Best 20 Herb Fish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Herb fish is a culinary classic that combines the delicate flavors of fresh herbs with the tender texture of fish. Whether you prefer a simple pan-seared fillet or a more complex baked dish, there are countless ways to prepare this versatile dish. In this article, we will explore the various herbs that pair well with fish, provide tips for selecting the freshest fish, and share some of the most delicious herb fish recipes from around the world. From classic parsley-lemon sole to exotic Thai basil fish, you'll find a recipe to suit your taste and skill level. So gather your ingredients, preheat your oven, and get ready to create a flavorful and memorable meal with our guide to cooking herb fish.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-ROASTED FISH FILLETS WITH HERB BUTTER



Pan-Roasted Fish Fillets With Herb Butter image

A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.

Provided by Julia Moskin

Categories     dinner, lunch, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leaf parsley, optional
Lemon wedges

Steps:

  • Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
  • Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
  • Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram

HERB-ROASTED FISH



Herb-Roasted Fish image

Provided by Ina Garten

Categories     main-dish

Time 25m

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.

PANKO-CRUSTED FISH STICKS WITH HERB DIPPING SAUCE



Panko-Crusted Fish Sticks with Herb Dipping Sauce image

Homemade fish sticks are far superior to frozen ones -- the whole family will enjoy them.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 11

1 large egg, lightly beaten
coarse salt and ground pepper
2 cups panko
1 tablespoon Old Bay Seasoning
2 tablespoons olive oil
1 1/2 pounds tilapia fillets, cut into wide strips (see note, above)
1/2 cup light mayonnaise
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 teaspoons prepared white horseradish

Steps:

  • Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.
  • Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
  • Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.

HERB FISH



Herb Fish image

Combining different types of herbs not only gives this speedy fish depth of flavor, but it also results in a beautiful dish. Yvonne Nemec of Phillipsburg, New Jersey relates, "this is such an easy dish and so delicious. The herbs compliment the delicate flavor of the fish. We love it!

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup finely chopped onion
2 tablespoons butter
1/2 teaspoon minced garlic
1 tablespoon lemon juice
2 teaspoons dried parsley flakes
1/4 to 1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon dried thyme
1 pound whitefish or sole fillets
1/4 cup dry bread crumbs

Steps:

  • In a small microwave-safe dish, combine the onion, butter and garlic. Microwave, uncovered, on high for 1-2 minutes or until onion is partially cooked. Stir in the lemon juice, parsley, salt, tarragon and thyme. , Arrange fillets in a greased 2-qt. round microwave-safe dish. Top with half of the butter mixture. Stir bread crumbs into the remaining butter mixture; sprinkle over fillets. , Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 330mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.

BIG RAY'S HERB AND GARLIC FISH



Big Ray's Herb and Garlic Fish image

This works great with any type of white fish: halibut, swai, tilapia, you name it.

Provided by bfr610

Categories     Seafood     Fish

Time 21m

Yield 4

Number Of Ingredients 7

cooking spray
¼ cup mayonnaise
1 clove garlic, minced
1 teaspoon Italian seasoning
1 teaspoon grated Parmesan cheese
4 (4 ounce) fillets pollock fillets
1 tablespoon lemon juice

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Prepare a broiler pan with cooking spray.
  • Stir mayonnaise, garlic, Italian seasoning, and Parmesan cheese together in a bowl.
  • Arrange pollock fillets onto prepared broiler pan. Spread mayonnaise mixture over the top of each fillet.
  • Cook fillets under the broiler until the flesh flakes easily with a fork, 6 to 8 minutes. Drizzle lemon juice over the fish.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 1.3 g, Cholesterol 86.2 mg, Fat 12.3 g, Fiber 0.2 g, Protein 22.5 g, SaturatedFat 1.9 g, Sodium 183.7 mg, Sugar 0.3 g

CRISPY-SKINNED FISH WITH HERB SAUCE



Crispy-Skinned Fish with Herb Sauce image

You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat, gradually rendering fat like a strip of bacon, while the flesh gently cooks through. You can do this. Anyone can do this.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Quick & Easy     Quick and Healthy     Seafood     Fish     Lemon Juice     Herb     Anchovy     Pickles     Bass     Snapper

