BAKED HALIBUT
Provided by Food Network
Time 15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Cut the fish into 8-ounce pieces or two pieces per pound. Marinate in lemon in glass baking dish for 20-30 minutes. Drizzle olive oil and sprinkle paprika over all. Bake 10-15 minutes at 450 degrees F.
ROASTED HALIBUT AND POTATOES WITH ROSEMARY
This is a great method for roasting any type of firm-fleshed fish fillet. The seasoning mimics one often used for pork chops, and all the cooking is done in the oven, except for the initial boiling of the potatoes. The result ticks all the boxes - it is easy to prepare; it uses a minimum of pots and pans; and most important, it is utterly delicious.
Provided by David Tanis
Categories lunch, weekday, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
- Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
- Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
- As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
- When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
- Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 882 milligrams, Sugar 1 gram
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
BAKED HALIBUT WITH TOMATO CAPER SAUCE
This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.
Provided by Martha Rose Shulman
Categories dinner, weekday, sauces and gravies, main course
Time 1h
Yield Serves 6
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
- Make the sauce as directed and keep warm.
- Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
- Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams
ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY
Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
- Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram
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