← Back to Search Results
baking American
Orange-Herb Fish

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Rosemary pairs well with fish, but too much can cancel out all of the other flavors. If you do have excess fresh rosemary, don’t add it to the recipe (even an extra teaspoon will be too much). Instead, garnish the serving platter or save it for another use.

Yield: Makes: 6 servings

Ingredients

  • ½ cup orange juice
  • 1/3 cup white wine
  • ¼ cup lemon juice
  • 1 large shallot, peeled and sliced
  • 1 teaspoon fine strips of orange zest
  • 1/16 teaspoon cayenne pepper
  • ½ teaspoon paprika
  • 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
  • 2 tablespoons chopped fresh parsley
  • 2 pounds fish fillets

Directions

1) Combine all the ingredients except the fish in a bowl.

2) Wash the fish, pat dry, then put it in the marinade. Turn it once or twice so that all sides come in contact with the liquid. If you have time and the fillet is thick, let the fish sit in the marinade for up to 30 minutes.

3) Preheat the oven to 350°F.

4) Place the fish in a baking dish. Pour the marinade over the fish until the liquid comes about halfway up the sides of the fillet.

5) Bake until done. Many fillets take only 7 minutes to cook, although a thick piece of haddock might require 15 minutes.


© 1997 Terry Blonder Golson
 

Nutritional Information

Nutritional information is provided by the author.

Per Serving: Calories 156; Protein 29g; Fat 1g (Saturated 0g): Carbohydrates 4g; Fiber 0g; Sodium 105mg

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
good-to-the-grain Good to the Grain
by Kim Boyce
a-new-way-to-cook A New Way to Cook
by Sally Schneider
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-provence-cookbook The Provence Cookbook
by Patricia Wells
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
desserts-4-today Desserts 4 Today
by Abby Dodge
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?