Oven Roasted Line Fish Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the fish fillets in a shallow baking dish. Sprinkle with garlic, and squeeze lemon juice over them. Dot with pieces of butter.
• Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily with a fork. Spread steak sauce on the cut side of the bottoms of the buns. Top with pieces of fish, then drizzle with Ranch dressing. Place the top buns over the filling, and serve.

Steps:

• Preheat the oven to 425 degrees F. Cut the potatoes, without peeling, into thick slices and each slice into quarters. Put them into a large roasting pan with the whole garlic cloves.
• Quarter the onions, peel them (I find it easier to do it this way around), then halve each quarter horizontally. Quarter the lemon and cut each quarter into 1/2-inch pieces. Add the onion and lemon to the pan with the potatoes and garlic.
• Drizzle with 2 tablespoons of the oil and roast for 1 hour.
• Meanwhile, soak the clams in a bowl of water - if any are smashed or don't close after they've soaked, throw them away. Slice the squid into rings.
• After 1 hour, take the pan out of the oven and put it over low heat on the stove top so that the pan doesn't cool while you add the seafood.
• Arrange the drained closed clams, baby squid rings, and whole raw shrimp over the potatoes, garlic, lemon pieces, and onions.
• Splash the seafood with the remaining 2 tablespoons of oil and the vermouth, then season with salt and pepper, to taste.
• Put the roasting pan back in the oven for 15 minutes, by which time the clams should have opened and the shrimp have turned pink. Discard any clams that have not opened.
• Scatter with parsley and serve straight from the pan: it couldn't look more beautiful.
• Make Ahead Note: Potatoes can be prepared 1 day ahead. Submerge in a bowl of water and store in the refrigerator. Drain and pat dry before using. Onions and lemons can be cut 1 day ahead and stored in bowls tightly covered with plastic wrap in the refrigerator.

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.

Steps:

• Blend honey, soy sauce, garlic and salt.
• Brush fish thoroughly on both sides with mixture.
• Oil a baking tray lightly and heat in the oven at 180 C until piping hot.
• Add fish and roast for 7-10 minutes, or until cooked through but still faintly pink at the bone.
• Serve immediately with either Chinese noodles or angel hair pasta and for a special touch add a fine sprinkling of chilli flakes and a drizzle of olive oil.

Steps:

• Preheat oven to 450 degrees
• On a rimmed baking sheet, toss mushrooms with 3 tablespoons oil and thyme leaves; season with salt and pepper. Roast until mushrooms are lightly browned, 15 minutes.
• Rub fish with 1 tablespoon oil; season with salt and pepper. Arrange fish over mushrooms; top with thyme sprigs. Roast until fish is opaque throughout, 10 to 12 minutes. Toss parsley with lemon juice and 1 teaspoon oil; season with salt and pepper. Serve fish and mushrooms with parsley salad and lemon wedges.