Easy Oven-BAKED FISH WITH A TOMATO MUSHROOM SAUCE | Recipes.net
Give your typical fish fillets a different spin and try out this baked fish with tomato mushroom sauce recipe! In this recipe, the fish is well-seasoned and baked with an herby and tangy flavor coming from the spices and the tomato-based sauce! Serve with some rice on the side for a healthy and filling meal!
???? Check the full recipe on how to make Baked Fish with a Tomato Mushroom Sauce here:
Ingredients:
1½ lb snapper or fish fillets, cod, or halibut
3 cups tomatoes, diced (no need to deseed)
2 cups fresh mushrooms of your choice, sliced
⅓ cup olive oil
⅓ cup raisins
5½ oz red onions, finely chopped
10 cloves garlic, minced
1½ tsp ground coriander
1 tsp ground cumin
1 tsp paprika
Zests and juice of 1 lemon
Salt and ground black pepper to season and taste
To serve:
Steamed rice
Chopped parsley
⬇️ How to make Baked Fish with a Tomato Mushroom Sauce ⬇️
0:11 Heat up oil in a deep skillet over medium-high heat. Add the mushrooms and saute for roughly 10 minutes until caramelized and the liquids have all evaporated.
0:22 Reduce heat to medium. Add onions and garlic and saute until translucent.
0:34 Add tomatoes, raisins, coriander, cumin, and paprika. Stir to combine, then bring to a simmer.
0:54 Continue simmering for roughly 15 minutes until the sauce has reduced slightly.
0:57 While waiting, prepare a baking sheet with a rack on top. Place your fish fillets on it.
1:01 Brush the fish fillets with lemon juice on both sides, then season generously with salt and pepper.
1:30 Allow to marinate briefly for 15 minutes to remove any off smells.
1:33 Preheat your oven to 400 degrees F.
1:36 Once the sauce has been reduced, adjust seasoning with salt and pepper.
1:48 Place half of the sauce at the bottom of your preferred baking casserole, then place the marinated and drained fish fillets on top.
2:00 Pour the remaining sauce to cover then sprinkle the lemon zest on top.
2:13 Roast for roughly 15 minutes until the fish is fully cooked and flakes easily.
2:21 Once baked, drizzle with the sauce. Garnish with ¼ teaspoon parsley and serve immediately with 1 cup of rice per serving!
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Baked Fish with Creamy Lemon Sauce
No more boring bland baked fish... this one comes with a wicked Lemon Cream Sauce!
Prawn & Broccoli stuffed Fillets of Plaice, Mushroom Sauce ,Parmentier Potatoes & Steamed Vegetables
Serves 4
INGREDIENTS
• 4 Whole Plaice, filleted, skinned
• 200gms fresh tender stem broccoli, prepped
• 8 raw prawns, cleaned and de veined, cut into halves
• Salt and pepper to taste
• 1 Tablespoons bread crumbs
• 1tbsp Dill, Chopped
Fish Stock: -
• small knob of butter
• ½ onion, roughly chopped
• ½ fennel, roughly chopped
• 20gm Leeks, roughly chopped
• 500gms white fish bones, washed and cut into pieces
• 150ml white wine
• 750ml cold water
• bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf tied with string
Mushroom sauce
• 225gms button mushrooms, thinly sliced
For Veloute: -
• 50gms butter or margarine
• 50gms plain flour
• 500ml Fresh fish stock
• 3/4 teaspoon fine sea salt
• 50ml double cream
• Pepper to taste
• Dash of grated nutmeg, optional
• 2 tsp Chopped Parsley
Method: -
1. Preheat oven to 190C.
2. Cook broccoli in a medium pot of salted boiling water until tender, about 5-10 minutes. Cool.
3. Season sole fillets with salt and pepper and place them dark side up. Place the Broccoli and Half Raw prawn and roll up (use a toothpick to hold it). Keep aside covered at the right temperature.
4. Mix the dill and the breadcrumbs together to make the herb crumbs. Keep aside.
Method for Fish Stock: -
1. Melt the butter in a suitable sized saucepan, add the onion, fennel, leeks and cook for 3 mins. Tip in the fish bones and sweat, stirring occasionally for a further 4 mins. Pour in the wine and 750ml of cold water. Drop in the herbs and a pinch of salt. Bring to the boil, reduce the heat to a simmer, then cook for 20 mins, skimming when needed. Pass through a sieve and use for your intended recipe.
Mushroom Sauce: -
1. sauté mushrooms in 2 tablespoons olive oil over medium-high heat until golden. Keep aside
2. Melt butter in a separate saucepan with medium heat, add the flour and cook for a minute or two, stirring with a wooden spoon all the while. Off the heat, and add Fresh Fish Stock and keep mixing until well incorporated. Return to the heat and cook for about 10 minutes until the sauce has thickened.
3. Stir in the sautéed mushrooms, and add the Cream and Chopped Parsley and dash of nutmeg. Adjust seasonings to taste.
To Finish: -
1. Place the stuffed fillets in a buttered Pyrex or another oven proof dish with the seam-side down (best to line it with grease proof paper). Pour enough mushroom sauce on the fish fillets and sprinkle with some seasoned breadcrumbs. Bake for 12 to 15 minutes.
To Serve:
1. Plate a portion of stuffed sole fillet on the serving plate and drizzle the mushroom sauce garnished with Fleuron. Serve along the Parmentier potatoes and steamed veg
Stuffed Mushrooms & Sole Florentine
January 2001
LEMON BUTTER SAUCE / TIPS TO PREVENT SPLIT / SAUCES RECIPE
Learn how to make lemon butter sauce! This lemon butter sauce is delicious served with seafood like salmon ,prawns or chicken.
FRESH SEAFOOD➡️ a perfect sauce. any fresh fish like salmon, tuna ,seabass ,swordfish ,cod.
SHELL FISH➡️ Prawns , Lobster ,shrimp, Scallops , crab.
VEGETABLE➡️ roasted or steam would be unbelievable. Brussels sprouts, broccoli, asparagus, grean beans, artichokes.
CHICKEN➡️ Simple pan seared , poached or grilled chicken breast become a lot more special wiht lemon butter sauce.add some capers it taste good.
Leaning how to make delicious sauces is a great skill to have.
Ingredients:
5 tbsp lemon juice
200g unsalted butter(place in bowl with ice)
fresh parsley or dill
salt and pepper
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Spinach Stuffed Flounder
This Spinach Stuffed Flounder is a delicious mix of flaky white fish and creamy spinach filling, baked to perfection. This easy recipe is full of flavor and very versatile.
Full recipe here: