Roasted Fish With Coriander In Vinegar Sauce Recipes

Steps:

• 1. Dredge the fish fillets in flour and a little salt. Place them in a shallow baking dish so that they all fit snugly.
• 2. Saute the onions, in a bit of butter until they are tender and transparent. Spread the onions over the fish fillets.
• 3. Prepare the sauce as follows: Blend the olive oil, white vinegar, garlic, oregano, mustard, parsley, coriander, lemon juice, and wine.
• 4. Pour the sauce over the fish, and bake the fish, uncovered, in a 350° oven for about 45 minutes.
• 5. Suggestion: Serve a nice soup, a pasta with the fish, and a salad on the side. Perfection!

Steps:

• Preheat a charcoal grill or broiler, or heat a grill pan.
• Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
• If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.

Steps:

• Rub softened butter over bottom of roasting pan and sprinkle with 12 bay leaves, 1 tablespoon coriander seeds, and 1 tablespoon sea salt.
• Rinse fish and pat dry, then arrange diagonally in roasting pan. If fish is more than 18 inches long, tail will curl up side of pan (wrap tail in foil to prevent burning).
• Stir together almonds, 1/2 teaspoon coriander seeds, and 1 teaspoon sea salt. Stuff fish with lemon slices, almond mixture, and 2 tablespoons butter, cut into small pieces. (Some nuts may spill out.) Sprinkle fish with remaining 8 bay leaves, 2 1/2 teaspoons coriander seeds, and 2 teaspoons sea salt. Dot fish with remaining 2 tablespoons butter, cut into small pieces.
• Put oven rack in middle position and place fish in cold oven. Set oven temperature to 500°F. Roast until fish is just cooked through, 40 to 45 minutes. (Cut into fish along backbone with a small knife to check doneness; fish should have turned from translucent to opaque.)
• Transfer fish to a large platter using 2 wide metal spatulas. Reserve any pan juices.
• Boil all sauce ingredients in a small nonreactive saucepan 1 minute. Stir in reserved pan juices and pour sauce over fish. Discard bay leaves.

Steps:

• Preheat oven to 500 degrees F.
• Begin by preparing the vegetable base for the fish. Heat 1/3 cup of olive oil in a large saucepan over medium heat. Add the eggplant, season with salt and pepper and cook for 10 minutes until just tender. Set aside on a platter. Add the zucchini to the pan and cook in the same way until just tender and remove to the platter with the eggplant. Add to the pan, smashed anchovies, onion, garlic and fennel. Cook for 5 to 7 minutes until caramelized then add tomatoes and tomato paste and cook for a further 5 minutes until wilted. Season with salt and pepper and add the red pepper flakes. Combine all the vegetables together in a large roasting pan.
• Now prepare the fish. Get your fishmonger to prepare the tail piece of your fish so it is cleaned and boned, and ready to go when you get home. Begin by vertically scoring the fish in 4 places, skin side up so the cuts pierce the skin and reveal the flesh. Prepare the basil compound butter by chopping half of the basil and mixing it with the room temperature butter until well combined. Season with salt and pepper.
• Season the piece of fish with salt and pepper and smear the top of the fish with basil butter then take the whole fish and transfer to the roasting tray and place on top of the bed of vegetables.
• Sprinkle the buttered fish with the bread crumb mixture.
• Place in hot oven and roast for 12 to 15 minutes for medium rare, then finish under the broiler for 2 minutes to crisp the skin. Do not over cook, otherwise the fish will be dry.
• To serve, portion the fish along the score marks, serve with a scoop of the vegetables.
• Put bread, herbs, garlic and 1/3 cup of olive oil in a food processor and pulse until you have the texture of coarse bread crumbs. They should be a vibrant green from the olive oil and the herbs. Season well with salt and pepper and toast over medium heat in a large saute pan until crispy.

Steps:

• Make the sauce: Combine cilantro, chives, garlic, vinegar and olive oil in a medium bowl. (Alternatively, pulse the ingredients in a food processor until you've reached the desired consistency.) Season with salt and pepper, and set aside.
• Roast the salmon: Heat oven to 350 degrees. Combine cumin, paprika and olive oil in a small bowl, and season with salt and pepper.
• Season salmon with salt and pepper and place in a baking dish or on a rimmed baking sheet. Drizzle salmon with spiced olive oil mixture, transfer to the oven, and roast until fish is opaque and just cooked through, 15 to 18 minutes.
• Remove salmon from oven and spoon cilantro sauce over the top. Serve with lemon wedges on the side.