Roasted Branzino Stuffed with Leeks and Meyer Lemons

I prepared the branzino in the Mediterranean style, with citrus and herbs and served with a risotto Primavera. You can replace the branzino with any white, flaky fish.

Ingredients:

1 whole branzino or other white-fleshed whole fish, butterflied

1 leeks cut into thin strips

1 Meyer lemon cut into thin rounds with one wedge reserved

2 sprigs fresh thyme

Salt and pepper, to taste

olive oil

Preheat the oven to 425 degrees.

Place fish on a roasting pan open and flesh side up. Sprinkle salt and pepper over both fish. Squeeze a bit of lemon juice over each fish. Line one side of the fish with lemon slices, top with a generous amount of leeks and 2 sprigs of thyme. Fold the empty side onto the filled side. Drizzle with olive oil and salt and pepper.

Cook for 12 to 18 minutes, or until the fish is cooked through.

Enjoy!

Baked Basa Roulades

Ingredients:

2-3 Basa fillets

2 red bell peppers

1/4 cup balsamic vinegar

1/4 extra virgin olive oil

1 lemon

4 cloves of garlic

dry white wine

salt and pepper to taste

Place the red peppers on highest rack in oven and broil. Rotate until burned on all sides. Place in a plastic bag until cool. 

Mix vinegar, olive oil, lemon juice, garlic, salt and pepper.

Peel away the charred outer layer of red pepper. Seed, cut into strips, and soak in vinaigrette for 15 minutes. 

Preheat oven to 450 degrees for 15 minutes.

Layer the strips on the fillet, 

roll up and tie with thread (I left them untied).

Place rolled fillets in a shallow baking dish, in 1/2 inch of white wine. Bake on middle rack, covered, for 30 minutes, or until the fillets are opaque.

Enjoy!

Red Snapper with Tomatoes and Basil

In this dish the snapper juices mingle with the tomatoes and basil in a parchment packet to create a fabulous sauce.

Ingredients;

- 1 tbsp butter

- 1 large garlic clove, finely chopped 

- 1 lb ripe plum tomatoes seeded and chopped

- 1/4 plus 1/2 tsp salt

- 1/4 tsp ground black pepper

- 1/3 cup freshly chopped basil

- 4 red snapper fillets (6 oz each), skin removed

Preheat the oven to 400 F.

In a large skillet, melt butter over medium-high heat. Add garlic and cook for 30 seconds. Add tomatoes, 1/4 tsp salt and 1/8 tsp pepper. Cook, stirring frequently, until liquid has almost evaporated, about 5 minutes. Remove from heat and stir in basil.

With tweezers, remove any bones from snapper fillets. Place one fillet, skin side down, on parchment paper. Sprinkle with remaining 1/8 tsp each salt and pepper; top with tomato mixture.

Fold unfilled half of parchment over the fish. To seal packets, beginning at a corner where parchment is folded, make 1/2-inch wide folds, with each new fold overlapping the previous one, until packet is completely sealed. The packet will resemble half a circle. Place the packets in  jelly-roll pan. Bake 15 minutes (the packets will puff up and brown). Cut the packets open to serve. 

Enjoy!

Crunchy Crumbed Cod with Frozen Peas

In this recipe frozen peas are used straight from the freezer, just break them up by slamming the package on the counter a few times. The peas provide moisture as the cod is roasted at a high temperature.

- 10-ounce package frozen peas

- 4 scallions

- 2 tbsp fresh thyme leaves

- 4 tbsp olive oil

- 1 cup panko

- 1 large garlic clove

- 4 thick cod fillets (about 6 oz each)

Preheat the oven to 475F. Put the frozen peas in a large bowl. Slice the scallions thinly on the bias and mix with the peas. Add the thyme, 2 tbsp of oil, salt and pepper. Sprea on a small rimmed baking sheet.

Mix the panko with the remaining oil, grated garlic and salt. Season the fish with salt and pepper. Top each piece with a thick covering of panko and press down firmly. Place the fish atop the peas. 

