Garlic Herb Baked Salmon is a delicious, quick and easy recipe featuring boneless, skinless salmon fillets topped with a seasoned lemon butter sauce.
My husband and I really love salmon! In my never ending quest to find new recipes, I stumbled upon this simple one for garlic herb baked salmon, and it did not disappoint!

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This Is One EASY Recipe!

The process for making this salmon dish is extremely SIMPLE. A garlic, butter, lemon juice and herb mixture is prepared, and then salmon fillets are topped with it. Salmon goes into the oven where it is baked, and then it is DONE!  How’s THAT for EASY??? It’s quick and it tastes GOOD. From start to finish, it took under 20 minutes, which is perfect for crazy busy days!

How To Make Garlic Herb Baked Salmon

Preheat your oven to 400 degrees F.  Place the melted butter, garlic, parsley, salt, cayenne pepper, lemon juice and black pepper in a small bowl. Give it a good stir to fully combine ingredients. Now the sauce is READY! Hope you didn’t break a sweat doing all that hard work- wink, wink!

Place the salmon fillets onto a parchment paper-lined baking sheet, leaving a bit of space between each fillet. The parchment paper helps cut down on the cleanup once the salmon is done. Use a spoon and divide the garlic herb sauce evenly between salmon fillets, covering the top and sides of the fish.

 Time To Finish The Garlic Herb Baked Salmon

Bake the salmon in a preheated 400 degree oven for 12 minutes. Remove the baking sheet from oven, once done, and transfer fillets to individual plates.

Garnish And Serve The Garlic Herb Baked Salmon

Garnish each piece of salmon with a lemon wedge and serve immediately with your favorite side dish.  I served my garlic herb baked salmon on a bed of cooked sesame ginger slaw,  with green beans (from our garden) and steamed rice.

If you want, you can also drizzle the salmon with any leftover garlic herb mixture that remains on the baking sheet. Just spoon it up, and drizzle it on the fish.

This salmon recipe is really SO EASY!!! It really has a great flavor, as well. As always, I sure hope you will consider making this for yourself, your family or others you love!

Looking For More SALMON Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few salmon recipes, including:

• Orange and Rosemary Glazed Salmon
• Pan Seared Creole Salmon
• Broiled Salmon with Pineapple Salsa
• Cedar Plank Grilled Salmon

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source:  http://rasamalaysia.com/garlic-herb-roasted-salmon/

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Garlic Herb Baked Salmon

Prep Time

5 mins

Cook Time

12 mins

Total Time

17 mins

 

Garlic Herb Baked Salmon is a delicious, quick and easy recipe featuring boneless, skinless salmon fillets topped with a seasoned lemon butter sauce.

Category: Entree

Cuisine: American

Keyword: garlic herb baked salmon

Servings: 2 servings

Calories Per Serving: 364 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 6 ounce each salmon fillets
• 2 Tablespoons melted butter
• 3 cloves garlic , minced
• 1 Tablespoon fresh Italian parsley , chopped
• 1/8 teaspoon salt
• 1 Pinch cayenne pepper
• 1 teaspoon lemon juice
• 3 dashes ground black pepper
• 4 Lemon wedges (for garnish-optional)

US Customary - Metric

Instructions

1. Before beginning, preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a small bowl, stir together the melted butter, minced garlic, parsley, salt, cayenne pepper, lemon juice and black pepper until fully combined.

3. Place salmon fillets onto parchment paper lined baking sheet, leaving space in between each fillet. Spoon the garlic and herb sauce evenly over the top and sides of the salmon (to cover).

4. Bake salmon at 400 degrees F. for 12 minutes. Remove from oven. Serve immediately with lemon wedges for garnish, if desired. Enjoy!

Nutrition Facts

Garlic Herb Baked Salmon

Amount Per Serving (1 g)

Calories 364 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 8g50%

Cholesterol 123mg41%

Sodium 323mg14%

Potassium 921mg26%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 1g1%

Protein 34g68%

Vitamin A 585IU12%

Vitamin C 24.1mg29%

Calcium 45mg5%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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This EASY recipe for orange rosemary glazed salmon (inspired by Cooking Light) is topped with a fresh citrus glaze, and is ready in about 20 minutes!
I tried a new recipe for Orange Rosemary Glazed Salmon the other evening for our dinner. Whoa! It tasted absolutely fantastic, so I want to share the recipe on my blog today. Hopefully you will be inspired to make this salmon for your own dinner… you won’t regret it!

My husband and I love salmon, so I am constantly on the search for new ways to prepare it. I found this recipe on Pinterest, and it is now quite possibly one of my favorite recipes for  salmon.  It’s SOOOO good!

The original recipe was inspired by Cooking Light, and features pan-seared salmon fillets covered with a fresh, thickened citrus glaze. It’s delicious, and so very easy to prepare!  The recipe makes 4 servings.

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How To Prepare Orange Rosemary Glazed Salmon

I only cooked 2 salmon fillets since only two of us were eating, but I kept the sauce amount the same as written (and saved the extra sauce for another time).  Here’s how to make this delicious orange rosemary glazed salmon:

Heat olive oil on medium-high heat in a large non-stick skillet. Salt and pepper salmon fillets on both sides. When olive oil is really hot (but not smoking), add the salmon to skillet (it should sizzle when it hits the pan).

