Baked Fish With Potatoes Rosemary Recipes

Steps:

• Season the fish on both sides with salt and pepper. Lightly dredge it in the flour, shaking off the excess.
• Heat a medium nonstick skillet over medium-high heat until the pan is very hot. Add the olive oil. Place the fish in the skillet and cook for 2 minutes without moving the fillets. Turn and cook 2 more minutes, reducing heat if necessary to prevent browning. Pour off the fat and flip the fish again.
• Making room in the side of the pan, add the garlic and cook, stirring, for 10 to 15 seconds, being careful not to let it burn. Immediately add the wine, olives, and rosemary leaves and swirl them around in the pan as the wine reduces, about 1 1/2 minutes. Divide the fish between 2 warm serving plates. Swirl the butter into the sauce and pour the sauce evenly over the fish. Garnish with fresh rosemary sprigs and serve with lemon wedges.

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

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.

Steps:

• Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
• Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
• Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
• As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
• When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
• Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.

Steps:

• Preheat to 400°F
• Place the potatoes in large baking dish, pour 2 tablespoons of the olive oil over them, add most of the rosemary & parsley (saving some for later), all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven. After 20 minutes, turn the potatoes over and put back in the oven. Cook until the potatoes feel tender when tested with a fork, another 15 minutes or so.
• Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillets to lie flat.
• Rinse and pat dry the fish fillets, laying them flat in the dish. Scatter the remaining parsley & rosemary over the fish, add salt and pepper, and the remaining 1 tablespoon of olive oil over the fillet. Return the dish to the oven and bake for 10-15 minutes, depending on how thick your fillets are.

Steps:

• Preheat oven to 375.
• Scrub potatoes and slice 1/2" thick slices from end to end.
• Keep each potato together.
• I use individual ramekins to bake them in, but you can use a caserole dish that will hold the potatoes so they don't fall apart.
• Brush some of the oil in the bottom of the ramekins and put one potato in each.
• Spread the slices a little so they are kind of loose.
• Brush the rest of the oil on the potatoes.
• Sprinkle rosemary and salt on top and top with butter.
• Bake 1 hour or until fork tender.
• The whole thing should come right out together and can be served on plates.
• Drizzle remaining oil and butter over top.

Steps:

• Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 hours if refrigerated.
• Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
• Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.