Roast for 12 minutes, until the crumbs are golden and the fish is just firm. Serve the fish on the peas.

Enjoy!

Oven-Fried Cod with Dill Butter

I've heard some years ago that the most proper thing to eat on New Year's Day is fish, so that you can go through the year like a fish swims its way in water. Therefore, today was cod day :D. 

Ingredients:

- 3-4 cod fillets

- 3 tbsp butter
- 2 heaping tsp minced fresh dill (can substitute another fresh or dried herb if dill is not available) 

- juice of 1/2 lemon
- salt and pepper to taste 

- garlic powder 

- onion powder

Dip fillets quickly in and out of water that has been lightly salted or seasoned with lemon juice. Pat dry with paper towels. 

Melt butter in a small saucepan. Add dill and lemon juice and cook over low heat 3 to 4 minutes. 

Season with salt and pepper, garlic powder and onion powder to taste, then spread one tablespoon of the mixture over bottom of shallow baking pan. Place fillets in pan and put pan on upper shelf of preheated 450 degree oven. 

 

Bake 10 to 12 minutes, or until fish flakes easily when tested with tines of fork. Baste fillets with remaining butter sauce at least twice while cooking. Pour any sauce from the pan over fish when you serve it. Enjoy!

Tilapia Fillets in Spanish Sauce

My daughter is not the biggest fan ever when it comes to fish; however, this recipe was a huge success with her, so much that she wanted me to pack any leftovers for the following day's lunch at school. Indeed, the combination of flavours is special and unbelievably tasty.

Ingredients:

- 6 tilapia fillets (any other mild fish is equally suitable)

- 1 head of garlic, medium

- 1 tsp hot paprika

- 2 tsp sweet paprika

- 1 small chilli pepper (optional)

- 2 medium yellow onions, chopped

- 1 tbsp ground cumin

- 1 1/2 cup tomato juice

- 1/8 tsp ground all-spice

- zest of 1 lemon

- 6 tbsp olive oil

- 1 handful black olives (I used Kalamata pitted olives)

- 1 bunch fresh parsley, chopped

- salt and pepper to taste

Salmon en Croute

Ingredients:

- 2 salmon fillets (a little bit over 1 lb)

- 1 lemon, zest and juice

- 2 tbsp chopped fresh dill

- 1 small zucchini, cut lengthwise into 4 strips

- 2/3 cup sour cream

- salt and pepper to taste

- 1/2 lb (1 sheet) puff pastry

Heat the oven to 450F. Cut the zucchini into three or four strips lengthwise, then cut the strips into four strips lengthwise. Juice 1/2 lemon and soak the zucchini strips in it for 10 to 15 minutes.

Lemon Baked Cod

Now, summer camp is over, hurricane Irene has passed (thank God!), everything is back to normal. Therefore, back to cooking! Today I was in the mood for fish, and this is what I made:

• 1 lb cod fish fillet
• 1/4 cup butter, melted
• 2 tablespoons lemon juice
• 1/2 cup Panko breadcrumbs
• 1 tablespoon white wine
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• paprika, dried parsley

If fish fillets are large, cut into serving pieces. Mix butter, white wine and lemon juice.

In another bowl, mix Panko breadcrumbs, paprika, dried parsley, salt and white pepper. Dip fish into butter mixture; coat fish with the Panko mixture.

Place the fish in an ungreased square baking dish, 8x8x2 inches.

Cook uncovered in 350 degree oven until fish flakes easily with a fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired. I served it with creamed spinach and fresh radishes.

The recipe called for the butter mixture to be poured over the fish fillets. I advise you to refrain from doing so, otherwise the fish will have a soggy bottom. 

Enjoy!

