POLLOCK FISH FILLET RECIPES
GREEK-STYLE ROAST FISH RECIPE - BBC GOOD FOOD
Oven-bake white fish fillets with potatoes, tomatoes and herbs for a healthy and gluten-free weeknight dinner
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Main course, Supper
Total Time 1 hours
Prep Time 10 minutes
Cook Time 50 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.
- Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.
Nutrition Facts : Calories 388 calories, FatContent 13 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 6 grams fiber, ProteinContent 23 grams protein, SodiumContent 0.4 milligram of sodium
FABULOUS FISH RECIPES - BBC GOOD FOOD
Tantalise your tastebuds with spicy seafood and flavoursome fish.
Provided by Good Food team
Number Of Ingredients 1
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FABULOUS FISH RECIPES - BBC GOOD FOOD
Tantalise your tastebuds with spicy seafood and flavoursome fish.
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PAN-ROASTED FISH FILLETS WITH HERB BUTTER - NYT COOKING
A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid’s Garden in Brooklyn, who also teaches cooking classes in topics like “How to Cook Fish in a New York City Apartment.” The cooking time is so short that the smell — which, if your fish is fresh and not funky, should not be overpowering — will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs.
You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 461 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 461 per serving
- Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
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PAN-ROASTED FISH FILLETS WITH HERB BUTTER - NYT COOKING
A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid’s Garden in Brooklyn, who also teaches cooking classes in topics like “How to Cook Fish in a New York City Apartment.” The cooking time is so short that the smell — which, if your fish is fresh and not funky, should not be overpowering — will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs.
You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 461 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 461 per serving
- Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
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From bbc.co.uk
Reviews 4.2
Cuisine British
From bbc.co.uk
Reviews 4.2
Cuisine British
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