ROASTED WHOLE FISH RECIPES

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HERB-ROASTED FISH RECIPE | INA GARTEN | FOOD NETWORK



Herb-Roasted Fish Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1 serving

Number Of Ingredients 8

8 ounces boneless fish fillet, such as snapper or cod
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 large sprig fresh thyme
2 Cerignola or other large green olives with pits
Extra-large egg

Steps:

  • Preheat the oven to 400 degrees. 
  • Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet. 
  • Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

SPICED WHOLE ROASTED CAULIFLOWER | SAINSBURY'S RECIP…



Spiced whole roasted cauliflower | Sainsbury's Recip… image

Whole roasted cauliflower makes an impressive vegan centrepiece, spiced with the perfect blend of turmeric, coriander and cumin. Serve on a bed of green lentils for a majestic dinner party showstopper.

Provided by Sainsbury's

Total Time 100 minutes

Prep Time 35 minutes

Cook Time 65 minutes

Yield 4

Number Of Ingredients 17

1 whole cauliflower
5 tbsp olive oil
½ tbsp ground coriander
½ tbsp ground cumin
½ tbsp ground turmeric
1 tsp ground cinnamon
4 banana shallots, peeled and quartered
1 garlic clove, crushed
2 tsp sumac
80g dried apricots, roughly chopped
2 x 250g cooked green lentils
100ml vegetable stock
1 lemon, juice only
25g flaked almonds, toasted
60g pomegranate seeds
14g parsley, roughly chopped
5 sprigs mint, roughly chopped

Steps:

  • Preheat the oven to 220°C/fan 200°C/gas mark 7. Pull the leaves off the cauliflower and cut the core out of the bottom. Bring a large pan of water to the boil and add the cauliflower. Cook for 5 minutes, or until beginning to soften. Drain and leave to steam dry for a further 5 minutes.

    Whisk together 2 tbsp oil, the coriander, cumin, turmeric and cinnamon. Place the cauliflower in a large round oven dish, big enough to later take the lentils. Generously rub the cauliflower all over with the spice and oil mix and season to taste. Place in the preheated oven and roast uncovered for 20 minutes. 

    Meanwhile, add the remaining olive oil and the shallots to a medium frying pan over a medium heat and fry for 7-10 minutes, until the shallots begin to turn golden brown and caramelised. Add the garlic, sumac and apricots and cook for a further 2 minutes. Stir through the lentils and stock and season to taste. 

    Remove the cauliflower from the oven and spoon the lentils and shallots around. Return the cauliflower to the oven for a further 20-30 minutes or until tender. 

    Once the lentils are cooked, squeeze the lemon juice over the top. Scatter the cauliflower and lentils with the toasted almonds, pomegranate seeds, parsley and mint. Serve the cauliflower sliced into chunky wedges. 

Nutrition Facts : Calories 445 calories, FatContent 20.1 grams, SaturatedFatContent 3.3 grams, SugarContent 14.7 grams, SodiumContent 610.0 milligrams salt, CarbohydrateContent 40.5 grams, FiberContent 15.2 grams, ProteinContent 18.4 grams

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Whole roasted cauliflower makes an impressive vegan centrepiece, spiced with the perfect blend of turmeric, coriander and cumin. Serve on a bed of green lentils for a majestic dinner party showstopper.
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  • Preheat the oven to 220°C/fan 200°C/gas mark 7. Pull the leaves off the cauliflower and cut the core out of the bottom. Bring a large pan of water to the boil and add the cauliflower. Cook for 5 minutes, or until beginning to soften. Drain and leave to steam dry for a further 5 minutes.

    Whisk together 2 tbsp oil, the coriander, cumin, turmeric and cinnamon. Place the cauliflower in a large round oven dish, big enough to later take the lentils. Generously rub the cauliflower all over with the spice and oil mix and season to taste. Place in the preheated oven and roast uncovered for 20 minutes. 

    Meanwhile, add the remaining olive oil and the shallots to a medium frying pan over a medium heat and fry for 7-10 minutes, until the shallots begin to turn golden brown and caramelised. Add the garlic, sumac and apricots and cook for a further 2 minutes. Stir through the lentils and stock and season to taste. 

    Remove the cauliflower from the oven and spoon the lentils and shallots around. Return the cauliflower to the oven for a further 20-30 minutes or until tender. 

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