July 10, 2017
Dinner, Main Dish, Fish,
Bass, Fruit, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Sunday Dinner, Weeknight Meals, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Sugar-Free, Herbs more
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"This is the 2nd of 2 recipes I've entered for play in CQ #4 (Wales Region) that were found at the Mermaid Foods site where they said "At Mermaid Seafoods, we are a family-run business & for 2 generations have been sourcing the best fresh fish & seafood for North Wales restaurants, hotels & private customers since 1984. We are proud to be 1 of the largest fish suppliers in Wales." I did feel the need to modify it to meet our recipe stds, which I have oddly had to do w/several of the recipes for the regions of CQ #4. (This is a WALES recipe, but that cuisine option was not available on the list) ENJOY!"
Pat fillets dry w/paper towel. Place the fillets in a baking dish lined w/baking or parchment paper & brush lightly with 1/2 tbsp olive oil.
Grate the zest of 1 lime & squeeze the juice. Mix the juice w/the chopped herbs rub it over the fillets. It will look messy, but not to worry.
Preheat the oven to 200C. Cut the other lime in slices & nestle them beside the fillets. Season well & drizzle the remaining oil over the fillets.
Roast the fish (uncovered) for about 15-20 min until the flesh feels just firm when pressed. If you want to dbl-ck that it's cooked, part some of the flesh to see if it flakes.
Squeeze the juice from the roasted lime slices over the fish, serve w/the pan juices drizzled over & then garnish w/the sprigs of herbs.
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Enjoyable and herbaceous is how I would describe this fish recipe. I used a variety of fresh herbs as the recipe suggested (basil, parsley, dill, oregano, and thyme) and I loved them in this recipe. They went really well with the lime. I used lemon zest because all my limes had already been zested, but it came out great. Than you Twissis for sharing. Made it for CQ4, 2017 - Wales.