Best Baked Fish And Vegetables Sakana Gingami Yaki Recipes

BAKED FISH-IN-FOIL WITH VEGETABLES

Baked Fish-In-Foil with Vegetables image

Baked fish in individual foil packets, each served with a delicious mix of summer vegetables. This is a fun and easy to serve method that yield a very moist steamed-like fish!

Provided by Silvia

Categories Dinner

Time 35m

Number Of Ingredients 11

Ingredients

1 1/2 lb black cod (sablefish)
1 bunch asparagus, (trimmed)
2 whole zucchini, (cut in rounds)
6 baby red onions, (thinly sliced )
1 handful cherry tomatoes
3 cloves garlic, (pressed)
3 tbsp olive oil
1 tsp dried oregano
1 pinch salt and ground pepper, (to taste)
fresh cilantro
Lemon slices

Steps:

Pre-heat oven to 400F degrees.
Cut fish into four equal pieces. Set aside
In a small glass bowl whisk the olive oil, minced garlic, oregano, salt and pepper. Set aside
Cut 8 pieces of aluminum foil that is big enough to accomodate the fish and vegetable.
Place one piece of foil on the counter/ work surface. On the first layer add 5-6 asparagus spears. On top of the asparagus place 6 zucchini rounds. Place the fish on top of the zucchini. Top the fish with 2-3 cherry tomatoes, whole or halved.
Season each fish and vegetable packet with garlic oregano oil.
Top the fish with a second piece of foil. Fold both bottom and top foil pieces together tightly.
Place the fish packets on a sheet pan and bake for 18-20 minutes.
Carefully open fish packets away from your face, as it will release lots of hot steam.
Completely remove the top foil. You can either serve the fish in foil packets or slide the fish and vegetables onto a plate. Add a lemon slice and fresh cilantro to each packet

CLASSIC SALT-GRILLED FISH

Classic Salt-Grilled Fish image

Salting fish removes the fishy-tasting juice from the flesh. Shioyaki is a great way to cook sardines, swordfish, or many other types of fish.

Provided by Hiroko Shimbo

Time 40m

Yield Serves 4

Number Of Ingredients 5

Ingredients

Four 8-inch sardines, or 6-ounce swordfish steaks
Salt
1 cup grated daikon
4 tsp. soy sauce
1 lemon, cut into wedges

Steps:

To clean the sardines, have at hand a large bowl of cold salted water. Rinse the whole fish under cold running water. Scale the fish. Cut open the belly, and remove the gills and intestine without damaging them. Rinse the inside of the belly thoroughly but gently. Don't use a toothbrush, because sardines are very tender. Rinse the fish again in the salted water. Drain the fish, and wipe it dry with paper towels. For a more attractive presentation of cooked whole fish, you can remove the gills and intestine together without cutting the belly. To do this, insert a pair of disposable wooden chopsticks through the mouth of the fish and deep into the belly. Rotate the chopsticks several times, and then gently pull them out, with the intestine and gills sandwiched between them. If you won't be cooking the fish for several hours, wrap it in plastic, and refrigerate it.
If you are using swordfish steaks, rinse them in cold salted water (1½ tablespoons fine salt per quart of water) very briefly. Once fish is filleted and cut into pieces, it loses its flavor quickly in water. Drain the steaks, and wipe them dry with paper towels.
Salt the fish using the proper amount of salt (see note), and let it stand for 20 minutes. During the salting period, fire up a grill or broiler. Heat the grill rack or broiler pan to a very high temperature before placing the fish on it. This will prevent the fish from sticking to the rack or pan.
Rinse the fish in a bowl of salted cold water (1½ tablespoons fine salt per quart of water). Wipe the fish dry with a paper towel.
Place the fish on the hot grill rack or broiler pan, about 4 inches from the heat source, with the side that will face the diner toward the heat. Cook the fish over high heat until its surface has attained a nice golden color. Turn over the fish just once. A 1-inch-thick fish takes about 8 to 10 minutes of total cooking time.
Mix the daikon with the soy sauce. Accompany each serving with a little tinted daikon and two lemon wedges.

BAKED FISH WITH FROZEN VEGETABLES

Baked Fish with Frozen Vegetables image

Quick, simple, and delicious baked fish dish with vegetables. Great for any fish and could be made with things you normally have in your pantry. Serve with wild rice.

Provided by newcook

Categories Main Dish Recipes Seafood Main Dish Recipes Cod

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 cups frozen California-blend vegetables (broccoli, carrot, cauliflower)
½ cup water
1 stalk celery, chopped
½ medium onion, diced
1 clove garlic, minced
1 pinch paprika, or to taste
salt and ground black pepper to taste
1 pound cod fillets

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 2-quart baking dish with olive oil.
Combine mixed vegetables, water, celery, onion, and garlic in the bottom of the prepared baking dish. Season with paprika, salt, and pepper.
Lightly season cod fillets and layer on top of vegetables.
Place in the preheated oven and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until fish flakes easily with a fork, about 30 minutes.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 18.4 g, Cholesterol 41.6 mg, Fat 4.8 g, Fiber 5.4 g, Protein 24.7 g, SaturatedFat 0.7 g, Sodium 147.7 mg, Sugar 0.8 g

HERBED FISH AND VEGETABLES BARBECUED OR OVEN BAKED

Herbed Fish and Vegetables Barbecued or Oven Baked image

It's barbecue time but you can bake this dish in the oven too. Easy to put together and easy clean up too. Adjust the seasonings to taste. Double or triple the recipe for more servings. It's a great recipe to use up leftover cooked veggies too. Add thickly sliced cooked potatoes (or drained canned potatoes), and leftover cooked veggies such as green beans, peas, carrots, cauliflower and broccoli for a meal-in-one. Add one ice cube to each packet if using leftover vegetables to prevent drying. Add more green onion or use sweet onion if you like. Also good with side dishes of oven roasted potatoes and cole slaw. I usually serve the dish with wedges of lemon for those who really like the extra lemon taste. Haddock is my favorite fish to use in this recipe. The original recipe is from a Reynold's Heavy Duty Wrap recipe card.

Provided by foodtvfan

Categories One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 (4 -6 ounce) pollock fillets or 2 (4 -6 ounce) orange roughy fillets, thawed
2 tablespoons green onions, sliced
1 (16 ounce) package frozen broccoli, carrots and cauliflower or 2 cups leftover cooked vegetables
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter, cut in pieces
lemon juice or fresh lemon wedge, to taste

Steps:

Cut two sheets of heavy-duty foil paper 12" x 18".
Preheat oven to 450 degrees Fahrenheit or preheat barbecue grill to medium-high.
Spray each piece of foil paper with nonstick spray or lightly oil.
Center one fish fillet on each sheet of foil paper.
Divide green onions and top each fillet.
Divide frozen veggies, or precooked leftover veggies, and place around fillet. Add one ice cube to each packet if using leftover cooked veggies to prevent drying.
Sprinkle both packets of fillets and veggies with seasonings to taste.
Top each packet with bits of butter.
Bring up the foil paper sides. Double fold the top and ends to seal the packets, leaving room for heat circulation inside.
Bake packets for 18 to 20 minutes on a cookie sheet in the preheated oven. Or, grill 10 to 12 minutes in a covered grill.
Drizzle with lemon juice or serve lemon wedges on the side.