BAKED FISH AND POTATOES WITH ROSEMARY AND GARLIC
Steps:
- 1. Turn on the oven to 400°F.
- 2. Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven.
- 3. After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven. Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so.
- 4. Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.
- 5. Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table.
ASPARAGUS FISH BAKE
"I love fresh spring asparagus and cheese," writes Joan Fredericks from Bloomington, Minnesota, "so when I found this scrumptious recipe combining both ingredients with fish, it soon became one of my favorites."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place the asparagus in a small saucepan and cover with water. Bring to a boil; cook for 1-2 minutes. Drain and place in a 1-qt. baking dish coated with cooking spray. Top with fish; set aside., In a small saucepan, saute onion in 1 tablespoon butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over fish. , Melt remaining butter; stir in crackers and parsley. Sprinkle over cheese sauce. Bake, uncovered, at 350° for 20-25 minutes or until crumbs are golden brown and fish flakes easily with a fork.
Nutrition Facts : Calories 325 calories, Fat 12g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 580mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 38g protein.
OVEN ROASTED RED POTATOES AND ASPARAGUS
This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!
Provided by THREDDIES
Categories Side Dish Vegetables Asparagus Baked
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
- Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g
CABBAGE AND POTATO BAKE
Steps:
- Preheat the oven to 375 degrees F.
- Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
- Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
- Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
- Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
ROSEMARY ROASTED POTATOES AND ASPARAGUS
Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once., Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.
Nutrition Facts : Calories 175 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ONE-POT CABBAGE & BEANS WITH WHITE FISH
This cabbage stew is based on a peasant dish from south-west France, called garbure, which is served with everything from duck to fish
Provided by Barney Desmazery
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- Heat the butter in a large sauté pan until starting to sizzle, add the bacon, then fry for a few mins. Add the onion, celery and carrots, then gently cook for 8-10 mins until softening, but not brown. Stir in the thyme and cabbage, then cook for a few mins until the cabbage starts to wilt. Pour in the wine, simmer until evaporated, then add the stock and beans. Season, cover the pan, then simmer gently for 10 mins until the cabbage is soft but still vibrant.
- When the cabbage is done, cook the fish. Season each fillet, then dust the skin with flour. Heat the oil in a frying pan. Fry the fish, skin-side down, for 4 mins until crisp, then flip over and finish on the flesh side until cooked through. Serve each fish fillet on top of a pile of cabbage with a few small potatoes, if you like.
Nutrition Facts : Calories 423 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Protein 42 grams protein, Sodium 1.45 milligram of sodium
SEA BASS WITH ASPARAGUS & JERSEY ROYALS
Popular wild sea bass is a sustainable and delicious white fish - serve with crunchy greens and flavoursome new potatoes
Provided by Gerard Baker
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Put the egg yolks in a large bowl with a pinch of salt and the lemon zest and juice. Whisk to combine, then add the garlic and whisk again. Slowly add the oil, whisking constantly, until the mixture thickens to a mayonnaise and all the oil is used. Taste and add salt, white pepper and additional lemon juice, if needed. Transfer to a small bowl, cover and chill until required.
- Put the potatoes in a medium-sized pan, cover with lightly salted water, put on the lid and bring to the boil. Remove lid and cook until tender. Drain, toss with a drizzle of oil, set aside and keep warm.
- Meanwhile, cook the asparagus in a large pan of boiling salted water for 3-5 mins until tender. Drain, then drizzle with oil and set aside to keep warm.
- For the sea bass, heat the grill, pour 2 tbsp of the oil into a frying pan set over a medium heat, add the thyme and garlic, and cook for 1-2 mins. Sprinkle a little salt and pepper into the pan, add the fish, skin-side up, cook for 2-3 mins, then remove from the heat. Drizzle with the remaining oil, then cook under the grill for about 4 mins until the skin blisters and the fish is cooked through. Keep the fish warm while you finish the veg.
- Thickly slice the potatoes and arrange a layer in the middle of each of 4 dinner plates. Scatter the asparagus over the potatoes, squeeze over some lemon juice and finish with a grind of black pepper. Top each plate with a fillet of sea bass, finishing with a dollop of mayonnaise and the snipped chives.
