Mediterranean Baked Fish Recipe

Indulge in the flavors of the Mediterranean with this delectable Mediterranean Baked Fish recipe. This dish is not only a feast for the taste buds but also a healthy choice for those looking to savor the rich and vibrant tastes of the Mediterranean diet. With a combination of fresh fish, aromatic herbs, and wholesome vegetables, this recipe promises a burst of flavors in every bite. Let’s embark on a culinary journey and prepare this delightful dish.

Ingredients You’ll Need:

For the Fish:

• 4 fillets of white fish (such as cod, tilapia, or sea bass)
• 2 tablespoons olive oil
• 1 lemon, thinly sliced
• Salt and black pepper to taste

For the Mediterranean Marinade:

• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon paprika
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• Salt and black pepper to taste

For the Vegetable Bed:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes
• 1/2 cup Kalamata olives, pitted
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper to taste

Step-by-Step Instructions:

Step 1: Prepare the Mediterranean Marinade

1. In a bowl, combine the minced garlic, dried oregano, dried thyme, dried rosemary, paprika, fresh lemon juice, and olive oil. Season with salt and black pepper. Mix well to create a flavorful marinade.

Step 2: Marinate the Fish

1. Place the fish fillets in a shallow dish.
2. Pour the Mediterranean marinade over the fish, making sure to coat them evenly.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.

Step 3: Preheat the Oven

1. Preheat your oven to 375°F (190°C).

Step 4: Prepare the Vegetable Bed

1. In a large baking dish, arrange the sliced red and yellow bell peppers, red onion, cherry tomatoes, and Kalamata olives.
2. Drizzle with a bit of olive oil and season with salt and black pepper. Toss to combine.
3. Place lemon slices on top of the vegetables.

Step 5: Bake the Fish

1. Remove the marinated fish fillets from the refrigerator and place them on top of the vegetable bed.
2. Drizzle a bit more olive oil over the fish.
3. Bake in the preheated oven for about 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.

Step 6: Garnish and Serve

1. Once out of the oven, garnish with fresh chopped parsley.
2. Serve your Mediterranean Baked Fish hot, with a side of rice, couscous, or crusty bread to soak up the delicious juices.

Why You’ll Love This Dish:

This Mediterranean Baked Fish recipe offers a multitude of reasons to delight in its preparation and relish every bite:

• Healthy and Nutritious: It’s a wholesome dish packed with lean protein from the fish and an abundance of vitamins and antioxidants from the colorful vegetables.
• Flavor Explosion: The Mediterranean marinade, with its aromatic herbs and citrusy notes, elevates the fish to new heights of deliciousness.
• Easy and Impressive: While this dish looks and tastes impressive, it’s surprisingly easy to prepare, making it suitable for both weeknight dinners and special occasions.
• Versatile: You can customize this recipe by using your favorite type of white fish or adjusting the vegetables to your preference.

Experience the Mediterranean charm on your plate with this mouthwatering Baked Fish recipe. It’s a culinary voyage you won’t want to miss.

Source: twopurplefigs.com

Yield: 4

Buttery Garlic Fried Chicken Recipe

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Buttery Garlic Fried Chicken is a delightful twist on the classic fried chicken, combining the rich flavors of butter and garlic for an irresistible dish. This recipe is perfect for a satisfying dinner, offering crispy chicken with a flavorful, juicy interior. It's a guaranteed crowd-pleaser that will have everyone asking for seconds.

Prep Time 1 hour 30 minutes

Cook Time 30 minutes

Total Time 2 hours

Ingredients

• Chicken
• 3 pounds skin on, but trimmed, bone-in chicken pieces (mix of drumsticks, thighs, wings or halved breasts)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons garlic powder or granulated garlic
• 5 garlic cloves, minced (or 5 teaspoons of bottled minced garlic)
• 2 cups all-purpose flour
• 3-4 large egg whites, lightly beaten
• 3 quarts vegetable oil
• salt and black pepper
• Garlic Butter
• 8 tablespoons unsalted butter, softened
• 3 tablespoons fresh parsley, finely chopped
• 7 garlic cloves, minced (or 8 teaspoons of bottled minced garlic)
• pinch of salt and black pepper
• 2 teaspoons water (to prevent from burning the garlic)

Instructions

For the Chicken

1. In a large bowl, mix together olive oil, 1 tbsp of garlic powder, minced garlic, 2 tsps of salt and 2 tsps of black pepper. Fold in chicken pieces and toss to throughly coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

1. In a medium size bowl, whisk flour, 1 tbsp garlic powder, 2 teaspoons of salt, and 2 teaspoons of pepper together. In a smaller dish, lightly beat the eggs whites together.
2. Set a wire rack in a rimmed baking pan, or just use the baking pan. Remove chicken from marinade. One at a time, take a piece of chicken, dip into egg whites to coat, letting excess drip back into dish; then put into flour mixture to coat, while pressing firmly so the flour sticks to the chicken. Repeat for each piece. Transfer chicken to prepared wire-racked baking sheet pan and refrigerate, uncovered, for at least 30 minutes or up to 2 hours.
3. Set up another baking sheet or paper towel lined serving plate. Add vegetable oil to large Dutch oven until it measures 2 inches deep. Heat oil to 325 degrees. Add half of the chicken to the hot oil and fry until breasts register 160 degrees and drumsticks/thighs are at 175 degrees. Use a heat thermometer to be sure (Rotate chicken pieces every few minutes to ensure even cooking and prevent the skin from burning). Transfer chicken to paper towel lined pan. Let cool.

For the Garlic Butter

1. In a small skillet on med heat, melt 1 tablespoon of unsalted butter, minced garlic and water. Cook, stirring constantly for 1 minute. Add remaining 7 tablespoons until melted. Remove from heat and pour into small bowl. Add minced parsley, salt and black pepper and whisk together. Spoon or brush over tops of the chicken pieces right before serving.