easy fish recipes

A baked haddock dish that comes together in less than 20 minutes! Full of bold flavors and incredibly easy!

Crispy Baked Haddock

haddock

mayo

salted butter (room temperature)

dijon mustard

garlic powder

panko breadcrumbs

basil

Lemon zest of half a lemon

lemon

Preheat oven to 425 degrees Fahrenheit and prepare a rimmed baking sheet by spraying lightly with cooking spray. Set aside.

Gently pat dry both sides of the haddock then season with salt. Place on the baking sheet.

In a bowl, mix together all the ingredients for the topping then using your hands, gently and evenly spread it across all the haddock. It doesn't have to be perfect.

Bake for 7 minutes or until the haddock is cooked through and the topping is slightly brown.

Serve and enjoy!

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A baked haddock dish that comes together in less than 15 minutes! Full of bold flavors and incredibly easy!

Coconut and chilli spiced spinach is a wonderful low-carb accompaniment to this almond-crusted fish main.

Almond crusted barramundi

(130 grams) Greek Style Yoghurt

curry powder

Salt & pepper

(about 500 grams) barramundi, cut crossways into 3cm pieces

Olive oil spray

spinach,

olive oil

garlic clove, crushed

red chilli, finely chopped

ginger

(45 grams) desiccated coconut

Baked sea bass fillets with lemon and avocado oil and crispy capers. Salty, crispy capers are the perfect foil for zesty, lemony sea bass. Easy recipe ideas from House & Garden.

Baked sea bass fillets with lemon and avocado oil and crispy capers

organic, unwaxed lemons

avocado oil

capers

rapeseed oil

sea-bass fillets,

dill

potatoes and petits pois

To drink: Like squid, sea-bass can be overwhelmed by fruity wines, but, for the lemon and capers, you need a white with good acidity and structure, such as Chablis, dry Rieslings from Alsace, Austria or Australia, or this fine Limoux Chardonnay: Abbotts & Delaunay Zephyr 2011, £16.99, Averys. Wine details correct at original magazine publication date.

House and Garden

For the lemon oil, wash and dry the lemons. Using a vegetable peeler, peel off the rind, making sure not to peel into the bitter white pith. Place the peel in a small saucepan and pour over the avocado oil. Place over a low heat and bring to a gentle simmer. Cook for 5 minutes, then take off the heat and leave to cool. Transfer to a jar, seal and refrigerate for 48 hours. Strain through a sieve before using.

For the deep-fried capers, drain the capers and dry thoroughly with kitchen paper. Pour the oil into a medium-sized saucepan and heat to 180˚C. Add the capers and fry for 4-5 minutes until crispy. Lift out with a slotted spoon and drain on absorbent kitchen paper. You can fry the capers up to 4 hours in advance and warm through in the oven for the last 3-4 minutes of the fish cooking time.

Heat the oven to 200˚C/fan oven 180˚C/mark 6. Brush the skins of the sea-bass fillets with a tablespoon of lemon oil and place skin-side down on a large baking tray lined with non-stick baking paper. Season with salt and freshly ground black pepper and bake for 12-15 minutes. Remove and place the fish on dinner plates. Drizzle a tablespoon of lemon oil over each fillet and scatter over the capers and dill.

Baked Tilapia with Spinach - Pecan Pesto is an easy recipe that makes a great, healthy weeknight dinner that&#x27;s also elegant enough to serve to guests!

Baked Tilapia with Spinach Pecan Pesto

(10-ounce) baby spinach

garlic (coarsely chopped)

pecan halves and pieces (plus more to sprinkle over the top of the fish)

Parmesan cheese

lemon juice (approximately 1/2 large lemon)

Salt and black pepper (to taste)

2-3 (6-8 ounce) tilapia fillets

Lemon wedges (for serving)

Preheat oven to 350 degrees.  Lightly oil a baking dish and set aside.

Combine spinach, olive oil, garlic, whole pecans, lemon juice and Parmesan cheese in a food processor.  Process until smooth.  Season to taste with salt and black pepper.

Place the tilapia fillets in the prepared baking dish.

Top each filet with a heaping spoonful of the pesto (approximately 1/2 cup total) and spread it over the fish fillets.

Sprinkle a few chopped pecans over the top.

Bake for 17-20 minutes or until fish easily flakes with a fork.

Serve with lemon wedges.

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Crispy Baked Haddock

Almond crusted barramundi

Baked sea bass fillets with lemon a...

Baked Tilapia with Spinach Pecan Pe...

Top 4 easy fish recipes recipes from across the web

The most viewed easy fish recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Baked Haddock

Almond crusted barramundi

Baked sea bass fillets with lemon a...

Baked Tilapia with Spinach Pecan Pe...

The most viewed easy fish recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine