oven bake

Pesce Arrosto al Forno con Patate all'Aglio e Rosmarino, Baked Fish and Potatoes with Rosemary and Garlic

Baked Fish and Potatoes with Rosemary and Garlic

extra virgin olive oil

rosemary

garlic cloves, peeled

salt

Black pepper ground fresh from the mill

bread crumbs

Pesce Arrosto al Forno con Patate all'Aglio e Rosmarino

Epicurious

2. Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven.

3. After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven. Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so.

4. Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.

5. Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table.

This is a tasty dish. Between the kale, the rice, and the squash, it’s chock-full of fiber, antioxidants, and minerals. And the nutty, salty Pecorino Romano cheese gives it a quiet punch. This makes for a hefty side, and if you add shredded chicken to the stuffing, it becomes a light entrée.

Kale and Wild Rice–Stuffed Winter Squash

Extra virgin olive oil

acorn squash, cut in half and seeded

Sea salt and black pepper

wild rice

shallot,

Tuscan kale leaves,

Dijon mustard

lemon

fresh flat-leaf parsley leaves, chopped

¼ cup toasted walnuts, chopped

Pecorino Romano

Rub a bit of oil inside the squash and season with salt and pepper. Place the acorn squash cut sides down on a baking sheet. Bake until tender, 35 to 40 minutes.

In a medium saucepan, combine the rice, 1 ¾ cups of water, and ½ teaspoon of salt. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and cook until the liquid is absorbed, about 40 minutes.

Swirl a bit of oil in a medium skillet and heat it over medium heat until shimmering. Add the shallot and sauté until softened, 1 to 2 minutes. Add the kale and sauté just until the leaves begin to wilt, 2 to 3 minutes. Season with salt and pepper. Add the cooked rice, Dijon, and lemon zest and stir to mix well. Cook for 2 minutes more, adding some oil if the rice seems too dry. Stir in the parsley, walnuts, and Pecorino Romano.

Remove the squash from the oven. Spoon the rice filling into each half and serve hot.

Vietnamese hybrid sandwiches called _banh mi_ are great for lunch or a casual dinner.

Pork Meatball Banh Mi

mayonnaise

green onions, finely chopped

hot chili sauce (such as sriracha)*

pork

basil

garlic cloves,

fish sauce (such as nam pla

hot chili sauce (such as sriracha)

sugar

cornstarch

black pepper

coarse kosher salt

carrots

coarsely grated peeled daikon (Japanese white radish)**

rice vinegar

Asian sesame oil

jalapeño chiles

cilantro sprigs

Vietnamese hybrid sandwiches called banh mi are great for lunch or a casual dinner.

Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.

Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.

Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.

Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.

*Available in the Asian foods section of many supermarkets and at Asian markets.

**Available at some supermarkets and at Asian markets.

Fit for a celebration, this confit dinner party salmon recipe is a joy to look at, a joy to eat, and it’s easy to make, which is a celebration in itself.

Celebration Salmon

side of good-quality, sustainable salmon, rainbow trout, or sea trout

olive oil

cilantro,

Thai (or regular) basil, leaves and stems

Lime wedges,

sweet, ripe cherry tomatoes,

2–3 large mild red chiles, seeded and roughly chopped

1¾ inches fresh ginger, peeled and roughly chopped

banana shallot, peeled and roughly chopped

lime leaves, stems removed, roughly chopped

tomato paste

maple syrup

soy sauce

Tbsp. lime juice

green (or black) peppercorns, roughly crushed

½ red onion, thinly sliced

cilantro leaves

mint leaves

Thai basil leaves

lime juice

Fit for a celebration, this large-format salmon dish is a joy to look at, a joy to eat, and what’s more, it’s incredibly easy to make, which is a celebration in itself. You could use either salmon or trout here, but it’s important to use a very good-quality side of fish, and to make sure that it’s sustainable, which is another reason I suggest that this is a celebration dish, rather than one you cook all the time. Having said that, you can absolutely use the same salsa and cooking application on other sustainable fillets of fish, more often (see note).
The fish is confited (slow cooked in oil), so it’s only just cooked and still very pink and moist inside. This is intentional, but you can cook it for up to 15 minutes longer, if you prefer. For the olive oil, make sure you use something mild, rather than a peppery extra virgin olive oil.
Serve this with sticky rice, or with fresh corn tortillas. For tacos, flake the fish into large chunks and pile onto warm tortillas. Top with the tomato lemongrass salsa, a squeeze of lime, and the salad.
You can reuse the oil for up to 3 days—strain it first to remove any solids, and keep it in the fridge. Use it in stir-fries, fried rice, pasta, noodles, or to make aïoli or rouille.
This recipe was excerpted from 'Mezcla' by Ixta Belfrage. Buy the full book on Amazon. This book was selected as one of the best cookbooks of 2022.

