Best 5 Herb Roasted Fish Recipes

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

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.

HERB-ROASTED FISH

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.

ROASTED FISH WITH LIGHT HERB SAUCE

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.

ROASTED FISH WITH LEMON, SESAME AND HERB BREADCRUMBS

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.

EAST LIGHTENS OSSO BUCO OVEN ROASTED MONK FISH 'OSSO BUCO' WITH HERB WHIPPED POTATOES

Steps:

• In a non-reactive saucepan coated with olive oil, saute the onion, celery, and carrots and garlic until caramelized. Add tomato paste and cook for 3 minutes. Deglaze with white wine, and reduce the liquid by half. Add crushed tomatoes, bay leaf, thyme, soy sauce, lemon grass, orange juice, and chicken stock. Reduce by a third, and check for seasoning. Strain the sauce and set aside. Season the monkfish with salt, pepper, and cayenne pepper. Sear the fish over high heat in olive oil, using a pan large enough that the fish is not overcrowded. The fish is just cooked long enough to evenly brown the outside, about 2 minutes on each side. Pour off as much oil as possible. Deglaze with the vinegars. Add the reserved sauce, using just enough to cover the fish half way. Add the Mushrooms and cover. Place in a preheated 350 degree oven until the fish is cooked through, about 15 minutes. Remove the pan from the oven, and add the butter and lemon juice. Check again for seasoning.
• For the potatoes: Place the potatoes and garlic in a saucepan and cover with cold water. Bring to a boil, and add enough salt to flavor the water. Boil for 20 minutes, or until the potatoes are soft. Strain potatoes and place in a mixer fitted with wire whip. Whip at low speed, incorporating butter slowly. Increase the speed to lighten the potatoes and increase their volume. Check for seasoning, and set aside. Right before serving, mix the chopped herbs into the potatoes.
• To make a gremolata, combine the parsley, garlic and lemon zest. Set aside, and reserve for plating.
• For the mushrooms: Saute mushrooms with garlic and ginger in 1 tablespoon of olive oil over high heat, until caramelized, about 3 minutes. Add sauteed mushrooms from below to the sauce. Check for seasoning.
• Plating: Place a serving of potatoes in the middle of a large bowl. Place the fish on top of the potatoes, and spoon the sauce and mushrooms around it. Garnish with gremolata.