RE: Crunchy Herb-Roasted Fish

[Guest guest]

Okay ,

I do have to ask, what on Earth is Lemon Zest? Soap with Lemon juice? (LOL)

Cy, the Ancient Okie...

Crunchy Herb-Roasted Fish

Crunchy Herb-Roasted Fish

A crunchy topping of bread crumbs, lemon zest, herbs and a little chili

pepper is a quick way to transform simple roasted fish. Cod is a good choice

for this. Serve with lemon wedges and a simple gree

2 cups fresh bread crumbs

2 teaspoons grated lemon zest (1 large lemon)

1 red chili pepper, seeded and minced

2 tablespoons chopped flat-leaf parsley

2 tablespoons chopped fresh dill

2 tablespoons unsalted butter, melted

Salt and fresh-ground black pepper, to taste

4 firm white fish fillets, about 2 pounds

Preheat oven to 400 degrees. In a medium bowl, combine the bread crumbs,

lemon zest, chili pepper, parsley, dill, butter, salt and pepper. Place the

fish fillets on a rimmed baking sheet lined with parchment paper. Press the

herb topping over the fish. Bake 12 to 15 minutes, or until the fish is firm

and cooked through and the herb topping is crisp. Makes 4 servings.

Per serving: 292 calories, 25 percent calories from fat, 8 grams total fat,

114 milligrams cholesterol, 4 grams saturated fat, 42 grams protein, 10

grams carbohydrates, 1 gram total fiber, 289 milligrams sodium.

friends are quiet angels who lift us to our feet, when our wings have

forgotten how to fly

[Guest guest]

Cy! Zest, does not leave a soap film! Grin, smile!

Actually lemon zest, is the outer part of the lemon skin, or peel, depending

on which part of the world you come from! You scrub the lemon, and then

grate the the peel, before you get to the white part. It has a wonderful

flavour!

Crunchy Herb-Roasted Fish

>

>

>

> Crunchy Herb-Roasted Fish

>

> A crunchy topping of bread crumbs, lemon zest, herbs and a little chili

> pepper is a quick way to transform simple roasted fish. Cod is a good

> choice

> for this. Serve with lemon wedges and a simple gree

>

> 2 cups fresh bread crumbs

> 2 teaspoons grated lemon zest (1 large lemon)

> 1 red chili pepper, seeded and minced

> 2 tablespoons chopped flat-leaf parsley

> 2 tablespoons chopped fresh dill

> 2 tablespoons unsalted butter, melted

> Salt and fresh-ground black pepper, to taste

> 4 firm white fish fillets, about 2 pounds

>

> Preheat oven to 400 degrees. In a medium bowl, combine the bread crumbs,

> lemon zest, chili pepper, parsley, dill, butter, salt and pepper. Place

> the

> fish fillets on a rimmed baking sheet lined with parchment paper. Press

> the

> herb topping over the fish. Bake 12 to 15 minutes, or until the fish is

> firm

> and cooked through and the herb topping is crisp. Makes 4 servings.

>

> Per serving: 292 calories, 25 percent calories from fat, 8 grams total

> fat,

> 114 milligrams cholesterol, 4 grams saturated fat, 42 grams protein, 10

> grams carbohydrates, 1 gram total fiber, 289 milligrams sodium.

>

>

> friends are quiet angels who lift us to our feet, when our wings have

> forgotten how to fly

>

>

>

>

>

>

[Guest guest]

Ah yes, Lemon Rind. It really does add a lot to anything you would cook

using lemon flavoring.

It does make a killer lemon pie.... Next time you want a different lemon pie

make it with the top and bottom crust, different but delicious...

Braum's, a local dairy/ice cream/ hamburger joint makes their own ice cream.

The have around 300 Braum's stores here in the mid west. They made a lemon

ice cream (no, not a sherbet or sorbet) and it was absolutely divine! I was

only able to find it once but I keep hoping.

They are about to start selling their egg nog ice cream and it is just

nothing but good!

Thanks for the translation.

Reminds me of when we were trying to figure out what fish and chips were.

One of our email friends from Merrie Olde helped work it out for all of us.

What we call French Fries they refer to as " chips " .

What we call " chips " they call " crunchies or something near that. (LOL)

Anyway watch for my turkey recipe cause it is coming and it is good.

Cy, the formally not hungry Ancient Okie.

I was not hungry until I encountered all this food nonsense and now I am

going to have to take care of that problem. Thanks ... (LOL)

Re: Crunchy Herb-Roasted Fish

Cy! Zest, does not leave a soap film! Grin, smile!

Actually lemon zest, is the outer part of the lemon skin, or peel, depending

on which part of the world you come from! You scrub the lemon, and then

grate the the peel, before you get to the white part. It has a wonderful

flavour!

