Roasted Fish With Light Herb Sauce Recipes
ROASTED FISH WITH LIGHT HERB SAUCE
An easy sauce with the flavors of Provence makes fish fillets into a meal worthy of company. I like to add steamed rice and sautéed spinach to complete the plate. The recipe works with many types of fish such as cod, flounder, sole, trout, tilapia or catfish. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place the fillets in a greased 15x10x1-in. baking pan. Brush with oil; sprinkle with salt and pepper. Bake at 450° for 14-18 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan over medium heat, cook and stir shallot and herbes de Provence in butter until shallot is tender. Stir in marinade for chicken; cook and stir for 1 minute. Add cream; cook and stir 1 minute longer. Spoon over fish.
Nutrition Facts : Calories 222 calories, Fat 7g fat (3g saturated fat), Cholesterol 109mg cholesterol, Sodium 726mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
ROASTED SALMON WITH ORANGE-HERB SAUCE
Categories Citrus Fish Herb Roast Dinner Orange Salmon Fall Healthy Dill Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Place orange slices in single layer in 13x9x2-inch glass baking dish. Top with onion slices. Drizzle with oil. Sprinkle with salt and pepper. Roast until onion is brown and tender, about 25 minutes. Remove from oven. Increase oven temperature to 450°F.
- Push orange and onion slices to side of baking dish. Arrange salmon in center of dish. Sprinkle with salt, pepper and 1 1/2 tablespoons dill. Spoon orange and onion slices atop salmon. Roast until salmon is opaque in center, about 8 minutes.
- Meanwhile, mix orange juice, green onions, lemon juice and remaining 1 1/2 tablespoons dill in small bowl.
- Transfer salmon to platter. Spoon onion alongside; discard roasted orange slices. Pour orange sauce over fish. Garnish with additional orange slices.
ROASTED HALIBUT WITH FRESH HERB SAUCE
Halibut with herb sauce dares to bring fish that's not smoked to the brunch table. Created by husband-and-wife team, Gayle Pirie and John Clark, of San Francisco's Zuni Cafe, when they resolved to rescue what they saw as an unloved meal from its second-class status. They accomplished this feat in part by moving beyond eggs. While this dish doesn't shout Christmas any more than it does brunch, it's ideal for the holidays: easy to prepare, perfect to serve to large groups and crafted to make the most of comforting seasonal ingredients. Match this simple, mild fish with a light, fresh and fruity white like the fragrant 1998 Antinori Galestro or the 1998 Anselmi Soave San Vincenzo. MAKE AHEAD The sauce can be refrigerated for several hours.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 24m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°. In a medium bowl, toss the bread crumbs with 1 tablespoon of the olive oil, 1 teaspoon of the minced garlic and the wine. Spread the crumbs on a pie plate and toast for 8 minutes, or until lightly browned.
- Meanwhile, in a bowl, combine the 1/2 cup of oil with the parsley, arugula, marjoram, oregano, vinegar and the remaining 1 teaspoon of garlic. Season the herb sauce with salt and pepper.
- Lightly oil a large baking dish. Arrange the halibut fillets in the dish, season with salt and pepper and roast for 8 minutes. Sprinkle the fish with the toasted bread crumbs and bake for about 8 minutes longer, or until the fish is cooked through. Transfer the fish to plates, drizzle with the herb sauce and serve.
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MAKE AHEAD HERB ROASTED FISH RECIPE - STAYING CLOSE TO HOME
From stayingclosetohome.com
Cuisine MediterraneanTotal Time 25 minsCategory MAIN DISHCalories 213 per serving
- Place the fish fillet on a piece of parchment paper 11x13 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.
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Estimated Reading Time 2 mins
- Mediterranean salsa verde. Like pesto but punchier, this vinegar-spiked, infinitely variable herb sauce is delicious with almost any kind of fish.
- Orange-fennel. Marinate fillets in a mixture of fresh orange juice and fennel seeds, which will then become a delicate sauce after the fish roasts.
- Simple vinaigrette. The flavors of classic vinaigrette, like this one made with parsley or this one with lemon, pair nicely with simply roasted whole fish.
- Lemony mayonnaise. If you’re a fan of tartare sauce, make this cornichon mayonnaise to serve with any roasted fish, or blend mayo with preserved lemon for an even simpler sauce.
- Salads. Instead of a sauce, top fish with a bright, punchy salad made with celery leaves, parsley and tarragon or a Greek-style salad with tomatoes, cucumbers and feta.
- Horseradish cream. Strong-flavored fish, like salmon or bluefish, are terrific with a spicy blend of heavy cream and prepared horseradish, especially in cooler weather.
- Flavored butters. You can blend almost anything into butter to serve over hot roast fish. Keep it simple with citrus zest and herbs, or make something chaffier, like this blend of butter, juniper berries, orange zest, Serrano ham, lime juice and fennel pollen.
