BAKED FISH
Cooking fish for 10 minutes per inch of thickness is an old rule of thumb that works perfectly when roasting fillets or steaks. It's just enough time to cook the flesh through so that it's opaque, but not so much that it flakes. The only hitch comes with fillets that are uneven. Use your judgment but err on the side of less is more. You can always put any undercooked parts back in the oven, but you can't undo overdone. Serve these as is in their purist form, or add your favorite sauce on the side. A pesto, aioli or vinaigrette would work well.
Provided by Melissa Clark
Categories easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Measure fish fillets at the thickest part. Drizzle fish with olive oil, sprinkle with salt and pepper and place on a rimmed baking sheet, skin side down if you've left the skin on.
- Roast fish for 10 minutes per inch of thickness, until the fish is opaque and tender when pierced with a fork but before it starts to flake. Serve with lemon wedges, drizzled with more good olive oil.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 274 milligrams, Sugar 0 grams
OVEN ROASTED LINE FISH
Make and share this Oven Roasted Line Fish recipe from Food.com.
Provided by Norahs Girl
Categories Spicy
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Blend honey, soy sauce, garlic and salt.
- Brush fish thoroughly on both sides with mixture.
- Oil a baking tray lightly and heat in the oven at 180 C until piping hot.
- Add fish and roast for 7-10 minutes, or until cooked through but still faintly pink at the bone.
- Serve immediately with either Chinese noodles or angel hair pasta and for a special touch add a fine sprinkling of chilli flakes and a drizzle of olive oil.
MUSTARD-ROASTED FISH
Steps:
- Preheat the oven to 425 degrees F.
- Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
- Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
WHOLE ROASTED FISH WITH HERBS
Steps:
- Preheat the oven to 400 degrees F.
- Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.
- Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.
- Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.
- Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.
- Remove from oven, present and collect your kudos then fillet to serve.
MONKFISH ROASTED WITH HERBS AND OLIVES
Firm-fleshed fish can be described as "meaty" - monkfish fits this category - and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness, just as they would roast lamb or chicken. A smear of rustic zesty black olive paste is the perfect condiment to complete this simple dish. Use whatever kind of olives appeal to you. At most supermarket self-serve olive bars you can combine 3 or 4 types in one container. I prefer a mixture of green and black whole olives with pits to roast with the fish. For the olive paste, pitted black olives are ideal. But it's fine to use just one type of olive, of course, and go pit-free throughout - it is a forgiving, malleable sort of recipe. To that end, if monkfish is unavailable, consider halibut, swordfish, grouper, sea bass or snapper.
Provided by David Tanis
Categories dinner, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Tie the monkfish fillets with butcher's twine at 2-inch intervals. Season with salt and pepper.
- Line the bottom of an earthenware or other low-sided baking dish with thyme and rosemary sprigs. Tuck bay leaves here and there, if using. Lay the fish on top of the herbs and drizzle with 2 tablespoons olive oil. Scatter the lemon slices and whole olives over fish. Set aside for 30 minutes to marinate. Heat oven to 425 degrees.
- Meanwhile, make the olive paste: Put pitted black olives, garlic and 1/4 cup olive oil in a small food processor and pulse to a rough paste. (Alternatively, chop olives finely with a knife and stir together with garlic and oil.)
- Roast fish, uncovered, for 15 to 20 minutes, until lightly browned on top and firm to the touch. Check with a paring knife to be sure fish is cooked through. Let rest for 5 to 10 minutes.
- Snip twine with scissors and remove from fish. Cut fish into 4 portions and spoon some of the roasted lemon slices and whole olives over the top. Dab each piece with a teaspoon of olive paste, or pass olive paste separately.
OVEN-ROASTED FISH DINNER
Yogurt is the surprise ingredient in this quick-and-easy, low fat fish dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray.
- In medium bowl, mix Bisquick mix, cornmeal, oregano and salt. Dip fish into yogurt, then coat with Bisquick mixture. Place in one side of pan. Toss remaining ingredients; spoon into other side of pan.
- Bake uncovered 18 to 22 minutes or until vegetables are crisp-tender and fish flakes easily with fork.
Nutrition Facts : Calories 270, Carbohydrate 31 g, Cholesterol 55 mg, Fiber 3 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 660 mg
GARLIC-LEMON OVEN BAKED FISH
Make and share this Garlic-Lemon Oven Baked Fish recipe from Food.com.
Provided by Audrey M
Categories High Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large glass Pyrex measuring cup and add lemon juice, spices and sugar.
- Place bread crumbs in a shallow bowl or platter.
- Spray a shallow baking dish with vegetable spray.
- Cut fish into individual serving pieces.
- Dip fish into butter and then coat each fillet well with bread crumbs.
- Place bread coated fillets into baking dish.
- Repeat until all fish fillets are covered.
- Spoon the remaining herb butter mixture over fish.
- I also use a pastry brush to lightly tap the tops of the breaded fish to make sure it is all cover.
- You may need to melt more butter to coat fish.
- Bake, uncovered, for 15 minutes at 400 degrees.
- Fish is done when fish flakes easily with a fork.
Nutrition Facts : Calories 260.4, Fat 13, SaturatedFat 7.6, Cholesterol 92.8, Sodium 546.4, Carbohydrate 7.6, Fiber 0.5, Sugar 1.2, Protein 27.3
More about "oven roasted line fish recipes"
CRISPY OVEN-BAKED FISH RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (22)Category EntreeServings 2Total Time 30 mins
- Heat oven to 400°F. Line cookie sheet with foil; generously spray foil with cooking spray. In shallow bowl or dish, beat egg and water with wire whisk until well blended. In another shallow bowl or dish, mix bread crumbs, lemon-pepper seasoning and garlic salt.
- Dip fish into egg mixture; coat with bread crumb mixture. Place on cookie sheet. Spray fish with cooking spray.
- Bake 10 minutes. Turn fillets; bake 5 to 10 minutes longer or until fish flakes easily with fork. Place fillets on serving platter; garnish with lemon wedges.
16 EASY SLOW-ROASTED FISH RECIPES | BON APPéTIT
From bonappetit.com
Author Amiel Stanek
- Foolproof Fish With Spiced Chickpeas. Just about the most approachable at-home fish cooking method there is. View Recipe.
- Family-Style Fish Tacos. No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby—for all the flavor without the fuss.
- Slow-Roasted Cod with Bell Peppers. Slow roasting fish cooks it evenly—and makes it hard to go back to cooking it any other way. View Recipe.
- Slow-Roasted Char with Fennel Salad. Slow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof—and still pretty fun.
- Slow-Roasted Salmon With Harissa. The low temp and abundance of olive oil make this recipe nearly impossible to mess up. You’ll forget there’s any other way to cook fish.
- Roast Fish with Cannellini Beans and Green Olives. This is one of those throw-together dinner recipes that relies on staples like canned beans and lemons; all you have to do is pick up the fish.
- Slow-Roasted Salmon in Parchment Paper. A totally hands-off recipe that can be assembled ahead of time. View Recipe.
- Slow-Cooked White Fish with Charred Cabbage. Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.
- Cod with Lemon, Green Olive, and Onion Relish. Most 1”-thick pieces of fish will cook in 30 minutes. If the fish is done before you're ready to sit down, simply turn off the oven—it will hold.
- Slow-Cooked Salmon, Chickpeas, and Greens. Bobby Flay often uses terra-cotta dishes called for this recipe. These lightweight vessels, ubiquitous in Spain, can go from oven to table, and come in a full range of sizes.
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