Crunchy Herb-Roasted Fish

>

>

>

> Crunchy Herb-Roasted Fish

>

> A crunchy topping of bread crumbs, lemon zest, herbs and a little chili

> pepper is a quick way to transform simple roasted fish. Cod is a good

> choice

> for this. Serve with lemon wedges and a simple gree

>

> 2 cups fresh bread crumbs

> 2 teaspoons grated lemon zest (1 large lemon)

> 1 red chili pepper, seeded and minced

> 2 tablespoons chopped flat-leaf parsley

> 2 tablespoons chopped fresh dill

> 2 tablespoons unsalted butter, melted

> Salt and fresh-ground black pepper, to taste

> 4 firm white fish fillets, about 2 pounds

>

> Preheat oven to 400 degrees. In a medium bowl, combine the bread crumbs,

> lemon zest, chili pepper, parsley, dill, butter, salt and pepper. Place

> the

> fish fillets on a rimmed baking sheet lined with parchment paper. Press

> the

> herb topping over the fish. Bake 12 to 15 minutes, or until the fish is

> firm

> and cooked through and the herb topping is crisp. Makes 4 servings.

>

> Per serving: 292 calories, 25 percent calories from fat, 8 grams total

> fat,

> 114 milligrams cholesterol, 4 grams saturated fat, 42 grams protein, 10

> grams carbohydrates, 1 gram total fiber, 289 milligrams sodium.

>

>

> friends are quiet angels who lift us to our feet, when our wings have

> forgotten how to fly

>

>

>

>

>

>

[Guest guest]

Lemon zest the grated rind of the lemon skin. It adds a lot oflavor to

anything.

Crunchy Herb-Roasted Fish

Crunchy Herb-Roasted Fish

A crunchy topping of bread crumbs, lemon zest, herbs and a little chili

pepper is a quick way to transform simple roasted fish. Cod is a good choice

for this. Serve with lemon wedges and a simple gree

2 cups fresh bread crumbs

2 teaspoons grated lemon zest (1 large lemon)

1 red chili pepper, seeded and minced

2 tablespoons chopped flat-leaf parsley

2 tablespoons chopped fresh dill

2 tablespoons unsalted butter, melted

Salt and fresh-ground black pepper, to taste

4 firm white fish fillets, about 2 pounds

Preheat oven to 400 degrees. In a medium bowl, combine the bread crumbs,

lemon zest, chili pepper, parsley, dill, butter, salt and pepper. Place the

fish fillets on a rimmed baking sheet lined with parchment paper. Press the

herb topping over the fish. Bake 12 to 15 minutes, or until the fish is firm

and cooked through and the herb topping is crisp. Makes 4 servings.

Per serving: 292 calories, 25 percent calories from fat, 8 grams total fat,

114 milligrams cholesterol, 4 grams saturated fat, 42 grams protein, 10

grams carbohydrates, 1 gram total fiber, 289 milligrams sodium.

friends are quiet angels who lift us to our feet, when our wings have

forgotten how to fly

[Guest guest]

I am looking forward to your turkey recipe. Always want to try something

different at Thanksgiving.

Re: Crunchy Herb-Roasted Fish

Cy! Zest, does not leave a soap film! Grin, smile!

Actually lemon zest, is the outer part of the lemon skin, or peel, depending

on which part of the world you come from! You scrub the lemon, and then

grate the the peel, before you get to the white part. It has a wonderful

flavour!

Crunchy Herb-Roasted Fish

>

>

>

> Crunchy Herb-Roasted Fish

>

> A crunchy topping of bread crumbs, lemon zest, herbs and a little chili

> pepper is a quick way to transform simple roasted fish. Cod is a good

> choice

> for this. Serve with lemon wedges and a simple gree

>

> 2 cups fresh bread crumbs

> 2 teaspoons grated lemon zest (1 large lemon)

> 1 red chili pepper, seeded and minced

> 2 tablespoons chopped flat-leaf parsley

> 2 tablespoons chopped fresh dill

> 2 tablespoons unsalted butter, melted

> Salt and fresh-ground black pepper, to taste

> 4 firm white fish fillets, about 2 pounds

>

> Preheat oven to 400 degrees. In a medium bowl, combine the bread crumbs,

> lemon zest, chili pepper, parsley, dill, butter, salt and pepper. Place

> the

> fish fillets on a rimmed baking sheet lined with parchment paper. Press

> the

> herb topping over the fish. Bake 12 to 15 minutes, or until the fish is

> firm

> and cooked through and the herb topping is crisp. Makes 4 servings.

>

> Per serving: 292 calories, 25 percent calories from fat, 8 grams total

> fat,

> 114 milligrams cholesterol, 4 grams saturated fat, 42 grams protein, 10

> grams carbohydrates, 1 gram total fiber, 289 milligrams sodium.

