Herbed Fish Recipes

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HERB-ROASTED FISH

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 8



Herb-Roasted Fish image

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.

8 ounces boneless fish fillet, such as snapper or cod
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 large sprig fresh thyme
2 Cerignola or other large green olives with pits
Extra-large egg

HERB FISH

Combining different types of herbs not only gives this speedy fish depth of flavor, but it also results in a beautiful dish. Yvonne Nemec of Phillipsburg, New Jersey relates, "this is such an easy dish and so delicious. The herbs compliment the delicate flavor of the fish. We love it!

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10



Herb Fish image

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.

Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 330mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.

1/4 cup finely chopped onion
2 tablespoons butter
1/2 teaspoon minced garlic
1 tablespoon lemon juice
2 teaspoons dried parsley flakes
1/4 to 1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon dried thyme
1 pound whitefish or sole fillets
1/4 cup dry bread crumbs

BAKED HERBED GEFILTE FISH

Provided by Jamie Geller

Categories     Fish     Bake     Passover     Seafood

Yield Yield: 8 servings

Number Of Ingredients 9



Baked Herbed Gefilte Fish image

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. Pour the olive oil into the bottom of a 9 x 5-inch loaf pan. Add the paprika, parsley, 1 pinch of the allspice, the salt, and pepper. Roll the frozen loaf in the oil and spices to coat. Remove the loaf from the pan, arrange the onion on the bottom of the pan, and place the loaf on top of the onion. Sprinkle with the garlic and the remaining 1 pinch allspice. Finish with a drizzle of olive oil. Bake, covered, for 2 hours.
  • 3. Cool the gefilte fish completely, then place it in a resealable container and refrigerate it for at least 4 hours or overnight. Serve cold, sliced and topped with the onions.

1/4 cup olive oil, plus more for drizzling
2 teaspoons paprika
2 teaspoons dried parsley
2 pinches ground allspice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 22-ounce loaf frozen gefilte fish, paper removed, not thawed
1 large onion, sliced in rounds
2 garlic cloves, minced

LEMON, HERB & PARMESAN CRUSTED FISH

Give white fish a lift with tangy lemon, herbs & Parmesan

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 8



Lemon, herb & Parmesan crusted fish image

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.

50g breadcrumb
grated zest of 1 lemon
25g grated parmesan
2 tbsp chopped parsley
salt and pepper
4 skinless fillets of firm white fish
50g butter
juice of 1 lemon

HERBED FISH

Fishing for a low-fat and quick dinner idea? You've just netted one.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7



Herbed Fish image

Steps:

  • Cut fish into 4 serving pieces. In 10-inch skillet, heat oil over medium heat.
  • In small shallow dish, mix Bisquick mix, bread crumbs, basil and salt. In another shallow dish, beat egg. Dip fish into egg, then coat with Bisquick mixture.
  • Reduce heat to medium-low. Cook fish in oil 8 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides.

Nutrition Facts : Calories 250, Carbohydrate 15 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 1 g, TransFat 0 g

1 lb fish fillets, about 1/2 inch thick
2 tablespoons olive or vegetable oil
1/2 cup Bisquick Heart Smart® mix
1/4 cup Progresso™ garlic herb bread crumbs
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/4 teaspoon salt
1 egg

WHOLE ROASTED FISH WITH HERBS

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 8



Whole Roasted Fish with Herbs image

Steps:

  • Preheat the oven to 400 degrees F.
  • Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.
  • Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.
  • Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.
  • Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.
  • Remove from oven, present and collect your kudos then fillet to serve.

1 (2 1/2-pound) fish, such as snapper or bass, scaled, gutted and gills removed
Kosher salt
Extra-virgin olive oil
8 lemon slices
2 fresh bay leaves
1 bundle assorted fresh herbs, such as thyme, oregano, marjoram and parsley, plus some extra to lay the fish on while baking
4 cloves garlic, smashed
2 cups dry white wine

HERBED FISH TARTLETS

This is a nice starter for 8 or a main course for 4, then serve a salad with it. You can make most of the recipe in advance, up to the point to flaking the fish. This is also very nice with smoked cod or haddock. Can be made as one large tart, use a 9 inch round tin, you might have to give it a longer baking time. You will need 8 tartlet tins of approx 5-inch each.

