Fish Recipes For Winter
Fish recipes make the perfect meal for cold winter nights. This substantial fish meal will taste like bliss. The hero of this Portuguese fish supper is a big chunk of white fish, but the side characters, flavour-infused garbanzo beans and steaming greens round out the dish. Another winter favourite is fish & leek pie.
COD PANKO-CRUSTED WITH PARMESAN
This parmesan and panko-crusted fish is one of my favourite recipes on the list, with plenty of parmesan and a lovely panko crust. This tasty fish has a satisfyingly crispy shell with undertones of lemon and spice.
Two fillets of codA single lemonOne garlic clove1/2-pound red cabbagePurple potatoes, 3-4 pound1/4 cup Parmesan cheese, gratedMayonnaise, 2 tbspA quarter cup of Panko breadcrumbsOne tablespoon mustard (Dijon)One tbsp seasoning (Italian) (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram).
Make the potatoes ahead of time:
Preheat the oven to 450°F with an oven rack in the middle. Fresh produce should be washed and dried. Cut the potatoes into 1-inch-wide wedges on a cutting board lined with paper towels. Using foil, line a sheet pan. Arrange the potato wedges on a foil-lined baking sheet. Drizzle 1/2 teaspoon olive oil over the top and season with salt, pepper, and Italian seasoning; toss to coat. Arrange in an equal layer on one side of the sheet pan, skin side down. Thirteen minutes of roasting remove the pan from the oven while it is still hot.
Make the slaw with the remaining ingredients:
Meanwhile, remove the centre of the cabbage and discard it; thinly slice the leaves. One garlic clove, peeled; finely grind with a zester into a paste (or use the small side of a box grater). Remove the quarters and seeds from the lemon. Whisk together the mayonnaise, two lemon wedges’ juice, and 1/2 teaspoon olive oil in a large mixing basin. Season with salt and pepper and add the sliced cabbage. Toss to coat evenly. Allow marinating for at least 10 minutes, stirring regularly. If desired, season with salt and pepper after tasting.
To make the breadcrumb topping, follow these steps:
Meanwhile, combine the breadcrumbs, parmesan, garlic paste, remaining lemon wedges’ juice, and 1/4 teaspoon olive oil in a mixing dish—salt & pepper to taste.
Cook the fish and serve your dish as follows:
Using paper towels, pat the fish dry. Place on a plate to cool. Season with salt and pepper and drizzle with 1/4 teaspoon olive oil; toss to coat. Transfer the partially roasted potatoes to the other side of the sheet pan with care. Spread or brush the mustard evenly over the fish, then delicately sprinkle the breadcrumb topping on top (pressing to adhere). Roast for 8 to 10 minutes, or until the potatoes are soft and the fish is cooked through when pierced with a fork. Remove the baking sheet from the oven. With the slaw, serve the roasted fish and potatoes.
SALMON IN THE OVEN WITH PARSNIPS, POTATOES, AND PEAS
This filling oven-roasted salmon with parsnips, potatoes, and peas dish will keep you toasty this winter without packing on the pounds. It has a crisp, oven-roasted flavour and is quite simple to prepare.
Spray with nonstick vegetable oilOne pound peeled and thinly sliced russet potatoesEight oz. peeled, thinly sliced parsnipsOne tablespoon extra-virgin olive oil
1/3 cup unthawed frozen green peas
Four fillets of skinless salmon, 6 oz (about 1 inch thick)
One teaspoon dried thyme or one tablespoon minced fresh thyme
Slices of lemon
Preheat the oven to 450 degrees Fahrenheit. Using vegetable oil spray, lightly coat a rimmed baking sheet. In a large mixing basin, combine the potatoes, parsnips, and oil—season to taste with salt and pepper. Arrange the vegetables on the baking sheet that has been prepared. Roast the vegetables for about 20 minutes or until they begin to soften. Turn the veggies over and roast for another 10 minutes, or until they are soft and beginning to brown.
Take the vegetables out of the oven. In the centre of the baking sheet, push the vegetables together to provide a base for the salmon. Peas should be sprinkled on top. Place the salmon on top of the vegetables. Add thyme, salt, and pepper to taste—roast for about 10 minutes, or until the fish is just opaque in the centre. Place the fish and veggies on individual plates. Serve with a squeeze of lemon as a garnish.