Fish Recipe For Oven Baked Fish
For this fish recipe, use a flaky white fish, such as tilapia, halibut, cod, bass, grouper, haddock, catfish, or snapper. The term “white fish” does not refer to the colour of the fish; instead, it relates to a mild-flavoured fish that cooks rapidly and seasonings well.
Fish roasted in the oven in a hurry
1-1/4 pound fillets of fish
One teaspoon salt (seasoned)
Season with pepper to taste
Three teaspoons melted butter
Preheat the oven to 400 degrees Fahrenheit. Place the fish in an 11×7-inch baking dish that has been buttered. Season with seasoned salt, pepper, and paprika, if desired. Drizzle some butter on top. Cover and bake for 15-20 minutes, until the fish flakes easily with a fork.
Easy Garlic and Basil Baked Fish
Garlic and basil permeate baked fish to make it soft and easy to eat. The key to this delicious fish is the short fish marinade with a few spices, garlic, and fresh basil, a little citrus, and extra virgin olive oil. Serve with lemon rice and a colourful salad.
I used fillets of halibut (but another white fish of your choosing will work). The fillets were marinated in a somewhat lemony marinade with garlic, basil, and a few spices in the refrigerator. Let it sit in the fridge for 30 minutes. To bake the fish, spread it out on a bed of colourful bell peppers and shallots and roasted it for about 15 minutes.
What’s in the marinade for the fish?
You’ll see that I used the juice of 1 lemon (2 tablespoons of citrus) to 6 tablespoons of extra virgin olive oil to keep the citrus portion low.
The fish marinade consists of the following ingredients:
Dry oregano, coriander, and paprika are a trio of spices.Garlic – 10 garlic cloves, fresh for optimal taste, I like to mince the garlic as finely as possible.Fresh basil leaves, chopped into ribbons (15 fresh basil leaves). This fish marinade is full of flavour thanks to the aromatic fresh basil and toasty spices. If basil isn’t available, use parsley, cilantro, dill, or thyme to taste.One lemon’s juice (about two tablespoons of citrus). You can replace it with lime, white wine, or mild-tasting vinegar if you want.Six tablespoons of extra virgin olive oil in this recipe. Because the fish is baked with the marinade, it’s critical to select a flavourful oil that complements the fish.
This recipe for fish fillets has only two stages. Prepare the fish by seasoning and marinating it.
Season the fish with salt and pepper after patting dry.Combine the fish, spices, garlic, basil ribbons, olive oil, and lemon juice in a big zip-top bag. Close the bag. Refrigerate for 30 minutes before serving.Before sealing the zip-top bag, be careful to squeeze out all of the air. Refrigerate the bag by placing it flat on a platter. To ensure the marinade is uniformly dispersed, turn the bag now and then.Bake in a preheated oven to 425 degrees Fahrenheit.
Prepare the shallots & bell peppers
Shallots and bell peppers should be sliced into rounds and placed on the bottom of a 9 x 13 baking dish. On top of that, place the fish. All of the marinades should be poured over the fish. Bake for 15 minutes, or until the halibut is cooked through, and flakes readily (start checking at 10 minutes or so).
Use an instant-read thermometer to check the thickest section of the halibut (or fish fillet) to ensure it is ready. The internal temperature of your fish should be 145 degrees F, and it should be opaque and flake readily with a fork. Serve baked fish with your favourite grain or lemon rice with a side of Greek salad, white bean salad, or herbed zucchini as soon as possible.