Best 4 Kurdish Baked Fish Recipes
Embark on a culinary journey to the heart of Kurdistan with our tantalizing baked fish recipes. Discover the unique flavors and aromas of this traditional dish, meticulously crafted using fresh fish, aromatic herbs, and zesty spices. Indulge in the delightful simplicity of the Basic Baked Fish recipe, where the natural flavors of the fish take center stage. Elevate your taste buds with the tantalizing Lemon and Herb Baked Fish, where vibrant lemon and fragrant herbs create a refreshing and invigorating twist. For a touch of heat and smokiness, try the Spicy Baked Fish, where a blend of chili peppers and paprika adds a fiery kick. And for those who love the richness of tomatoes and bell peppers, the Tomato and Bell Pepper Baked Fish offers a delightful medley of flavors and textures. Each recipe promises a culinary adventure, so gather your ingredients and prepare to be captivated by the vibrant flavors of Kurdish baked fish.
Let's cook with our recipes!
MEDITERRANEAN BAKED WHITE FISH
Loaded with bright Mediterranean flavors, this baked white fish takes is seasoned with oregano and garlic and topped with a mixture of tomatoes, olives, and red onions. Ready in about 25 minutes! Be sure to check out my fish tips and the video for how to make this recipe below!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees F.
- Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
- In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) toss to combine.
- Pour the tomato and olive mixture over the fish.
- Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
- Remove from the heat and serve.
Nutrition Facts : Calories 128.3 kcal, Carbohydrate 3.9 g, Protein 21 g, Fat 3 g, SaturatedFat 0.5 g, Cholesterol 48.8 mg, Sodium 286.8 mg, Fiber 1.3 g, ServingSize 1 serving
EASY BAKED FISH WITH GARLIC AND BASIL
Easy, tender baked fish infused with garlic and basil. The secret to this juicy fish is in the quick fish marinade with a few spices, garlic, fresh basil, a little citrus and extra virgin olive oil. Serve it with lemon rice and my big white bean salad or any bright salad you love!
Provided by Suzy
Categories Fish and Seafood
Time 25m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : ServingSize 5.4 ounces, Calories 280 calories, Sugar 1.4 g, Sodium 492.5 mg, Fat 16.2 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 0.8 g, Protein 28.8 g, Cholesterol 74 mg
KURDISH BAKED FISH
Make and share this Kurdish Baked Fish recipe from Food.com.
Provided by Stacia_
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the melted butter and ¼ cup of lemon juice in a mixing bowl.
- Dip each fish fillet in butter mix and arrange it in the baking dish.
- Sprinkle fillet with salt, pepper, and parsley.
- Arrange lemon slices over fillets.
- Bake at 350 F for 30 minutes or until fish flakes easily when tested with a fork.
Nutrition Facts : Calories 347, Fat 13.6, SaturatedFat 7.7, Cholesterol 155.2, Sodium 861.9, Carbohydrate 2.1, Fiber 0.6, Sugar 0.6, Protein 52.2
CRISPY BAKED FISH WITH TARTAR SAUCE
Charming fish shacks and salty sea air aren't a weeknight possibility for most of us, but thankfully, this recipe is. It features a clever technique from recipe developer Molly Kreuger: Creamy tartar sauce is spread on the fish to add flavor, keep the fillets moist during cooking and help the bread crumbs adhere to the fish. (Feel free to use your favorite tartar sauce in place of the one below.) The fish is baked until nearly cooked through, then broiled to toast the breadcrumb topping. The end result is crispy, creamy, tangy and moist, all of which is achieved without having to deal with a big pot of oil. Eat with more tartar sauce and a squeeze of lemon.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees and set a rack in the upper part. In a medium bowl, stir together the mayonnaise, capers, pickles, herbs and Worcestershire sauce. Using a Microplane, finely grate the garlic into the bowl, then grate in the zest of the lemon. (Hold onto the lemon; you'll use the juice later.) Stir to combine and season the tartar sauce to taste with salt and lots of pepper.
- In a small bowl, stir together the panko and olive oil; season with salt and pepper.
- Pat the fish dry on all sides and season lightly all over with salt and pepper. Transfer to a lightly greased or foil-lined sheet pan. Coat the top with a thin layer of the tartar sauce (a scant tablespoon per fillet). Sprinkle the panko evenly on top (about 2 tablespoons per fillet), pressing gently to adhere.
- Bake the fish on the top rack until almost cooked through, 10 to 15 minutes for fillets between ½- and ¾-inch-thick (though you should check earlier, if using a thinner fish). An instant-read thermometer should read somewhere between 125 and 130 degrees when inserted into the thickest part of the fish.
- Meanwhile, add 1 tablespoon juice from the lemon to the tartar sauce and cut the remaining lemon into 4 wedges for serving.
- When the fish is nearly cooked through, switch the oven to broil. Broil the fish on the top rack until the bread crumbs are golden and the fish flakes easily and registers 140 degrees in the thickest part, 2 to 3 minutes. Eat with a spoonful of tartar sauce, more black pepper and a squeeze of lemon. (Any extra tartar sauce will keep for up to a week in the fridge.)
Tips:
- Choose a firm-fleshed fish. This will help it hold its shape during baking. Good options include salmon, trout, cod, and halibut.
- Marinate the fish before baking. This will help to infuse it with flavor. You can use a simple marinade made with olive oil, lemon juice, salt, and pepper. Or, you can get more creative with your marinade ingredients.
- Bake the fish at a high temperature. This will help to create a crispy crust. The ideal baking temperature for fish is around 400 degrees Fahrenheit.
- Don't overcook the fish. Overcooked fish is dry and tough. The best way to tell if the fish is done is to insert a fork into the thickest part of the fish. If the fork comes out easily, the fish is done.
- Serve the fish with your favorite sides. Some popular sides for baked fish include roasted vegetables, mashed potatoes, and rice.
Conclusion:
Kurdistan baked fish is a delicious and easy-to-make dish that is perfect for any occasion. With its tender, flaky fish and flavorful marinade, this dish is sure to please everyone at the table. So next time you're looking for a simple and delicious seafood recipe, give Kurdistani baked fish a try.
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