Herb Fish Recipes

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 400 degrees F.
• Place the bread crumbs in a shallow dish.
• On a cutting board place the herbs, garlic, lemon zest, and a little salt.
• Finely chop all together.
• Add the herb mixture to the bread crumbs.
• Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture.
• Brush baking pan with oil.
• Place the fillets, crumb side up.
• Bake in oven for 12-15 minutes or until fish is done and flaky.

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:

• Heat oven to 220C/fan 200C/gas 7. Lightly oil a large baking tray, then lay the haddock and tomatoes alongside each other. In a small bowl, mix the mayonnaise with the garlic paste or crushed garlic, then spread evenly over the fish.
• In a separate bowl, toss together the breadcrumbs, lemon zest, juice and parsley, and season to taste. Top the fish with the breadcrumb mixture. Drizzle olive oil over the fish and tomatoes, and bake for 15 mins or until the fish flakes slightly when pressed and the crust is golden and crunchy.

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:

• Heat oven to 400°F.
• Spray foil-covered rimmed baking sheet with cooking spray. Add 1 tsp. basil to coating mix in the shaker bag; shake gently to combine. Use to coat fish as directed on package. Place in prepared pan.
• Bake 20 min. or until fish flakes easily with fork. Meanwhile, cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender.
• Drain potatoes; return to pan. Add milk, grated topping, reduced-fat cream cheese, rosemary and remaining basil; mash until mixture is blended and of desired consistency. Serve with fish.

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 food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste. In a skillet heat 1 inch of the additional oil to 375°F. on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through. Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.

Steps:

• Using the side of a chef's knife, mash anchovies (if using) and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with herbs, pickles, lemon juice, and 5 Tbsp. oil. Season green sauce with kosher salt and pepper.
• Swirl remaining 1 Tbsp. oil in a large nonstick skillet to coat. Season fish generously on both sides with salt and lay, skin side down, in cold skillet. Place skillet over medium heat and let it gradually heat up until fat starts to cook out of fish, about 4 minutes. At this point you may press gently on fish so that the skin is flat against the pan. Continue to cook until skin is super-crisp and flesh is mostly opaque (you can increase or decrease heat slightly if needed, but don't try to rush it), 8-12 minutes longer, depending on the thickness of the fish. Less fatty fish won't release as much fat on their own, so you may need to add a splash more oil to the skillet if the skin isn't getting crisp enough. Turn fish and cook just until opaque all the way through, about 1 minute.
• Spoon green sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.