Cook the salmon fillets for 3-4 minutes, then carefully turn salmon over and cook the other side for 3-4 minutes until fully cooked.

When done and golden brown, remove the browned salmon from the skillet (leaving the hot oil in the skillet). Keep the cooked salmon warm.

Make The Sauce For Orange Rosemary Glazed Salmon

Turn the heat under the skillet to medium-low. Add the minced garlic and rosemary, and cook, stirring often, for about 20-30 seconds.

Pour 1/4 cup (4 Tablespoons) of chicken broth to the skillet. Stir the ingredients, to combine. Cook this on a low simmer until most of the liquid has reduced in volume.

The next thing to do is to add the orange zest, lemon juice, honey and orange juice to the skillet. Stir to combine.

Now the orange sauce will begin to smell wonderful!

In small cup, stir together the remaining Tablespoon of chicken broth with the cornstarch until smooth. 

Pour this mixture into the skillet, stirring well, as it is added.  Season the sauce with salt and pepper, to taste.

Bring the orange sauce to a boil. Boil it for one minute, stirring constantly. The sauce will thicken as it cooks.

Serve The Orange Rosemary Glazed Salmon

Return the cooked salmon back into the skillet with the sauce. Spoon some of the sauce over each piece to cover the salmon.

Carefully remove the orange rosemary glazed salmon from the pan, and transfer to serving plates.  Spoon additional sauce over each piece, if desired (it’s good- highly recommend).

Garnish each orange rosemary glazed salmon fillet with a fresh rosemary sprig, and fresh orange slice, if desired. Serve, and enjoy this wonderful dinner!

I really hope you will try this recipe for orange rosemary glazed salmon. The fresh citrus glaze tastes absolutely delicious on the salmon, and really enhances it. 

We said “this is REALLY good” several times while eating it, and I’m confident you will enjoy it, as well! Have a wonderful day.

Looking For More SALMON Recipes?

You can find all of my salmon recipes in the Recipe Index, located at the top of the page. I have lots of delicious recipes using salmon, including:

• Pan Seared Salmon with Cilantro Lime Sauce
• Sweet Spicy Salmon
• Brown Sugar Crusted Salmon
• Cedar Plank Grilled Salmon
• Garlic Lime Baked Salmon

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source:  http://www.cookingclassy.com/orange-rosemary-glazed-salmon/

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Orange And Rosemary Glazed Salmon

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

This EASY recipe for orange rosemary glazed salmon (inspired by Cooking Light) is topped with a fresh citrus glaze, and is ready in about 20 minutes!

Category: Entree-Seafood

Cuisine: American

Keyword: orange rosemary glazed salmon

Servings: 4 servings

Calories Per Serving: 336 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 teaspoons olive oil
• 4 (6 ounce) skinless salmon fillets (about 1 inch thick)
• Salt and ground black pepper
• 2 cloves garlic , minced
• 2½ teaspoons minced fresh rosemary
• 5 Tablespoons chicken broth (divided-4 T. in one cup, 1 T. in another))
• 1½ teaspoons orange zest
• 2 teaspoons lemon juice
• 1½ Tablespoons honey
• 2/3 cup fresh squeezed orange juice
• 2½ teaspoons cornstarch
• 2 Oranges (thinly sliced) and sprigs of fresh rosemary for garnish (if desired)

US Customary - Metric

Instructions

1. Heat olive oil on medium-high heat in large non-stick skillet. Salt and pepper salmon fillets on both sides. When olive oil is hot (but not smoking), add salmon to skillet (it should sizzle when it hits the pan). Cook salmon for 3-4 minutes, then carefully turn salmon over and cook other side for 3-4 minutes, until fully cooked. When done and golden brown, remove salmon from skillet (leaving hot oil in the skillet). Keep salmon warm.
2. Turn heat under skillet to medium-low. Add minced garlic and rosemary; stir and cook for about 20 seconds. Add 1/4 cup chicken broth (4 Tablespoons of the original 5). Stir well. Cook on a low simmer until most of liquid has reduced. Add orange zest, lemon juice, honey and orange juice to skillet. Stir.
3. In small cup, stir together remaining Tablespoon of chicken broth with cornstarch. Pour into skillet, stirring as you add it. Add salt and pepper to taste.
4. Bring mixture to a boil. Boil for one minute, stirring constantly. The sauce will thicken as it cooks. Return cooked salmon to skillet. Spoon sauce over each piece to cover. Garnish each fillet with a thin orange slice, and a sprig of fresh rosemary (if desired). Carefully remove salmon and transfer to individual serving plates. Spoon additional sauce over each piece. Serve and enjoy!

Nutrition Facts

Orange And Rosemary Glazed Salmon

Amount Per Serving (1 g)

Calories 336 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 1g6%

Cholesterol 93mg31%

Sodium 144mg6%

Potassium 1020mg29%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 15g17%

Protein 34g68%

Vitamin A 285IU6%

Vitamin C 53.6mg65%

Calcium 61mg6%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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Fresh trout fillets are pan-seared and served with a light lemon, garlic, butter, and wine sauce for a delicious main course!
If you or someone in your family had a great day fishing and you’re looking for a new recipe to cook all that fish, why not try this recipe for Trout In Lemon Garlic Butter Sauce?!

There are so many ways to cook trout. I decided to try this recipe I found on Pinterest, after my hubby bought a few trout at Costco. Ha Ha!  No fishing for him, except to fish through the seafood section, looking for fresh seafood.