>

>

> friends are quiet angels who lift us to our feet, when our wings have

> forgotten how to fly

>

>

>

>

>

>

[Guest guest]

Real gelato is wonderful-and hard to find!

Re: Crunchy Herb-Roasted Fish

We have a place in town which makes Italian ice-cream! Gelato, and they

make a lemon Gelato! It is incredible! I have not been near the place in

three years, but I hear that it is still as good as ever!

Crunchy Herb-Roasted Fish

>>

>>

>>

>> Crunchy Herb-Roasted Fish

>>

>> A crunchy topping of bread crumbs, lemon zest, herbs and a little chili

>> pepper is a quick way to transform simple roasted fish. Cod is a good

>> choice

>> for this. Serve with lemon wedges and a simple gree

>>

>> 2 cups fresh bread crumbs

>> 2 teaspoons grated lemon zest (1 large lemon)

>> 1 red chili pepper, seeded and minced

>> 2 tablespoons chopped flat-leaf parsley

>> 2 tablespoons chopped fresh dill

>> 2 tablespoons unsalted butter, melted

>> Salt and fresh-ground black pepper, to taste

>> 4 firm white fish fillets, about 2 pounds

>>

>> Preheat oven to 400 degrees. In a medium bowl, combine the bread crumbs,

>> lemon zest, chili pepper, parsley, dill, butter, salt and pepper. Place

>> the

>> fish fillets on a rimmed baking sheet lined with parchment paper. Press

>> the

>> herb topping over the fish. Bake 12 to 15 minutes, or until the fish is

>> firm

>> and cooked through and the herb topping is crisp. Makes 4 servings.

>>

>> Per serving: 292 calories, 25 percent calories from fat, 8 grams total

>> fat,

>> 114 milligrams cholesterol, 4 grams saturated fat, 42 grams protein, 10

>> grams carbohydrates, 1 gram total fiber, 289 milligrams sodium.

>>

>>

>> friends are quiet angels who lift us to our feet, when our wings have

>> forgotten how to fly

>>

>>

>>

>>

>>

>>

[Guest guest]

Hi ,

In that case, I will have to post my turkey stroganoff for the leftovers!

Ruth

Re: Crunchy Herb-Roasted Fish

Cy! Zest, does not leave a soap film! Grin, smile!

Actually lemon zest, is the outer part of the lemon skin, or peel, depending

on which part of the world you come from! You scrub the lemon, and then

grate the the peel, before you get to the white part. It has a wonderful

flavour!

Crunchy Herb-Roasted Fish

>

>

>

> Crunchy Herb-Roasted Fish

>

> A crunchy topping of bread crumbs, lemon zest, herbs and a little

> chili pepper is a quick way to transform simple roasted fish. Cod is a

> good choice for this. Serve with lemon wedges and a simple gree

>

> 2 cups fresh bread crumbs

> 2 teaspoons grated lemon zest (1 large lemon)

> 1 red chili pepper, seeded and minced

> 2 tablespoons chopped flat-leaf parsley

> 2 tablespoons chopped fresh dill

> 2 tablespoons unsalted butter, melted

> Salt and fresh-ground black pepper, to taste

> 4 firm white fish fillets, about 2 pounds

>

> Preheat oven to 400 degrees. In a medium bowl, combine the bread

> crumbs, lemon zest, chili pepper, parsley, dill, butter, salt and

> pepper. Place the fish fillets on a rimmed baking sheet lined with

> parchment paper. Press the herb topping over the fish. Bake 12 to 15

> minutes, or until the fish is firm and cooked through and the herb

> topping is crisp. Makes 4 servings.

>

> Per serving: 292 calories, 25 percent calories from fat, 8 grams total

> fat,

> 114 milligrams cholesterol, 4 grams saturated fat, 42 grams protein,

> 10 grams carbohydrates, 1 gram total fiber, 289 milligrams sodium.

>

>

> friends are quiet angels who lift us to our feet, when our wings have

> forgotten how to fly

>

>

>

>

>

>

[Guest guest]

Hi ,

Tried a similar recipe. It is very good and pickeral works well, walleye

for you Americans, as well as cod.