Nutrition Facts : Calories 555 calories, Fat 37 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.3 milligram of sodium
BAKED FISH & POTATOES, CABBAGE & FRIED ASPARAGUS
Beautiful and delicious full meal.
Provided by barbara lentz
Categories Fish
Time 40m
Number Of Ingredients 20
Steps:
- 1. For the fish and potatoes. Peel and wash the potatoes and slice very thin on a mandolin so they are all even.
- 2. Place parchment paper on baking sheet. Preheat oven 375 degrees. Place the fish on baking sheet. Sprinkle the fish with salt and pepper. Lay the potato slices over each piece of fish overlapping a bit.
- 3. Sprinkle with salt and pepper. Melt the butter and brush over each piece of fish covered with butter. Bake about 20 minutes then turn oven to broil and broil until potatoes are browned watching carefully.
- 4. For the cabbage. Place oil in pan and add the cabbage and bok choy. Sprinkle with salt and pepper and braise until softened.
- 5. For the asparagus. Beat the egg in a shallow dish. Mix the crushed almonds, parmesan cheese, garlic powder and salt and pepper together in another shallow dish. Heat oil to 350 degrees. Meanwhile blanch the asparagus in boiling water for 1 minute. Stop the cooking process by throwing them in ice water. Dry the asparagus and dip in egg then roll in almond mixture. Deep fry about 2 minutes.
- 6. To present. Place the braised cabbage on a plate. Top with fish and potatoes. Place two deep fried asparagus stalks on top. Top with a squeeze of lemon juice and garnish with lemon slices
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GARLIC BUTTER SALMON, POTATOES AND ASPARAGUS RECIPE
From littlespicejar.com
5/5 (9)Category Fish & SeafoodCuisine AmericanTotal Time 40 mins
- POTATOES: Position a rack in the center of the oven and preheat the oven to 425ºF. Line a large sheet pan with parchment paper or foil. In a medium bowl, melt 2 tablespoons of butter. Add the oil, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, and 2 teaspoons minced garlic and stir to combine. Toss potatoes in this mixture then transfer to the sheet pan and spread the potatoes out. Roast the potatoes for 20 minutes.
- SALMON + ASPARAGUS: While potatoes are roasting, add the remaining softened butter to a small bowl, add ¼ teaspoon black pepper, minced garlic, red pepper flakes, lemon zest, lemon juice, parsley, and stir to combine. When the potatoes are done, push to one side of the sheet pan. Place the asparagus on the other side. Place the salmon fillets in the center and make sure to pat the flesh dry. Then, place a tablespoon of the prepared butter on each fillet and spread with a knife. Dollop the remaining butter mixture over asparagus.
- BAKE: Top salmon with lemon slices, if desired. Place the sheet pan back in the oven for about 9-10 minutes. When the salmon is done, check to make sure it registers at least 145ºF on a meat thermometer. I like to hit the broil setting for a quick 30-60 seconds to give it a bit more color but that is optional. Serve warm!
GARLIC BUTTER-ROASTED SALMON WITH POTATOES & ASPARAGUS
From eatingwell.com
Reviews 11Category Healthy Salmon Fillet RecipesRatings 11Calories 522 per serving
- Preheat oven to 400 degrees F. Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Spread in an even layer on a large rimmed baking sheet. Roast until starting to soften and brown, about 15 minutes.
- Meanwhile, toss asparagus with the remaining 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper in the medium bowl. Combine butter, lemon juice, garlic, 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl.
- Sprinkle salmon with the remaining 1/8 teaspoon salt. Move the potatoes to one side of the pan. Place the salmon in the center of the pan; drizzle with the butter mixture. Spread the asparagus on the empty side of the pan. Roast until the salmon is just cooked through and the vegetables are tender, 10 to 12 minutes. Garnish with parsley.
EASY LEMON BUTTER BAKED FISH - SIMPLY DELICIOUS
From simply-delicious-food.com
Ratings 130Calories 275 per servingCategory Dinner, Gluten Free, Keto, Low Carb
- Combine the butter, lemon, garlic and herbs in a saucepan and bring to a simmer. Cook for 2-3 minutes until fragrant then remove from the heat and set aside to cool slightly.
- Pour the lemon butter sauce over the fish and asparagus and top the fish with lemon slices (optional).
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