7 must-try fish recipes
Whether you’re celebrating Lent or just looking for some new recipes to add to your arsenal, here are a few of our favorite fish recipes for you to try.
baked fish with breadcrumbs
An easy weeknight meal that pairs well with anything from a simple quinoa salad to mashed potatoes. Coating the fish with mustard helps the breadcrumb mixture adhere to it while also adding a nice hint of flavor in each bite.
- Cooking spray, for greasing
- 4 4-ounce pieces fresh white fish cod, scrod, halibut) with skin
- 1/4 cup plain breadcrumbs
- 1/4 cup Parmigiano-Reggiano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons Dijon mustard
- Extra virgin olive oil
- Preheat oven to 400°F.
- Line a baking sheet with aluminum foil and coat with cooking spray. Place pieces of fish, skin-side down on foil and set aside.
- In a medium bowl, combine breadcrumbs and Parmigiano-Reggiano. Season with salt and pepper.
- Brush top of each piece of fish with a thin layer of mustard. Sprinkle top of each with breadcrumb mixture, dividing equally among pieces of fish. Drizzle each piece of fish with a bit of olive oil. Bake until fish is cooked through, about 10-15 minutes, depending on thickness. Serve warm.
white fish niçoise: This is one of our all-time favorites for entertaining, from our spring ’16 issue. We also love it made with salmon.
For a perfect one-pan meal, try baked halibut with leeks + tomatoes. We love this with any kind of white fish (just be sure to adjust cooking time for thinner fish).
A few sauces for any just about any fish:
puttanesca: A traditional tomato-based sauce made with olives and capers that tastes delicious served over fish. We also love the sauce made with roasted (instead of grilled) tomatoes.
fennel pesto: In a food processor, combine 1 cup chopped fennel fronds, 1 clove garlic, salt, and pepper. Slowly stream in about 1/4 cup extra virgin olive oil and process until smooth. Taste and adjust as desired. Serve over fish with chopped niçoise olives and/or feta cheese (optional).
lemon-caper butter: In a medium bowl, combine 1 stick room temperature unsalted butter, 1 tablespoon lemon zest, 1 tablespoon drained, rinsed, and chopped capers, and 1 tablespoon minced fresh flat-leaf Italian parsley. Season with salt and pepper. Stir until combined. Transfer butter to a piece of plastic wrap. Shape and roll it into a log. Twist each end of plastic wrap to seal. Refrigerate for at least 1 hour. To serve, top baked fish with a bit of butter while warm so it will melt over the fish. Perfect served over mashed potatoes to sop up all that flavorful butter.
pineapple, jicama + cucumber salad from our summer ’16 issue. A refreshing, light topping for fish. Serve with a dollop of your favorite pesto for even more flavor.