Ruth

Crunchy Herb-Roasted Fish

Crunchy Herb-Roasted Fish

A crunchy topping of bread crumbs, lemon zest, herbs and a little chili

pepper is a quick way to transform simple roasted fish. Cod is a good choice

for this. Serve with lemon wedges and a simple gree

2 cups fresh bread crumbs

2 teaspoons grated lemon zest (1 large lemon)

1 red chili pepper, seeded and minced

2 tablespoons chopped flat-leaf parsley

2 tablespoons chopped fresh dill

2 tablespoons unsalted butter, melted

Salt and fresh-ground black pepper, to taste

4 firm white fish fillets, about 2 pounds

Preheat oven to 400 degrees. In a medium bowl, combine the bread crumbs,

lemon zest, chili pepper, parsley, dill, butter, salt and pepper. Place the

fish fillets on a rimmed baking sheet lined with parchment paper. Press the

herb topping over the fish. Bake 12 to 15 minutes, or until the fish is firm

and cooked through and the herb topping is crisp. Makes 4 servings.

Per serving: 292 calories, 25 percent calories from fat, 8 grams total fat,

114 milligrams cholesterol, 4 grams saturated fat, 42 grams protein, 10

grams carbohydrates, 1 gram total fiber, 289 milligrams sodium.

friends are quiet angels who lift us to our feet, when our wings have

forgotten how to fly

[Guest guest]

Oh, Ruth, please do! I don't like turkey lef overs; so any recipe to hide

them would be great!

Re: Crunchy Herb-Roasted Fish

Cy! Zest, does not leave a soap film! Grin, smile!

Actually lemon zest, is the outer part of the lemon skin, or peel, depending

on which part of the world you come from! You scrub the lemon, and then

grate the the peel, before you get to the white part. It has a wonderful

flavour!

Crunchy Herb-Roasted Fish

>

>

>

> Crunchy Herb-Roasted Fish

>

> A crunchy topping of bread crumbs, lemon zest, herbs and a little

> chili pepper is a quick way to transform simple roasted fish. Cod is a

> good choice for this. Serve with lemon wedges and a simple gree

>

> 2 cups fresh bread crumbs

> 2 teaspoons grated lemon zest (1 large lemon)

> 1 red chili pepper, seeded and minced

> 2 tablespoons chopped flat-leaf parsley

> 2 tablespoons chopped fresh dill

> 2 tablespoons unsalted butter, melted

> Salt and fresh-ground black pepper, to taste

> 4 firm white fish fillets, about 2 pounds

>

> Preheat oven to 400 degrees. In a medium bowl, combine the bread

> crumbs, lemon zest, chili pepper, parsley, dill, butter, salt and

> pepper. Place the fish fillets on a rimmed baking sheet lined with

> parchment paper. Press the herb topping over the fish. Bake 12 to 15

> minutes, or until the fish is firm and cooked through and the herb

> topping is crisp. Makes 4 servings.

>

> Per serving: 292 calories, 25 percent calories from fat, 8 grams total

> fat,

> 114 milligrams cholesterol, 4 grams saturated fat, 42 grams protein,

> 10 grams carbohydrates, 1 gram total fiber, 289 milligrams sodium.

>

>

> friends are quiet angels who lift us to our feet, when our wings have

> forgotten how to fly

>

>

>

>

>

>

[Guest guest]

Hi ,

Consider it done!

Ruth

Re: Crunchy Herb-Roasted Fish

Cy! Zest, does not leave a soap film! Grin, smile!

Actually lemon zest, is the outer part of the lemon skin, or peel, depending

on which part of the world you come from! You scrub the lemon, and then

grate the the peel, before you get to the white part. It has a wonderful

flavour!

Crunchy Herb-Roasted Fish

>

>

>

> Crunchy Herb-Roasted Fish

>

> A crunchy topping of bread crumbs, lemon zest, herbs and a little

> chili pepper is a quick way to transform simple roasted fish. Cod is a

> good choice for this. Serve with lemon wedges and a simple gree

>

> 2 cups fresh bread crumbs

> 2 teaspoons grated lemon zest (1 large lemon)

> 1 red chili pepper, seeded and minced

> 2 tablespoons chopped flat-leaf parsley

> 2 tablespoons chopped fresh dill

> 2 tablespoons unsalted butter, melted

> Salt and fresh-ground black pepper, to taste

> 4 firm white fish fillets, about 2 pounds

>

> Preheat oven to 400 degrees. In a medium bowl, combine the bread

> crumbs, lemon zest, chili pepper, parsley, dill, butter, salt and

> pepper. Place the fish fillets on a rimmed baking sheet lined with

> parchment paper. Press the herb topping over the fish. Bake 12 to 15

> minutes, or until the fish is firm and cooked through and the herb

> topping is crisp. Makes 4 servings.

>

> Per serving: 292 calories, 25 percent calories from fat, 8 grams total

> fat,

> 114 milligrams cholesterol, 4 grams saturated fat, 42 grams protein,

> 10 grams carbohydrates, 1 gram total fiber, 289 milligrams sodium.

>

>

> friends are quiet angels who lift us to our feet, when our wings have

> forgotten how to fly

>

>

>

>

>

>