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.
Servings: 4 servings
Calories: 147kcal
Ingredients
- 4 6-ounce fish fillets such as barramundi, sea bass, snapper or grouper
- 3 tablespoons extra virgin olive oil plus more for drizzling
- kosher salt and freshly cracked black pepper to taste
- 3 oranges
- 4 sprigs fresh rosemary plus 2 teaspoons minced
- 1 shallot medium, finely minced
- 1 tablespoon Dijon mustard
Instructions
- Preheat the oven to 400°F.
- Use paper towels to pat each fillet very dry.4 6-ounce fish fillets
- 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.3 tablespoons extra virgin olive oil, 3 oranges, 4 sprigs fresh rosemary
- Place the fish fillets on top, then drizzle with a little more olive oil and season both sides with salt and pepper.kosher salt and freshly cracked black pepper
- Bake for about 15-20 minutes, or until the flesh is opaque throughout.
- While the fish roasts, make the vinaigrette. Combine the shallots, Dijon mustard, minced rosemary, salt and pepper in a bowl.1 shallot, 1 tablespoon Dijon mustard
- 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).
- Slowly stream in 3 tablespoons of olive oil and whisk until emulsified.3 tablespoons extra virgin olive oil
- 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).
- Spoon the orange vinaigrette over top and serve immediately with extra vinaigrette on the side.
Notes
- Patting dry the fish thoroughly removes surface moisture, which is important for achieving a browned top.
- Use fish fillets that are similar in size so they cook at the same rate. If the pieces vary significantly, fold the thinner end under itself for a more uniform thickness.
- This recipe can be made with frozen fish without defrosting first. Rinse the fillets under water to remove ice crystals, pat dry, and increase cooking time to about 25-30 minutes total.
- Make sure you season the fish very well on both sides or it will be bland. Thicker pieces will need heavier seasoning.
- Cook time will depend on how thick your fillets are. As a general rule, you should bake fish for about 10-12 minutes per inch of thickness. Adjust the time based on the type of fish and check for doneness at 15 minutes or less if the fillets are very thin.
- You can tell if the fish is done by poking a skewer gently into the thickest part of the flesh. If it goes through with no resistance, it's fully cooked. If there's resistance, it needs a few more minutes.
Nutrition
Calories: 147kcal | Carbohydrates: 13g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 43mg | Potassium: 208mg | Fiber: 3g | Sugar: 10g | Vitamin A: 227IU | Vitamin C: 53mg | Calcium: 45mg | Iron: 0.3mg
