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Baked Fish, Manila Style

Baked Fish, Manila Style

"After a Sunday afternoon with Monk Atrim at the cockfights — and more of this gentleman later! — a quartet of us went over to the Polo Club, after two Quarentine Cocktails from hand of Monk's own priceless Chino bartender at the huge Manila Hotel. It would be equally suitable for pike, bluefish, a big rainbow trout, or black bass."

Charles H. Baker, Jr.

Ingredients

  • One 5-pound fish, preferably red snapper
  • Juice of 3 limes or 1 1/2 lemons
  • Salt, to taste
  • 3 Cups cashews, chopped
  • 1 Cup grated mild cheese
  • 1 small clove garlic, crushed
  • 1 small onion, scraped pulp
  • 1 Cup milk
  • 1/4 Cup sherry or Madeira
  • 1/2 Teaspoon grated nutmeg
  • 2 bay leaves, rubbed fine
  • 1 Cup dry, fine breadcrumbs
  • 6 Tablespoons unsalted butter, plus more for the baking dish

Servings6

Calories Per Serving1301

Folate equivalent (total)90µg23%

Riboflavin (B2)0.3mg18.6%


Dilled Baked Cod with Lemon and Olive Oil

Simplicity is beauty – just like this. No fuss, quick and tasty recipe to make your favorite fish in the oven – Dilled Baked Cod with Lemon and Olive Oil!

It’s nearly midnight in Michigan but only quarter to eleven here at Chicago, it being an hour behind. We are here in Chicago to apply for my Schengen visa. Great to be in the city again though we have no time for sight-seeing. This is really more of a business trip rather than for pleasure.

I won’t write a long article for this post – because as I mentioned it’s nearly midnight and the cozy hotel bed is tempting me to sneak in it and sleep…but I didn’t want to miss my scheduled post so without further ado – try and enjoy this very healthy and truly flavorful Dilled Baked Cod with Lemon and Olive Oil!

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram , too where you can get more recipes and updates. Thanks and happy browsing!

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1 whole Cod Fillet (or a few smaller Cod Fillets)

Half the juice of one Lemon
1-2 Tablespoons Olive Oil
2-3 Garlic cloves, minced
3 Tablespoons Fresh dill, chopped (can be easily snipped by hand, too)
Salt and Pepper, to taste

Preheat the oven to 400 F / 200 C.

Place the Cod Fillet in a 13- x 9-inch baking dish. Drizzle with the lemon juice and Olive Oil. Sprinkle with the minced garlic and chopped dill. Season well with salt and pepper.

Transfer to the preheated oven and bake for about 15-20 minutes or until the flesh is completely opaque but still juicy. Spoon or drizzle the pan juices on top of the fish. Enjoy with some green veggies and rice on the side.

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram , too where you can get more recipes and updates. Thanks and happy browsing!


Baked Fish, Manila Style - Recipes

Prep 10 m Cook 25 m Ready in 35 m

4 tablespoons butter (divided in half)
1/2 sleeve buttery round crackers (such as Ritz), crushed
1 pound lingcod fillet
1/2 lemon, juiced
1/4 cup dry white wine such as Chardonnay
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onion
1 lemon, cut into wedges

1) Preheat oven to 400 degrees F.

2) Place 2 tablespoons butter in a microwave-safe bowl melt in microwave on high, about 30 seconds.

3) Stir crushed crackers into melted butter.

4) Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.

5) Coat both sides of lingcod in melted butter in the baking dish.

6) Bake lingcod in the preheated oven for 10 minutes. Remove from oven top with lemon juice, wine, and cracker mixture.

7) Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.

8) Garnish baked cod with parsley and green onion. Serve with lemon wedges.


How to Make Chinese Style Oven-Baked Fish

Preheat the oven to 400 degrees F.

You can use any type of white fish such as cod, halibut, sea bass or tilapia for this recipe.

Place a 6oz fish fillet on a piece of parchment paper horizontally. Drizzle 1 teaspoon of sesame oil over the fish, then season with salt and pepper.

Place sliced or julienned ginger (from approximately 1/2 an inch of ginger) over the fish.

Fold the parchment paper up over the bottom part of the fish.

Fold the parchment paper down to cover the top half of the fish.

Roll and fold the left and right sides of the parchment paper down towards the fish, then tuck the parchment paper under each side of the fish.

Note: There are various methods of folding parchment paper to bake fish. You may fold the paper using whichever method you prefer as long as it creates a fairly good seal and where you can easily tear the paper to pour the sauce over the fish when it is done cooking.

Place the wrapped fish on a baking sheet, then place the baking sheet in the oven.

Depending on the thickness of the fish filet, it will take about 10 to 15 minutes to cook. Take the fish out of the oven after 10 minutes, then test the doneness of the fish by flaking it with a fork. If it flakes easily, the fish is cooked if the fish still looks translucent and resists flaking, place it back in the oven to heat it until it&rsquos done.

While waiting for the fish to cook, prepare the sauce by combining 1 tablespoon water, 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon sesame oil, 1/2 teaspoon sugar, and a dash of white pepper.

As soon as the fish is done, tear the parchment paper horizontally across the fish, then pour the sauce all over the fish.

Garnish with fresh cilantro, scallions and sliced or julienned red chili.


Fish for Asian Glazed Baked Fish

I used barramundi in this recipe. The meaty and juicy flesh makes it ideal for the bold flavour of the glaze, and the fillets are thick enough to make them suitable for cooking in the oven.

See below for a list of other suitable fish .Any thick-ish, firm, white fish fillets will work a treat here!

Raw barramundi fillets I used in this recipe. An ideal fish for the intense Asian glaze and baking method.