- Salsa. The 1990s are back in your closet, so why not on your table? Make a chunky fruit salsa—not just to be trendy, but because it’s delicious with roasted fish.
- Charmoula. People are obsessed with harissa, that North African spice paste. Now it’s time to get to know charmoula, a lemony, spiced, oil-based sauce that’s also blended with herbs.
SLOW ROASTED SALMON WITH LEMON HERB SAUCE - JUST A …
From justalittlebitofbacon.com
5/5 (1)Total Time 48 minsCategory Main CourseCalories 325 per serving
- Heat the oven to 300F. Line a baking sheet with parchment or foil. If using foil, brush the foil with a little olive oil.
- Roast for 12-15 minutes for individual pieces or 18-20 for a whole fillet, until it reaches 122-125 on an instant read thermometer.
SIMPLE ROASTED VEGETABLES WITH HERB SAUCE - CULINARY GINGER
From culinaryginger.com
5/5 (2)Total Time 30 minsCategory Side DishesCalories 199 per serving
- Spread the vegetables onto 2 large baking sheets. Drizzle with vegetable oil, salt and pepper. Use your hands to coat well and spread into an even layer. Roast for 20 minutes.
- Add the parsley, basil, mint, chives, lemon juice, zest, dates, salt, pepper and oil to a blender. Blend until it resembles salad dressing. If it is too thick and chunky, add a small amount of water at a time until you reach a smooth consistency. Taste for seasoning, set aside. (This can me made a day in advance).
SLOW ROASTED SALMON WITH HERB SAUCE - MOM'S KITCHEN HANDBOOK
From momskitchenhandbook.com
5/5 (3)Total Time 40 minsCategory DinnerCalories 327 per serving
- Lay the fish, skin-side-down, on a parchment-lined baking sheet. Run a finger along the top of the filet until you find the row of tiny fish bones. Use a pair of tweezers to pluck them out. Rub the top of the fish with the olive oil and season with salt and a light shower of black pepper.
- Roast until the fish is just barely opaque and begins to flake with a fork. Figure 125 degrees F for medium-rare when an instant read thermometer is inserted in thickest part of the fish, 25 to 30 minutes. (The USDA recommends fish cook to 145 degrees F, but keep in mind that the temperature will continue to rise after you pull it from the oven. )
- While the salmon cooks, make the Green Sauce. Add the cilantro, chives, lemon juice, garlic, olive oil, avocado, salt, and pepper in a blender and pulse until broken down and easy to dollop with a spoon (adding a tablespoon or more of water if needed to thin and get the blender going)
SLOW-ROASTED SALMON WITH SPRING HERB SAUCE | COOKSTR.COM
From cookstr.com
Category Fish RecipesEstimated Reading Time 3 mins
- Pull out any small bones that were left in the salmon and, if you wish, trim off the gray fat that was next to the skin. Holding your knife at a 30-degree angle to the cutting board, cut the salmon into 4-wide slices that are about ¾-inch thick. Lay them in a shallow baking dish and pour in the olive oil, rubbing it around the fillets to coat all the sides. Let the fish sit in the oil as it comes to room temperature, 30 to 60 minutes.
- Preheat the oven to 225°F, or 200°F if you have the option of convection bake. Lift the fillets from the oil and evenly space them on a baking sheet lined with parchment paper. Sprinkle the fish lightly with salt. Bake for 15 to 20 minutes. When it’s done, the fat between the layers of fish will just begin to turn opaque, a small amount of liquid will collect under the fillets, and the fish will flake slightly when nudged with your finger. Pick up a piece and it should easily break apart between the layers rather than holding firmly together. It might appear to be underdone because the color will be vivid, but it will be fully cooked.
- While the fish is roasting, make the sauce. Boil the wine, shallots, lemon juice, and ¼ teaspoon salt together in a small saucepan until you have half as much as you started with. Turn the heat to medium-low and whisk in the butter, one-third of it at a time, until it is all incorporated. If you have an immersion blender, use it to blend the sauce for about 10 seconds, which gives it a creamier consistency. If the fish is not quite ready, keep the sauce warm by putting the saucepan in a larger pan of hot water.
- When the salmon is done, transfer the fillets to individual warmed plates (since the sauce will run, choose plates with deep rims that will contain it, or use shallow bowls). Stir the coarsely chopped herbs into the sauce, taste it and add more salt if you think it needs it, then ladle it around the fish. Sprinkle each fillet with a pinch of coarse sea salt. Toss the reserved herb sprigs onto the plates in a casual way and serve.
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4.6/5 (9)Servings 0.33
- Cut 1/2" off top of garlic and drizzle with oil. Wrap in foil and roast until tender, about 45 minutes. Unwrap garlic and let cool.
- Squeeze garlic cloves into a medium bowl and mash with the back of a spoon to a smooth paste. Stir in lemon juice, 1 tsp. chives, and parsley. Season with salt and pepper. Add baked chicken wings [link] and toss to evenly coat. Sprinkle remaining 1 tsp. chives over.
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