Once home, he had to fillet the fish, debone them and chop their little heads off for me— ugh. There are just some things I will NOT do. Ha Ha! The method for preparing this recipe is simple. Here’s how to make the trout:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Trout

  NOTE: You will want to use boneless trout fillets (with the skin on one side) for this recipe. With the skin side down, lightly season the trout with salt and Italian seasoning (only on one side). 

Cook The Trout Fillets

Heat olive oil on medium heat in a LARGE skillet until hot, but not smoking.  Add the trout fillets, skin side UP to the hot oil.

Cook the trout for 4-5 minutes on medium heat, then carefully flip the fillets over to skin side DOWN. You might need to add a little bit more oil before turning them over, because you don’t want them to stick to skillet.  Cook an additional 3-4 minutes.

Let The Cooked Fish “Rest”

Once the fish is cooked, remove your skillet from the heat source. Cover the skillet with a lid, and let the cooked trout “rest” for 5-10 minutes. Leave the lid on the skillet.

Once the fish is done resting, carefully lift up each piece of trout and remove the skin from the bottom. It should peel off nicely. 

Discard skin, and carefully place fillets on a piece of foil and keep warm.  Do not clean out the skillet, because you want all the little tidbits and oils left in there!

Make A Lemon Garlic Butter Sauce For The Trout

To the oils left in the skillet, add minced garlic, fresh lemon juice and white wine. Cook this liquid for 1 minute on medium-low heat, stirring occasionally. Turn off the heat.

Add the butter and chopped fresh parsley to the skillet. Stir well, to combine, and continue cooking on low heat until the butter has melted.

Add The Cooked Trout To The Lemon Butter Garlic Sauce

Once the butter has melted and the sauce is creamy, gently add the trout fillets back into the skillet.  Spoon sauce over the top of the fish.

If necessary, reheat on low, just until fish reaches serving temperature.

Serve The Trout In Lemon Garlic Butter Sauce

Place the cooked trout onto individual serving plates.  Spoon a bit more of the sauce over each piece of fish. Sprinkle with the remaining chopped parsley for garnish… and serve!

That’s it!  So now, whether you are fishing some of the great lakes in the United States OR fishing the seafood counter at a grocery store, you have a new way to prepare trout in lemon garlic butter sauce! 

If you have a smoker or Traeger grill, be sure to check out my recipe for Traeger Grill Smoked Trout. You might also enjoy my recipe for Pan-Seared Steelhead Trout, because it is delicious, too!

Thanks for stopping by today. I invite you to come back soon for more yummy recipes. Have a great day!

Looking For More SEAFOOD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have many recipes, including:

• Citrus Marinated Swordfish Kabobs
• Orange and Rosemary Glazed Salmon
• Fried Shrimp
• Dover Sole Fillets with Mango Avocado Salsa

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://juliasalbum.com/2015/10/trout-with-garlic-lemon-butter-herb-sauce/

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Trout In Lemon Garlic Butter Sauce

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Fresh trout fillets are pan-seared and served with a light lemon, garlic, butter, and wine sauce for a delicious main course!

Category: Entree

Cuisine: American

Keyword: trout

Servings: 4 servings

Calories Per Serving: 379 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 3-4 Trout fillets (3-4 medium sized fillets, with skin on bottom or 2 LARGE)
• 2 Tablespoons olive oil
• Salt (to generously season fish)
• 1½ teaspoons Italian seasoning
• 4 cloves garlic , minced
• 3 Tablespoons fresh squeezed lemon juice
• 2-3 Tablespoons white wine
• 2 Tablespoons butter (room temp)
• 2 Tablespoons parsley (finely chopped), divided

US Customary - Metric

Instructions

1. With skin side down, lightly season the trout with salt and Italian seasoning (only on one side). Heat olive oil on medium heat in a LARGE skillet until hot, but not smoking. Add trout fillets, skin side UP, flesh side DOWN to hot oil. Cook for 4-5 minutes on medium, then carefully flip fillets over to skin side DOWN. You might need to add a little bit more oil before turning them over (you don't want them to stick to skillet). Cook an additional 3-4 minutes. Once fish is cooked, remove skillet from the heat source, cover the skillet with a lid, and let trout rest for 5-10 minutes (leaving cover on).
2. Once the fish is done resting, carefully lift up each piece of fish and remove the skin from the bottom of the fish. It should peel off easily. Discard skin, and carefully place fillets on a piece of foil and keep warm. Do not clean out the skillet (you want all the little tidbits and oils left in there!)
3. To the oils left in the skillet, add minced garlic, fresh lemon juice and white wine. Cook this for 1 minute on medium-low heat, stirring occasionally. Turn off heat. Add butter and 1 Tablespoon chopped fresh parsley. Stir to combine, and continue cooking on low until butter has melted.
4. Once the butter has melted and the sauce is creamy, gently add trout fillets back into skillet. Spoon sauce over the top of fish. If necessary, reheat in skillet, until fish reaches serving temp (on low).
5. Place trout onto individual serving plates. Spoon a bit more sauce over fish, sprinkle with remaining chopped parsley for garnish... and serve!

