baked seafood

Spicy Baked Sea Trout with Lemon Sauce is an easy recipe that tastes rich and complicated. The lemon butter sauce gets the spice from the hot red peppers and the rich red color from the paprika. Can substitute other firm fleshed fish such as sole, whiting, flounder, sea bass.

Spicy Baked Sea Trout with Lemon Sauce

trout

Tablespoons minced onion

stick unsalted butter

lemon juice

salt

paprika

tsp red pepper flakes

black pepper

capers (rinsed (optional))

Heat oven to 350 F.

Butter a glass casserole -large enough so that the fillets aren't crowded.

Lay the fillets in a single layer in the glass casserole.

Whisk the melted butter, lemon juice, minced onion, salt, paprika, red pepper flakes, black pepper until well blended. (Also add the capers if you wish.)  Pour the sauce evenly over the fillets.

Bake in the heated oven for 20 to 25 minutes. The fillets will be firm but still moist.

Serve immediately and spoon some additional sauce over the fillets.

This is a one-pan meal inspired by that sunny Mediterranean region. It uses colorful yellow and orange peppers, sweet grape or cherry tomatoes, rich Kalamata olives and briny capers and Feta Cheese.

Sheet Pan Baked Mediterranean Cod With Seasoned Vegetables

potatoes

Tablespoons olive oil (divided)

Salt and pepper

yellow bell pepper (sliced)

orange bell pepper (sliced)

grape tomatoes

onion

kalamata olives (pitted and sliced)

capers

tsp Smoked paprika

tbs Minced fresh Italian parsley

tbs Crumbled goat cheese (or use Feta Cheese)

Preheat oven to 425 F

Toss potatoes with 1 Tablespoon oil and season with salt and pepper; transfer to an aluminum lined baking sheet (sprayed with vegetable oil) and roast 15 minutes. Flip potatoes.

While the potatoes are roasting combine bell peppers, onion, tomatoes, olives, and capers; toss with 1 Tablespoon oil. As soon as you flip the potatoes, spread the vegetables on baking sheet with them; roast  another 15 minutes.

Brush cod with remaining oil and season with salt, pepper, and the smoked paprika. After the 15 additional minutes of the vegetables roasting, place the cod on top of the vegetables on the baking sheet and roast 10 minutes more. {You may have to roast a little longer depending on the thickness of the fillets- don&#39;t overcook}. The ideal temperature is 140℉ to 145℉.

Garnish each serving with parsley and sprinkle goat cheese on top.

Just been to the fish shop and decided on crispy skinned salmon for tea - now I'm craving a white fish, guess I'm going back later in the week :)

Love the look of all those roasted veggies, such a great combination. Especially with goat's cheese! Yuuum :)

I can image the flavour combo of the fish with the salty cheese and sweet grilled vegetables. Please can I come to supper?

I could probably eat fish every day, especially if it's cod. The colors are fantastic and I'm sure it's a very flavorful meal :)

Oooh my husband has been asking for Cod for awhile now!  Now I know what I'm going to make him!

This Gourmet Seafood Cassolette is an indulgent and elegant dish, perfect for special occasions. Featuring a medley of fresh seafood baked in a rich, creamy sauce and topped with a golden crust, it's a luxurious yet simple meal.

Gourmet Seafood Cassolette

tbsp butter

olive oil

onion,

garlic,

dry white wine

heavy cream

stock

Parmesan cheese

breadcrumbs (preferably panko)

tbsp fresh parsley, chopped

Salt and pepper,

lemon

Preheat the oven to 375°F (190°C). Grease individual cassolette dishes or a large baking dish.

In a large skillet, heat butter and olive oil over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until soft and fragrant.

Add the seafood to the skillet and cook for 2-3 minutes until just starting to cook through. Remove the seafood from the skillet and set aside.

In the same skillet, pour in the white wine and cook for 2-3 minutes, scraping up any browned bits from the pan.

Add the heavy cream and stock, stirring to combine. Let the sauce simmer for about 5 minutes, reducing slightly.

Return the seafood to the skillet, season with salt and pepper, and stir gently to coat everything in the creamy sauce.

Spoon the seafood and sauce mixture into the prepared cassolette dishes. Top with grated Parmesan cheese and breadcrumbs.

Place the dishes in the oven and bake for 12-15 minutes, until the top is golden and bubbly.

Remove from the oven and garnish with fresh parsley and lemon wedges before serving.

A delicious French dish combining shrimp and scallops in a creamy sauce, topped with melted cheese and baked to perfection.

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Top 4 baked seafood recipes from across the web

The most viewed baked seafood recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Sheet Pan Baked Mediterranean Cod W...

Gourmet Seafood Cassolette

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The most viewed baked seafood recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine