fish dinner

Air fryer tilapia is super easy and healthy with just a few ingredients. Get golden brown and flaky fish every time by cooking your tilapia in the air fryer. You won&#x27;t believe the results!

Air Fryer Tilapia

fresh tilapia filets (approximately 6 oz each)

olive oil

chives (chopped)

parsley (chopped)

garlic

pepper (to taste)

salt (to taste)

Preheat air fryer to 400 degrees

Pat fresh tilapia fillets dry with paper towel.

In small bowl, stir together olive oil, chives, parsley, garlic, salt and pepper.

Brush over top of tilapia fillets.

Brush a little olive oil over bottom of basket or spray with cooking spray.

Cook for 8 to 10 minutes or until fish flakes easily with a fork and is no longer translucent.

Serve immediately.

Looking for a zesty low carb fish dinner? Look no further because this low carb Mediterranean cod skillet dinner is full of flavor and a cinch to make for any weeknight meal.  Each serving is only 5g net carbs.

Easy Low Carb Mediterranean Cod 

garlic, crushed

tomato paste

anchovy paste

grape tomatoes, sliced

olives

chicken broth (or vegetable)

cheese

In a large saute pan, heat up the...

In a large saute pan, heat up the olive oil to medium high. Sprinkle salt and pepper over the cod filets then brown them in the skillet on both sides. About a minute or two just to give them color.

Take out the cod and set aside. Turn...

Take out the cod and set aside. Turn the heat down to medium and add in the broth, tomato paste and anchovy paste. Whisk to combine and then add the garlic, tomatoes and olives.

Simmer for 5 minutes, then add in the...

Simmer for 5 minutes, then add in the cod, cover and cook for 5 minutes or until the cod is cooked.

Serve as is, or over cauliflower rice or...

Serve as is, or over cauliflower rice or zucchini noodles.

https://mediavine-res.cloudinary.com/video/upload/uyrrye4dtjn10lg48tn9.mp4

If you are looking for keto fish dinner ideas, try this easy Mediterranean cod that you make in skillet. Cod simmering in a tasty tomato, garlic and olive sauce that only takes 30 minutes and has just 5g net carbs per serving!

Easy Keto Mediterranean Cod in 30 Minutes

Creamed Spinach–Stuffed Salmon from Delish.com.

Creamed Spinach–Stuffed Salmon

salmon

Kosher salt

black pepper

(8-oz.) block cream cheese,

c. mozzarella

c. frozen spinach, defrosted

garlic powder

red pepper flakes

butter

lemon

We love this recipe! We've had it twice now and it will become a regular menu item for us.

This dish was so awesome 👏🏽 💙💙new to add for dinner

https://streaming.hearstdigitalstudios.com/b86db338-caa1-4d9e-9842-b4d45fc8269f/video_rover_16x9_1080p_hd_1550184830_73656.mp4

Creamed Spinach Stuffed Salmon Will Be Your New Favorite Weeknight Dinner

This simple salmon salad is so quick to make. Perfect for a hot weeknight evening.

Salmon & asparagus salad

Salt & black pepper

sesame seeds

milliliters (1/4 cup) soy sauce

tsp finely grated fresh ginger

wasabi paste

tsp sesame oil

x 100 grams pkt baby Asian greens

Simple garlic and herb topping for baked salmon fillets.

Herb Garlic Baked Salmon

4-6 oz Salmon fillets

Lemon

Garlic

Extra virgin olive oil

Dill, fresh

Parsley, fresh

salt salt

Black pepper, fresh cracked

Preheat oven to 425° F (220° C). Line baking sheet with parchment or foil.

Peel garlic cloves. Slice each clove lengthwise into 4-5 thin slices.

Remove dill frond leaves from main thick stem. Chop frond leaves finely.

Remove parsley leaves from stems. Chop parsley leaves finely.

Cut lemon into wedges.

On plate or in shallow dish, toss salmon fillets in extra virgin olive oil to coat. Remove excess oil from fillets once coated. Place on prepared baking sheet about 1 inch apart. If fillets have skin, place skin down.

Sprinkle each fillet generously with Kosher salt or sea salt. Sprinkle with fresh ground black pepper to taste.

Place 3-4 garlic slices on top of each salmon fillet. Sprinkle each fillet with chopped fresh dill and fresh parsley.