Nutrition Facts

Trout In Lemon Garlic Butter Sauce

Amount Per Serving (1 serving)

Calories 379 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 6g38%

Cholesterol 113mg38%

Sodium 150mg7%

Potassium 657mg19%

Carbohydrates 2g1%

Protein 35g70%

Vitamin A 455IU9%

Vitamin C 8.8mg11%

Calcium 93mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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You’re going to enjoy pecan crusted halibut featuring pan-seared seafood fillets covered w/ pecan panko crumbs, and cooked in a lemon wine sauce.

My husband and I ushered in the New Year with a home cooked dinner, featuring Pecan Crusted Halibut With Lemon Wine Sauce.  It was just the two of us this year, enjoying a delicious meal, a great movie (“Sully”) and a glass of champagne together.  What a great start to the year!!!

We don’t buy halibut too often (it can be a bit pricey), but my husband found a fillet on sale for $14 and we got 3½ servings out of it! It ended up actually costing less per serving than a fast food meal! I found a recipe online that sounded wonderful, so I made it for us, and WE LOVED IT!!!! 

The halibut is baked, with an amazing Panko breadcrumb/pecan/Parmesan crust on it. Once cooked, a lemon wine sauce is drizzled over the halibut, then served.

If you make the lemon wine sauce while the halibut is baking, this dish can be made in 30 minutes! (*Note: I cut recipe in half so my photos reflect that): Here’s how to make pecan crusted halibut:

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

How To Make Pecan Crusted Halibut

First things first… make sure to preheat your oven to 425 degrees. While it is preheating, cover a cookie sheet with aluminum foil and give it a good coating of non-stick spray.

Pat the pieces of halibut dry with a paper towel, lightly season with salt and pepper, then place halibut pieces onto the baking sheet. Keep pieces about 1/2-1 inch apart. Set aside.

Prepare The Pecan/Crumb Topping For The Halibut

In a separate bowl, combine Panko breadcrumbs, chopped pecans, and freshly grated Parmesan cheese. Stir to combine. Add melted butter, horseradish, Dijon mustard, chopped parsley, dill, and lemon zest.

Mix these ingredients together with a fork until the mixture is fully combined.  It will be crumbly and look like the photo below. This is the pecan crusted halibut topping!

.

Bake The Pecan Crusted Halibut

Now use a spoon and/or your clean hands and divide the mixture evenly on top of each piece of halibut. Cover the top completely, lightly pressing the crumbs onto the fish to get them to “stick”.

Scoop crumbs up that fall off fish and press them back onto fish. When all the halibut pieces are coated, drizzle each piece with a bit of olive oil.

Place the pecan crusted halibut into a preheated oven.  Bake the fish at 425 degrees for 12-15 minutes, until cooked through and the crust is golden brown (mine took 15).

While The Halibut Bakes, Make The Lemon Wine Sauce

While the halibut is baking, make the lemon wine sauce. Heat olive oil in a saucepan on medium heat.

Once the oil is hot (but not smoking), add finely chopped shallots. Stir and cook for 2-3 minutes, until the shallots are cooked and slightly softened.

Turn the heat up to High. Pour in the wine and lemon juice. Bring to a boil, and continue to cook for 6-8 minutes (or 5-6 minutes if making a half recipe), until the liquid has reduced slightly.

Turn heat down to Low, and add the butter. Stir until the butter has melted and is incorporated into the sauce.

Remove the pan from the heat. Add fresh (or dried) chopped dill. Season with salt and pepper, to taste.

You will drizzle some of this delicious lemon wine sauce over the finished pecan crusted halibut!

Serve The Pecan Crusted Halibut

When the halibut is done baking, the crust will be a gorgeous golden brown color. The fish should be cooked through, and it will look like this:

Use a spatula to place the pecan crusted halibut onto individual serving plates. Drizzle some of that delicious lemon wine sauce over each piece, then serve and enjoy!  I served the pecan crusted halibut with some rice, and a fresh vegetable medley on the side.

The fish flaked so easily, and the crumb topping with the drizzled lemon wine sauce was out of this world good. REALLY good.

I sure hope you will consider giving this recipe for pecan crusted halibut with lemon wine sauce a try. We felt like we had a gourmet meal for a fraction of the cost of ordering halibut at a restaurant… and it was absolutely delicious!

Hope you are looking forward to the New Year ahead with great anticipation for new adventures, making new friends, new (yummy) recipes to fix for the ones you love. May you find joy in serving others, and know the peace that comes from knowing how much God loves YOU… just as you are.

Looking For More SEAFOOD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of seafood recipes! A few of my seafood recipes you might enjoy include:

• Orange and Rosemary Glazed Salmon
• Shrimp Scampi
• Pan-Seared Rockfish with Fresh Herbs
• Roast Cod with Garlic Bacon Butter
• Grilled Garlic Butter Halibut

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source:  http://www.bitememore.com/feedme/125/walnut-crusted-halibut-recipe#

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Pecan Crusted Halibut With Lemon Wine Sauce

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

You're going to enjoy pecan crusted halibut featuring pan-seared seafood fillets covered w/ pecan panko crumbs, and cooked in a lemon wine sauce.

