fish baked in lemon butter recipe

8/2/2019 Fish Baked in Lemon Butter Recipe

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Fish Baked in Lemon Butter RecipeLemon and butter are often served with fish. This combination is even tastier when the flavors

are baked together as in this quick and easy recipe.

Container: large oven-proof skillet

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients- 1 1/2 pounds fish fillets

- 1 lemon

- 4 tablespoons butter

salt and pepper

Directions

Use any firm white fish, such as haddock, cod or snapper. The skinless pieces should beat least 1 inch thick to keep from drying out. If you have thin fillets, fold them to make a

double thickness.

Preheat the oven to 400. Cut the lemon in half. With a zester or sharp knife cut the peel - yellow part only - from

one half and chop it finely. Cut the other half into very thin slices. Squeeze and reserve

the juice from the unsliced half.

Season four pieces of fish - about six ounces each - with salt and pepper. Over mediumheat, melt 2 tablespoons butter in an oven-proof skillet large enough to hold the fish

without crowding. Saut the fish briefly on each side in the butter.

Put one or two slices of lemon on top of each piece of fish, drizzle half of the reservedlemon juice over them, and bake in the pre-heated oven. While the fish is baking, melt

together two tablespoons butter, the chopped lemon zest and the remaining lemon juice.Begin checking for doneness after ten minutes.


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Actual baking time will depend on the thickness and variety of fish. It should be opaquerather than transparent and flake easily with a fork when done. Pour the lemon-butter mixover and serve immediately.

Easy Cheesy Stuffed Chicken

INGREDIENTS1. 2 tablespoons butter or margarine

2. 2 medium zucchini, shredded

3. 1 medium onion, chopped

4. 1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken

5. 1 cup KRAFT Finely Shredded Italian Style Five Cheese Blend

6. 2 (2.5 pound) chickens, quartered

7. 3/4 cup KRAFT Honey Barbecue Sauce

NUTRITION INFOServing size: 8 servings

* Calories: 388 kcal

* Carbohydrates: 2 g

* Dietary Fiber: 0 g

* Fat: 24 g

* Protein: 38 g

* Sugars: 1 g

COOKING DIRECTIONS1. Preheat oven to 400 degrees F. Melt butter in medium saucepan on medium heat.

Add zucchini and onions; cook and stir 2 min. or until tender. Remove from heat. Stir instuffing mix and cheese until well blended.

2. Insert fingers carefully between the meat and skin of each chicken quarter to form a

pocket. Fill pockets evenly with stuffing mixture. Place, skin sides up, in large roasting

pan.

3. Bake 45 min. or until chicken is cooked through. Brush with barbecue sauce. Bake anadditional 5 to 10 min. or until he


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Chicken Sage Panini

Directions

First start by trimming our chicken of fat and

putting them in a large resealable plastic bag.

Next, zest the lemon over a piece of wax paper

using our microplane. Squeeze the lemon halvesinto a measuring cup, discarding the

seeds.Combine the lemon juice, zest, mustard,

some salt and pepper, and the olive oil in the

measuring cup. Using scissors, slice the sage leaves

into the marinade.

Pour the mixture over the chicken breasts, seal the

bag, and smoosh around the marinade. Set it aside

in a bowl for 20 minutes.

Pre-heat our gas grill.

While the chicken is marinating, cover the grilling

brick with heavy duty aluminum foil.

Cut bread in half lengthwise, and then slice almost

all the way open. Grate cheese and make sliced

ham ready.

Discarding the marinade, grill the chicken on the

hot grill for about 5 minutes per side. The chicken

should be just cooked through.

Remove the chicken to a clean platter and let rest

for a few minutes. Not all of the chicken will be

used in the sandwichesthe rest will be used for

other sandwiches and salads for a couple oflunches!

We slice two of the chicken breasts and layer it in

Ingredients

3 medium chicken breasts,boneless, skinless, about 6

ounces each, divided

1 large lemon teaspoon mustard (Grey

Poupon), Dijon, country style

salt & pepper

1 tablespoon olive oil, extra-virgin

1 sprig sage, fresh, containing10 small leaves

loaf wheat bread, Farmers'market, country, unsliced

2 ounces cheese, Italianimported Provolone, grated

3 slices ham, deli, rosemary mayonnaise, light, if desired


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the bread with the provolone and ham.

Put the sandwiches on the grill, one at a time,

weighting them down with the brick facing the

open sides of the sandwich so as to try and keep

the ingredients inside. Cook for a few minutes on

the one side, carefully remove the brick, flip the

sandwich, and weight again. Keep them on the

grill until the crust is toasty and the cheese is

melted. Repeat with the remaining sandwich.