Yield 4 servings

Number Of Ingredients 9

2 oil-packed anchovy fillets (optional)
1 small garlic clove, thinly sliced
1 cup chopped tender herbs (such as parsley, dill, and/or basil)
1 Tbsp. chopped pickles (capers, cornichons, or chile)
2 Tbsp. fresh lemon or lime juice or white wine vinegar
6 Tbsp. (or more) extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
4 (5-6-oz.) skin-on black bass, striped bass, snapper, or salmon fillets
Flaky sea salt

Steps:

  • Using the side of a chef's knife, mash anchovies (if using) and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with herbs, pickles, lemon juice, and 5 Tbsp. oil. Season green sauce with kosher salt and pepper.
  • Swirl remaining 1 Tbsp. oil in a large nonstick skillet to coat. Season fish generously on both sides with salt and lay, skin side down, in cold skillet. Place skillet over medium heat and let it gradually heat up until fat starts to cook out of fish, about 4 minutes. At this point you may press gently on fish so that the skin is flat against the pan. Continue to cook until skin is super-crisp and flesh is mostly opaque (you can increase or decrease heat slightly if needed, but don't try to rush it), 8-12 minutes longer, depending on the thickness of the fish. Less fatty fish won't release as much fat on their own, so you may need to add a splash more oil to the skillet if the skin isn't getting crisp enough. Turn fish and cook just until opaque all the way through, about 1 minute.
  • Spoon green sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.

HERB-CRUSTED FISH



Herb-Crusted Fish image

Fresh herbs with a touch of lemon zest and you have a gorgeous meal. Serve with your favourite rice pilaf and a green salad. Use your favourite fish fillet.

Provided by Lorrie in Montreal

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 cups dry breadcrumbs
1/4 cup minced fresh parsley
1/4 cup basil or 1/4 cup marjoram
2 -3 garlic cloves, minced
1 fresh lemon, zest of
salt and pepper (to season)
2 lbs tilapia fillets or 2 lbs perch fillets
olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • Place the bread crumbs in a shallow dish.
  • On a cutting board place the herbs, garlic, lemon zest, and a little salt.
  • Finely chop all together.
  • Add the herb mixture to the bread crumbs.
  • Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture.
  • Brush baking pan with oil.
  • Place the fillets, crumb side up.
  • Bake in oven for 12-15 minutes or until fish is done and flaky.

HERB BAKED FISH



Herb Baked Fish image

This recipe is very adaptable; use more or less of the herbs listed, or substitute for the ones you like. This fish dish always comes out perfect, but because of the high temperature, watch it closely so it doesn't over-cook. These are great served with a slice of lemon.

Provided by Carrie Ann

Categories     < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup dry breadcrumbs
1/4 cup parmesan cheese
1/2 teaspoon sage
3/4 teaspoon oregano
3/4 teaspoon basil
1 teaspoon onion salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
6 tablespoons melted margarine
1 package fish fillet, thawed
1/2 cup milk

Steps:

  • Mix dry ingredients together and set aside.
  • Dip thawed fish fillets in milk to coat.
  • Place in bread crumb mixture and coat completely pressing crumbs to adhere.
  • Place fish fillets in greased baking dish.
  • Drizzle melted margarine over fish.
  • Bake at 500 degrees (this is not a printing error) on top rack of oven for 10-12 minutes, or until fish flakes easily with a fork.

FISH FILLETS WITH CITRUS-HERB BUTTER



Fish Fillets with Citrus-Herb Butter image

The stuff in our Test Kitchen combined dried herbs to transform ordinary butter into a tasty topping for your favorite fish fillets. Served with wild rice, this is a simply elegant entree.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 cup butter, softened
1/3 cup mixed dried herbs of your choice (chives, thyme, basil, dill weed)
2 tablespoons grated lemon zest
2 tablespoons grated orange zest
2 tablespoons lemon juice
2 tablespoons orange juice
4 teaspoons confectioners' sugar
1/2 teaspoon salt
1 pound orange roughy, cod or haddock fillet

Steps:

  • Preheat oven to 375°. In a small bowl, combine first eight ingredients; beat until blended. Shape half of the butter mixture into a log; wrap in plastic and freeze. Place remaining mixture in a microwave-safe bowl; heat 1-2 minutes or until melted., Place fish fillets in an ungreased 13x9-in. baking dish. Drizzle with melted butter mixture. Bake, uncovered, 10-15 minutes or until fish flakes easily with a fork. Cut butter log into slices; serve with fish.

