Roasted Fish w Herbs

Easy and Healthy way to cook fish

Roasted Fish w Herbs

  • Serves:8
  • Prep Time:PT0H10M 0H   10M
  • Cook Time:PT0H20M 0H   20M
  • Total: 0H   30M

Ingredients

  • 2 -2 ½ lbs Thick White Fish Filets
  • 3-4 tbsp Extra Virgin Olive Oil
  • 1 tbsp Rosemary, finely minced
  • 1 tbsp Fresh Thyme, roughly chopped

Directions

Preheat the oven to 425˚F.

Place the fish onto a sheet tray lined with parchment or a nonstick baking mat. Season with salt & pepper, sprinkle with the herbs and drizzle with olive oil. Place into the oven for about 8-12 minutes until just done through. Serve on top of the roasted potatoes.

Notes


Nutrition

Yield: 8 servings, Amount Per Serving: Calories:  490 , Total Fat: 23g, Saturated Fat: 4g, Trans Fat: 0g, Monounsaturated Fat: 15g, Polyunsaturated Fat: 3g, Carbohydrates: 0g, Fiber: 0g, Sugar: 0g, Protein: 67g, Cholesterol: 266mg, Sodium: 321mg, Calcium: 61mg, Iron: 4mg, Vitamin A: 617IU, Vitamin C: 1mg, Phosphorous: 519mg


Tags

nutrition, fish

Description

Equipment
• Sheet trays
• Chef’s knife
• Mixing bowl





See all my recipes on Modernmeal

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Artichoke 3

Artichokes with Tarragon Drizzle
Veggies / Veggies

Recipe: Artichokes with Tarragon Drizzle

Servings 8

Prep Time:
Cook Time:
Total Time:

Ingredients:

4 large whole artichokes or 12 to 15 baby artichokes
2/3 cup extra-virgin olive oil
1/3 cup white wine vinegar
1/3 thinly sliced green onion
2 tablespoons snipped fresh tarragon or 2 teaspoons dried tarragon, crushed
2 tablespoons dijon-style mustard
sea salt or salt
ground black pepper
extra-virgin olive oil
2 lemons, each cut into 8 to 10 wedges
snipped fresh tarragon (optional)

Directions:

Yield: 8 servings

Wash large artichokes; trim stems, if desired, and remove loose outer leaves. Snip off the sharp leaf tips. If using baby artichokes, remove outer leaves to reach pale green or yellow leaves on bottom half. Cut darker green portion of leaves off top half of artichoke; discard. Cut off stem and trim any remaining green from base of baby artichokes.

In a large pot bring a large amount of lightly salted water to boiling; add artichokes. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes for large artichokes or 10 minutes for baby artichokes or until a leaf pulls out easily.

Place artichokes in a large bowl of ice water to cool completely. Drain artichokes upside down on paper towels. Cut artichokes in half from top through stem; use a spoon to scoop out the fibrous cores, leaving the hearts and leaves intact.

For tarragon drizzle, in a screw-top jar combine the 2/3 cup oil, vinegar, green onions, 2 tablespoons snipped tarragon, and the mustard. Cover and shake well. Season with salt and pepper.

Brush artichoke halves with additional olive oil. For a charcoal grill, place artichokes, cut sides down, on the rack of an uncovered grill directly over medium coals. Grill for 7 minutes; turn artichokes and grill for 5 to 7 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Place artichokes on grill rack over heat. Cover and grill as above.)

On a serving platter place grilled artichokes cut sides up. Shake tarragon drizzle; pour some over artichokes. If desired, sprinkle with snipped tarragon. Serve with lemon wedges. Pass the remaining tarragon drizzle.

Source: bhg.com

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DVO

Artichoke 2

Artichokes with Tarragon Drizzle
Artichokes with Tarragon Drizzle

Servings 8

Prep Time:
Cook Time:
Total Time:

4 large whole artichokes or 12 to 15 baby artichokes
2/3 cup extra-virgin olive oil
1/3 cup white wine vinegar
1/3 thinly sliced green onion
2 tablespoons snipped fresh tarragon or 2 teaspoons dried tarragon, crushed
2 tablespoons dijon-style mustard
sea salt or salt
ground black pepper
extra-virgin olive oil
2 lemons, each cut into 8 to 10 wedges
snipped fresh tarragon (optional)

Wash large artichokes; trim stems, if desired, and remove loose outer leaves. Snip off the sharp leaf tips. If using baby artichokes, remove outer leaves to reach pale green or yellow leaves on bottom half. Cut darker green portion of leaves off top half of artichoke; discard. Cut off stem and trim any remaining green from base of baby artichokes.

In a large pot bring a large amount of lightly salted water to boiling; add artichokes. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes for large artichokes or 10 minutes for baby artichokes or until a leaf pulls out easily.

Place artichokes in a large bowl of ice water to cool completely. Drain artichokes upside down on paper towels. Cut artichokes in half from top through stem; use a spoon to scoop out the fibrous cores, leaving the hearts and leaves intact.

For tarragon drizzle, in a screw-top jar combine the 2/3 cup oil, vinegar, green onions, 2 tablespoons snipped tarragon, and the mustard. Cover and shake well. Season with salt and pepper.

Brush artichoke halves with additional olive oil. For a charcoal grill, place artichokes, cut sides down, on the rack of an uncovered grill directly over medium coals. Grill for 7 minutes; turn artichokes and grill for 5 to 7 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Place artichokes on grill rack over heat. Cover and grill as above.)