Each sandwich is sliced in half. Serve one or two

per person, with mayonnaise if desired.

ated through.A Good Easy Garlic Chicken

"Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt - then sautee and

enjoy. Couldn't be easier! Great recipe for quick and easy meal, even for the pickiest eater!"

Original recipe yield:4 servings

PREP TIME 10 Min

COOK TIME 10 Min

READY IN 20 Min

INGREDIENTS

* 3 tablespoons butter* 4 skinless, boneless chicken breast halves

* 2 teaspoons garlic powder


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* 1 teaspoon seasoning salt* 1 teaspoon onion powder

DIRECTIONS1. Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic

powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until

chicken is cooked through and juices run clear.

Tag:Garlic, Chicken Date:2006-12-19 Email to Friend Pring the Page

Chicken and Salsa Verde

Panini

Servings: 4

Ingredients

7 Green olives, coarselychopped

1 sm Garlic clove, peeled andcoarsely chopped

2 tb Drained capers Gratedzest (yellow part of

Peel) of 1 lemon

3 tb olive oil 4 tb Lemon juicePinch salt

Freshly ground black pepper

To taste

2 Skinless, boneless roastedChicken breast halves,

Thinly sliced

4 Round or oblong sandwichRolls, split in halves

Breaded Chicken with Edamame Succotash
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This prize-winning recipe uses corn and edamame to make a unique succotash. It's a perfect

complement to the sweet and smoky chicken.

Prep Time:30 min

Start to Finish:1 hr 15 min

Makes:6 servings

Ingredients1 1/4 cups Muir Glen organic medium chipotle salsa

1/4 cup orange marmalade

5 tablespoons lime juice

Salt and pepper, if desired

6 boneless skinless chicken breasts (1 3/4 lb)

3/4 cup Progresso garlic herb bread crumbs

1/4 cup grated Parmesan cheese

2 tablespoons chopped fresh cilantro

2 cups Cascadian Farm frozen organic sweet corn (from 16-oz bag), thawed

1 bag (10 oz) Cascadian Farm frozen organic shelled edamame, thawed

1 teaspoon ground cumin

Fresh cilantro sprigs, if desired

Preparation Directions1. Mix 1/2 cup of the salsa, the marmalade and 4 tablespoons of the lime juice; season with salt

and pepper. Pour into large resealable food-storage plastic bag. Add chicken; seal bag. Turn bag

several times to coat chicken. Refrigerate 30 minutes.

2. Heat oven to 375F. In another large resealable food-storage plastic bag, mix bread crumbs,

cheese and chopped cilantro. Remove 1 chicken breast at a time from marinade; shake off excess

marinade. Place in bag of bread crumbs; seal bag and shake to coat with crumb mixture. On

nonstick cookie sheet, place chicken. Discard any remaining marinade and crumb mixture.

3. Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is clear when center ofthickest part is cut (170F). Meanwhile, in 2-quart saucepan, place corn and edamame; add

enough water to just cover vegetables. Heat to boiling over medium-high heat. Reduce heat to

medium-low; cook uncovered 5 to 6 minutes or just until edamame is tender. Drain; stir in

remaining 3/4 cup salsa, the cumin and remaining tablespoon lime juice. Season to taste with salt


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and pepper. Cook over medium-low heat 1 to 3 minutes, stirring occasionally, until hot.

4. Serve chicken with succotash; garnish with cilantro sprigs.High Altitude (3500-6500 ft): Bake chicken uncovered 30 to 35 minutes.

T's Easy Chicken

"I just came up with this one day when i was fooling around in the kitchen! It's really easy and

fast and no one has died from it yet!"

Original recipe yield: 4 servings

PREP TIME 10 Min

COOK TIME 15 Min

READY IN 25 Min

INGREDIENTS1/4 cup olive oil

1/4 cup fresh lemon juice

1/4 cup diced onion

4 skinless, boneless chicken breast halves

1/2 cup sliced fresh mushrooms

1/2 cup diced tomatoes, drained

DIRECTIONS

1. Heat oil, lemon juice and onion in a large skillet over medium heat. When onion is tender, add

chicken, mushrooms and tomatoes.

2. Cook over medium high heat for 5 to 7 minutes each side, stirring occasionally, or until

chicken is cooked through and no longer pink inside.

Holistic Recipes - FRUIT FIESTA

by Sharmila Chand

Sundy Ding, the master chef at Delhi's Taj Mahal Hotel, offers some exotic recipes with a

fresh fruit base


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A well-balanced nutritionally rich diet is the foundation of good health and such a dietshould provide all the vitamins and minerals needed by our metabolic system. Hence a meal,

which offers a fair mix of vegetables and fruits, is considered very healthy. In summers

particularly, more fruits should be included in the diet. "More toxins are eliminated during the

summer and fruit cleanses the body by stimulating bowel activity," say Sundy Ding, the master

chef at Taj Mahal Hotel's House of Ming restaurant, who is known as 'The Man With the Magic

Wok' and whose insatiable thirst for innovation and travel has led him to various countries.

