Description
Here are four easy ways to prepare fish! They are simple, delicious, and perfect for weeknight eating.
Ingredients
For the Salmon:
1 piece of salmon, about 8 ounces
¼ teaspoon kosher salt
2 tablespoons coconut aminos
2 teaspoons toasted sesame oil
1 teaspoon extra-virgin olive oil
½ avocado, cut into cubes
Sliced lime, to garnish
For the Perch:
8 ounces perch fillet, about 4 pieces
1 to 1 ½ teaspoons kosher salt
2 teaspoons of your favorite salt-free spice blend, we used Spice House Parisian Shallot Blend, optional
1 tablespoon clarified butter, or regular butter if not doing Whole30
1 tablespoon extra-virgin olive oil
For the Cod:
1 fillet of Atlantic cod, about 8 ounces
½ teaspoon kosher salt
1 tablespoon mayonnaise
1 tablespoon freshly grated parmesan
Lemon and fresh parsley, to garnish
For the White Fish:
Tilapia or flounder, about 8 ounces
¾ teaspoon kosher salt
1 lemon, cut into slices plus 1 tablespoon of the juice of the lemon
2 to 3 cherry tomatoes, cut in halves
2 thinly sliced rounds of onion or marinated red onion
1 tablespoon coconut aminos
1 teaspoon extra-virgin olive oil
Instructions
For the Salmon:
Using a paper towel, pat dry the piece of salmon and season with salt. In a small bowl, combine the sesame oil and the coconut aminos. In a wide shallow container, place the salmon and pour half of the marinade over the top. Marinate for 3 to 5 minutes.
In a small nonstick pan, add the olive oil and heat over medium heat. Place the salmon flesh side down and cook for 3 ½ to 4 minutes depending on how you like your salmon, reserving the used marinade. Gently flip and pour the reserved marinade over the fish. Continue to cook until cooked to your liking, about 4 minutes. Meanwhile, gently toss the other half of the marinade with the avocado chunks in a small bowl, add a squeeze of lime and season with a pinch salt. Toss and pour over the salmon.
Note: 6 to 7 minutes total for medium-rare salmon and 8 minutes total for well-done salmon.
For the Perch:
Rinse and using a paper towel, pat dry the perch filets. Using about ¼ teaspoon of salt for each filet, salt evenly on both sides. Add ½ teaspoon of the spice blend on both sides per filet.
In a medium nonstick pan, add the olive oil and clarified butter over medium-high heat. Place the perch filets flesh side down and cook until golden brown, 2 to 3 minutes per side. Sometimes perch buckles or curls when cooked; don’t let that scare you. Easy and delicious!
Note: The simpler the spice blend the better. If you are unable to find a spice blend, pepper works fabulously.
For the Cod:
Preheat oven to 350°F. Prepare a baking sheet lined with parchment.
Using a paper towel, pat the cod dry and season with salt on all sides. In a small bowl, combine the mayonnaise and parmesan to create a paste. Spread the paste evenly on top of the fish. Place on the prepared baking sheet and bake for 12 to 15 minutes.
Serve this with a squeeze of lemon and freshly parsley to garnish.
For the White Fish:
Preheat oven to 350°F.
Place the fish in an aluminum pouch. Season the fish on both sides with salt; and add the lemon slices and lemon juice, cherry tomatoes, onion, coconut aminos, and olive oil. Gently fold closed the aluminum to seal in the fish and the juices.
Place the aluminum pouch on an ovenproof baking sheet and bake for 15 to 20 minutes. Open and enjoy!
Note: This dish is so easy for meal prep and to do in advance. When almost ready to eat, pop it in the oven.