Friday, October 19, 2012

Baked Fish with rosemary and garlic

I've been really itching to use my rosemary herbs from mybalcony garden since day 1.  There are so many delicious recipes over the Internet to choose from.  So I rolled up my sleeves and picked up my cutters and spatula.  It’s been a week and it is time to enjoy the rewards of a balcony garden. 

For my first recipe, I choose to use the rosemary herb.  It’s one of my favorite herbs that has a scent and taste that cannot be comparable to any other herb.  Rosemary has a somewhat sharp pine aroma that lends to a very flavorful taste when cooked with.  My face cannot help but smile when the kitchen fills with rosemary scent as I add it to any dish.

Tonight I’m cooking Baked fish and potatoes with rosemary and garlic.  This is the first time I tried this dish but it was quickly added to my favorite list.  This recipe called for white fish, and so I tried two different types of fishes.  I made another adjustment that you’ll find out soon enough.  Now let’s get to the good part.

Baked Fish and Potatoes with Rosemary and Garlic

Recipe from: Epicurios
Yield: For four persons but easily eaten by two

What you need:

1 lb of potatoes, peeled, and cut into wedges (I used 1 red potatoes and 2 gold Yukon’s)
4 tablespoons olive oil
5 sprigs of rosemary (I reaped the benefits of having a balcony garden)
4 whole garlic cloves
Sea Salt
Black pepper (Use from a pepper mill.  It adds so much more flavor)
2 lbs fillet of white fish (I used red snapper and swai)
2 tablespoons of bread crumbs (I used almond meal instead)

Oven safe baking dish (Make sure its wide enough to fit all the ingredients into 1 layer)

1 – Preheat oven 400°F

2 – Mix the potatoes, garlic, salt, pepper and 2 sprigs of rosemary while pouring in olive oil.  Mix thoroughly so that the ingredients are coated with olive oil.  Place in oven and bake for 15 minutes.

3 – While you wait, wash fish and pat dry. 

4 – After remove dish from oven and turn over the potatoes.  Then cook for another 15 minutes or until the potatoes are nice and tender.

5 – Remove dish and make room for the fish to lay flat on dish.  If there is skin on the fish make sure that is the side is down.  Add the rest of the rosemary and some salt and pepper.  Coat fish with olive oil and sprinkle the bread crumbs or in my case the almond meal.  Return the dish back in the oven and bake for another 15 minutes.

6 – When time is up, remove dish and let sit for 5 minutes. 

7 – Take out forks and enjoy!

I love this recipe!  I tried this recipe with two different types of fish and used my fresh rosemary from my balcony garden.  I tried it with red snapper and swai.  I have to say I didn't really care for the red snapper.  It was a bit dry and not much flavor.  But the swai was incredible!  It was full of flavor and really got the essence of the rosemary and garlic.  As for the red snapper.. I would only rate it 2 forks but with the swai I have to give it 4 forks! 

I’ll be adding this to my recipe box.  Tell me what you think of it.  Or even if you make any type of   modifications please let me know.  I would love to try it.

1 comment:

  1. Hello Oakley Dogger! Chefs Resources here...thanks for the link to our "Swai" page! Unfortunately, we have renamed that page after updating and adding to the content. If you would like to link to the new page here is the address:
    Kind Regards, and thanks again! David