Sassy Fish Bake With Tomato Bacon Avocado Salsa Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper and brush it lightly with oil.
• Mix together the dill, parsley, chives and basil in a small bowl. Reserve 2 tablespoons of the mixture for the salsa and set aside.
• Put the salmon on the prepared baking sheet and sprinkle all over with salt and pepper. Drizzle the top lightly with oil, then top evenly with the herb mix. Bake until just cooked through, 20 to 25 minutes.
• Meanwhile, halve and peel the avocados and cut them into 1/2-inch pieces. Put the avocados in a large bowl and gently toss with the tomatoes, lemon juice, shallots, 2 tablespoons oil, 1/2 teaspoon salt and the reserved herbs. Transfer to a serving bowl.
• Serve the salmon with the salsa on the side.

Steps:

• Halve and stone the avocado and use a teaspoon to scoop chunks of the flesh into a bowl. Gently mix all the other ingredients, except the fish, in with the avocado, then set aside.
• Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil. Griddle the fillets for 2-3 mins on each side until charred and cooked through. Serve with the avocado salad.

Steps:

• Mix together all the ingredients. Let sit for 15 minutes, in or out of the refrigerator, before serving.

Steps:

• Heat oven to 425° F. Line cookie sheet with sides with foil; set aside. In large bowl, mix Potato ingredients; toss to coat. Spread in single layer on cookie sheet. Roast 20 to 25 minutes or until potatoes are tender when pierced with paring knife.
• Meanwhile, in medium bowl, mix Salsa ingredients; set aside.
• Rub fish with 1 teaspoon oil, 1/2 teaspoon herbes de Provence and 1/4 teaspoon salt; set aside. In 10-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Sear fish 4 to 5 minutes, or until it releases easily from pan. Turn; cook 4 to 5 minutes on other side or until cooked to internal temperature of 145° F and fish flakes easily with fork.
• Divide potatoes and fish among 4 plates. Top each piece of fish with salsa and basil.

Steps:

• Heat oven to 350°F.
• Line a rimmed baking sheet with foil, for easy cleanup.
• Brush both sides of fish with 1 tablespoon oil, place on lined pan.
• Sprinkle fish with 1/8 teaspoon pepper, the garlic powder, basil and marjoram and 1/4 teaspoon salt.
• Bake 7 to 10 minutes or until fish is just barely opaque at centre.
• Meanwhile put tomato and avacado into medium bowl, add remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Toss to mix and coat.
• Serve over fish.

Steps:

• Heat oven to 400°F.
• Reserve 1 Tbsp. dressing for later use. Toss tomatoes, avocados and onions with remaining dressing.
• Place fish, skin side down, on parchment-covered baking sheet; brush with reserved dressing.
• Bake 17 to 19 min. or until fish flakes easily with fork.
• Top fish with tomato mixture. Serve with lemon wedges.

Steps:

• Heat a large nonstick pan until hot; reduce heat to medium-high, and add the 2 teaspoons of olive oil.
• Wash and dry fish, and saute it on each side until it begins to take on a little color. Cook one or two minutes at most.
• Remove pan from heat, spoon 1 tablespoon of vinegar over fish, and set aside.
• Wash and mince scallions; mince garlic; wash, dry and chop basil. Place ingredients in a flat dish large enough to hold fish, and mix with remaining 2 teaspoons vinegar.
• Chop tomatoes, add to serving bowl and mix. Spoon mixture to the side, and place fish in bottom of dish, spooning tomato salsa over it. Season with salt and pepper.