Saturday lunch calls for a special dish to bring the family together or enjoy a moment of rest with a tasty meal. In this context, roasted fish is an excellent option, as it combines practicality in preparation with a delicate and striking flavor. In addition to being a versatile recipe, the dish also offers important nutrients.
Below, check out baked fish recipes!
Ingredients
- 4 cod fillets desalted
- 4 tablespoons extra virgin olive oil
- 3 cloves of garlic, chopped
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground black pepper
- Thyme sprigs and salt to taste
- 2 lemons cut in half
- 8 cherry tomatoes
Preparation mode
Dry the cod fillets well with paper towels. In a bowl, mix the olive oil, garlic, paprika and black pepper. Place the cod on a baking tray with the skin facing up and brush the seasoning mixture over the pieces. Distribute the cherry tomatoes around the fish and add the thyme sprigs. Place in the preheated oven at 200°C for around 20 to 25 minutes, or until the meat is tender and begins to flake off, remaining juicy.
Meanwhile, heat a frying pan over medium heat and grill the lemon halves with the cut side down until they are lightly caramelized and marked. Remove the cod from the oven and serve immediately with the grilled lemons.
Ingredients
- 2 onions cut into rings
- 6 hake fillets
- 2 tablespoons of butter
- 6 skinless tomatoes, seeded and chopped
- 1 cup chopped celery
- 2 cups of carrots, cut into slices
- 4 cups of diced potato
- Salt and ground black pepper to taste
- Oil for greasing
Preparation mode
Grease the bottom of a baking dish with olive oil and spread the onion over it, place the fillets and cover with half the butter. Season with black pepper and salt, cover with tomatoes and place in a preheated medium oven for 15 minutes. Remove from the oven and add the celery, carrot and potato. Spread the rest of the butter, return the fish to the oven and bake for another 20 minutes. Serve then.
Ingredients
- 3 salmon fillets
- Juice of 1 grapefruit
- Wedges of 1 grapefruit
- Juice of 1 orange
- Wedges of 1 orange
- 1/2 cup thyme tea
- Olive oil, salt, ground black pepper and chopped parsley to taste
- 3 crushed garlic cloves
Preparation mode
In a container, mix the orange and grapefruit juices, thyme and parsley. In another container, season the salmon fillets with salt, black pepper and garlic. Drizzle the salmon with the orange and grapefruit juice. Place the fish in the refrigerator for 30 minutes. Then, place the salmon fillets in a mold, drizzle with olive oil and the orange and grapefruit juice that remained in the previous container. Place the orange and grapefruit segments on top and around the fish. Cover with aluminum foil and place in a preheated oven at medium temperature for 30 minutes. Serve then.