How To make Baked Snapper Gremolata
1 1/2 lb Potatoes, peeled & sliced
1 x 1/4" thick
2 tb Olive oil
1 1/2 ts Fresh thyme leaves OR
3/4 ts Dried thyme
1 x Coarse black pepper
1 tb Parsley, chopped
1 t Lemon zest, chopped fine
1 t Garlic, chopped fine
1 tb Fresh lemon juice
1 1/2 lb Red snapper
NOTE: dish may also be prepared with cod, flounder, tilefish, turbot or even oily fish such as bluefish, mako shark or seatrout. Heat oven to 400 degrees. In large bowl, toss potatoes with olive oil, 1 teaspoon of the fresh thyme (1/2 tsp. of the dried), a pinch of salt and a grinding of pepper. Spread mixture in an even layer in 15x10 inch jelly roll pan. Roast until potatoes are browned, about 35 minutes. Remove pan from oven and increase temperature to 450. In small bowl, blend parsley, lemon zest and remaining thyme. Sprinkle lemon juice then herb mixture evenly over fish fillets and sprinkle lightly with salt and pepper. Arrange fish on top of potatoes. Return pan to oven and bake until fish is opaque in center, about 10 minutes. For each individual serving, scoop up crusty potatoes topped with fish. Garnish with fresh parsley sprigs if desired. Nutrients per serving: calories 233, protein 19g, carbohydrates 27g, fat 6g,dietary
fiber 3g, cholesterol 49mg, sodium 119mg.
How To make Baked Snapper Gremolata's Videos
Poached Snapper with CousCous (Carnevale 2012) featuring Adam Swanson
In February 2012 San Remo held a range of cooking master classes as part of the Italian festival Carnevale, held in Adelaide.
In this class Adam creates a seafood sensation - Poached Snapper with Couscous. Try it today!
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We all love to share meals with our family and friends, which is why San Remo would like to share some delicious pasta recipes with you. Simply 'like' the San Remo Facebook page to receive regular recipes from chef and restaurateur Adam Swanson, Michael Weldon, nutritionist Kerry Leech and the Australian Netball Diamonds at facebook.com/sanremopasta and for product information and to learn more about San Remo and further recipes visit sanremo.com.au
J A S O N’s Gremolata Spiced Black Snapper | Spaghetti | Cucumber Salad | Gourmet Cooking Made Easy
There's nothing better than having friends and family around and sharing beautiful food. This whole Gremoulata Spiced Black Snapper turns delicious fresh seafood into a wonderful feast.
This impressive dinner is actually very simple to prepare. If you don't like the idea of whole fish you could use a large fish fillet - it will take even less time to cook (just plan the sequence well). Alternatively, you could cook one large snapper on the barbecue, wrapped in foil heavily laden with herbs .
This whole snapper with Spaghetti & a Cucumber Salad dinner is one I put together from many years of observing and enjoying whole fish meals. And it's a hit every single time! Play around with the elements for variations to the star appeal.
This is an un-fussy, sheet-pan snapper recipe where whole black snapper takes on some bold Mediterranean flavors, then we pair it with a sage lemon butter and some spaghetti & cucumber salad with an Asian influence. (Extra veggies go around the fish for a beautiful complete dinner!)
I promise, this recipe does not require any special cheffy skills. And I'll let you in on a big tip right now: you can get your fishmonger to do the work of cleaning the snapper so you have a perfect whole fish ready to cook.
My Seafood obsessed family & friends are always content with this large display of affection????????????
J A S O N
Gourmet Cooking Made Easy
Gordon Ramsay Herb Crusted Fish Fillet Recipe
Herb Crusted Fish Fillet is a signature Gordon Ramsay recipe. This dish features perfectly cooked fish fillets with a crispy, herbaceous crust. The crust is a blend of fresh basil and parsley combined with finely grated Parmesan cheese, breadcrumbs, and a hint of balsamic vinegar, creating a burst of flavors that complements the fish beautifully. Cherry tomatoes add a pop of color and freshness to the dish.
Ingredients:
2 fish fillets
3.5 oz cherry tomatoes
Half of an onion, peeled and chopped
0.18 oz fresh basil
Half a cup of bread
1/2 oz fresh parsley, chopped finely
1.0 oz finely grated Parmesan cheese
1 tbsp of balsamic vinegar
Salt, to taste
Pepper, to taste
Directions:
00:02 Prepare herb-crusted fillets of Cornish brill, season with salt and pepper, and sear in olive oil.
00:17 Sear the fish for one minute on each side, then remove to a tray.
00:38 Make a salsa with roasting tomatoes flavored with the fish pan juices.
00:56 Create a crust mixture with bread, parsley, and parmesan, which helps bind the crust and adds color.
01:14 Generously pack the breadcrumb mixture on the fish and bake for six minutes.
01:30 Serve the herb-crusted fillets with the tomato salsa, finishing with olive oil and balsamic vinegar.
Actual Recipe:
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Lemon Sole en Papillote | Gordon Ramsay
A cheaper fish option with just as much flavour - don't forget to add the white wine for a beautiful fruity aroma.
From Gordon Ramsay’s The F Word
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Grilled Chicken with Mint and Pine Nut Gremolata Recipe
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Cover your basic grilled chicken with the zesty herb topping for an anything-but-average meal. It also works well over steak or fish.
Total: 30 minutes
Yield: 4 servings (serving size: 1 chicken breast half and about 4 teaspoons gremolata)
Ingredients
* Gremolata:
* 1 cup loosely packed fresh mint leaves
* 2 tablespoons pine nuts, toasted
* 2 teaspoons grated lemon rind
* 2 garlic cloves, minced
* 4 teaspoons extra-virgin olive oil
* 1/4 teaspoon kosher salt
* Chicken:
* 2 teaspoons extra-virgin olive oil
* 4 (6-ounce) skinless, boneless chicken breast halves
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
Preparation
1. To prepare gremolata, place mint, pine nuts, rind, and garlic in a mini chopper; process just until combined. Add 4 teaspoons olive oil and 1/4 teaspoon salt; process to combine. Set aside.
2. To prepare chicken, heat a large grill pan over medium-high heat. Brush 2 teaspoons olive oil evenly over chicken; sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Serve gremolata with chicken.
Nutritional Information
Calories:
236
Fat:
11.3g (sat 1.6g,mono 6.1g,poly 2.6g)
Protein:
30.4g
Carbohydrate:
2.3g
Fiber:
0.8g
Cholesterol:
74mg
Iron:
1.6mg
Sodium:
438mg
Calcium:
35mg
Laraine Perri, Cooking Light, MAY 2010
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Snapper with Basil-Mint Sauce Recipe
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Serve with jasmine rice and sautéed green beans.
Prep Time: 20 minutes
Yield: 4 servings (serving size: 1 fillet and about 1 tablespoon sauce)
Preparation
1. Preheat broiler.
2. Arrange fish in a single layer on a broiler pan lightly coated with cooking spray. Sprinkle fish with 1/4 teaspoon salt and pepper. Broil 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
3. Combine basil and remaining ingredients in a food processor; process 1 minute or until smooth. Serve with fish.
Nutritional Information
Calories:
237
Fat:
9.1g (sat 1.4g,mono 5.4g,poly 1.6g)
Protein:
35.3g
Carbohydrate:
1.4g
Fiber:
0.7g
Cholesterol:
63mg
Iron:
0.8mg
Sodium:
328mg
Calcium:
77mg
Jackie Mills, MS, RD, Cooking Light, MAY 2009
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