Best Lemon Pepper Fish With Roasted Veg Recipes

BAKED FISH IN FOIL WITH VEGETABLES

Baked Fish In Foil With Vegetables image

Provided by Petro

Number Of Ingredients 16

Ingredients

1 large fish fillet (I used walleye but any fillet is great!)
2 medium potatoes (wedges)
1 large carrot (sliced)
2 small peppers (red and green, cut in strips)
1 medium zucchini (sliced)
1 large tomato (sliced)
vegetable oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
juice from half a lemon
zest from half a lemon
3-4 garlic cloves (sloced)
medium or large baking sheet
aluminium foil
bamboo spatula
fork

Steps:

Pre heat oven to 475 F
Line a baking sheet with aluminium foil. Make sure you cover the surface evenly so the juice from the vegetables and fish won't spill out while cooking.
Place fish in the middle of the sheet.
Top with all vegetables.
Drizzle oil.
Add salt, pepper, lemon juice, lemon zest and garlic and mix well with your hands.
Wrap foil well and bake for 15 minutes.
Remove baking sheet from the oven, open the foil to expose the fish and return to oven. Bake for additional 5 minutes or until the fish gets a light golden crust.
Test with a fork as specified in the article above.
Enjoy your fish in foil!

LEMON & PEPPER FISH WITH ROASTED VEG

Lemon & pepper fish with roasted veg image

A light supper of white fish with a breadcrumb coating and ratatouille-inspired roast vegetable mix of peppers, courgettes and onions

Provided by Good Food team

Categories Main course

Time 17m

Number Of Ingredients 13

Ingredients

3 mixed peppers , deseeded and sliced
2 red onions , cut into wedges
3 courgettes , cut into rounds
2 garlic cloves , finely chopped
2 tsp dried oregano
50g black olive
1 tbsp vegetable oil
4 tbsp dried breadcrumb
zest ½ lemon , plus wedges to serve
1 tsp crushed black peppercorn
3 frozen white fish fillets (such as cod, haddock or pollack)
2 tbsp plain flour
1 medium egg , beaten

Steps:

Toss the vegetables with the garlic, herbs, olives and oil. Season and tip onto a tray lined with baking parchment. Open-freeze the veg until solid, then transfer to a large freezer bag and put in the freezer.
Whizz the breadcrumbs until fine, then toast for a few secs in a dry frying pan, shaking to prevent them burning. Tip into a bowl and mix with the lemon zest, pepper and a large pinch of salt. Tip into a small freezer bag and pop in the freezer. Both the vegetables and crumbs can be frozen for up to 3 months.
To cook from frozen, heat oven to 200C/220C fan/gas 7. Tip the vegetables into a roasting tin and cook for 15 mins. Meanwhile, dust the frozen fish in flour, brush lightly with the egg and cover with the frozen breadcrumbs. Pop the fish onto a grill rack and sit above the veg. Bake for 25 mins until the fish is cooked. Serve with lemon wedges.

Nutrition Facts : Calories 387 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 1.4 milligram of sodium

SHEET-PAN ROASTED FISH WITH SWEET PEPPERS

Sheet-Pan Roasted Fish With Sweet Peppers image

Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. If you can't find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.

Provided by Melissa Clark

Categories weekday, main course

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 9

Ingredients

1 small bunch lemon thyme or regular thyme
1 1/2 pounds hake fillets
Fine sea salt and black pepper
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup pitted, sliced black or green olives, or a combination
1 teaspoon sherry vinegar, plus more to taste
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped

Steps:

Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 0 grams, Sodium 508 milligrams, Sugar 9 grams

ROASTED LEMONY FISH WITH BROWN BUTTER, CAPERS AND NORI

Roasted Lemony Fish With Brown Butter, Capers and Nori image

Drizzling a mild, white fish with a caper-spiked browned butter is classic for a reason. The butter adds richness to the lean fish, and the tanginess of capers and lemon perks up any mellowness. In this version, adapted from the chef Danielle Alvarez's cookbook "Always Add Lemon" (Hardie Grant, 2020), nori oil adds another layer of umami flavor. It's both bright and deep, with a silky texture that's easy to achieve. Serve it with rice or bread to mop up all the saline, buttery juices.

Provided by Melissa Clark

Categories seafood, main course

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 1/4 pounds/6 (6-ounce) fillets white fish, such as hake or cod
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 lemons
4 tablespoons unsalted butter
1 cup parsley leaves and tender stems, coarsely chopped
2 tablespoons capers, drained
10 nori seaweed snack sheets, crumbled (about 1/3 cup)
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Heat oven to 475 degrees. Put fish on a rimmed baking sheet and season with salt and pepper; set aside.
Make the nori oil: Place crumbled seaweed snacks in a blender or mini food processor. With the motor running, drizzle in 1/4 cup of the olive oil and continue to blend until the oil is black, 1 to 3 minutes, scraping down the sides if needed. (Because there's such a small amount of liquid, you may need to stir a lot in between pulses. If you like, you can double the ingredients and save some for next time; it will keep for at least a few weeks in the fridge.) When the oil is well blended, stir in a pinch each of salt and pepper and set aside.
Pour the remaining 1/4 cup olive oil all over fish. Thinly slice 1 1/2 lemons. (Save the other lemon half for serving.) Arrange lemon slices on top of the fish. Roast until the fish is opaque and just cooked through but not yet flaky, about 10 to 15 minutes, depending on the thickness of fish. Remove from oven and brush two-thirds of the nori oil on top of fish; set aside to rest while preparing the butter.
In a small saucepan, melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 5 minutes. Add parsley and capers, and cook for another minute. (Be careful when adding capers, as they may splatter once they hit the hot butter.) Pour the sizzling butter mixture over the fish and squeeze a little lemon juice from the reserved half on top. Serve immediately with remaining nori oil on the side for more drizzling.