You’ll need a 13½ x 10-inch deep baking pan or roasting pan. Ideally your pan shouldn’t be any bigger, otherwise you’ll need more oil, and the flavor of the sauce will be diluted. Pat the salmon dry and place in the pan, skin side down (it will fit best diagonally). Pour over the 1 cup plus 2 tablespoons of olive oil—it won’t cover the salmon completely but that’s fine.

Put all the ingredients for the salsa into a food processor and pulse until the solids are very finely chopped (very finely chop the ingredients by hand if you don’t have a processor). Pour the salsa over the salmon and into the oil, making sure the flesh side is completely covered in salsa. Add the ¼ cup of cilantro and ¼ cup of basil to the oil.

Cover tightly with foil and place on the middle rack of a cold oven. Immediately turn the oven to 200°F. Cook for 45 minutes, or until the thickest part of the salmon is just cooked, but still quite pink. (If you don’t like your fish pink, cook it for 10–15 minutes longer.) Remove from the oven and set aside, still covered, for another 15 minutes.

While the salmon is resting, make the salad. Slice the cucumber on the diagonal and toss with the remaining salad ingredients.

Carefully transfer the salmon to a platter using 2 wide spatulas. You might want to ask for some help doing this as the salmon is very delicate. Strain the oil and salsa in the pan through a sieve set over a bowl. Discard the cooked herbs. Make sure the salmon is covered in salsa, and transfer any remaining salsa to a serving bowl. Spoon some of the aromatic oil over and around the salmon. Store any remaining oil in a clean glass jar—see bottom of intro.

Serve the salmon with the salad, lime wedges, and remaining salsa on the side.

Yes, you can make shatteringly crispy oven-friend or air-fried imperial rolls by blasting them with heat. Get this recipe from Andrea Nguyen to get started.

Oven-Fried Crispy Shiitake Imperial Rolls

daikon

carrot

fine sea salt

sugar,

white vinegar

water

water,

2½ Tbsp. unfiltered apple cider vinegar, plus more as needed

lime

fish sauce,

garlic clove, minced

carrot (optional)

(2-oz.) bundle dried glass noodles (saifun or bean threads)

chickpeas,

Brimming 1⁄4 cup dried wood ear

nori,

Tbsp. potato starch,

granulated sugar, plus more as needed

MSG mushroom

coconut cream

Brimming 1⁄2 tsp. dark molasses

(22-cm-diameter) sturdy rice-paper rounds (preferably Three Ladies

Nước Chấm Dipping Sauce

1⁄2 cups drained Đồ Chua Pickle (optional)

soft-leaf lettuce (such as butter

mint sprigs

Among the signature foods of Vietnam, chả giò signal celebration and comfort. The fried rolls are found on restaurant menus as a nosh, and they’re made by doting grandmas, moms, and wives. Encased in rice paper and traditionally deep-fried, chả giò are cut into bite-size pieces and eaten as lettuce-and-herb wraps that are dunked in nước chấm. Traditional chả giò that are wrapped
in rice paper are a feat of derring-do because the finicky rolls blister and may burst during frying if too tightly or loosely made, or if the oil isn’t at an optimal temp. Many modern cooks make the rolls with easy-to-manage wheat-based wrappers. Wanting to preserve the superior flavor of rice-paper-wrapped chả giò and avoid fussy deep-frying, I experimented with hacks sourced from family, books, and online until I found an easy, healthful path to shatteringly crispy ones: blasting them with heat in the oven or an air fryer.
Like applying butter to phyllo, brushing seasoned coconut cream on the rice papers enriches and hydrates them just enough so they’ll seal up and brown to a crisp. There’s minimal drama involved as you efficiently bake batches. The formed and uncooked rolls freeze beautifully, so you may trot them out to create an impressive meal or add to bún rice noodle bowls.
Using durable rice paper and making a low-moisture filling are the keys to this recipe. Pat the wood ear mushrooms, carrot, tofu, and green onions dry with paper towels before chopping or grating (repeat blotting dry after prep if things still seem wet). Canned chickpeas stand in for the small amount of scratch-cooked mung beans that is required for binding. This is project cooking. Before diving in, review the instructions and plan ahead (for instance, the shiitakes need to be soaked for at least 6 hours!).
Pressing the filling into a pan or a baking sheet makes portioning and placing easier; otherwise, use a ¼-cup measure to portion and place the filling.
This recipe was excerpted from ‘Ever-Green Vietnamese' by Andrea Nguyen. Buy the full book on Amazon.