Skin on or off? Either is fine, it really won’t affect the bake time. But the skin won’t be crispy. If this is a turn-off for you, just eat the flesh and leave the skin.

Other fish suitable to use

This recipe is suitable for most fish fillets around 2.5cm/1″ thick. We need it that thick so it doesn’t cook through too quickly before the glaze has a chance to caramelise (

Fillets this thick will generally come off a larger fish. Here are some suggestions:

Tilapia – the thick part (reduce oven cook time to 12 minutes)

Striped bass (not all bass is suitable), hake, gummy shark

Salmon or ocean trout also work but there might be too much flavour going on as the glaze is quite intense!

Remember, the shape of fish means that you get thick cuts from the main body as well as thin cuts from towards the tail. Opt for the thicker cuts!

Fish to avoid

Fish that dry out easily when cooked – Like swordfish, tuna, bonito, kingfish, marlin, mackerel. Unless you’re extremely careful they can become dry inside so are very prone to overcooking in the oven. I feel these fish are (mostly) better in raw/rare form such as Ceviche, Poke Bowls, Tartare

Delicate fish, thin-filleted, long narrow or small fish – Like flounder, sole, plaice, whiting, bream, dory, basa, hoki, flathead, deep sea perch (Orange Roughy). These fillets are too thin or too long and narrow to cook in the oven using this glaze because they cook too quickly and

Oily, “fishy” fish – Like mullet and sardines.


OVEN BAKED FISH

There are so many ways to cook fish, like so so many! And while I have plenty of fish recipes here on the blog, you’ll notice the majority of them are either baked or broiled.

Here’s why I love cooking fish in the oven

  • It’s easy because the oven does all the work for you.
  • You don’t need to struggle with flipping the fish on a skillet and worry about it sticking or breaking apart (especially fillets).
  • You can turn baked fish into a saucy fish with just a few ingredients around the fish.
  • The fish comes out succulent and tender.
  • It’s versatile and you can play around with herbs, toppings, sauce ingredients to make the dish differently each time.
  • Any type of fish works (whole or fillet), white fish or salmon or shrimp or any!
  • You can assemble the dish in advance and keep it i the fridge, and bake it the day you’re serving it.

Now let’s get on to the recipe!


What is Rockfish?

  • There are close to a hundred species of Rockfish in the Pacific coast of North America. So when you use a Rockfish recipe, it’s not necessarily a specific kind.
  • Boccacio, Canary, Chili, Flag, Green Striped, Starry, White Belly, Yelloweye and Vermillion are some of the more common Rockfish.
  • The varieties of Rockfish range in size and color patterns. The colors may vary from black and green to orange and red, and some have stripes or splotches. They have big eyes and very large mouths that dip downward at the corners.
  • Rockfish can be recognized from their bony plates on their heads and bodies and the heavy spines on their fins.
  • While they can live in a variety of habitats like on the seafloor and in kelp forests, the name Rockfish comes from the fact that they generally live on rocky reefs and rest on rocks at the bottom of kelp forests.
  • Rockfish recipes can be baked, sautéed, fried, poached and steamed.


Step One

In a small bowl, mix dried mustard, smoked paprika, salt, ground black pepper and dried red pepper flakes. This will create your dry rub. Mix the spices up evenly so they go onto the fish equally.

Step Two

Cover your fish in a bit of olive oil, then put the dry rub spices on both sides of the fish. Rub the seasoning in using your hands. You can use any kind of fish filet you want, Island Vibe Cooking used a Cod filet in the video down below.

Step Three

This step is optional but will add some crunch to your fish. Mash up your crackers and pour them in a pan with butter, then add in some chopped parsley.

Step Four

Grease your baking pan, then place the fish into the pan and in the oven on 350 degrees for about 20 minutes. Add the crunchy breading to the top of the fish before baking it. You don&rsquot have to add the breading, only add it if you want more of a fried fish texture.

Step Five

Take your fish out of the oven and enjoy. This recipe is so simple and delicious.


1/2 teaspoon salt
1/8 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 clove garlic, chopped
1 pound fish fillets
1 teaspoon oil
1 1/2 teaspoon fresh lemon juice

Combine the salt, turmeric, cumin, black pepper, and garlic in a small bowl. Place the fish on a plate. Sprinkle the fish evenly on both sides with the spice mixture. Cover and marinate the fish for 20 minutes at room temperature or up to 4 hours in the refrigerator.

Preheat oven to 400 degrees F. Lightly grease the bottom of a baking dish with the oil (use a large enough dish to fit the fish in a single layer).

Place the fish in an even layer in the bottom of the baking dish. Bake at 400 degrees F, uncovered, for 20-25 minutes or until the fish flakes easily with a fork (actual cook time will depend on the thickness of the fish).


Recipe from my Nonna Chiarina serves 2

FULL PRINTABLE RECIPE BELOW

Preheat oven to 400˚F (200˚C)

In an 8࡮ baking dish, drizzle some extra virgin olive oil then sprinkle some breadcrumbs (if making gluten free, just use the extra virgin olive oil).

Prepare the tomatoes, oregano, Kosher or sea salt and extra virgin olive oil in a bowl.

Place pieces of fish in the pan and season with salt and pepper, then top with the tomato mixture. You can dot with the tomatoes, or put more (as in the picture below), to your liking.

Next, top with breadcrumbs. Again, add as much or as little as you like.

Lastly, drizzle with some good quality extra virgin olive oil.

Pop into the preheated oven for 15 to 20 minutes or until the fish is cooked and the breadcrumbs are crisp and golden brown. Serve immediately.

I think this is a dish that you’ll be enjoying on a regular rotation after tasting it just once.

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