Baked Fish Recipe | Oven fish Recipe
Recipes in this Video
Baked fish is a beloved dish in many coastal regions around the world, often reflecting local ingredients and culinary traditions. It symbolizes the connection between communities and the sea, celebrating fresh catches and simple preparation methods. Today, variations abound, with different spices and cooking techniques adapted globally.
Ingredients
- ●whole fish
- ●olive oil
- ●lemon
- ●garlic
- ●fresh herbs
- ●salt
- ●black pepper
- ●onion
- ●tomatoes
- ●capers
- ●paprika
- ●butter
- ●white wine
- ●parsley
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Clean and prepare the whole fish, removing scales and innards.
- 3Pat the fish dry with paper towels and place it in a baking dish.
- 4Drizzle olive oil over the fish, ensuring it's well coated.
- 5Squeeze fresh lemon juice over the fish and season with salt and black pepper.
- 6Stuff the cavity of the fish with garlic, fresh herbs, and lemon slices.
- 7Slice onion and tomatoes, then layer them around the fish in the baking dish.
- 8Sprinkle capers and paprika over the fish and vegetables.
- 9Add small dollops of butter on top of the fish.
- 10Pour white wine into the baking dish to add moisture.
- 11Cover the dish with aluminum foil and bake for 25-30 minutes.
- 12Remove the foil and bake for an additional 10-15 minutes until the fish is cooked through.
- 13Check for doneness by ensuring the fish flakes easily with a fork.
- 14Garnish with fresh parsley before serving.
Originating from the Indian subcontinent, Seekh Kabab is a popular street food and is often enjoyed at celebrations and gatherings. Traditionally made with minced meat, it reflects the region's rich culinary heritage, emphasizing the use of spices and grilling techniques. Today, Seekh Kabab has gained global popularity, often found in Middle Eastern and South Asian restaurants, showcasing its versatility and appeal.
Ingredients
- ●ground meat
- ●onion
- ●garlic
- ●ginger
- ●green chilies
- ●cilantro
- ●cumin
- ●coriander
- ●red chili powder
- ●salt
- ●black pepper
- ●lemon juice
- ●egg
- ●bread crumbs
- ●oil
- ●skewers
Instructions
- 1Soak skewers in water for 30 minutes to prevent burning.
- 2Mix ground meat, finely chopped onion, garlic, ginger, green chilies, and cilantro in a large bowl.
- 3Add cumin, coriander, red chili powder, salt, and black pepper to the meat mixture.
- 4Incorporate lemon juice, egg, and bread crumbs until well combined.
- 5Shape the mixture around soaked skewers into long, cylindrical shapes.
- 6Preheat the grill or oven to medium-high heat (about 375°F).
- 7Brush the kababs with oil to prevent sticking.
- 8Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until browned.
- 9Ensure the internal temperature reaches at least 160°F for safety.
- 10Remove from heat and let rest for a few minutes before serving.
- 11Serve hot with naan, chutney, or salad.
Ingredient Alternatives
ground meat
Healthier: ground turkey
Cheaper: ground chicken
Ground turkey is leaner, while ground chicken is often less expensive.
cilantro
Healthier: parsley
Cheaper: spinach
Parsley provides a similar flavor, while spinach is more economical.
red chili powder
Healthier: paprika
Cheaper: cayenne pepper
Paprika offers color without heat, while cayenne is often cheaper.
egg
Healthier: flaxseed meal
Cheaper: mashed potato
Flaxseed meal serves as a binder and is lower in calories.
Techniques
Equipment
Also Known As
Ingredients
- ●4 fillets of white fish (such as cod or tilapia)
- ●1/4 cup unsalted butter
- ●2 lemons (juiced and zested)
- ●2 cloves garlic (minced)
- ●1/4 cup fresh parsley (chopped)
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp paprika
- ●1/2 tsp dried thyme
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a small saucepan, melt the butter over low heat.
- 3Add the minced garlic, lemon juice, lemon zest, salt, pepper, paprika, and thyme to the melted butter. Stir well to combine.
- 4Place the fish fillets in a baking dish and pour the lemon butter sauce over the top, ensuring the fish is well coated.
- 5Sprinkle the chopped parsley over the fish for added flavor and color.
- 6Cover the baking dish with aluminum foil to keep the fish moist during baking.
- 7Bake in the preheated oven for 20-25 minutes, or until the fish flakes easily with a fork.
- 8Remove the foil for the last 5 minutes of baking to allow the top to brown slightly.
- 9Once done, remove from the oven and let it rest for a few minutes before serving.
- 10Serve the baked fish with additional lemon wedges and a sprinkle of fresh parsley if desired.
Equipment
Chapli Kabab hails from the Khyber Pakhtunkhwa province of Pakistan, where it is a beloved street food. Traditionally made by local vendors, these flavorful patties are a staple at gatherings and celebrations. Today, Chapli Kabab has gained popularity beyond Pakistan, often enjoyed in various forms across South Asia and in Pakistani restaurants worldwide.
Ingredients
- ●ground beef
- ●onion
- ●tomato
- ●green chili
- ●ginger
- ●garlic
- ●cilantro
- ●mint
- ●egg
- ●bread crumbs
- ●cumin seeds
- ●coriander seeds
- ●red chili powder
- ●salt
- ●black pepper
- ●oil
Instructions
- 1Combine ground beef, finely chopped onion, diced tomato, and minced green chili in a large bowl.
- 2Add grated ginger, minced garlic, chopped cilantro, and mint to the meat mixture.
- 3In a separate bowl, beat the egg and then mix it into the meat mixture.
- 4Add bread crumbs, cumin seeds, coriander seeds, red chili powder, salt, and black pepper to the bowl.
- 5Mix all ingredients thoroughly until well combined.
- 6Divide the mixture into equal portions and shape each portion into a round, flat patty.
- 7Heat oil in a large skillet over medium heat until shimmering.
- 8Carefully place the patties in the skillet, ensuring not to overcrowd the pan.
- 9Cook the patties for 4-5 minutes on each side, or until they are golden brown and cooked through.
- 10Remove the patties from the skillet and drain on paper towels to absorb excess oil.
- 11Serve hot with naan or rice, accompanied by yogurt sauce or chutney.
Ingredients
- ●500g ground lamb
- ●1 onion, finely chopped
- ●2 cloves garlic, minced
- ●1/2 cup fresh parsley, chopped
- ●1 tsp cumin
- ●1 tsp paprika
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/4 tsp red pepper flakes
- ●1 tbsp olive oil
- ●4 skewers (metal or soaked wooden)
Instructions
- 1In a large bowl, combine the ground lamb, chopped onion, minced garlic, parsley, cumin, paprika, black pepper, salt, and red pepper flakes.
- 2Mix the ingredients thoroughly until well combined.
- 3Cover the mixture and let it marinate in the refrigerator for at least 1 hour, or overnight for better flavor.
- 4Preheat your grill or broiler to medium-high heat.
- 5Divide the meat mixture into four equal portions and mold each portion around a skewer, pressing it firmly to ensure it holds its shape.
- 6Brush the skewers with olive oil to prevent sticking.
- 7Place the skewers on the grill or under the broiler, cooking for about 10-15 minutes, turning occasionally, until the meat is browned and cooked through.
- 8Remove the skewers from the grill and let them rest for a few minutes before serving.
- 9Serve the Adana Kabab with flatbread, fresh vegetables, and your choice of sauce.
Equipment
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