On a serving platter place grilled artichokes cut sides up. Shake tarragon drizzle; pour some over artichokes. If desired, sprinkle with snipped tarragon. Serve with lemon wedges. Pass the remaining tarragon drizzle.

Source: bhg.com

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Yield: 8 servings


DVO

Polenta w Vegetables and Sausage w Pesto

Polenta with Vegetables and Sausage with Pesto

  • Serves:7
  • Prep Time:PT0H15M 0H   15M
  • Cook Time:PT0H25M 0H   25M
  • Total: 0H   40M

Ingredients

    **For the Polenta, Vegetables and Sausage

  • 5 ½ cups Water
  • 1 ¼ cups Polenta (mix of course & fine)
  • 2 Tbsp Coconut oil (optional)
  • 2-3 Tbsp Herbs of choice, minced
  • 1 ½ lbs Sausage, precooked (small diced)
  • 1 medium Onion, diced
  • 2 medium Zucchini, diced
  • 2 cups Mushrooms, thin sliced
  • 4 cloves Garlic, minced
  • 1 cup Asparagus, thin sliced
  • ½ cup Parmesan Cheese, grated
  • 2 Tbsp Rice Bran or Olive Oil, for sautéing
  • **For the Pesto

  • 1 large bunch Basil Leaves
  • ½ bunch Parsley Leaves
  • 2-3 cloves Garlic, peeled & cut in half
  • ½ cup Walnuts, almonds, or pine nuts
  • ½ cup Parmesan Cheese, grated
  • 1 – 1 ¼ cups Olive oil
  • To taste Salt & Pepper

Directions

Combine the water, polenta, salt & pepper, and coconut oil (if desired) in a sauce pan and bring to a boil.

Reduce, cover and cook at a high simmer stirring occasionally for 10-15 minutes until the polenta is no longer grainy. Remove from the heat and pour over vegetables (see below).

While the polenta is cooking, sauté vegetables of choice in a skillet with rice bran or olive oil. Start with diced onion and add other vegetables based on density. Cook until they start to soften. Add sausage and cook for another 3-5 minutes.

Pour the polenta over the vegetables in the skillet and mix together, then remove from heat. Add fresh herbs and salt and pepper to taste. Spoon into individual ramekins, sprinkle with cheese and put under a broiler until cheese is golden brown.

Pesto: Place the basil & the remaining ingredients into a food processor & puree until desired smoothness. Season with salt & pepper.

Serve with the pesto.

Notes


Nutrition

Yield: 7 servings, Amount Per Serving: Calories:  859 , Total Fat: 79g, Saturated Fat: 21g, Trans Fat: 0g, Monounsaturated Fat: 44g, Polyunsaturated Fat: 10g, Carbohydrates: 15g, Fiber: 3g, Sugar: 4g, Protein: 26g, Cholesterol: 101mg, Sodium: 1238mg, Calcium: 182mg, Iron: 3mg, Vitamin A: 1275IU, Vitamin C: 14mg, Phosphorous: 342mg


Tags

entree, nutrition, dinner

Description

Equipment
• Chef’s knife
• Ramekins
• Food processor
• Spatula
• Skillet




See all my recipes on Modernmeal

Artichoke w Tarragon Drizzle

Artichokes with Tarragon Drizzle

Artichokes with Tarragon Drizzle

8

Ingredients:

4 large whole artichokes or 12 to 15 baby artichokes
2/3 extra-virgin olive oil
1/3 white wine vinegar
1/3 thinly sliced green onion
2 tablespoons snipped fresh tarragon or 2 teaspoons dried tarragon, crushed
2 tablespoons dijon-style mustard
sea salt or salt
ground black pepper
extra-virgin olive oil
2 lemons, each cut into 8 to 10 wedges
snipped fresh tarragon (optional)

Directions:

Wash large artichokes; trim stems, if desired, and remove loose outer leaves. Snip off the sharp leaf tips. If using baby artichokes, remove outer leaves to reach pale green or yellow leaves on bottom half. Cut darker green portion of leaves off top half of artichoke; discard. Cut off stem and trim any remaining green from base of baby artichokes.

In a large pot bring a large amount of lightly salted water to boiling; add artichokes. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes for large artichokes or 10 minutes for baby artichokes or until a leaf pulls out easily.

Place artichokes in a large bowl of ice water to cool completely. Drain artichokes upside down on paper towels. Cut artichokes in half from top through stem; use a spoon to scoop out the fibrous cores, leaving the hearts and leaves intact.

For tarragon drizzle, in a screw-top jar combine the 2/3 cup oil, vinegar, green onions, 2 tablespoons snipped tarragon, and the mustard. Cover and shake well. Season with salt and pepper.

Brush artichoke halves with additional olive oil. For a charcoal grill, place artichokes, cut sides down, on the rack of an uncovered grill directly over medium coals. Grill for 7 minutes; turn artichokes and grill for 5 to 7 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Place artichokes on grill rack over heat. Cover and grill as above.)

On a serving platter place grilled artichokes cut sides up. Shake tarragon drizzle; pour some over artichokes. If desired, sprinkle with snipped tarragon. Serve with lemon wedges. Pass the remaining tarragon drizzle.

Source: bhg.com

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Yield: 8 servings
Prep Time:
Cook Time:
Total Time:


Veggies / Veggies