![]() Pour over the fish and bake for about 30 minutes. Step 2: Then add the can of tomatoes, tomato paste and the wine, plus all the yummy Greek herbs and spices (and of course salt and pepper). You might think it looks like a lot of onions. Add the oregano, coriander, paprika, minced garlic, basil, extra virgin olive oil. Step 1: Start by gently cooking the sliced onions for about 10 minutes, then add garlic. Instructions Pat fish fillet dry and season with salt and pepper on both sides. Essentially, there are only 3 main steps. But you can use whatever white fish is economical and widely available where you live. Bake in a preheated 400-degree F oven for 10 to 12 minutes until the fish is cooked, with an internal temperature of 130 degrees F, or the flesh flakes easily. Rub with Szeged Fish Rub (affiliate link) or your. Season fish inside and out with salt and. Line a rimmed baking sheet with parchment paper. I’d definitely look for a good quality, wild caught fish if the budget allowed. How to Make Baked Mayo Parmesan Fish: Use any type of firm fish fillets that are about 1/2 inch thick. Preheat oven to 400F (205C) and position rack in center of oven. I like to use local Australian wild caught snapper – just because that’s what’s commonly available, it’s reasonably priced, and it tastes good. Cod, haddock, snapper, tilapia, bass or grouper would all work too. In Greece, tsipoura (sea bream) would be a great choice. What kind of fish to useĪny kind of white fish fillets will work really well for this Mediterranean fish recipe. Honey: For a touch of sweetness to balance out the acidity of the tomatoes.įresh basil or parsley: I prefer the fresh and subtle anise flavor of basil, but by all means use parsley instead if basil isn’t available. It doesn’t matter which wine, but you can’t go wrong with a full-bodied red such as Cabernet or Merlot. 3 cloves of garlic 1 bunch of fresh basil olive oil 1 fresh red chilli 2x 400 g tins of quality plum tomatoes red wine vinegar 4x 150 g white fish fillets. Tomatoes, tomato paste and red or white wine: Mix together these 3 before pouring them into the sauce with the onions. You could say cinnamon is the secret ingredient in many traditional Greek dishes. Greek herbs and spices: Paprika, cinnamon & dried oregano. Layer onion slices, followed by tomato slices and garlic. Melt some butter and add garlic and lemon zest to it before spooning or brushing it onto the fish. Season the fish with salt and pepper and put it on top of the lemons. Here's what you're going to do: Lay some lemon slices in a baking dish. Good quality olive oil: To slowly cook the onions and garlic in. Soak fish fillets in water mixed with lemon juice for 20 minutes. How to bake fish This is a very easy recipe. ![]() Onions: The recipe starts with 2 whole large onions. Grease one side of parchment paper with olive oil and place, oil side down, over fish bake for 8 to 10 minutes or until fish is cooked through. Time to see what other delights this site has to offer… (Fiona) Ingredients For the tomato and onion sauce Made it this evening and just added it to my list of regular recipes. Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.Wow. However, you choose to have it you will be sure to love it. Alternatively, serve with a side of oven-baked chunky chips. 1x 2x 3x 1/4 cup low-fat buttermilk 5 teaspoons Old Bay divided 1 pound cod Pollock, halibut, or other firm, white fish fillets, cut into 4×2. ![]() You could serve it on a bed of lettuce with a side of naan. Place on a parchment lined or sprayed pan. This is the perfect recipe for a healthy dinner. Wash and pat dry the fillets, brush with melted butter and a squeeze of lemon. It all depends on your type of preference on which fish you like to eat. I have tried this recipe with haddock and plaice fish. Sprinkle with breadcrumbs, and drizzle with butter. I usually use cod fish for this fish recipe, but you could use a wide variety of fish species. Stir together sour cream and next 4 ingredients spread mixture evenly over fillets. This removes any excess water, and it will help give a crispy exterior.Īnother good method of ensuring that the fish is as dry as possible is leaving it in the refrigerator for a while, at least 30 minutes. What I usually do is pat them dry with a clean paper towel. The fish do need to be as dry as possible before you add on the spices.
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