Bake in preheated oven for 12-15 minutes or until salmon is cooked. Do not overcook. Flesh should turn opaque and flake slightly when done. Serve with fresh lemon wedges — squeeze lemon over fillets to taste.

Broiled Salmon Collars, also known as sake kama, is a succulent, tender fish dish that many Japanese restaurants serve. It takes less than 20 minutes to make with only four ingredients and is rich in flavor and Omega-3 fatty acids.

Broiled Salmon Collar

Salmon collars

mirin

Lemon wedges

Soy sauce

Place the oven rack 6-8 inches away from the top of the oven. Turn the broiler on the high setting (500°F).

Place a cooling rack on a baking sheet. Brush the cooling rack with vegetable oil to prevent the fish from sticking to the rack. If you don't have a rack, line a baking sheet with aluminum foil and brush with oil.

Arrange the fish skin side down on the rack and brush each collar with mirin. Let the mirin sit on the fish for 10 minutes.

Place the baking sheet on the top oven rack and broil for 7-10 minutes. The fish will look browned and blistered and the flesh will be flaky and tender.

Plate the fish and serve with lemon wedges and soy sauce for dipping. Squeeze the lemon juice on the fish and enjoy.

Recipe video above. Packed generously with a thick, crunchy coating of parmesan and garlic breadcrumbs, this is one fish that everyone is sure to love. Using this recipe, you&#x27;ll get perfectly golden crumbs and perfectly cooked fish every time. And the clincher? It&#x27;s on the table in just over 10 minutes. I made this using perch fillets (skin off) but you can use any firm white fish fillets.

Healthy Parmesan Garlic Crumbed Fish

fish

tbsp dijon mustard ((sub mayo))

Olive oil spray

Salt and pepper

panko breadcrumbs

tbsp parsley (, finely chopped)

(30 grams) parmesan (, finely grated)

garlic (, minced)

salt

Preheat grill / broiler on high.

Combine the Crumb ingredients and mix well to combine.

Sprinkle both sides of fish with salt and pepper, then spread the mustard on the top of each fillet (top only).

Press the mustard smeared side of the fish into the crumb mixture. Press down firmly to make it stick. Then spray with oil (for extra golden crumb!).

Drizzle 1/2 tbsp oil in a skillet and preheat on the stove over high heat.

Once skillet is hot, place the fillets in the hot pan then place under the grill / broiler (about 5&quot;/15cm from the heat source) for 5 - 6 minutes until the crumb is golden and the fish is cooked, rotating as required. Fish should flake in centre once cooked.

Oven option: bake at 220C/390F for 10 - 12 minutes, then finish under the grill/broiler on high to make the crumb golden.

Serve immediately with lemon wedges!

British fish and chips: it’s an institution over there. But what is it that makes the dish such a source of national pride? I set out to create an ultimate recipe, complete with my take on chip shop mushy peas and curry sauce. And yes, I’m well aware many Brits would likely choose one over the other, but I’m me – and I’m wanting all the things. See which side takes your fancy and ditch the other, or copy me and make the whole shebang. Either way, you won’t regret it.

British Fish and Chips, Marion Style | Marion&#039;s Kitchen

sea salt

Mushy peas

(7 oz) dried green peas (marrowfat peas)

tsp bicarbonate (baking) soda

tsp sea salt

½ tsp white sugar

(1 oz) butter

milliliters (1 oz) thickened (heavy) cream

Fish batter

(7 oz) plain (all-purpose) flour, put

1½ tsp baking powder

¼ tsp ground turmeric

cornflour (cornstarch)

milliliters (10.5 fl oz) cold soda water

Chip shop curry sauce

(2 oz) butter

plain (all-purpose) flour

tbsp mild curry powder

apple juice

chicken stock

tbsp ketchup (tomato sauce)

tsp sea salt, plus extra if needed

Triple-cooked chips

potatoes, peeled, cut into chunky chips

vegetable oil,

malt vinegar, to serve

1. You need to start the mushy peas a day ahead. Place the dried peas and bicarb soda into a large bowl (they tend to expand, so make sure you leave room), then cover with boiling water. Allow to soak overnight. The next day, drain the soaked peas and rinse well. Place the drained peas in a medium saucepan and cover with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low and gently cook for 40-45 minutes or until they become mushy. Stir through the salt, sugar, butter and cream. Cover and set aside until ready to serve (you can warm them gently on the stovetop before serving).

