Saladscoleycooks5.0
Rosemary Orange Baked Fish
This foolproof recipe for roasted fish with bright citrus vinaigrette turns out moist and full of flavor every single time. The fish is roasted at a high temperature to brown the top, while a bed of citrus and herbs steams the bottom and infuses it with flavor. This is a great weeknight recipe that’s mostly hands-off and takes less than 30 minutes, yet still impressive enough to serve to company.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking sheet
- bowl
- grater
- whisk
- spatula
📝 Preparation Steps
1
Preheat the oven to 400°F.
2
Use paper towels to pat each fillet very dry.
3
Slice one orange into thin rounds. Drizzle a little bit of olive oil on a baking sheet, then scatter the orange slices and rosemary sprigs all around.
4
Place the fish fillets on top, then drizzle with a little more olive oil and season both sides with salt and pepper.
5
Bake for about ⏱️ 15-20 minutes, or until the flesh is opaque throughout.
6
While the fish roasts, make the vinaigrette. Combine the shallots, Dijon mustard, minced rosemary, salt and pepper in a bowl.
Dijon mustard1 tablespoon
7
Use a microplane grater to finely zest one orange, then add it to the bowl along with the juice from the remaining two oranges (about ⅓ cup).
oranges3
8
Slowly stream in 3 tablespoons of olive oil and whisk until emulsified.
9
When the fish is done, use a spatula to carefully transfer each fillet to a plate, along with a few of the orange slices and rosemary sprigs for garnish (optional).
10
Spoon the orange vinaigrette over top and serve immediately with extra vinaigrette on the side.
Nutrition Facts
calories
147 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
3 g
sugar Content
10 g
sodium Content
43 mg
protein Content
1 g
cholesterol Content
1 mg
carbohydrate Content
13 g
saturated Fat Content
1 g
unsaturated Fat Content
9 g
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