Best 8 Baked Garlic Lemon Pickerel Recipes
Baked Garlic Lemon Pickerel: A Culinary Symphony of Flavors
Escape the ordinary and embark on a taste adventure with our delectable Baked Garlic Lemon Pickerel recipe. This dish is a symphony of flavors, featuring succulent pickerel fillets coated in a tantalizing blend of garlic, lemon, herbs, and spices. Baked to perfection, the pickerel retains its moist and flaky texture, while the zesty lemon and garlicky aroma fills the air.
But that's not all; this article also presents a collection of equally enticing recipes that cater to diverse palates. From the classic Baked Cod with Lemon Butter Sauce, offering a simple yet elegant meal, to the adventurous Spicy Baked Tilapia with Mango Salsa, bursting with tropical flavors, there's something for every seafood lover.
Our Baked Salmon with Honey Mustard Glaze adds a touch of sweetness and tang, while the Parmesan Crusted Baked Tilapia offers a crispy and cheesy delight. And for those with a hankering for something more substantial, the Baked Flounder with Crab and Shrimp Stuffing is a feast for the senses, combining delicate fish with savory seafood stuffing.
Indulge in the culinary artistry of our Baked Garlic Lemon Pickerel and explore the diverse flavors of our additional baked fish recipes. Prepare to tantalize your taste buds and create unforgettable seafood experiences right in your own kitchen.
LEMON GARLIC BUTTER BAKED FISH
This baked fish is our absolute favorite baked white fish recipe. It's cooked in a delicious lemon garlic butter sauce until tender and flaky. It's a 20-minute dinner recipe you don't want to miss!
Provided by Kristen Stevens
Categories Seafood
Time 20m
Number Of Ingredients 6
Steps:
- Preheat your oven to 425 degrees Fahrenheit.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 275 kcal, Sugar 1 g, Sodium 480 mg, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Carbohydrate 3 g, Fiber 1 g, Protein 35 g, Cholesterol 115 mg, UnsaturatedFat 5 g
FANTASTIC LEMON BUTTER FILLET
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.
- Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.
- Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.
Nutrition Facts : Calories 238 calories, Carbohydrate 3.1 g, Cholesterol 89.5 mg, Fat 16.2 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 9.9 g, Sodium 1020.8 mg, Sugar 0.2 g
BAKED PICKEREL
The pickerel is a freshwater fish belonging to the same family as pike and muskellunge (muskie/musky). This simple recipe is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Kid Friendly
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- Wash and clean fish.
- Place in baking dish and dot with butter; season with salt and pepper.
- Add lemon juice and water; bake about 20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 38.9, Fat 4.3, SaturatedFat 2.7, Cholesterol 11.4, Sodium 30.9, Carbohydrate 0.3, Sugar 0.1, Protein 0.1
LEMON AND GARLIC BAKED CHICKEN
Steps:
- Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
- For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.
BAKED COD RECIPE WITH LEMON AND GARLIC
Best baked cod recipe out there! Prepared Mediterranean style with a few spices and a mixture of lemon juice, olive oil and lots of garlic. Bakes in 15 mins!
Provided by Suzy Karadsheh
Categories Entree
Time 22m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
- In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
- Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
- Heat 2 tbsp olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
- To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
- Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.
Nutrition Facts : Calories 319.3 kcal, Sugar 0.5 g, Sodium 466.1 mg, Fat 19.8 g, SaturatedFat 5 g, TransFat 0.2 g, Carbohydrate 9.6 g, Fiber 1.2 g, Protein 25.8 g, Cholesterol 70.6 mg, ServingSize 1 serving
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
- While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
- Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
- Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.
CRISPY BAKED WALLEYE
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Beat the eggs and water together in a bowl until smooth; set aside. Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the beaten egg, then press into the bread crumb mixture. Place onto the prepared baking sheet.
- Bake in the preheated oven until the fish is opaque in the center and flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 10.4 g, Cholesterol 196.2 mg, Fat 6.3 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 2.3 g, Sodium 494 mg, Sugar 0.9 g
LEMON GARLIC MACKEREL
Mackerel is a recent discovery for me. I never knew how to cook it but I learned quickly once I discovered how cheap it is and how good it is for you! This is a really simple way to cook it.
Provided by Sackville
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Lay the fillets of fish on a baking tray, which has been covered with foil for easy clean up.
- Sprinkle with salt and leave for 5-10 minutes. This helps give the flesh a firmer texture but you may omit this step if you prefer.
- Meanwhile, preheat the oven grill.
- Mix together the garlic, lemon and some freshly ground black pepper.
- Pour over the mackerel and then put in the oven to grill for about 5 minutes.
- If you have some fresh herbs like parsley to hand you could finely chop them and sprinkle them over the fish at this point.
- Serve with your favourite veggies.
Nutrition Facts : Calories 208.7, Fat 13.9, SaturatedFat 3.3, Cholesterol 70, Sodium 90.3, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 18.7
Tips:
- Use the freshest pickerel fillets you can find, as this will ensure the best flavor and texture.
- If you don't have fresh lemon juice, you can use bottled lemon juice, but be sure to use a good quality brand.
- Don't overcook the fish, as this will make it dry and tough. The fish is done cooking when it flakes easily with a fork.
- Serve the fish immediately after it is cooked, while it is still hot and flaky.
- Garnish the fish with fresh parsley or dill for a pop of color and flavor.
Conclusion:
Baked garlic lemon pickerel is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The fish is flaky and flavorful, and the lemon garlic sauce is rich and tangy. Serve the fish with roasted vegetables or a simple salad for a complete meal.
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