2. For the chips, place them in a large pot of room temperature, salted water. Bring to the boil and then cook for about 12–15 minutes or until they just turn tender on the outside. Drain the chips and then spread them out on a tray. Transfer to the fridge for around 20 minutes or until cool. Pat them dry well with some paper towel (moisture is the enemy of all things crispy).

3. Fill a saucepan or wok to about one-third capacity with the vegetable oil. Heat over high heat. Once the oil is hot (165°C/330°F, or when a wooden spoon dipped into the oil forms small bubbles), add the chips and fry for 12 minutes or until tender all the way through, but not at all crispy (they still won’t be coloured at this point). Use a slotted spoon to transfer the chips to a tray lined with kitchen paper to drain. Spread them out, then transfer the tray to the fridge and leave for 20 minutes or until the chips are cool to the touch.

4. In the meantime, for the chip shop curry sauce, heat a pan over high heat. Add the butter to the pan. When the butter is melted and foaming, add the flour. Cook, stirring, over medium heat for 1 minute or until the mixture bubbles. Whisk in the curry powder (at this stage it will look dry and lumpy). While whisking, add in the apple juice and chicken stock. Then add the ketchup. Keep whisking until smooth. Add the salt, then taste and season with extra salt if desired. Cover and set aside. The sauce can be reheated (add a little water if it’s too thick) by whisking over a medium heat.

5. When you’re ready to serve, reheat the oil until it’s 165°C (330F) again. Add the chips and cook for 5–6 minutes or until golden and crisp. Drain on paper towel and then toss in a tray with plenty of salt.

6. To make the fish batter, whisk together the cold plain flour, baking powder and turmeric in a large bowl. Place the cornflour in a large, wide bowl or tray.

7. Whisk the cold soda water into the plain flour mixture. Salt your fish pieces, then coat each piece on all sides in the cornflour. Shake off the excess and then dip the fish into the batter before gently placing into the hot oil. Use your fingers to drizzle over extra batter to make crispy bits. Repeat with remaining fish fillets. Cook for 5–6 minutes or until each piece is golden, crisp and cooked through.

8. Transfer the chips and fish pieces to serving plates. Season with salt, then splash over some malt vinegar. Serve with curry sauce and mushy peas on the side.

Air Fryer Fish is quick, easy, and nutritious, too! We’ll show you the best tips and tricks to learn how to cook fish in the air fryer with bold flavor and a flakey texture from both frozen and thawed. 

Air Fryer Fish Recipe

Tablespoons melted butter oil

lemon juice

lemon pepper seasoning

fine sea salt

paprika

parsley,

Garnish- lemon slices or fresh chopped parsley, chervil and/or chives

Pat the fish fillets dry with a paper towel. Brush both sides of the fillets with melted butter or olive oil. Sprinkle with lemon juice.

In a small bowl, whisk together the lemon pepper, garlic, salt, paprika, black pepper and parsley. Generously season both sides of each fish fillet with the seasoning. Place fish on a plate or baking sheet while the air fryer preheats. 

Preheat the air fryer to 360 F. Once preheated, spray the basked with nonstick cooking spray. Arrange fish in the air fryer basket. (See notes for cooking from frozen.)

Close the air fryer basket and air fry for 6 to 14 minutes (see cook times below for specific fish).  If desired, with two minutes left of cooking time, open the basket and add a sliced lemon to each filet.

Close the basket and continue to cook for the remaining time or until the fish flakes easily with a fork (internal temperature reaches 140-145 F). 

Once cooled, store the fish in an airtight container in the fridge for up to 2 days.

Cooking Times for Fish:

Frozen

i id="instruction-step-13">Thawed

Top 9 fish dinner recipes from across the web

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

Top Tags

Air Fryer Tilapia

Easy Low Carb Mediterranean Cod

Creamed Spinach–Stuffed Salmon

Salmon & asparagus salad

Herb Garlic Baked Salmon

Broiled Salmon Collar

Healthy Parmesan Garlic Crumbed Fis...

British Fish and Chips, Marion Styl...

Air Fryer Fish Recipe

Top 9 fish dinner recipes from across the web

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

Top Tags

Air Fryer Tilapia

Easy Low Carb Mediterranean Cod

Creamed Spinach–Stuffed Salmon

Salmon & asparagus salad

Herb Garlic Baked Salmon

Broiled Salmon Collar

Healthy Parmesan Garlic Crumbed Fis...

British Fish and Chips, Marion Styl...

Air Fryer Fish Recipe

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