Nutrition Facts :

FRIED FISH WITH MOROCCAN-STYLE HERB SAUCE



Fried Fish with Moroccan-Style Herb Sauce image

Categories     Fish     Fry     Quick & Easy     Lemon     Spice     Summer     Cilantro     Parsley     Gourmet

Yield Serves 2

Number Of Ingredients 10

1/4 cup coarsely chopped fresh coriander
1/4 cup coarsely chopped fresh parsley leaves
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne, or to taste
3 tablespoons vegetable oil plus additional for frying the fish
1 pound skinless firm-fleshed white fish filet, such as cod or halibut, cut into 4 equal pieces
all-purpose flour seasoned with salt and pepper for dredging the fish

Steps:

  • In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste. In a skillet heat 1 inch of the additional oil to 375°F. on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through. Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.

ROASTED FISH WITH LIGHT HERB SAUCE



Roasted Fish with Light Herb Sauce image

An easy sauce with the flavors of Provence makes fish fillets into a meal worthy of company. I like to add steamed rice and sautéed spinach to complete the plate. The recipe works with many types of fish such as cod, flounder, sole, trout, tilapia or catfish. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

4 haddock fillets (6 ounces each)
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 shallot, thinly sliced
1/2 teaspoon herbes de Provence or dried rosemary, crushed
1 tablespoon butter
1/4 cup marinade for chicken
2 tablespoons half-and-half cream

Steps:

  • Place the fillets in a greased 15x10x1-in. baking pan. Brush with oil; sprinkle with salt and pepper. Bake at 450° for 14-18 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan over medium heat, cook and stir shallot and herbes de Provence in butter until shallot is tender. Stir in marinade for chicken; cook and stir for 1 minute. Add cream; cook and stir 1 minute longer. Spoon over fish.

Nutrition Facts : Calories 222 calories, Fat 7g fat (3g saturated fat), Cholesterol 109mg cholesterol, Sodium 726mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

ROASTED FISH WITH LEMON, SESAME AND HERB BREADCRUMBS



Roasted Fish With Lemon, Sesame and Herb Breadcrumbs image

Trout is an ideal weeknight dinner because its thin fillets cook in minutes. All it really needs is some butter and lemon, but an herb-panko mixture adds freshness and crunch. The breadcrumb mixture is inspired by za'atar, a spice blend that includes sesame seeds, dried herbs and tart-citrusy sumac. Using fresh thyme and oregano instead of dried herbs, and lemon zest in place of dried sumac yields a brighter final dish. If you want to use dried za'atar, swap in 3 tablespoons of the blend for the first four ingredients. Serve the fish alongside rice, a green salad, boiled potatoes or braised chickpeas. The fish roasts in about the same time as string beans, broccolini or snap peas would, so you can also roast vegetables on a second baking sheet while the fish cooks.

Provided by Ali Slagle

Categories     dinner, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons toasted sesame seeds
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves, coarsely chopped
2 teaspoons lemon zest, lemon cut into wedges for serving
Kosher salt and black pepper
1 cup panko bread crumbs
4 tablespoons unsalted butter, melted
4 (4 to 6-ounce) trout fillets or 2 whole butterflied trout

Steps:

  • Heat the oven to 450 degrees. In a medium bowl, combine the sesame seeds, thyme, oregano, lemon zest, 3/4 teaspoon salt and a few grinds of pepper. Rub the mixture between your fingers until the herbs are bruised and fragrant. Stir in the bread crumbs and butter until combined.
  • Season the trout with salt and pepper and place on a parchment-lined baking sheet, skin-side down. Spoon the bread crumbs evenly over the fish and bake until the fish is opaque and the bread crumbs are golden, 10 to 12 minutes. Serve with lemon wedges alongside.

FISH BURGERS WITH A HERB SAUCE



Fish Burgers With a Herb Sauce image

East meets West....a different take on fish cakes! I used catfish but would think other white fish would work too.

