Best Baked Fish With Zucchini Recipes

ARCTIC CHAR WITH ARTICHOKES AND ZUCCHINI

Arctic Char with Artichokes and Zucchini image

In this recipe, the fish, vegetables and grain are all cooked in one dish for a convenient, fast and easy meal. It doesn't skip out on flavor either. Cooking the fish directly into the bulgur and vegetables creates a super flavorful side to the rich and meaty arctic char.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

12 ounces marinated artichoke quarters (about 1 1/3 cups), drained and chopped, plus 1 tablespoon marinade
1 medium zucchini, sliced
1 lemon, cut into 4 wedges
2 cloves garlic, crushed
1 medium shallot, sliced into rings
2 teaspoons fresh thyme
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
4 6-ounce skin-on arctic char fillets
3/4 cup bulgur
2 tablespoons finely chopped fresh chives

Steps:

Preheat the oven to 425˚ F. Toss the artichokes and marinade, zucchini, lemon wedges, garlic, shallot, thyme, 1 tablespoon olive oil, the red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish. Bake until the vegetables are tender, 15 to 20 minutes.
Meanwhile, pat the fish dry with a paper towel and brush with the remaining 2 teaspoons olive oil; season with salt and pepper. Remove the baking dish from the oven and stir the mixture. Stir in the bulgur and 1 1/4 cups water. Nestle the fish fillets skin-side down in the vegetables and bulgur. Return to the oven and bake until the fish flakes easily with a fork and the bulgur is tender, about 12 minutes.
Transfer the fish to plates. Season the bulgur mixture with salt and pepper, if needed. Add to the plates. Top with the chives.

Nutrition Facts : Calories 540, Fat 31 grams, SaturatedFat 7 grams, Cholesterol 60 milligrams, Sodium 937 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 42 grams, Sugar 3 grams

FISH FILLETS WITH TOMATO-ZUCCHINI SAUCE

Fish Fillets with Tomato-Zucchini Sauce image

Categories Fish Tomato Sauté Bass Zucchini Bon Appétit

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 small onion, chopped
3 large garlic cloves, chopped
3 small zucchini, trimmed, cut into 1/2-inch pieces
1 1/2 teaspoons oregano
1 28-ounce can diced tomatoes in juice, drained, 1/2 cup juice reserved
4 6- to 7-ounce sea bass or other white fish fillets (such as orange roughy)

Steps:

Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is almost tender, about 3 minutes. Add zucchini and oregano and sauté until zucchini is beginning to soften, about 5 minutes. Add tomatoes and 1/2 cup reserved juice and bring to boil. Sprinkle fish with salt and pepper. Place fish atop vegetables in skillet. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 5 minutes. Transfer fish to platter; tent with foil to keep warm. Increase heat; boil mixture in skillet until liquid thickened to sauce consistency, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over fish.

BAKED FISH WITH SUMMER SQUASH

Baked Fish with Summer Squash image

Think baked fish is boring? One taste of this catch of the day, and you'll be hooked. Thinly slice the squashes so they cook as swiftly as the cod or halibut, and combine them with capers, thyme, and olive oil. Covering with foil for most of the cooking time is key: The protein stays tender, the vegetables get soft and juicy, and every forkful bursts with flavor.

Provided by Shira Bocar

Categories Food & Cooking Ingredients Seafood Recipes

Time 55m

Number Of Ingredients 8

Ingredients

3 cups thinly sliced mixed summer squashes (12 ounces total)
1 tablespoon fresh thyme leaves
1 tablespoon capers, drained and rinsed
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 cod or halibut fillets (each 5 ounces), skins removed
4 cocktail tomatoes, thinly sliced
Buttered cooked rice, for serving

Steps:

Preheat oven to 400°F. Place squashes, thyme, and capers in a 9-by-13-inch baking dish; drizzle with 2 tablespoons oil and season with salt and pepper. Toss to combine.
Season fish with salt and pepper; arrange over squashes. Top with tomatoes. Drizzle fish and tomatoes with remaining 1 tablespoon oil. Cover with parchment-lined foil and bake 15 minutes.
Remove foil and continue to bake until fish is opaque and squashes are tender, about 10 minutes. Serve with rice.

BAKED FISH WITH MUSHROOMS AND ZUCCHINI

Baked Fish With Mushrooms and Zucchini image

Light and delicious. Tilapia is listed but any kind of fish will work with this recipe. This was served with rice pilaf and sauteed spinach.

Provided by LizzyGirl09

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 -6 tilapia fillets
1 medium onion, sliced
1 medium zucchini, diced
2 cups sliced mushrooms (portabella recommended)
2 tablespoons butter
1/4 teaspoon marjoram or 1/4 teaspoon thyme
salt and pepper, to taste
1/4 teaspoon paprika

Steps:

Preheat oven to 450 degrees. Spray a nonreactive pan with non-stick cooking spray. Add fish filets and sprinkle with salt and pepper.
Melt butter over medium heat. Add onions, mushrooms, zucchini, tarragon, and salt and pepper to taste; sautee for five to seven minutes or until vegetables are tender.
Top fish with mushroom-zucchini mixture and sprinkle with paprika. Bake, covered, for twelve to twenty minutes, depending on thickness of filets. Fish will flake easily with a fork when cooked through.