Category: Entree, Entree-Seafood

Cuisine: American

Keyword: pecan crusted halibut

Servings: 6 servings

Calories Per Serving: 508 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 6 (6-8 ounces each) halibut fillets, skin removed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

For The Pecan Crust:

• 1½ cups Panko (Japanese breadcrumbs)
• 1 cup chopped pecans (can substitute walnuts)
• 1/2 cup freshly grated Parmesan cheese
• 2 Tablespoons melted butter
• 1 Tablespoon creamy horseradish
• 1 Tablespoon Dijon mustard
• 1 Tablespoon chopped fresh flat-leaf parsley (can substitute dried parsley)
• 1 Tablespoon chopped fresh dill (can substitute dried dill weed)
• 1 teaspoon lemon zest
• 1 Tablespoon olive oil

For The Lemon Wine Sauce:

• 1 teaspoon olive oil
• 2 Tablespoons finely chopped shallots
• 1 cup dry white wine
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons butter
• 2 Tablespoons chopped fresh dill (can substitute dried dill weed)
• Salt and black pepper , to taste

US Customary - Metric

Instructions

1. Preheat oven to 425 degrees. Cover a cookie sheet with aluminum foil; give it a good coating of non-stick spray. Pat the pieces of halibut dry with a paper towel, lightly season with salt and pepper, then place onto prepared baking sheet. Keep pieces about 1/2-1 inch apart.

2. In a separate bowl place Panko breadcrumbs, pecans, and Parmesan cheese. Stir to combine. Add melted butter, horseradish, Dijon mustard, chopped parsley, dill, and lemon zest. Mix with a fork until mixture is crumbly.

3. Using a spoon and/or your hands, divide crumb mixture evenly on top of each fillet. Cover the top completely, pressing crumbs onto fish to get them to "stick". Scoop crumbs up that fall off fish; gently press them back onto fish. When all halibut pieces are coated, drizzle olive oil on top. Bake (uncovered) at 425° F for 12-15 minutes, until cooked through and crust is golden brown.

4. While halibut bakes, make lemon wine sauce. Heat olive oil in saucepan on medium. When hot, add shallots. Stir and cook for 2-3 minutes, until shallots are slightly soft. Turn heat to High. Pour in wine and lemon juice. Bring to a boil; stir and continue to cook for 6-8 minutes (or 5-6 minutes if making half recipe), until the liquid has reduced slightly. Turn heat back to Low. Add butter. Stir until butter has melted and is incorporated into sauce. Remove pan from heat. Stir in fresh (or dried) dill. Taste sauce; season with salt and pepper.

5. When halibut is done, crust will be a gorgeous golden brown color, and fish should be cooked through. Use a spatula to place halibut onto individual serving plates. Drizzle with lemon wine sauce. Serve, and enjoy!

Recipe Notes

Caloric calculation based on using 6 ounce halibut fillet per serving.

Nutrition Facts

Pecan Crusted Halibut With Lemon Wine Sauce

Amount Per Serving (1 serving)

Calories 508 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 8g50%

Cholesterol 110mg37%

Sodium 655mg28%

Potassium 899mg26%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 2g2%

Protein 38g76%

Vitamin A 495IU10%

Vitamin C 4.4mg5%

Calcium 148mg15%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

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Baked Dover Sole Rollatini are fish fillets, filled with Italian seasoned breadcrumbs and Parmigiano cheese, rolled & baked in a lemon-wine sauce!

I recently made Baked Dover Sole Rollatini for my husband and I for dinner.  It was absolutely fantastic! Dover sole fillets are filled with Italian herb-seasoned breadcrumbs, lemon zest, and Parmigiano cheese, then rolled and baked on top of a lemon-wine sauce. DELICIOUS!

The fish doesn’t taste “fishy”, light in texture, and is seasoned very well. I got the Dover Sole fillets at Trader Joe’s, and was thrilled that I got a package of 5 small thin fillets (frozen) for only $4.54. That is much cheaper than a burger at some fast food joints!

The recipe (which I found on Pinterest), is from famed Italian chef and author Lidia Bastianich, and I found it to be EASY and DELICIOUS! Here’s how to make it:

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Dover Sole Rollatini

Make the filling by mixing breadcrumbs, shredded Parmesan cheese, lemon zest, fresh Italian parsley, and oregano together in a small bowl. Add 4 Tablespoons of olive oil and stir to mix until all the ingredients are coated.

Rub softened butter over the bottom of a 9″ x 13″ baking dish.  Place thin slices from HALF of a large lemon on the bottom of the dish in a single layer.

Juice the OTHER HALF of the lemon, and add the lemon juice and white wine to the baking dish.

Time To Roll the Fish With “Filling”

Spread out the sole fillets on a work surface. Blot them dry using paper towels to remove any excess moisture.

Evenly divide and spread the seasoned bread crumb mixture on top of the fillets, covering the surface.  Press the crumbs down into the fish a bit, so they adhere better.

NOTE: Reserve a bit of the crumbs to garnish the top of the fish before baking.

Time To Roll

Roll each fillet up, starting with the short end. Once rolled, secure the rolls with a toothpick inserted from top to bottom at an angle, because this holds it together while baking!

After securing the rolls with a toothpick in each one (top to bottom), gently place the rolls into the baking dish on top of the lemon wedges.  Sprinkle the remaining breadcrumbs you have left on top of the fish.

Bake The Dover Sole Rollatini

Add capers to the baking dish in the “open” spaces between the pieces of fish.  Drizzle the tops of the dover sole rollatini with olive oil. 

Bake the dover sole rollatini (uncovered) in a preheated 350°F. oven for about 20 minutes, or until the fish is cooked through.

