Herbcheesesauceforfish Recipes
BAKED COD WITH BOURSIN HERB CHEESE
Use Boursin or Allouette Cheese and canned tomatoes seasoned with onion, peppers and garlic to make this dish with fresh cod. It's an outstanding fish recipe for a quick and easy-to-prepare dinner. Add a tossed salad, a green vegetable side dish, and your dinner is complete. Olive oil may be substituted for the butter.
Provided by PJ's kitchen
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.
- Bake, uncovered, in preheated oven for 25 minutes.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 7.6 g, Cholesterol 148.2 mg, Fat 21.1 g, Fiber 0.8 g, Protein 45 g, SaturatedFat 12.9 g, Sodium 870.8 mg, Sugar 4.9 g
LEMON AND HERB BUTTER SAUCE
Make and share this Lemon and Herb Butter Sauce recipe from Food.com.
Provided by English_Rose
Categories Sauces
Time 7m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Melt the butter in a small saucepan and once it is bubbling, add the sage and lemon zest.
- Gently cook for 1 minute and then add the lemon juice and a pinch of salt. Cook for a further minute and then pour over cooked pasta, chicken or fish.
Nutrition Facts : Calories 417.4, Fat 46.1, SaturatedFat 29.1, Cholesterol 121.9, Sodium 85.4, Carbohydrate 5.8, Fiber 2.5, Protein 1.1
CREAMY HERB SAUCE
From Simply Seafood, this sauce was designed to be served with poached salmon or other simply cooked seafood. You can substitute any herbs that you have on hand.
Provided by lazyme
Categories Sauces
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 8
Steps:
- Place all the ingredients, except the capers, in the work bowl of a food processor.
- Process until smooth.
- Stir in the capers and transfer to a serving bowl.
- Cover and chill for up to 2 days.
Nutrition Facts : Calories 422.3, Fat 38.2, SaturatedFat 16.2, Cholesterol 88.1, Sodium 1281.1, Carbohydrate 14.7, Fiber 1.4, Sugar 2.5, Protein 7
CRISPY-SKINNED FISH WITH HERB SAUCE
You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat, gradually rendering fat like a strip of bacon, while the flesh gently cooks through. You can do this. Anyone can do this.
Provided by Chris Morocco
Categories Bon Appétit Dinner Quick & Easy Quick and Healthy Seafood Fish Lemon Juice Herb Anchovy Pickles Bass Snapper
Yield 4 servings
Number Of Ingredients 9
Steps:
- Using the side of a chef's knife, mash anchovies (if using) and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with herbs, pickles, lemon juice, and 5 Tbsp. oil. Season green sauce with kosher salt and pepper.
- Swirl remaining 1 Tbsp. oil in a large nonstick skillet to coat. Season fish generously on both sides with salt and lay, skin side down, in cold skillet. Place skillet over medium heat and let it gradually heat up until fat starts to cook out of fish, about 4 minutes. At this point you may press gently on fish so that the skin is flat against the pan. Continue to cook until skin is super-crisp and flesh is mostly opaque (you can increase or decrease heat slightly if needed, but don't try to rush it), 8-12 minutes longer, depending on the thickness of the fish. Less fatty fish won't release as much fat on their own, so you may need to add a splash more oil to the skillet if the skin isn't getting crisp enough. Turn fish and cook just until opaque all the way through, about 1 minute.
- Spoon green sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.
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