Peel and cut the daikon into matchsticks about 3 inches long and 1⁄4 inch thick (the width of an average chopstick). Peel and cut the carrot into sticks a little skinnier than the daikon.

Put the daikon and carrot in a bowl and toss with the salt and 2 tsp sugar. If using daikon, go ahead and massage and knead it for 3 minutes (or set aside for 20 minutes), until it has softened enough that you can bend a piece to make the ends touch without breaking. (If using jicama, which breaks when massaged, just set it aside for 20 minutes.) Rinse the vegetables with water, drain in a mesh strainer or colander, and then press or shake them to expel excess moisture. Transfer to a 1-qt jar.

In a liquid measuring cup or a medium bowl, stir together the remaining 1⁄2 cup sugar, the vinegar, and lukewarm water until dissolved. Pour enough of the liquid into the jar to cover the vegetables, saving any excess for salad dressing. (If using daikon, let sit for 1 hour; if jicama is featured, refrigerate for 1 or 2 days to fully develop the flavors.) Drain before serving.

To make the sauce base: In a small bowl, stir together the water, agave syrup, vinegar, and lime juice. Taste to make sure there’s a tart-sweet foundation. Add additional sweetener and vinegar or juice in ½- or 1-tsp. increments, depending on your palate. Taste and dilute with a splash of water if you go too far.

When you’re satisfied, add the fish sauce. Is it salty enough? If not, add more fish sauce 1 tsp at a time. The amount used depends on the type and brand and your flavor preferences. Aim for a big flavor finish because the sauce will coat unsalted or mildly salted ingredients, such as lettuce and herbs. Once you get it the way you like it, jot down your formula for future reference.

Add enough of the chile-garlic sauce for heat, garlic for pungency, and carrot for color, slight crunch, and a touch of sweetness. Set the sauce on the table so diners may help themselves, or portion it into individual dipping sauce bowls.

To make the filling: Soak the noodles in hot water, messing them around for 30 to 45 seconds, just until they untangle and soften. Drain well and let them sit for 5 to 10 minutes to further soften and whiten. While the noodles rest, put the chickpeas in a large bowl and, using a potato masher, render them into a mush. Using a cleaver, chef’s knife, or scissors, cut and chop the noodles into pieces no longer than 1 inch.

In a large bowl, combine the noodles, chickpeas, shiitakes, wood ears, carrot, tofu, green onions, nori, potato starch, sugar, ½ tsp. salt, and ½ tsp. pepper and thoroughly mix (I use my hand for efficiency). Drizzle in the soy sauce and vigorously mix well (it’s okay to gently squeeze). The filling should gradually compact and moisten. If it’s too dry to come together, wet your hands under the faucet and then mix the filling again to gently moisten it. If you would like to check the flavor, microwave 1 tsp filling for about 10 seconds and taste. If needed, add salt, pepper, or sugar. You may also season with MSG, ⅛ tsp. at a time, or mushroom seasoning, ¼ tsp. at a time.

Firmly and evenly press the filling into a 9 by 13-inch baking pan or a small baking sheet. Using a knife or a metal bench scraper, divide the filling into sixteen portions (quarter, then quarter again). If you’re not filling the rolls soon, loosely cover the pan to prevent the filling from drying out.

In a small bowl or liquid measuring cup, stir together the coconut cream, vinegar, and molasses. Select a large brush (silicone works well), a roomy work surface (such as a large cutting board), and a platter or a baking sheet to hold the finished rolls.

Working with three or four rice papers at a time, paint the coconut cream mixture in quick, broad strokes all over the smooth side of each rice paper (including the edges!). Flip the paper and repeat on the rougher side. Repeat with another two or three rice papers, setting them atop one another so they partially overlap like you’re dealing out playing cards. The overlapping helps them stay put, moisten, and soften. Expect this to look artfully messy.

