Category: Fish

Lemon Herb Crusted Whitefish

3/29/2020

Makes 4 portions

4 large firm white fish fillets (skinless). I like cod but you can use haddock or pollock
1 cup Panko crumbs
1 lemon, zested
1 tsp garlic powder
1 tsp chili powder
3 tbsp almond flour
2 tbsp parsley, finely chopped
2 tsp chives, finely chopped
3 egg whites
Salt and pepper

Pre-heat the oven to 425 degrees F and line a baking sheet with parchment paper.

Place the fish fillets on a paper towel to ensure that they are completely dry. Season with salt and pepper. In a bowl, combine the Panko crumbs, lemon zest, garlic powder, chili powder, almond flour, parsley and chives. Season with salt and pepper. In a separate bowl beat the egg whites and season with salt and pepper.

Dip the fish fillet in the egg mixture then into the Panko crumb mixture. If you feel it is not sticking simply re-dip in the egg and back into the Panko mixture. Place onto the baking sheet, spray with olive oil cooking spray and bake in the oven for 12-15 minutes or until cooked through.

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Pan Fried Salmon

3/29/2020

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Clic4 (6-oz.) salmon fillets, patted dry with a paper towel
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1/4 c. white wineJuice of 1 1/2 lemons, divided
2 cloves garlic, slicedPinch red pepper flakes
2 tbsp. butter
1 lemon, cut into rounds, for serving
2 tbsp. freshly chopped dill, for garnish

In a large skillet over medium-high heat, heat oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over.
Add wine, juice of 1 lemon, garlic, and red pepper flakes. Bring to a simmer and cook, basting salmon occasionally with a spoon. When salmon is opaque, remove from skillet. Add butter and remaining lemon juice to pan and whisk to combine with the sauce. Let simmer until thickened slightly, 2 minutes.
Serve fish drizzled with pan sauce and topped with fresh lemon slices and dill.

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Fish Chowder

2/27/2020

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Serves 4
from Genius Kitchen

Ingredients

1 lb cod or haddock fish fillet
2 tablespoons sunflower oil
1 medium onion, sliced
1⁄2 cup celery, diced
2 cups raw potatoes, diced
1⁄2 cup carrot, sliced
2 cups boiling water
1 teaspoon salt
1⁄2 teaspoon pepper
1 cup milk or cream

Cut cod fillets into bite sized pieces.
Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
Cover and simmer 10 to 15 minutes until vegetables are tender.
Add fish and cook 10 minutes longer.
Add milk.
Reheat, but do not boil.

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No Mess Foil Baking - Salmon

2/26/2020

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from April Anderson
Just Another Natural Nut

I love foil baking for one reason- no mess (except I do wash the tinfoil and use it for other things after). Heavy duty foil works best but if you don't have it just double up on your regular tin foil.

You will need -

a baking sheet
tin foil
salmon fillets (up to 4)
a veggie (asparagus, zucchini, broccoli, green beans, thinly sliced potatoes ...you choose)
tomatoes (grape or cherry)
sliced red onion (I like onions so I use a full medium sized)
olive oil
salt and pepper
seasoning of choice (dill, tarragon, basil, thyme or parsley). I like fresh but dried will work as well
like a little heat, add a bit of red pepper flakes or Cajun dried spice
like a little sweet, drizzle some honey
sliced lemons (1 lemon will do)

Preheat your oven to 400 degrees F (180 C for convection 200 C for conventional) and while the oven is heating

lay your sheet (or double sheet) of tinfoil onto your cookie sheet
drizzle a little oil onto the tinfoil
place your salmon on the tinfoil, making sure to leave room on all side to easily seal when you add the top layer of tinfoil
drizzle the salmon with a little olive oil and sprinkle a little salt and pepper. Add your chosen spices on the salmon
position your veggies along the sides
place your halved cherry or grape tomatoes on top of the salmon
scatter your sliced onions
salt & pepper your veggies
top with lemon
add the top layer of tin foil and on all sides seal the upper and lower foil by folding until there are no seen opening

Bake for 25 minutes. When done place on top of stove or safe mat for counters for 5 minutes before opening and enjoying

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Lemon Herb Crusted Whitefish

Pan Fried Salmon

Fish Chowder

No Mess Foil Baking - Salmon

from my kitchen

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