Provided by PetsRus

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup basil leaves
1/4 cup fresh parsley leaves
1/4 cup green onion, roughly chopped
1 clove crushed garlic
salt
1 lb catfish, chopped in chunks
1 egg
1/2 cup breadcrumbs
1 lime, zest of
1 finely chopped chili pepper (optional)
3 teaspoons ground coriander
1 teaspoon fresh grated ginger
salt
2 tablespoons chopped green onions or 2 tablespoons chives
2 tablespoons chopped parsley
1 cup grated carrot
vegetable oil (for frying)

Steps:

  • For the sauce, put all the ingredients in the bowl of your food processor, process until all the herbs are tiny specks, taste to see if it needs more salt
  • Pour the sauce in a bowl and place in the fridge for at least one hour, it will become thicker whilst resting
  • For the burgers, clean the food-processor bowl and put in: the fish, egg, breadcrumbs, zest, chili pepper, coriander, ginger, salt, green onions and the parsley
  • Process using the on and off technique until it becomes almost like a paste, but do not over- process
  • Remove from the processor and transfer to a bowl, mix in the carrots, leave to stand for approx 15 minutes (it will firm up a bit)
  • Shape into 4 burgers or into smaller portions
  • If you have a grill pan preheat it, brush some oil on to the burgers and grill a few minutes on each side until browned and done
  • In a frying pan heat some oil first and then fry on each side for a few minutes until browned and done
  • Serve with the sauce on the side as a burger on a bun or with fries or sautéed potatoes with a salad

Nutrition Facts : Calories 426.7, Fat 26.9, SaturatedFat 7.8, Cholesterol 126.4, Sodium 425.3, Carbohydrate 23.5, Fiber 2.9, Sugar 4.4, Protein 23.3

HERB-CRUSTED HALIBUT AKA "MOMMY'S FISH STICKS"



Herb-Crusted Halibut aka

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 generous servings

Number Of Ingredients 11

1 1/2 pounds halibut fillets (preferably Alaskan), skin removed
1/2 cup all-purpose flour
1 1/2 teaspoons seasoned salt or Essence, divided
1 teaspoon pepper, divided
2 large eggs
1 1/2 cups panko (Japanese bread crumbs)
2 tablespoons dried parsley
1 teaspoon dried dill
1/2 teaspoon dried marjoram
Vegetable oil, for pan-frying
Lemon wedges

Steps:

  • Rinse fillets and pat dry. Use 3 shallow dishes to prepare your breading ingredients. In the first dish, mix the flour with 1/2 teaspoon seasoned salt or Essence and 1/4 teaspoon pepper. Break the eggs into the second dish and beat well. In the third dish, mix the panko with the remaining seasoned salt or Essence, pepper, and dried herbs.
  • Heat 1/4-inch of oil in a large heavy skillet over medium-high heat. Bread each fillet by dipping first in the flour mix, then the eggs, then the panko, coating thoroughly with each layer. Place carefully in the hot oil. (Don't crowd the skillet; work in batches if needed.) Cook 2 to 4 minutes on each side (time will depend on the thickness of the fillets.) Serve immediately with lemon wedges.

HERB-BAKED FISH WITH TARTAR SAUCE



Herb-Baked Fish With Tartar Sauce image

Make and share this Herb-Baked Fish With Tartar Sauce recipe from Food.com.

Provided by Norahs Girl

Categories     Sauces

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

800 g firm fresh fish fillets, skinned
salt & freshly ground black pepper
50 ml dry white wine
2 lemons, juice
soft butter
45 ml chopped fresh mixed herbs
tartar sauce
200 ml mayonnaise
1 gherkin, finely chopped
30 ml capers
15 ml spring onions
5 ml lemon juice
5 ml Dijon mustard

Steps:

  • Mix all the ingredients for the tartar sauce and chill.
  • Preheat the oven to 180ºC.
  • Grease a large sheet of aluminum foil with plenty of soft butter.
  • Place the fish on top, dot with butter, season and sprinkle with wine and lemon juice on top.
  • Scatter the herbs over and wrap the fish in the foil.
  • Bake for 15 to 20 minutes or until the fish can be easily flaked with a fork.
  • Serve with the tartar sauce and chips, if desired.

