Herb Baked Fish Recipes

Steps:

• Preheat the oven to 400°F
• Whisk olive oil,Gourmet Garden Garlic and Gourmet Garden Italian herbs in bowl. Toss herbed oil through zucchini, onions, cherry tomatoes and black olives. Place into a baking dish and bake for 10 minutes.
• Remove vegetables from oven and place fish fillets into baking dish. Brush another tablespoon of herbed oil over the fish. Place back into oven and bake for a further 20 minutes until cooked through.
• Whisk together Gourmet Garden Parsley, Gourmet Garden Garlic, Dijon mustard, olive oil and the zest and juice from one lemon. Once cooked, drizzle the fish with the herb dressing and serve with side salad.

Steps:

• Preheat oven to 375.
• In 8x12" baking dish, combine hot bouillon, uncookedd rice and seasonings.
• Bake, covered, at 375 for 10 minutes.
• Top with broccoli, 1/2 can french fried onions and Parmesan cheese.
• Place fish fillets diagonally down the center of the dish; sprinkle fish lightly with paprika.
• Bake, covered, at 375 for 20-25 minutes or until fish flakes easily with fork.
• Stir rice.
• Top fish with Cheddar cheese and remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.
• Microwave Directions: In 8x12" microwave-safe dish, prepare rice mixture as above, except reduce bouillon to 1 1/4 cups.
• Cook, covered, on HIGH 5 minutes, stirring halfway through cooking time.
• Stir in broccoli, 1/2 can onions and the Parmesan cheese.
• Arrange fish fillets in single layer on top of rice mixture; sprinkle fish lightly with paprika.
• Cook, covered, on MEDIUM for 18-20 minutes or until fish flakes easily with fork and rice is done.
• Rotate dish halfway through cooking.
• Top fish with Cheddar cheese and remaining onions; cook, uncovered, on HIGH for 1 minute or until cheese melts.
• Let stand 5 minutes.

Steps:

• Mix dry ingredients together and set aside.
• Dip thawed fish fillets in milk to coat.
• Place in bread crumb mixture and coat completely pressing crumbs to adhere.
• Place fish fillets in greased baking dish.
• Drizzle melted margarine over fish.
• Bake at 500 degrees (this is not a printing error) on top rack of oven for 10-12 minutes, or until fish flakes easily with a fork.

Steps:

• Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
• Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

Steps:

• In a small microwave-safe dish, combine the onion, butter and garlic. Microwave, uncovered, on high for 1-2 minutes or until onion is partially cooked. Stir in the lemon juice, parsley, salt, tarragon and thyme. , Arrange fillets in a greased 2-qt. round microwave-safe dish. Top with half of the butter mixture. Stir bread crumbs into the remaining butter mixture; sprinkle over fillets. , Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange catfish fillets in a 9x13-inch baking dish. Combine parsley, paprika, thyme, oregano, basil, and black pepper in a small bowl; sprinkle herb mixture over fish. Mix lemon juice, butter, and garlic powder in another bowl; drizzle butter mixture over fish.
• Bake in preheated oven until fish is easily flaked with a fork, about 20 minutes.

Steps:

• Mix all the ingredients for the tartar sauce and chill.
• Preheat the oven to 180ºC.
• Grease a large sheet of aluminum foil with plenty of soft butter.
• Place the fish on top, dot with butter, season and sprinkle with wine and lemon juice on top.
• Scatter the herbs over and wrap the fish in the foil.
• Bake for 15 to 20 minutes or until the fish can be easily flaked with a fork.
• Serve with the tartar sauce and chips, if desired.

Steps:

• Heat oven to 220C/200C fan/ gas 7 and put the fish fillets in a shallow ovenproof dish so they fit quite snugly in a single layer. Mix 1 tbsp rapeseed oil with the thyme and garlic, spoon over the fish, then grate over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested.
• Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillion powder and vinegar, and cook briefly to warm the mixture through.
• Add the juice of up to half a lemon and blitz with a stick blender until it makes a thick, pesto-like sauce. Serve with the fish and the wilted spinach.

Steps:

• Dust fillets with plain flour and set aside.
• Combine the self raising flour, herbs, beer and egg.
• Mix to a smooth batter.
• Dip fish in batter, deep fry in moderately hot oil until crisp and golden, about 6 minutes.
• Serve with tartar sauce and chips.
• Garnish with lemon wedges and herbs.