Time To Serve This Dish

Once the fish is cooked through, remove the pan from the oven, and remove the toothpicks before serving, because no one want to bite down on a sharp toothpick!!  

Carefully lift each piece of dover sole out of the baking dish and transfer them onto plates using a spatula. The fillets are small once rolled, so we each had two pieces.

There you have it!  I served the Baked Dover Sole Rollatini with some fresh fruit from our garden, and a Summer Vegetable Tian, The meal was light, fresh, and absolutely wonderful!

We will DEFINITELY be having this easy seafood dish again. My husband and I also loved that we had a healthy delicious meal, for less money than eating take-out!

I hope you have the opportunity to try this dish, because it is really yummy, light and full of flavor. You’ll enjoy this seafood meal.

May you find and take great delight in the smallest of things today.  Look around! There’s beauty everywhere, if you choose to see it. The beauty I experience through the 5 senses God gave me to enjoy life, continues to make me smile and give Him my heartfelt thanks.

Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More DOVER SOLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have other dover sole recipes you might enjoy, including:

• Dover Sole in a Browned Butter Lemon Sauce
• Stuffed Dover Sole For Two
• Dover Sole Mediterranean Style
• Dover Sole Fillets with Mango Avocado Salsa

Want More Recipes? Get My FREE Newsletter!

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Recipe Source: http://www.thedailymeal.com/recipes/baked-rollatini-sole-recipe

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Baked Dover Sole Rollatini

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Baked Dover Sole Rollatini are Dover sole fillets, filled with Italian seasoned breadcrumbs and Parmigiano cheese, then rolled & baked in a lemon-wine sauce!

Category: Entree

Cuisine: American

Keyword: dover sole rollatini

Servings: 6 servings

Calories Per Serving: 410 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Breadcrumb Filling:

• 1/2 cup dry breadcrumbs
• 1/2 cup shredded Parmesan cheese
• 1/4 cup fresh Italian parsley , chopped
• 1 large lemon (zest the outside, then juice HALF, thinly slice other HALF for fish prep)
• 2 teaspoons dried oregano
• 4 Tablespoons olive oil , extra virgin

For Preparing Fish:

• 2 Tablespoons butter , softened
• 6 Dover Sole fillets (boneless, skinless)
• Reserved lemon juice and lemon slices (see above)
• Reserved thin lemon slices
• 1 cup dry white wine
• 2 Tablespoons olive oil
• 2 Tablespoons drained capers

US Customary - Metric

Instructions

1. Preheat your oven to 350 degrees F.
2. Mix together the breadcrumb ingredients (breadcrumbs, Parmesan, Italian parsley, lemon zest, oregano). Sprinkle with 4 T. olive oil. Mix to fully combine.
3. Rub softened butter over the bottom of 9x13 baking dish, to coat. Place the thin lemon slices onto bottom of pan in a single layer. Add the lemon juice and white wine to pan.
4. Lay out the fish on a work surface. Spread the bread crumb mixture over the length of each fillet (reserving a bit of breadcrumb mixture to sprinkle on top of fish before baking).
5. Roll each fillet up (with the bread crumb mixture inside), beginning with the short side of the fillet. As you finish rolling each one, insert a toothpick from top to bottom at an angle to hold it securely closed. Place each piece of fish in the baking dish on top of the lemon slices. Sprinkle top of fish with reserved bread crumb mixture (as a garnish). Lightly drizzle tops of fish with 2 T. olive oil. Spread capers in the pan in the open spaces between pieces of fish.
6. Place pan in lower part of oven and bake for approximately 20 minutes, or until the fish is cooked through. Remove pan from oven. REMEMBER TO REMOVE TOOTHPICKS, then place fish onto individual serving plates using a spatula. Serve, and enjoy!

Recipe Notes

If using small thin fillets, plan on 2 per serving for adults. Calorie count is based on large fillet (1 large piece per serving).

Nutrition Facts

Baked Dover Sole Rollatini

Amount Per Serving (1 serving)

Calories 410 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 5g31%

Cholesterol 17mg6%

Sodium 304mg13%

Potassium 78mg2%

Carbohydrates 8g3%

Sugar 1g1%

Protein 4g8%

Vitamin A 410IU8%

Vitamin C 3.3mg4%

Calcium 127mg13%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Make a delicious, filling shrimp quinoa veggie bowl, an all-in-one meal with cajun seasoned shrimp, fluffy quinoa, Swiss chard, onions, and colorful bell peppers. 
Looking for a healthy, yummy, complete meal? How about this Shrimp, Quinoa & Veggie Bowl?  Easy to prepare, and delicious… you’ll be eating a nutritious dinner in no time at all!

This really is a healthy all-in-one meal… pan seared shrimp and seasoning, super-food quinoa, and a few healthy (and colorful) veggies round off this easy dish. I simply put together a few ingredients I love, to create this one bowl meal.

If you can juggle cooking quinoa, and sautéing veggies and shrimp all at the same time, this dish will be ready in about 15-17 minutes… yay for multi-tasking! If not, no biggie- it will just take a few minutes longer to prepare.  Here’s how you make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Quinoa

First, rinse quinoa and drain, then cook according to package instructions. (Optional- If you wish to add a bit more flavor to the quinoa, add a large chicken bouillon cube to the water before cooking- I did this!)

This is what the quinoa looks like, when done.

