BAKED FISH RECIPE WITH TOMATO SAUCE | JAMIE OLIVER RECIPES
This delicate white baked fish in a gorgeous Italian-style sauce is simple and mega tasty.
Total Time 1 hours 5 minutes
Yield 4
Number Of Ingredients 9
Steps:
- To make the sauce, peel and finely slice the garlic cloves. Pick the basil leaves and finely slice the stalks.
- Heat a good couple of lugs of oil in a large pan over medium heat, add the garlic and basil stalks. Pierce the chilli once with a knife so it doesn’t explode when frying, then add to the pan. Fry gently until the garlic is soft but not coloured, stirring occasionally.
- Add the tomatoes and season lightly with sea salt and black pepper, then simmer gently over a low heat for 30 minutes, or until thickened and slightly reduced.
- When the time's up, remove the chilli, and break up the tomatoes with the back of a spoon. Taste and adjust the seasoning, if needed, then add a tiny swig of red wine vinegar to give it a little twang.
- Preheat the oven to 220°C/425°F/gas 7.
- Pour the tomato sauce into a 20cm x 30cm roasting tray. Season the fish fillets on both sides with a little salt and pepper, then place on top of the sauce.
- Squash the olives, using the base of a jar or something heavy, and remove the stones. Sprinkle into the tray, along with the capers and most of the basil leaves over the fish.
- Cook in the oven for around 15 minutes or until the fish is cooked through – check by cutting into the thickest part of one or two of the fillets; they should be pearly white and not transparent.
- Scatter over the remaining basil leaves. Lovely served with new potatoes and a green salad.
Nutrition Facts : Calories 257 calories, FatContent 12.2 g fat, SaturatedFatContent 1.7 g saturated fat, ProteinContent 30.1 g protein, CarbohydrateContent 7 g carbohydrate, SugarContent 5.7 g sugar, SodiumContent 1.4 g salt, FiberContent 1.8 g fibre
BAKED SWORDFISH | EASY SWORDFISH RECIPES - FULTON FIS…
Fresh, meaty swordfish steaks really make this a standout meal. Not to mention it's a quick and easy swordfish recipe. Be careful not to overcook swordfish as it will dry out. Try this Fulton Fish Market favorite swordfish recipe for dinner tonight!
Provided by
Prep Time 010 minutes
Cook Time 015 minutes
Yield Serves 4 - 4
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 425ºF. 2. Place the swordfish steaks in a greased baking dish. Brush the tops of the steaks with 1 Tablespoon of olive oil and sprinkle with salt and pepper to taste. 3. Bake, uncovered, for 12-15 minutes or until the fish flakes easily with a fork. 4. While the fish is baking, combine the tomatoes, garlic, parsley, oregano, capers, vinegar and 2 Tablespoons of olive oil in a bowl. Add pepper and just a sprinkling of salt. 5. Remove swordfish from the oven, plate and serve with the tomato mixture on top.
More about "baked red fish recipes"
BAKED LEMON SOLE | FISH RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 366 calories per serving
- This is really simple. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 2.5cm/1 inch intervals on both sides. This allows flavour to penetrate the fish and lets the fish’s juices come out.
- Preheat the oven to 200ºC/400ºF/gas 6. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, then spread over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Place the fish on top – top to tail.
- Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.
- Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad. Then you can come back to the fish. Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish. Lovely!
EASY BAKED FISH FILLETS RECIPE | MYRECIPES
From myrecipes.com
Reviews 4.5
Calories 223 calories per serving
- Notes: Haddock or cod would make good substitutes for the grouper. Adjust the baking time depending on the thickness of the fish.
BAKED COD FISH TACOS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 45 minutes
Category Mexican Fish Tacos
Calories 313.4 calories per serving
- Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.
BAKED FISH RECIPE WITH TOMATO SAUCE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 257 calories per serving
- To make the sauce, peel and finely slice the garlic cloves. Pick the basil leaves and finely slice the stalks.
- Heat a good couple of lugs of oil in a large pan over medium heat, add the garlic and basil stalks. Pierce the chilli once with a knife so it doesn’t explode when frying, then add to the pan. Fry gently until the garlic is soft but not coloured, stirring occasionally.
- Add the tomatoes and season lightly with sea salt and black pepper, then simmer gently over a low heat for 30 minutes, or until thickened and slightly reduced.
- When the time's up, remove the chilli, and break up the tomatoes with the back of a spoon. Taste and adjust the seasoning, if needed, then add a tiny swig of red wine vinegar to give it a little twang.
- Preheat the oven to 220°C/425°F/gas 7.
- Pour the tomato sauce into a 20cm x 30cm roasting tray. Season the fish fillets on both sides with a little salt and pepper, then place on top of the sauce.
- Squash the olives, using the base of a jar or something heavy, and remove the stones. Sprinkle into the tray, along with the capers and most of the basil leaves over the fish.
- Cook in the oven for around 15 minutes or until the fish is cooked through – check by cutting into the thickest part of one or two of the fillets; they should be pearly white and not transparent.
- Scatter over the remaining basil leaves. Lovely served with new potatoes and a green salad.
BAKED SWORDFISH | EASY SWORDFISH RECIPES - FULTON FIS…
Fresh, meaty swordfish steaks really make this a standout meal. Not to mention it's a quick and easy swordfish recipe. Be careful not to overcook swordfish as it will dry out. Try this Fulton Fish Market favorite swordfish recipe for dinner tonight!
From fultonfishmarket.com
- 1. Preheat oven to 425ºF. 2. Place the swordfish steaks in a greased baking dish. Brush the tops of the steaks with 1 Tablespoon of olive oil and sprinkle with salt and pepper to taste. 3. Bake, uncovered, for 12-15 minutes or until the fish flakes easily with a fork. 4. While the fish is baking, combine the tomatoes, garlic, parsley, oregano, capers, vinegar and 2 Tablespoons of olive oil in a bowl. Add pepper and just a sprinkling of salt. 5. Remove swordfish from the oven, plate and serve with the tomato mixture on top.
BAKED LEMON SOLE | FISH RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 366 calories per serving
- This is really simple. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 2.5cm/1 inch intervals on both sides. This allows flavour to penetrate the fish and lets the fish’s juices come out.
- Preheat the oven to 200ºC/400ºF/gas 6. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, then spread over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Place the fish on top – top to tail.
- Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.
- Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad. Then you can come back to the fish. Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish. Lovely!
GREEK BAKED FISH WITH TOMATOES AND ONIONS RECIPE - …
If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium’s list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the “Good Alternatives” list I recommend Mahi Mahi from United States waters.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours 15 minutes
Cuisine greek
Calories 427 per serving
- Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.
GREEK BAKED FISH WITH TOMATOES AND ONIONS RECIPE - …
If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium’s list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the “Good Alternatives” list I recommend Mahi Mahi from United States waters.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours 15 minutes
Cuisine greek
Calories 427 per serving
- Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.
BAKED RED SNAPPER FILLETS RECIPE - RED.FOOD.COM
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 442 per serving
- When fish are tender and flake, remove from oven and sprinkle green onions on top.
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