Herbed Fish Cooking For 2 Recipes

Steps:

• Cut fish into 2 serving pieces. In 8-inch skillet, heat oil over medium heat.
• In small shallow dish, stir together Bisquick® mix, bread crumbs, basil and salt. In another shallow dish, beat egg white. Dip fish into egg white, 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.

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:

• In medium bowl, combine ingredients.
• Mix well.
• Cover and refrigerate.

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.

Steps:

• Place pine nuts, oats and herbs in a food processor, process until finely chopped, add breadcrumbs and process to combine.
• Transfer some of the breadcrumb mixture to a shallow plate.
• Place flour and eggs in separate shallow bowls.
• Preheat oven to 180 degree celsius.
• Coat fish in flour, dip in egg, then coat in breadcrumb mixture, pressing crumbs on with fingertips to secure (top up breadcrumbs as required).
• Pour enough oil to cover the base of a large non-stick frying pan, heat over medium heat until hot.
• Cook fish for about 3 minutes each side (in batches if necessary - don't over crowd frypan) or until golden.
• Transfer to a wire rack over a baking tray.
• Place in oven and cook for 10 minutes or until fish is cooked through.
• Keep checking the fish, cooking time will vary depending on the thickness of the fillets.

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:

• Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
• Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
• Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
• Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.

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.

Steps:

• Combine ingredients and rub into mild white fish. The longer left on the fish before cooking, the stronger the flavors will be.