CRUNCHY PANKO FISH STICKS WITH QUICK LEMON-HERB AIOLI



Crunchy Panko Fish Sticks with Quick Lemon-Herb Aioli image

Homemade fish sticks taste delicious dipped in a Greek yogurt-based lemon-herb aioli.

Provided by By Cindy Rahe

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 16

1/4 cup mayonnaise
2 tablespoons plain Greek yogurt
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh dill weed
1 teaspoon grated lemon peel
2 teaspoons fresh lemon juice
1 clove garlic, finely chopped
1/2 cup Gold Medal™ all-purpose flour
Salt and pepper
Paprika
1 egg
1/4 cup milk
Several dashes hot sauce
1 1/2 cups Progresso™ panko crispy bread crumbs
1 lb cod fillets, cut into sticks
Canola oil for frying

Steps:

  • In small bowl, stir together Lemon-Herb Aioli ingredients. Cover with plastic wrap; refrigerate until ready to serve.
  • Gather 3 wide, shallow dishes. In first dish, stir together flour, dash salt, dash pepper and dash paprika. In second dish, beat egg, milk and hot sauce with whisk. In last dish, stir together bread crumbs, dash salt, dash pepper and dash paprika.
  • Coat fish sticks with seasoned flour, dip into egg mixture to coat, and then bread crumb mixture, pressing bread crumbs into fish if needed. Place on plate; repeat with remaining fish until all are coated.
  • Heat 10-inch cast-iron or nonstick skillet over medium-high heat. Fill skillet with 1/4 to 1/2 inch of oil (enough to reach halfway up sides of fish pieces). Once oil is hot, fry fish sticks in batches, a few minutes on each side, until golden brown, crisp and fish feels firm. Drain on paper towel-lined plate. Repeat with remaining fish. Serve with aioli and if desired, lemon wedges.

Nutrition Facts : Calories 490, Carbohydrate 44 g, Cholesterol 105 mg, Fat 2, Fiber 0 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 3 g, TransFat 0 g

PANKO CRUSTED FISH STICKS WITH HERB DIPPING SAUCE



Panko Crusted Fish Sticks With Herb Dipping Sauce image

This recipe is from Martha Stewart's Everyday Food. The fish sticks are crispy without being fried and the dipping sauce is unusual and delicious.

Provided by EnjoyingLife

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 large egg, lightly beaten
coarse salt and pepper
2 cups panko breadcrumbs
1 tablespoon Old Bay Seasoning
2 tablespoons olive oil
1 1/2 lbs tilapia fillets, cut into wide strips (see note, above)
1/2 cup light mayonnaise
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 teaspoons prepared white horseradish

Steps:

  • To make fish sticks, cut tilapia fillets in half lengthwise down center line. Halve again lengthwise, then crosswise.
  • 1. Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.
  • 2. Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
  • 3. Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.

HERB-RUBBED GRILLED FISH



Herb-Rubbed Grilled Fish image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h15m

Number Of Ingredients 13

3 bulbs fennel, fronds separated, bulbs cut through core into 1-inch wedges
2 teaspoons whole black peppercorns
2 teaspoons whole pink peppercorns (available at penzeys.com)
4 cloves garlic, peeled
1/2 cup packed fresh flatleaf parsley leaves
1/4 cup extra-virgin olive oil, plus more for brushing
1 whole striped bass or snapper (3 3/4 to 4 pounds), cleaned
2 cups mixed herb sprigs and other aromatic greens, such as mint, celery leaves, oregano, and parsley (optional)
Coarse salt and freshly ground pepper
12 habanero or other colorful chiles, for serving (optional)
Lemon slices, for serving
Grilled Potatoes, for serving
Mixed Herb Sauce, for serving

Steps:

  • Using a mortar and pestle, crush 1/2 cup fennel fronds, black and pink peppercorns, garlic, and parsley to a paste. (Or pulse in a food processor.) Stir in 2 tablespoons oil. Rub mixture over fish, inside and out; stuff fish with more fennel fronds, herb sprigs, and greens. Cover with plastic wrap; let stand 30 minutes.
  • Preheat grill to medium. Season fish generously with salt and pepper. Brush a fish-grilling basket with oil; place fish inside and secure. Grill, covered, turning once, until fish is opaque and flakes when tested with the tip of a knife, 20 to 25 minutes.
  • Meanwhile, toss fennel bulbs and chiles in a bowl with salt and remaining 2 tablespoons oil. Grill until fennel and chiles are lightly marked and tender (if they start to burn, shift to a cooler area of grill). Arrange fish on a platter; surround with lemon, potatoes, fennel, and chiles (chiles should be eaten with caution). Drizzle with herb sauce; serve immediately.

