it to a glass or stainless-steel mixing bowl.
• MARINATING THE FISH.
• Remove any bones that may remain in the fillet, cut off any gray fat that was next to the skin, and cut the fish into 4 equal pieces. Toss them with the herb paste until all surfaces are evenly coated. Cover the bowl loosely with plastic wrap and let the fish set at room temperature for 15-20 minutes (I did 30 minutes).
• BAKING.
• Preheat oven to 425 degrees. Arrange the pieces of fish in a shallow baking dish large enough too hold them in a single layer without touching. Spoon any of the herb paste left in the bowl over the fish so that they are covered with an even coating. Bake until, when you peek inside a piece, the last bit of translucence is fading from the interior flesh, roughly 10 minutes per inch of fish thickness. Serve right away!

Steps:

• Preheat the oven to 425 degrees.
• Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
• In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
• Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

Steps:

• Adjust oven rack to middle position and heat oven to 425 degrees.
• Dry fish thoroughly with paper towels and season with salt and pepper.
• Sprinkle very lightly with dusting of sugar (about 1/8 tsp) evenly over each side of fillet.
• Heat oil in large ovensafe nonstick skillet over high heat until smoking.
• Place fillets in skillet, sugared sides down, and press lightly to ensure even contact with pan.
• Cook until browned, 1 to 1 1/2 minutes.
• Using 2 spatulas, flip fillets and transfer skillet to oven.
• Roast fillets until centers are just opaque and register 135 degrees (7-10 minutes).
• Immediately transfer to serving plates and top with relish.
• Relish: Process almonds, olives, garlic, and zest in food processor until nuts and olives are finely chopped, (10-12 one-second pulses). Transfer to bowl and stir in orange juice, vinegar, olive oil, and mint. Season to taste with salt and cayenne; serve spooned over fish.

Steps:

• Heat oven to 425°F.
• Pour dressing into 8- or 9-inch square baking dish.
• Place fish over dressing; top with tomatoes and cheese.
• Bake 10 min. or until fish flakes easily with fork.

Steps:

• 1. Preheat the oven broiler. Roast the chiles on the top oven shelf until charred and blistered all over, about 5 minutes. Transfer to a plastic bag and let steam 6 to 8 minutes. 2. Lower the oven temperature to 400°. Peel the chiles and remove the stems. Discard the seeds. Rinse the chiles and cut into 1/2-inch pieces. Put in a bowl. 3. With a mortar and pestle, in a small bowl with a heavy wooden spoon or (briefly) in a food processor, crush the sunflower seeds, garlic, and pepper together. Put in the bowl with the chiles. Add the olive oil and capers. 4. Put the fish on a foil-lined baking sheet. Season lightly with salt. Spread the chile mixture evenly on top of each fillet. Bake the fish without turning, 10 to 12 minutes, or until the flesh is opaque but still moist inside and just barely flakes when tested with a fork. Garnish with cherry tomatoes and lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Arrange the smoked fish fillets on serving plates, cover with foil, and put in a warming oven to just warm through.
• Peel any tough skin off the ends of the asparagus, and cut off hard ends.
• Neatly cut off the tips, about 1 1/2 inches long.
• Boil a pot of water, just enough for the asparagus stalks to cook. Add the salt and the pinch of sugar.
• Cook the stalks until very tender (test for doneness). Keep the water on the stove.
• Transfer the asparagus to a blender or processor, using a slotted spoon, and puree until smooth.
• Scrape out puree with a spatula into a small saucepan, turn up the heat, and whisk in the butter piece by piece. Pull of heat but don't let it get cold.
• Cook the asparagus tips in the same water until they're crisp-tender - a few minutes only. Drain and keep.
• Take the warmed plates of smoked fish from the oven, spoon over the asparagus butter, and divide the asparagus tops between the 4 plates.
• Sprinkle with nutmeg, and serve.

Steps:

• Blot the fillets dry--really dry--to avoid a watery sauce.
• In a blender, combine olive oil, wine, vinegar, parsley, onion, garlic, salt and pepper and blend on high until smooth.
• In a large skillet, arrange the fish snugly in a single layer and pour the sauce over the fish.
• If the fish won't fit in one layer, arrange the fish in two layers, pouring half the sauce over the first layer and the rest over the top.
• Bring the sauce to a boil over high heat.
• Immediately reduce the heat to low, partially cover the pan and gently simmer the fish for 15 to 20 minutes or until the fish flakes when pierced with a fork.
• Cooking time depends on the thickness of your fillets; if they are thin, they will be done in less time.

Steps:

• Put oven rack in upper third of oven and preheat oven to 450°F.
• Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to baking dish (reserve skillet), then top each fillet with a slice of lemon.
• Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes.
• Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish.

Steps:

• Arrange fish on foil lined greased rimmed baking sheet.
• Stir together coriander black bean and garlic sauce and garlic.
• Spoon over fish.
• Roast in 450f degree oven until fish flakes easily when tested, 12 to 15 minutes.
• Serve sprinkled with green onions.

Steps:

• Heat the butter in large frypan over high heat, until it begins to brown.
• Add the lemon rind, fish and scallops. Brown quickly, stirring carefully.
• Add the green peppercorns and lemon juice quickly, season with salt and pepper then cover the pan and remove from the heat. Stand, covered 5 minutes.
• Serve immediately.

Steps:

• Preheat oven to 400°F.
• Place fish in single layer in baking dish.
• In nonstick skillet, melt margarine, then sauté apple, raisins, nuts, Splenda and cinnamon for 3 minutes or until apples are tender.
• Mix flour with apple juice until dissolved. Add to pan and cook until thickened, stirring constantly, 2 or 3 minutes.
• Pour sauce over fish. Cover and bake 15 - 20 minutes. Fish should flake easily when tested with fork.