Salmon Cakes with Lemon Yogurt Sauce

Salmon:

- 1 lb skinless salmon fillet

- olive oil, for drizzling

- Kosher salt and freshly ground black pepper

Patties:

• 1 large egg, beaten
• 1/3 cup (1/2-ounce) chopped fresh chives
• Panko crumbs
• 1/2 cup frozen corn, thawed
• 2 tablespoons Dijon mustard
• 3 tablespoons mayonnaise, plus more, as needed
• 1 tablespoon capers, rinsed and drained
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 3 tablespoons vegetable oil
• 3 tablespoons unsalted butter, at room temperature

Pastrav la gratar cu maioneza, capere si lamaie - Grilled trout with mayo, capers and lemon

M-am dus iar la pescarul meu preferat si-am luat pastravii acestia, langa care am adaugat

I bought these 2 trouts from my favorite fisherman then I added:

- 3 cepe verzi  - 3 scallions
- 2 linguri de capere - 2 tablespoons capers
- coaja si sucul de la jumatate de lamaie - zest and juice from 1/2 lemon
- 1 lingura de patrunjel uscat (evident ca se poate pune verde, eu n-am avut la indemana) - 1 tablespoon dry (or fresh) parsley
- jumatate de cana de maioneza - 1/2 cup mayo



dupa ce-am taiat cepele le-am bagat la robot peste maioneza, am adaugat caperele, patrunjelul, sucul si coaja de lamaie si le-am robotzit pana s-au maruntzit

I chopped the onions, then put them in the blender with the mayo, capers, parsley, zest and lemon juice, process until it becomes a fine paste



am uns cu maioneza pestele pe ambele parti

brush the mayo on both sides of the trout
 

si l-am pus pe "gratar"

I grilled it

l-am lasat in total vreo 6-7 minute, pana a ajuns asa

for a total of 6-7 minutes

si l-am servit cu conopida de aici

then I served it with the roasted cauliflower

Fillet de Swai marinat la cuptor - Baked marinated Swai fish fillets

Am avut in congelator niste file-uri de peshte similar cu pisica-de-mare, se numeste "swai". Pestele asta trebuie cica decongelat in apa rece, dar n-a durat mai mult de 15 minute treaba. Asa ca in timp ce se decongela animalul, am scos ingredientele astea:

I had in the freezer two fillets of Swai fish, which I defrosted in cold water in about 15 minutes. While the fillets were thawing, I took out these ingredients:

- 2 tablespoons Parmesan cheese

- 1-2 splashes Worcestershire sauce

- 1/2 cup plain kefir

- 4 cloves grated garlic

- 2 teaspoons Dijon mustard

- 2 oz anchovies (made into paste)

- 1 tablespoon lemon juice

- freshly ground pepper to taste



Am pus intr-un castron maaaaare niste kefir, cam jumatate de cana (se poate inlocui cu iaurt amestecat cu lapte batut), peste care am adaugat 2 linguri de parmezan ras, ansoalele facute pasta (au iesit cam 2 linguri), ceva sos Worcestershire, 4 catei de usturoi rasi, cam o lingura de zeama de lamaie, piper negru proaspat macinat si 2 lingurite de mustar de Dijon

Mix all the ingredients (except the fish) in a large bowl

Am bagat telul si am amestecat cu incredere toate alea, pana mi-a dat asta:

Combine very well

Am turnat maglavaisul intr-o punga tip ziploc, am bagat fileurile de peshte peste marinata si pe urma punga la frigider pt vreo 20 de minute

Pour the mix in a Ziploc bag, add the fish fillets and refrigerate for 20 minutes

Am dat drumul la broiler (flacara de sus a cuptorului) si-am pus fileurile marinate pe o tava tapetata cu folie de aluminiu. Am pastrat restul de marinata si-am bagat fileurile la cuptor, mutand gratarul aproape de broiler (banuiesc ca se pot face si coapte, folosind deci focul normal al cuptorului)

Place the marinated fillets on a baking sheet covered with aluminum foil (don't dispose of the marinade), then put the fish to broil on the top rack of the oven

Le-am mai uns cu marinata din cand in cand si le-am scos cam dupa 8-10 minute, cand aratau asa:

Brush the rest of the marinade over the fish every 2 minutes and let the fillets broil for 8-10 minutes, until browned. Serve.

Timpul este doar aproximativ, va orientati voi in functie de pestele folosit.