SIMPLE BAKED FISH FILLET RECIPES RECIPES
BAKED SALMON | FISH RECIPES | JAMIE OLIVER RECIPES
This simple salmon recipe is so delicious, incredibly easy and great for feeding a crowd.
Total Time 25 minutes
Yield 8
Number Of Ingredients 6
Steps:
- This is an easy way of cooking whole salmon fillets. It’s simple to serve and just as good cold as it is hot. If you’re not sure how to prepare the fish, get your fishmonger to do it for you. I’ve cooked it on a wooden plank in my outdoor wood-fired oven, but you can cook it in a large roasting tray in the oven.
- Preheat the oven to 200ºC/400ºF/gas 6. Place the salmon fillets skin-side down in a large clean roasting tray – cut each in half if they don’t fit. Lay the rosemary on top and drizzle with olive oil. Gently rub the oil and rosemary all over the fish, and season. Bake for 20 minutes or until just cooked. (Alternatively, place on a clean smooth wooden plank and cook in an outdoor wood-fired oven for 20 minutes.)
- Meanwhile, mix the yoghurt and dill with the grated zest of the lemon, a few drops of juice and season. Cut portions of salmon off the skin and serve with the Italian farro salad.
Nutrition Facts : Calories 586 calories, FatContent 33.9 g fat, SaturatedFatContent 5.8 g saturated fat, ProteinContent 64.5 g protein, CarbohydrateContent 5.5 g carbohydrate, SugarContent 5.4 g sugar, SodiumContent 0.7 g salt, FiberContent 0.1 g fibre
SIMPLE BAKED FISH RECIPE - FOOD.COM - FOOD.COM - RECIP…
Make and share this Simple Baked Fish recipe from Food.com.
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425. Lightly grease or spray a 13" x 9" (or larger) baking dish.
- Rinse fish filets and pat dry. Set them in a single layer in the prepared baking dish.
- In a small bowl, combine melted butter, lemon juice, garlic, sugar, pepper, thyme and parsley. Stir well. Pour evenly over fish filets.
- Sprinkle with the breadcrumbs.
- Bake at 425 for about 20 minutes or until filets are opaque and flakey.
Nutrition Facts : Calories 253.1, FatContent 13.9, SaturatedFatContent 8.1, CholesterolContent 87.3, SodiumContent 227, CarbohydrateContent 8.2, FiberContent 0.5, SugarContent 1.7, ProteinContent 24.2
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SIMPLE FISH CAKE RECIPE | JAMIE OLIVER FISH RECIPES
Making your own fish cakes is so quick and easy – these ones taste great with tuna, too.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 186 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 186 calories per serving
- Peel the potatoes, cut into 2cm chunks, and cook in boiling salted water for 10 minutes (or use baked potatoes – scoop out the potato and discard the skin).
- Rub the salmon fillet all over with 1 teaspoon of oil and a pinch of sea salt and black pepper, then place in a colander and cover with tin foil.
- When the time's up on the potatoes, place colander directly over the pan of boiling potatoes. Turn the heat down to medium-low and cook for 8 to 10 minutes, or until the salmon and potatoes are both cooked through.
- Meanwhile, pick and finely chop the parsley leaves, discarding the stalks.
- Once cooked, remove the fish from the colander to a plate, and discard the skin. Drain the potatoes, and leave to steam dry for 1 minute, then tip back into the pan.
- Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. When the potatoes are cooled, transfer to a bowl.
- Flake the salmon into the bowl, add 1 tablespoon of flour, the chopped parsley and a really good pinch of sea salt and black pepper. Finely grate over the lemon zest, then mash and mix together really well.
- Dust a plate with a little flour. Divide the mixture into 4, then lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate also dusted with a little flour. If you're going to freeze them, wrap them in clingfilm at this point and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.
- Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden – you may need to work in batches.
- Serve straight away, with veg or salad and lemon wedges for squeezing over.
See details
SIMPLE FISH CAKE RECIPE | JAMIE OLIVER FISH RECIPES
Making your own fish cakes is so quick and easy – these ones taste great with tuna, too.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 186 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 186 calories per serving
- Peel the potatoes, cut into 2cm chunks, and cook in boiling salted water for 10 minutes (or use baked potatoes – scoop out the potato and discard the skin).
- Rub the salmon fillet all over with 1 teaspoon of oil and a pinch of sea salt and black pepper, then place in a colander and cover with tin foil.
- When the time's up on the potatoes, place colander directly over the pan of boiling potatoes. Turn the heat down to medium-low and cook for 8 to 10 minutes, or until the salmon and potatoes are both cooked through.
- Meanwhile, pick and finely chop the parsley leaves, discarding the stalks.
- Once cooked, remove the fish from the colander to a plate, and discard the skin. Drain the potatoes, and leave to steam dry for 1 minute, then tip back into the pan.
- Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. When the potatoes are cooled, transfer to a bowl.
- Flake the salmon into the bowl, add 1 tablespoon of flour, the chopped parsley and a really good pinch of sea salt and black pepper. Finely grate over the lemon zest, then mash and mix together really well.
- Dust a plate with a little flour. Divide the mixture into 4, then lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate also dusted with a little flour. If you're going to freeze them, wrap them in clingfilm at this point and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.
- Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden – you may need to work in batches.
- Serve straight away, with veg or salad and lemon wedges for squeezing over.
See details
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