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.
Total Timeunder 1 hour
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationdiabetic, egg-free, gluten-free, healthy, lactose-free, low carb, low-fat, peanut free, soy free, tree nut free
Taste and Texturefruity, herby, savory, tart, winey
- 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
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