"Since most fruits are harvested during summer and fall, we should build up our reservoir of

vitamins in this period for the winter," says the celebrated chef who has had the opportunity to

serve the high and mighty including the Queen of England, US Senators and the Prime Minister

of Japan.

Easy to cook with simple ingredients, Sundy very gracefully agreed to give some recipes that

make sure that you enjoy cooking as much as eating.

FRUIT SALAD WITH COGNAC CREAM

Ingredients:200g of any seasonal fruits such as apple, strawberry, grapes, peach, papaya, watermelon

60ml Cream

Formatted: Font: (Default) Times Ne12 pt
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20g Sugar

10ml Cognac(Serves 2)

Time to prepare: 5 min

Method: Cut each fruit into small pieces and chill them. Add sugar to cream and mix with light

hands. Add cognac. Put chilled fruits in serving dish and pour cream on top. Serve chilled.

HOT & SOUR PRAWN SOUP WITH LEMON GRASS

Ingredients:2 Prawns (large)

40gm Tomatoes (diced)

20gm Lemon grass (chopped)

10gm Spring onion (chopped)50gm Green pepper (diced)

300 ml Chicken stock

2 gm Chillies (chopped)

10 ml Lemon grass juice

2gm Sugar

4gm Salt

(Serves 2)


Method: Peel the prawns, cut them into half, wash and drain properly. Boil the chicken stock,

add all the ingredients and continue to boil for 3 minutes. After well done, serve hot.

PINEAPPLE FRIED RICE

Ingredients:1 Pineapple 200gm

Cooked rice 20gm

Green peas 25 gm

Red pepper (diced) 20 gm

Spring onionSalt to taste

(Serves 2)


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Time to prepare: 15min

Method: Wash the pineapple properly, cut into halves and peel out the heart shaped shell. Cut

pineapple heart into small diced pieces. Fry rice, add pineapple and all the other ingredients.

Place fried rice into the pineapple shell and close the shell. Steam pineapple with rice for 5

minutes till you smell the flavor. Serve hot.

STRAWBERRY WITH SPICY POMFRET

Ingredients:12 pieces Strawberry

400gm Pomfret fillet

10gm Dry red chilies

200gm Corn flour

30ml Honey

10gm Salt

5gm Green chilies10gm Spring onions

30ml Tomato ketchup

20ml Vinegar

Very little cooking oil

(Serves 4)

Time to prepare: 10-15 min

Method: Cut each strawberry into halves. Wash and drain properly. Cut pomfret fillet into small

sizes. Marinate with a little salt for 5 minutes. Then wrap them in corn flour and deep fry till it is

crisp and golden in color. Heat a pan and put a little oil in it. Saut dry red chilies till you get the

chilly aroma. Add the fish, spring onions, green pepper and strawberries. Stir-fry for 1 minute.

Season with salt, honey, tomato ketchup and vinegar. Continue stir-frying for another 2 minutes.

Serve with less sauce. Garnish with 4-5 pieces of strawberries.

GRILLED MANGO SOUP WITH CORIANDER

Ingredients:70gm Mango

20gm Coriander

20gm Tomato (diced)

300 ml Vegetable stock

6gm Salt

2gm Black pepper powder

(Serves 2)

Time to prepare: 20min

Method: Peel mango and cut into small diced pieces. Boil the vegetable stock and all

ingredients, except the coriander leaves. Keep in refrigerator till the soup is chilled. Garnish with
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coriander leaves and serve.

CRISPY BEAN CURD IN ORANGE SAUCE

Ingredients:200g Soft bean curd

120ml Orange juice

25ml Oil

5ml Lemon juice

30g Sugar

35g Corn flour

(Serves 2)


Method: Wrap bean curd in corn flour and deep fry till it becomes crisp. Cut bean curd into

small, neat same-sized pieces. Heat orange and lemon juice together. Add sugar and stir till itmelts. Arrange bean curd pieces on serving plate and pour sauce on top. Serve hot.


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DANNYS SALAD

Ingredients

1 (15 ounce) can pears, chopped 2 bananas, sliced 2 apples - peeled, cored and chopped 1/2 cup creamy salad dressing 1/2 cup frozen whipped topping, thawed

Directions

1. Whisk together the creamy salad dressing and whipped topping until smooth. Pourdressing over the pears, bananas, apples and toss. This salad may also be garnished with

your favorite chopped nut

fish baked in lemon butter recipe

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