Cook The Veggies

While the quinoa is cooking, cook the veggies. Heat 1 teaspoon olive oil in a skillet. Sauté the onion, Swiss chard STEMS (set the chopped leaves aside), and bell peppers (I used red, orange, and green for color) for 2-3 minutes.

Add the chopped Swiss chard leaves and cook for an additional minute. The reason to cook the Swiss chard stems and bell peppers first is to give them additional cooking time necessary to soften them before adding the chopped leaves (which wilt and cook quickly!).

Add sautéed veggies to the cooked quinoa; keep warm.

Pan-Sear The Shrimp

While the quinoa was cooking, I also cooked the shrimp.  In a medium bowl, combine the shelled, cleaned and de-veined shrimp. Sprinkle with Cajun seasoning and a bit of dried parsley. Mix, to cover the shrimp with spices. Here they are before parsley was added.

Heat 1 teaspoon olive oil in a skillet. Sauté the shrimp on medium heat for 2-3 minutes per side, or until pink and cooked through.

Time To Make The Shrimp Quinoa Veggie Bowl!

Mix the veggies and quinoa together. Reheat in microwave, if necessary. Place hot mixture into individual serving bowls.

Top the quinoa/veggie mixture with several of the pan-seared shrimp. Serve the shrimp quinoa veggie bowl while hot, and enjoy this healthy and filling meal!

Hope you enjoy this shrimp quinoa veggie bowl. The recipe, as written, makes 2-3 main course servings, but can be easily doubled.  If you can multi-task like a champ, you can cook the veggies and shrimp while the quinoa is cooking, so you can easily assemble the finished bowl all at once!

If you don’t want to use Swiss chard, then substituting fresh spinach or cooked/chopped broccoli would be another option. You really can’t hurt this dish… just get creative in your kitchen, and make it your OWN!

Looking For More SHRIMP Recipes?

You can find all of my shrimp recipes in the Recipe Index, located at the top of the page. I have some really delicious recipes, including:

• Fried Shrimp
• Shrimp Scampi
• Simple Szechuan Shrimp

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
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Shrimp, Quinoa & Veggie Bowl

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Make a delicious, filling shrimp quinoa veggie bowl, an all-in-one meal with cajun seasoned shrimp, fluffy quinoa, Swiss chard, onions, and peppers.

Category: Entree

Cuisine: American

Keyword: shrimp quinoa veggie bowl

Servings: 3 servings

Calories Per Serving: 230 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For quinoa:

• 1/2 cup quinoa , rinsed
• 1 cup water
• 1 large chicken bouillon cube (optional, but helps to add flavor to quinoa)

For veggies:

• 1 teaspoon olive oil
• 3/4 cup bell peppers , chopped (I used red, orange and green for COLOR!)
• 1/4 cup chopped onion (brown onion)
• 2 cups Swiss Chard , separated (chop stems & set aside) (chop leaves & set aside)

For shrimp:

• 1 teaspoon olive oil
• 1/2 pound medium shrimp (shelled and de-veined)
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon dried parsley flakes

US Customary - Metric

Instructions

1. Rinse, then drain quinoa. Cook, according to package directions, adding chicken bouillon to the cooking water for flavor, if desired. When done, set aside and keep warm.
2. Heat 1 teaspoon olive oil in skillet on medium heat. Add chopped onion, Swiss Chard STEMS, and bell peppers. Cook 2-3 minutes until stems have softened. Add chopped Swiss Chard LEAVES, and cook for an additional minute or until leaves have wilted and are cooked through (leaves will cook quickly). Add veggies to quinoa and keep warm.
3. Sprinkle shrimp with Cajun spice and dried parsley flakes. Toss to coat shrimp with spices. Heat 1 teaspoon olive oil in skillet. When hot, add shrimp. Cook shrimp on medium heat for 2-3 minutes per side, or until pink and fully cooked through.
4. Mix veggies and quinoa together. Reheat in microwave, if necessary. Place hot quinoa/veggie mixture into individual serving bowls. Top with shrimp. Serve hot... and enjoy!

Nutrition Facts

Shrimp, Quinoa & Veggie Bowl

Amount Per Serving (1 g)

Calories 230 Calories from Fat 45

% Daily Value*

Fat 5g8%

Cholesterol 190mg63%

Sodium 965mg42%

Potassium 424mg12%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 2g2%

Protein 20g40%

Vitamin A 2965IU59%

Vitamin C 58.8mg71%

Calcium 135mg14%

Iron 3.6mg20%

* Percent Daily Values are based on a 2000 calorie diet.

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 You’re going to love these crunchy, classic fried shrimp… they taste delicious, and are SO EASY to prepare, for a fraction of the cost of eating out!

The other night I went “old school” for dinner… crunchy Fried Shrimp, with a seafood cocktail sauce on the side. I had a half of a pound of shrimp begging to be used, and decided to just “fry ’em up”. I usually grill or pan sear shrimp, but these bad boys were destined for hot oil.

Guess what? They were GOOD and CRUNCHY. They are also ridiculously EASY to make. Pass the seafood cocktail sauce, please! Crunchy and delicious… just the way they’re SUPPOSED to be!

Since I bought a pound of shrimp on sale, and only used 1/2 pound, the cost for my husband and I was only $3 total for some mighty delicious crunchy fried shrimp (cheaper than fast food!)!  Best part – the shrimp were on our plates in under 20 minutes total.  Such a deal!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Shrimp

Here’s what you do to make these “old school” crunchy fried shrimp:  First clean, remove shells and de-vein (if necessary) the shrimp. 

