Dill Parmesan Fish Recipes
SALMON RISOTTO
Creamy salmon risotto with fresh fish, dill and Parmesan, incredibly delicious and very easy to make.
Provided by Adina
Categories Pasta and Rice
Time 40m
Number Of Ingredients 10
Steps:
- Heat the stock in a jug pot. Leave it on low heat, it should remain hot while you cook the risotto, but it should not boil.
- Melt 1 tablespoon of the butter in a heavy-bottomed pot or Dutch oven. Chop the onion very finely and cook it for about 2 minutes until translucent, it should not get any color.
- Add the rice (unwashed) and stir well to coat it with the butter. Stir for about 2 minutes, it should start looking glossy.
- Pour white wine and stir until all the wine is evaporated. If you don't want to use wine, replace it with stock.
- Slowly, start adding the stock, about 1-2 ladleful at a time. Stir well but gently after each addition. You don't have to stir continuously, but stir often, it helps release the starches in the rice making the risotto creamy. This should take about 25 minutes, but check the packet's instructions concerning the cooking time. The rice should be soft, but not mushy.
- Stir in the grated Parmesan and the remaining butter. Stir well to melt the butter and the cheese, the rice should be creamy and glossy. Adjust the taste with some salt, if necessary.
- Remove from the heat, cover, and let stand while you sear the salmon in the pan.
- Cut the fish fillets into cubes, about 2 cm/ 0.8 inches. Heat the olive oil in a non-stick pan. Add the fish to the pan and sear, stirring often but gently, for 3-4 minutes. It should be just cooked through, it will continue cooking once you've stirred into the risotto.
- Add the salmon cubes and the chopped dill to the rice and combine gently.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 454 kcal, Carbohydrate 30 g, Protein 24 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 67 mg, Sodium 849 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 13 g
PARMESAN & HERB CRUSTED SALMON
Not only will this parmesan and herb crusted salmon impress your family, but your friends too! This dish is also great to cook up when you're having friends over! They'll look forward to it with every visit.
Provided by Marci of My Heavenly Recipes
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Spray a non-stick shallow glass pan with non-stick spray.
- Rinse Salmon and pat dry. Cut into 4 pieces.
- Salt and pepper salmon on both sides.
- In a bowl combine all ingredients and stir into a paste.
- Evenly spread on top of salmon (skin side down on pan).
- Bake uncovered for 12-15 minutes until top is golden brown.
Nutrition Facts : Calories 362 kcal, Protein 38 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 106 mg, Sodium 340 mg, ServingSize 1 serving
CREAMY PARMESAN SAUCE FOR FISH
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; lightly coat with about 1 teaspoon butter.
- Lay fish in a single layer on the prepared baking sheet.
- Mix Parmesan cheese, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce together in a bowl.
- Broil fish in the preheated oven until it flakes easily with a fork, 7 to 8 minutes. Gently spread Parmesan cheese mixture over fish; return to oven and broil until topping is bubbling and lightly browned, about 2 more minutes.
Nutrition Facts : Calories 333.8 calories, Carbohydrate 1.9 g, Cholesterol 96.7 mg, Fat 22 g, Fiber 0.2 g, Protein 31.4 g, SaturatedFat 9.9 g, Sodium 490.4 mg, Sugar 0.5 g
DILL PARMESAN FISH
Steps:
- 1. Spray 10 inch pie plate with Pam and place fish inside. Sprinkle parmesan and dill on fish.
- 2. Bake uncovered at 350 degrees for 8-10 minutes or until fish flakes with a fork.
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- Heat oil in skillet over medium high heat. Place fish in skillet skin side down. Cook for 2 minutes, then flip and cook the other side for 1 1/2 minutes.
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- Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm wedges. Place the kumara wedges on an oven tray lined with baking paper. Drizzle with olive oil, sprinkle over the lemon pepper spice blend, season with a pinch of pepper and toss to coat. Roast on the top oven rack until tender, 25-30 minutes. TIP: Cut the kumara to the correct size so it cooks in the allocated time.
- In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients list), dill and grated Parmesan cheese. Season with a pinch of salt and pepper. Dip the white fish fillets into the seasoned flour, followed by the egg and finally into the panko-Parmesan mixture. Set aside on a plate.
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- Preheat oven to 450 degrees and line baking sheet with foil. Generously coat foil in nonstick cooking spray before placing salmon skin-side down.
- In a mixing bowl, whisk together pork rinds, grated Parmesan, dill, salt, and pepper. Add melted butter and minced garlic, and, using an electric mixer, mix together until are ingredients are well-combined. Pour mixture atop salmon and, using fingers, press and massage mixture into salmon.
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- Remove baking sheet from oven. Cut salmon into pieces and serve hot garnished with lemon wedge and sprinkle of fresh parsley.
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