Using a dinner knife or offset spatula, transfer a portion of filling to the lower-third section of the top rice paper. Use your fingers to mold it into a 4-inch-long log; include any renegade bits. Lift the bottom edge of the rice paper up and over the log and tuck it under the filling, avoiding wrinkles or air bubbles. Using firm yet gentle pressure, neatly roll the filling twice until only the upper third of the rice paper remains. Press the paper down on the ends of the log, fold the side flaps inward over the top of the log, press to secure, and then roll the log the rest of the way to seal. If the rice paper isn’t tacky on the sealed edge, dab on some coconut cream to glue it in place. Place the finished roll on the baking sheet. Repeat to make sixteen rolls total. Loosely cover the rolls. (If not cooking within an hour, see the Notes for freezing tips.)

Position a rack in the upper third of the oven and preheat to 425°F. (If your oven has convection capability, select it for even crisper results; use 400°F if your oven does not automatically convert the temperature for convection cooking.) Line a rimmed baking sheet with parchment paper. Set a wire cooling rack in the baking sheet. (For maximum air circulation, select a rack that sits nearly level with the rim.) Put the rolls on the rack, seam-side down and spaced about 1 inch apart, transfer to the oven, and cook for 8 to 10 minutes. Rotate the rolls until they’re seam-side up (some rolls won’t behave, so do your best), and cook 6 to 8 minutes longer, until browned and crispy-crunchy.

Let the rolls rest for about 2 minutes, until just cool enough to handle, and then, using kitchen scissors, cut each roll crosswise into three or four pieces. Loosely pile the pieces on one or two platters. If needed, let them sit for about 5 minutes to further cool.

Enjoy the rolls warm or at room temperature with the dipping sauce, pickle (if using), lettuce, cilantro, mint, and shiso (if using). Invite diners to wrap chả giò chunks along with the herbs in palm-size pieces of lettuce, dunk their creations in the sauce, and munch, nibbling on a pickle on the side (or adding it to the wrap).
Do ahead: The formed imperial rolls freeze beautifully in an airtight container with plastic wrap, parchment paper, or wax paper between the layers. Let the rolls partially thaw while the oven preheats to 450°F (in an air fryer, put frozen rolls in at 375°F); the cooking time will be 2 to 5 minutes longer than for fresh, whether in the oven or an air fryer.
Cooked imperial rolls soften slightly if left to sit around for too long. You can cook them up to several hours in advance and then re-crisp in a 425°F oven for 4 to 6 minutes, or in a 350°F air fryer for 3 to 4 minutes. Monitor the rolls because they change color fast.

A quick marinade infuses the salmon with sweet, herbaceous flavor and transforms it into a stunner of an entrée.

3-Ingredient Maple-Cardamom Salmon

cardamom

(1 1/2-pound) salmon

Dill (for serving; optional)

In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).
A quick marinade infuses the salmon with sweet, herbaceous flavor and transforms it into a stunner of an entrée.

Preheat oven to 275°F. Whisk oil, maple syrup, and cardamom in a small bowl. Place salmon in a large baking dish and brush with cardamom syrup on all sides. Marinate at room temperature 30 minutes.

Season each side of salmon with 1 tsp. salt. Bake until salmon is firm but still pink in the center, 22–25 minutes (if you prefer salmon more well done, cook an additional 5 minutes).

Flake salmon into large pieces and arrange on a platter. Top with dill, if using.

Make the most of a seasonal yield with a comforting crumble bake - a crunchy, buttery topping and fruity filling

Gooseberry crumble

gooseberry

golden caster sugar

plain flour

demerara sugar

salted butter

Preheat the oven to 180C/fan 160C/gas 4.Toss the gooseberries with the caster sugar, spread in the bottom of a medium ovenproof baking dish with 2 tbsp water.

To make the crumble, put the flour, butter and a big pinch of salt in a bowl. Rub together with your fingertips until you have a rough breadcrumb texture. Mix in the demerera sugar.

Scatter the crumble topping evenly over the gooseberries. Bake in the oven for 45-50 minutes until top is pale golden and crunchy and the gooseberries bubbling. You can also give the crumble a quick flash under a hot grill to give the top an extra browning if you like.

An easy Baked Flounder Fillets recipe that can be prepared in 45 minutes or less.