Let the shrimp soak for a couple minutes in a bowl filled with an egg and some milk that have been beaten together. Make sure to coat all sides with egg mixture (so the flour coating will adhere).

Combine self-rising flour (see recipe for an easy substitution tip) and spices. Place flour mixture on a dinner plate.

Dredge the shrimp in the flour mixture, one at a time, to completely coat all sides.

Dredge The Shrimp TWO Times!

Place each shrimp onto baking sheet (or aluminum foil) and set aside.  This is what they looked like after the FIRST flour coating.

Once they have all been dredged in flour mixture… dredge them AGAIN (in flour mixture) for the second time. Shake off excess flour.  Let shrimp rest while oil is heating to temperature in pan.

Time To Make Some Fried Shrimp!

Add enough oil to pan to fill about 2 inches deep. I used my electric skillet, but you can also use a pan or regular skillet (but you WILL need a thermometer to get the oil heated to the necessary temperature for frying these successfully!). 

Heat the oil to 350 degrees. It must be this hot to fry these correctly and get a great outside crunch!

Once the temperature is 350 degrees, carefully add the shrimp one at a time (remember- oil is very HOT). They will need to fry for about 4 minutes, flipping them over halfway through the cooking time. 

If you are doubling recipe or cooking a large amount of fried shrimp, cook them in batches, BUT remember to bring oil back to 350 degrees after each batch!

Once done, the fried shrimp should be golden brown and crunchy on all sides. I placed the fried shrimp on a wire rack (with a paper towel underneath the rack to catch any drips).

By placing the paper towel UNDER the rack, the shrimp won’t stick to the paper towel. Great tip!

Serve The Fried Shrimp

These fried shrimp taste wonderful when served with seafood cocktail sauce on the side for dipping. We also paired them with a green salad and fresh fruit… and we LOVED them! Crunch, Crunch, Crunch!

This was an easy way to make great tasting fried shrimp… like you would pay big bucks for at a nice restaurant. The only catch was that I had to do the dishes, but it was still worth it for this easy, quick, great tasting dinner at home!

I sure hope you will consider trying this great tasting recipe, and as always, I really do hope you and those you love will enjoy it! Thanks for stopping by, and come back soon! Have a GREAT day.

Looking for More SHRIMP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few recipes using shrimp you’ll enjoy, including:

• Shrimp and Noodles in Spicy Garlic Sauce
• Coconut Shrimp and Orange Sauce
• Shrimp and Penne Pasta Alfredo
• Mushroom Risotto with Pan-Seared Shrimp
• Szechuan Shrimp Stir-Fry

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Fried Shrimp

Prep Time

15 mins

Cook Time

4 mins

Total Time

19 mins

 

You're going to love these crunchy, classic fried shrimp... they taste delicious, and are SO EASY to prepare, for a fraction of the cost of eating out!

Category: Entree, Seafood

Cuisine: American

Keyword: fried shrimp

Servings: 2 servings

Calories Per Serving: 529 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1/2 pound large (or medium) shrimp
• 1 large egg
• 1/2 cup milk
• 1 cup self-rising flour (see Notes section for substitution tip)
• 1/4 teaspoon Creole or Cajun seasoning (optional, but good)
• Salt (approx. 1/4 teaspoon)
• Black pepper (approx. 1/8 teaspoon)
• Vegetable oil for frying (at least 2 inches deep in pan or skillet)

US Customary - Metric

Instructions

1. Clean, shell and de-vein shrimp before beginning.
2. Whisk together egg and milk in a medium sized bowl. Add shrimp, stirring to coat all sides. Set aside.
3. Place self-rising flour and seasonings onto a dinner sized plate. Stir with a fork to mix together. Dredge shrimp, one at a time, in flour mixture, coating all sides. Set shrimp on a baking sheet or foil. Repeat process until all shrimp have been dredged in flour. Once all have been coated in flour, DO IT AGAIN. Coat all shrimp in flour mixture for the second time. Set aside.
4. Heat oil (at least 2 inches deep) until it reaches a temperature of 350 degrees. Once it reaches temperature, carefully add shrimp, one at a time (oil is HOT). Cook shrimp for about 4 minutes, turning over shrimp halfway through cooking time. When done, shrimp should be golden brown and crispy on the outside.
5. Remove shrimp to a wire rack for just a second (with a paper towel underneath rack to catch drips).
6. While hot, serve fried shrimp with a side of seafood cocktail sauce, and enjoy!

Recipe Notes

Substitute for self-rising flour: 1 cup all purpose flour, 1+ 1/2 teaspoons baking powder, 1/2 teaspoon salt. Directions: Measure 1 cup all purpose flour. Take OUT 2 teaspoons of that flour and discard. Add baking powder and salt, Stir to combine. This equals 1 cup total of self-rising flour!

Nutrition Facts

Fried Shrimp

Amount Per Serving (1 serving)

Calories 529 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 13g81%

Cholesterol 373mg124%

Sodium 939mg41%

Potassium 264mg8%

Carbohydrates 48g16%

Fiber 1g4%

Sugar 3g3%

Protein 35g70%

Vitamin A 340IU7%

Vitamin C 4.6mg6%

Calcium 255mg26%

Iron 3.4mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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