Provided by PetsRus

Categories     Savory Pies

Time 1h25m

Yield 8 small tarts

Number Of Ingredients 14



Herbed Fish Tartlets image

Steps:

  • Grease the baking tins.
  • Sift the flour into a mixing bowl; add the butter and using your fingers make it into crumbly dough.
  • Add the herbs and the cheese, and then almost all of the water, knead until you have firm dough, if necessary add more water.
  • Knead the dough on a floured surface until smooth.
  • Wrap in plastic, put in the fridge for 15-20 minutes and let it rest.
  • Preheat oven to 410 degrees F.
  • Divide the dough in 8 pieces, roll the dough out to fit the baking tins, trim the dough around the rim Put some baking parchment, cut in circles, on the dough, fill with ceramic baking beans or normal dried beans or rice, and bake them for 10 minutes Take them out of the oven, remove the beans and the paper then put them back in the oven and bake for another 10 minutes.
  • Take them out and let them cool.
  • Poach the fish in some water, 3 to 5 minutes (but longer if the fish fillets are thick) remove from the pan and cool.
  • Flake or mash the fish, divide over the tins, sprinkle with the onion, parsley and cheese.
  • Mix the eggs with the cream, and pour over the fish.
  • Bake for 15 to 20 minutes until the tartlets have firmed up and are golden brown.
  • Serve with some halved cherry tomatoes and herb sprigs.

1 1/4 cups flour
3 ounces cold butter, cubed
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
3/4 cup grated cheddar cheese
3 -4 tablespoons really cold water
some oil or melted butter, for greasing the baking tins
14 ounces white fish fillets
2 green onions, finely chopped
2 tablespoons fresh parsley, finely chopped
1/2 cup grated cheddar cheese
2 eggs
1/2 cup cream

HERBED FISH AND VEGETABLES BARBECUED OR OVEN BAKED

It's barbecue time but you can bake this dish in the oven too. Easy to put together and easy clean up too. Adjust the seasonings to taste. Double or triple the recipe for more servings. It's a great recipe to use up leftover cooked veggies too. Add thickly sliced cooked potatoes (or drained canned potatoes), and leftover cooked veggies such as green beans, peas, carrots, cauliflower and broccoli for a meal-in-one. Add one ice cube to each packet if using leftover vegetables to prevent drying. Add more green onion or use sweet onion if you like. Also good with side dishes of oven roasted potatoes and cole slaw. I usually serve the dish with wedges of lemon for those who really like the extra lemon taste. Haddock is my favorite fish to use in this recipe. The original recipe is from a Reynold's Heavy Duty Wrap recipe card.

Provided by foodtvfan

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9



Herbed Fish and Vegetables Barbecued or Oven Baked image

Steps:

  • Cut two sheets of heavy-duty foil paper 12" x 18".
  • Preheat oven to 450 degrees Fahrenheit or preheat barbecue grill to medium-high.
  • Spray each piece of foil paper with nonstick spray or lightly oil.
  • Center one fish fillet on each sheet of foil paper.
  • Divide green onions and top each fillet.
  • Divide frozen veggies, or precooked leftover veggies, and place around fillet. Add one ice cube to each packet if using leftover cooked veggies to prevent drying.
  • Sprinkle both packets of fillets and veggies with seasonings to taste.
  • Top each packet with bits of butter.
  • Bring up the foil paper sides. Double fold the top and ends to seal the packets, leaving room for heat circulation inside.
  • Bake packets for 18 to 20 minutes on a cookie sheet in the preheated oven. Or, grill 10 to 12 minutes in a covered grill.
  • Drizzle with lemon juice or serve lemon wedges on the side.

Nutrition Facts : Calories 213.4, Fat 7.3, SaturatedFat 3.9, Cholesterol 80.4, Sodium 755.9, Carbohydrate 11.8, Fiber 7.2, Sugar 3.2, Protein 28.2

2 (4 -6 ounce) pollock fillets or 2 (4 -6 ounce) orange roughy fillets, thawed
2 tablespoons green onions, sliced
1 (16 ounce) package frozen broccoli, carrots and cauliflower or 2 cups leftover cooked vegetables
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter, cut in pieces
lemon juice or fresh lemon wedge, to taste

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