Best 8 Fish In Rosemary Broth Recipes

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When it comes to cooking fish, there are endless possibilities. However, if you're looking for a delicious and easy-to-make dish, fish in a rosemary broth is an excellent choice. This dish is light and flavorful, and the rosemary adds a delicious herbaceous flavor that complements the delicate taste of the fish. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to please.

Here are our top 8 tried and tested recipes!

FISH FILLET WITH ROSEMARY



Fish Fillet with Rosemary image

Any firm-fleshed white fish is the perfect vehicle for this deep-flavored, earthy sauce; you can also try it with fresh sea scallops. If you don't want to flour the fish, place all the ingredients in a parchment paper or foil pouch and bake in the oven instead.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 2 servings

Number Of Ingredients 11

1 pound skinless white fish such as red snapper or sea bass, cut into 6- to 8-ounce fillets, about 3/4-inch thick (if your fillets are thinner, lessen cooking time)
Coarse salt
Freshly ground black pepper
3 tablespoons all-purpose flour, preferably Wondra
1 1/2 tablespoons extra-virgin olive oil
1 clove garlic, minced (about 1 tablespoon)
1/4 cup Italian white wine, or dry vermouth
2 tablespoons pitted black olives, sliced, such as Gaeta or Nicoise
2 teaspoons fresh rosemary leaves, plus 2 sprigs for garnish
1 tablespoon unsalted butter
1 lemon, cut in wedges for garnish

Steps:

  • Season the fish on both sides with salt and pepper. Lightly dredge it in the flour, shaking off the excess.
  • Heat a medium nonstick skillet over medium-high heat until the pan is very hot. Add the olive oil. Place the fish in the skillet and cook for 2 minutes without moving the fillets. Turn and cook 2 more minutes, reducing heat if necessary to prevent browning. Pour off the fat and flip the fish again.
  • Making room in the side of the pan, add the garlic and cook, stirring, for 10 to 15 seconds, being careful not to let it burn. Immediately add the wine, olives, and rosemary leaves and swirl them around in the pan as the wine reduces, about 1 1/2 minutes. Divide the fish between 2 warm serving plates. Swirl the butter into the sauce and pour the sauce evenly over the fish. Garnish with fresh rosemary sprigs and serve with lemon wedges.

PARMESAN ROSEMARY CRUSTED FISH



Parmesan Rosemary Crusted Fish image

Lightly fried white fish with a parmesan rosemary panko crust - this recipe is perfect for a quick, yet elegant, dinner.

Provided by Becca Mills

Categories     Dinner

Number Of Ingredients 11

1/2 cup panko
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Tablespoon flour
1/2 cup freshly shredded parmesan cheese
1 Tablespoon fresh rosemary (chopped)
1/2 teaspoon garlic powder
1 egg (lightly whisked)
2 5- oz. white fish fillets (cod, haddock, walleye)
1-2 Tablespoon vegetable oil
Lemon wedge (for serving)

Steps:

  • In a shallow bowl, stir together panko, salt, pepper, flour, parmesan, rosemary, and garlic powder. Set aside. In another shallow bowl, lightly whisk the egg.
  • Pat the fish fillets dry, as needed, and sprinkle with salt and pepper. Dip the fillets, one at a time, in the egg mixture, and then the panko mixture to coat. Set aside on a plate.
  • Lightly coat the bottom of a skillet with 1-2 T oil, and heat over medium heat. Once the oil is hot and shiny, add the fish. Fry on each side for approximately 4-5 minutes, until golden brown. The time may vary depending on the thickness of your fish! The fish will be translucent; you want to be sure you don't overcook it.
  • Remove from skillet and serve with a fresh lemon wedge.

GRILLED SWORDFISH WITH ROSEMARY



Grilled Swordfish with Rosemary image

A simple white wine marinade makes this grilled swordfish special. Rosemary is used in both the marinade and a lemon and olive oil sauce that is drizzled over the fish when served.

Provided by CARLOSA

Categories     Seafood     Fish

Time 1h20m

Yield 4

Number Of Ingredients 9

½ cup white wine
5 cloves garlic, minced
2 teaspoons chopped fresh rosemary
4 (4 ounce) swordfish steaks
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
4 slices lemon, for garnish

Steps:

  • Stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.
  • In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.
  • Preheat grill for medium heat.
  • Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.

Nutrition Facts : Calories 202.1 calories, Carbohydrate 4.3 g, Cholesterol 43.6 mg, Fat 7.9 g, Fiber 0.8 g, Protein 22.6 g, SaturatedFat 1.7 g, Sodium 248.5 mg, Sugar 0.5 g

TUSCAN FISH STEW



Tuscan Fish Stew image

I spent a few days in Florence about 30 years ago, and while I don't remember much, I do recall my surprise at how delicious the Tuscan fish stew was. What I found so interesting was how herbs like oregano, sage, and rosemary, which I'd only associated with meat, were also used with seafood. Also, FYI just in case any old-school Tuscans are coming over: I hear that for this to qualify as an official Italian fish stew you need use at least 5 different types of seafood, which is both insane and adorable. Serve with crusty bread.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 50m

Yield 2

Number Of Ingredients 14

3 cups cherry tomatoes, halved
1 cup clam juice
4 tablespoons olive oil, divided
¼ cup sliced green onions
4 cloves garlic, sliced
1 anchovy fillet
2 pinches red pepper flakes
12 ounces halibut, cut into 2-inch pieces
1 pound shrimp, peeled and deveined
salt to taste
1 tablespoon chopped fresh parsley
½ tablespoon chopped fresh basil
½ tablespoon chopped fresh oregano
1 pinch minced fresh rosemary

Steps:

  • Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
  • Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
  • Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.