LEMON AND HERB FISH SKILLET



Lemon and Herb Fish Skillet image

Create a taste of the Mediterranean with this simple one pot meal--it's a refreshing change of pace from chicken.

Provided by College Inn® Broths and Stocks

Categories     Trusted Brands: Recipes and Tips     College Inn® Broths and Stocks

Time 30m

Yield 4

Number Of Ingredients 8

3 cups College Inn® Chicken Broth
8 ounces uncooked orzo pasta
1 (14.5 ounce) can Del Monte® French-Style Green Beans, drained
1 (14.5 ounce) can Del Monte® Petite Diced Tomatoes, drained
4 (4 ounce) tilapia fillets, thawed if frozen
1 tablespoon chopped fresh oregano
Salt and black pepper to taste
2 teaspoons grated fresh lemon peel

Steps:

  • Bring broth to a boil in a large, deep non-stick skillet over high heat; stir in orzo and reduce heat to medium-high. Cook according to package directions, stirring frequently, except DO NOT DRAIN.
  • Reduce heat to medium. Stir in green beans and tomatoes; cook 1 minute.
  • Arrange fish over orzo mixture; sprinkle with oregano and salt and pepper, if desired. Reduce heat to medium; cover and simmer 8 to 9 minutes or just until fish is opaque. Top fish with grated lemon peel before serving.

Nutrition Facts : Calories 372.6 calories, Carbohydrate 51.7 g, Cholesterol 46.3 mg, Fat 3.1 g, Fiber 4.4 g, Protein 33.1 g, SaturatedFat 0.6 g, Sodium 1337.4 mg, Sugar 5.7 g

HERB FISH FILLETS



Herb Fish Fillets image

Combining different types of herbs not only gives this speedy fish depth of flavor, but it also results in a beautiful dish. Yvonne Nemec of Phillipsburg, New Jersey relates, "this is such an easy dish and so delicious. The herbs compliment the delicate flavor of the fish. We love it!"

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup finely chopped onion
2 tablespoons butter
1/2 teaspoon minced garlic
1 tablespoon lemon juice
2 teaspoons dried parsley flakes
1/4 to 1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon dried thyme
1 pound whitefish or sole fillets
1/4 cup dry bread crumbs

Steps:

  • In a small microwave-safe dish, combine the onion, butter and garlic. Microwave, uncovered, on high for 1-2 minutes or until onion is partially cooked. Stir in the lemon juice, parsley, salt, tarragon and thyme. , Arrange fillets in a greased 2-qt. round microwave-safe dish. Top with half of the butter mixture. Stir bread crumbs into the remaining butter mixture; sprinkle over fillets. , Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 161 calories, Fat 5g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 334mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

Tips:

  • Choose the right herbs: Opt for herbs that complement the flavor of your fish, such as dill, parsley, thyme, or rosemary.
  • Use fresh herbs whenever possible: They deliver a more intense flavor than dried herbs.
  • Prepare the herbs properly: Chop or mince fresh herbs finely. If using dried herbs, crush them between your fingers before adding.
  • Add herbs at the right time: Delicate herbs like basil should be added towards the end of cooking, while more robust herbs like rosemary can withstand longer cooking times.
  • Don't overdo it: A little herb goes a long way. Too much can overpower the delicate flavor of the fish.

Conclusion:

Cooking fish with herbs is a delicious and healthy way to enjoy this versatile protein. With just a few simple ingredients, you can create a flavorful and memorable meal. Plus, cooking with herbs is a great way to add variety to your diet and explore new flavors. So, next time you're looking for a quick and easy meal, reach for some fresh herbs and let your creativity shine through!

Related Topics