Fish Recipes With The Best Extra Virgin Olive Oil
It may not come as a surprise to hear that extra virgin olive oil and fish are a delicious and health boosting food combination. Here are some go-to dishes that combine the best olive oil you can find with whatever treats your fishmonger has to offer.
Here’s a easy baked fish dish from The Mediterranean Dish:
Easy Baked Fish with Garlic and Basil - The Mediterranean Dish
Serves
6
Ingredients
- 2 lb fish fillet like halibut
- Salt and pepper
- 1 1/2 tsp dry oregano
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 10 garlic cloves, minced
- 15 basil leaves, sliced into ribbons
- 6 tbsp Morocco Gold extra virgin olive oil
- Juice of 1 lemon
- 2 bell peppers any color, sliced (I used 1 red and 1 green bell pepper)
- 2 shallots, peeled and sliced.
Instructions
- Pat fish fillet dry and season with salt and pepper on both sides.
- Place the fish in a large zip-top bag. Add the oregano, coriander, paprika, minced garlic, basil, extra virgin olive oil and lemon juice. Zip the bag shut and massage to be sure the fish is evenly coated in the marinade. Marinated for 30 minutes or up to 1 hour in the fridge (see notes).
- Heat oven to 425 degrees F.
- Arrange bell peppers and shallots in the bottom of a 9 x 13 baking dish. Place the fish on top and pour the marinade over it.
- Bake in heated oven for 15 minutes or until fish is done and flakes easily.
Baked fish with Green Tapenade
Serves
4
This delicious baked fish with green tapenade recipe from BBC Food is a mouthwatering way to combine the delicious flavours of the Mediterranean.
Ingredients
- 4 plaice fillets
- 150ml/5fl oz dry white wine
- Butter for greasing
- For the tapenade:
- 50g/1¾oz anchovy fillets
- 2 garlic cloves, peeled
- 175g/6¼oz pitted green olives
- 1 lemon, juice only
- 4 tbsp olive oil
- 20g/¾oz, or large handful, basil leaves
- 20g/¾oz, or large handful, flatleaf parsley
- Salt and freshly ground black pepper
- For the tomatoes:
- 16 baby plum or cherry tomatoes
- 2 tbsp Morocco Gold extra virgin olive oil
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- To make the tapenade, place the anchovies, garlic, olives, lemon juice and four tablespoons of olive oil in a food processor and blend to a coarse mixture, don't make it too smooth. Add the basil and parsley and pulse gently to combine.
- Season to taste.
- Take the tapenade mixture and spread over one side of each plaice fillet. Roll up the fillets from the head to the tail end and fix with a small skewer or cocktail stick. Put the fillets into a baking dish and pour the wine over the fish.
- Place a piece of generously buttered parchment or baking paper directly on top of each fillet, butter side down, and bake for 20 minutes.
- Meanwhile, place the tomatoes on a baking tray and coat with the oil. Roast until the skins start to split, about 10-15 minutes.
- Serve the baked fish with the tomatoes. Drizzle any cooking juices over the fish.
Fish Tray Bake Recipe With Sea Trout, New Potato And Asparagus
Serves
4
If you have not yet experienced the joy of matching sea trout with asparagus, this simple tray bake from Olivemagazine may just convert you.
Ingredients
- 1 kg baby new potatoes
- 400g asparagus
- 2 tbsp Morocco Gold extra virgin olive oil
- 4 fillets sea trout or salmon
- Dill Mustard Sauce
- 2 tbsp Dijon mustard
- 1 tbsp soft light brown sugar
- 2 tbsp white wine vinegar
- 4 tbsp groundnut oil
- 2 tbsp dill plus extra to serve
Instructions
- Heat the oven to 200C/fan 180C/gas 6. Cook the potatoes in a pan of salted boiling water for 3 minutes. Add the asparagus and cook for a further 2 minutes.
- Drain really well then run the asparagus under cold water and put aside.
- Toss the potatoes with the olive oil and season generously. Spread them over a large, non-stick baking tray or dish and roast for 15-20 minutes or until they're starting to brown and almost tender. Nestle in the trout and asparagus, and season again. Roast for another 10-12 minutes or until the trout is just cooked.
- Meanwhile, whisk together the mustard, sugar, vinegar and oil, then stir through the dill. To serve, drizzle the sauce over the trout, asparagus and potatoes, and scatter with a little more dill.