Nutrition Facts : Calories 672 calories, Carbohydrate 14.3 g, Cholesterol 405 mg, Fat 34.1 g, Fiber 3.3 g, Protein 76.3 g, SaturatedFat 5 g, Sodium 922.4 mg, Sugar 0.5 g

LEMON & ROSEMARY CRUSTED FISH FILLETS



Lemon & rosemary crusted fish fillets image

Use up leftover bread in this crispy topping to liven up white fish

Provided by Good Food team

Categories     Dinner

Time 20m

Number Of Ingredients 5

4 white fish fillets (hake is sustainable)
2 rosemary sprigs, leaves chopped, or 1 tsp dried
50g bread (about 2 slices), torn into pieces
zest 2 lemons , plus wedges to serve
1 tbsp olive oil

Steps:

  • Heat the grill to medium. Place the fish fillets, skin-side up, on a baking tray, then grill for 4 mins. Meanwhile, place the rosemary, bread, lemon zest and some seasoning in a food processor, then blitz to make fine crumbs.
  • Turn the fish over, then press a quarter of the crumbs over the top of each fillet. Drizzle with olive oil, then grill for 4 mins until the crust is golden and the fish is cooked through and just flaking. Serve with buttered new potatoes and lemon wedges for squeezing over.

Nutrition Facts : Calories 184 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Protein 26 grams protein, Sodium 0.51 milligram of sodium

FISH BROTH



Fish Broth image

Provided by Barbara Kafka

Categories     soups and stews, appetizer

Time P2DT40m

Yield 3 1/2 cups

Number Of Ingredients 1

2 pounds fish heads and bones, cleaned of any blood and cut into 2- inch pieces

Steps:

  • Combine the fish and four cups of cold water in a five-quart casserole with a tightly fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 30 minutes.
  • Remove from the oven and uncover. If just the broth is required, strain through a fine sieve and discard the heads and bones. Store, covered, in the refrigerator for up to two days, or freeze. If proceeding with the soup, pass the broth with all the solids through a food mill with a medium blade. Discard the pulp and reserve the broth for the soup.

Nutrition Facts : @context http, Calories 17, UnsaturatedFat 0 grams, Fat 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 9 milligrams

FISH BROTH



Fish Broth image

Provided by Pierre Franey

Time 25m

Yield About 6 cups

Number Of Ingredients 14

2 pounds fish bones
1 cup coarsely chopped onions
1 cup coarsely chopped green part of leeks
1/2 cup coarsely chopped celery
2 cups dry white wine
4 cups cold water
6 peppercorns
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried fennel seeds
6 sprigs fresh parsley
1 whole clove garlic, peeled
Salt to taste if desired
1 6-ounce can tomato paste

Steps:

  • Combine all the ingredients in a 3-quart saucepan and bring to a boil. Let simmer 20 minutes. Strain the mixture, discarding the solids.

Nutrition Facts : @context http, Calories 50, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 1 gram, Fiber 0 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 284 milligrams, Sugar 1 gram

POTATO-ROSEMARY CRUSTED FISH FILLETS



Potato-Rosemary Crusted Fish Fillets image

According to Dr. Andrew Weil, this simple fish dish is quite elegant with its subtle flavor of rosemary. Pair this entree with steamed asparagus and a large green salad with tomatoes for a lovely and healthy meal.

Provided by Chef Kate

Categories     Halibut

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

12 ounces cod fish fillets, halved (or halibut)
1 potato, about 5 ounces
salt and black pepper
1 teaspoon fresh rosemary (or 1/4 teaspoon dried, crushed)
1 tablespoon extra virgin olive oil

Steps:

  • Rinse the fish under cold running water and pat dry and sprinkle with salt and pepper to taste.
  • Peel the potato and grate on the large holes of a grater.
  • Squeeze excess water out of the potato by pressing between sheets of paper towel.
  • Season the potato with salt, pepper and rosemary (if using fresh, chop it very fine; if using dried, crush) and press it around the fish.
  • Heat a nonstick frying pan over medium-high heat and add olive oil.
  • Gently slide the fish into the pan and cook for 3 to 5 minutes.
  • Turn fish over, using two spatulas, and cook for 3 to 5 minutes more or until potatoes are golden and fish is done.

Nutrition Facts : Calories 282.7, Fat 8, SaturatedFat 1.2, Cholesterol 73.7, Sodium 99.2, Carbohydrate 18.7, Fiber 2.4, Sugar 0.8, Protein 32.7

Tips:

  • Use fresh fish: The fresher the fish, the better the dish will taste. If you can, buy your fish from a local fish market or grocery store that sells fresh seafood.
  • Choose a firm-fleshed fish: Fish with a firm flesh, such as salmon, trout, or cod, will hold up better in the broth and won't fall apart.
  • Season the fish well: Before you add the fish to the broth, season it with salt, pepper, and any other desired spices. This will help to enhance the flavor of the fish.
  • Use a flavorful broth: The broth is the base of the dish, so it's important to use a flavorful one. You can use a store-bought broth or make your own using fish bones, vegetables, and herbs.
  • Add vegetables and herbs: Vegetables and herbs add flavor and color to the dish. Some good options include carrots, celery, onions, leeks, fennel, and thyme.
  • Don't overcook the fish: Fish cooks quickly, so it's important to not overcook it. Otherwise, it will become dry and tough.
  • Serve immediately: Fish in rosemary broth is best served immediately after it's cooked. This will ensure that the fish is still hot and the broth is flavorful.

Conclusion:

Fish in rosemary broth is a delicious and easy-to-make dish that's perfect for a weeknight meal. With just a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you're looking for a quick and easy seafood meal, give this recipe a try.

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