Baked Flounder Fillets in Lemon-Soy Vinaigrette

flounder fillets

garlic

lemon juice

This recipe can be prepared in 45 minutes or less.

Arrange fillets in a ceramic or glass baking dish just large enough to hold them in one layer. Mince garlic and in a small bowl combine with lemon juice, soy sauce, sugar, and salt. Whisk in oil until emulsified and pour vinaigrette over fish.

Bake fish in middle of oven until just cooked through and no longer translucent, 5 to 7 minutes.

This Detroit-style version of Hawaiian Pizza is made with an impossibly fluffy dough and is topped with caramelized pineapple and a tangy, smoky homemade barbecue sauce.

Hawaiian Pizza With Barbecue Sauce and Beef Bacon

½ small sweet onion, thinly sliced

tomato sauce

apple cider vinegar

black pepper sauce (such

Tbsp. honey

Tbsp. robust-flavored (dark) molasses

mustard powder

Worcestershire sauce

liquid smoke

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

garlic powder

½ tsp. smoked paprika

¼ tsp. black pepper

onion powder

1" piece ginger, peeled, coarsely chopped

Tbsp. vegetable oil,

instant yeast

(550 g) bread flour

Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

beef bacon,

Tbsp. sugar

pineapple

jalapeños

This pie is for all the people out there who only think they hate Hawaiian pizza. Slowly but steadily, Down North Pizza in Philadelphia has been converting customers with this pie, listed on the menu as the Flip Side. This Detroit-style version is made with an impossibly fluffy dough and is topped with caramelized pineapple and a tangy, smoky homemade barbecue sauce (feel free to substitute with your favorite store-bought sauce). Executive chef Michael Carter uses beef bacon to keep the pizza halal, but pork bacon works equally well.

Bon Appétit

Heat oil in a medium saucepan over medium. Cook onion, stirring occasionally, until softened and golden brown, 10–15 minutes. Stir in tomato sauce, vinegar, black pepper sauce, honey, molasses, tomato paste, mustard powder, Worcestershire sauce, liquid smoke, salt, garlic powder, smoked paprika, ground black pepper, onion powder, and ginger. Increase heat to medium-high and bring sauce to a simmer. Reduce heat to medium-low and simmer gently, stirring occasionally, until thickened, 15–20 minutes.

Transfer barbecue sauce to a blender and purée until smooth.
Do Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container; cover and chill.

Generously coat a 13x9" metal baking pan with oil. Whisk together yeast, sugar, and 2 cups plus 2 Tbsp. room-temperature water in the bowl of a stand mixer. Fit bowl onto mixer fitted with dough hook. Add flour and 2 Tbsp. oil and mix on low speed until just combined, about 1 minute. Scrape down sides of bowl and add salt. Mix on low speed, gradually increasing to medium-low, until dough is smooth and has pulled away from sides of bowl, about 5 minutes (dough will be sticky).

Transfer dough to prepared baking pan (don’t spread it out; dough will spread as it rises). Cover pan with plastic wrap; let rise in a warm, draft-free spot until dough covers most of pan, about 20 minutes.

Preheat oven to 500°. Uncover pan and, using lightly oiled hands, press dough into corners. Let sit, uncovered, until dough has risen slightly, about 20 minutes.

Parbake dough until bottom is just beginning to turn golden brown, about 3 minutes.

Heat a medium skillet over medium-high. Cook bacon, stirring often, until cooked through and some fat has cooked out, 5–8 minutes. Using a slotted spoon, transfer bacon to a plate.

Stir sugar and pineapple with juice into fat in skillet. Reduce heat to medium-low. Cook, stirring occasionally, until pineapple is deeply browned and juice has cooked off, 10–20 minutes, depending on amount of juice.

Scatter mozzarella over parbaked dough. Top with bacon and pineapple mixture. Bake until crust is golden brown around edges, 10–15 minutes.

Transfer pizza to a cutting board; slice into 8 pieces. Drizzle barbecue sauce over and top with pickled jalapeños.

<p>Bring us your time-poor, your hungry, your tired and we'll fix them in a flash with this easy chicken casserole.</p>


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Top 19 oven bake recipes from across the web

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

Top Tags

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Celebration Salmon

Oven-Fried Crispy Shiitake Imperial...

3-Ingredient Maple-Cardamom Salmon

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