Savory Citrus Herb Fish Marinade
Transform your fish experience with this delightful Savory Citrus Herb Fish Marinade! Whether you're dealing with an overly 'oceanic' catch from your freezer or simply looking to enhance the natural flavors of fresh fish, this marinade is a game-changer. Combining the zestiness of lemon with a blend of aromatic garlic, shallots, and herbs, it masks any unwanted fishy taste while infusing your meal with mouthwatering flavors. Perfect for picky eaters or anyone who’s ever turned their nose up at fish, this marinade has been tried and tested by my step-daughter, who couldn’t believe this was actually fish! One hour of marinating makes all the difference. We love baking the fish with the marinade for an easy, delicious, and no-fuss dinner. Give it a whirl and say goodbye to wasted fish!
6-8
Servings
150
Calories
8
Ingredients
Ingredients
Olive oil
2/3 cup (None)
Lemon juice
1 tablespoon (Freshly squeezed (optional))
Garlic cloves
3 large (Minced)
Shallot
1 (Minced)
Dried basil
2 teaspoons (None)
Salt
1 1/2 teaspoons (None)
Pepper
2 teaspoons (Freshly ground if possible)
Paprika
1 dash (None)
Instructions
1
In a medium-sized bowl, whisk together the olive oil, lemon juice (if using), minced garlic, minced shallot, basil, salt, pepper, and paprika until well combined.
2
Place your fish fillets in a large Ziplock bag or a glass dish, and pour the marinade over them, ensuring they are well coated.
3
Seal the bag or cover the dish and place it in the refrigerator. Allow the fish to marinate for at least one hour for maximum flavor absorption.
4
Preheat your oven to 375°F (190°C).
5
Transfer the fish and marinade into a greased baking dish and bake for 20-25 minutes, or until the fish flakes easily with a fork.
6
Serve hot, optionally with lemon wedges on the side for an extra zesty kick.
Nutrition Information
17g
Fat
1g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Citrus Herb Fish Marinade?
It is a flavorful blend of olive oil, lemon juice, garlic, shallots, and herbs designed to enhance the natural taste of fish while masking any overly oceanic or fishy flavors.
How does this marinade help with frozen fish?
The combination of lemon zestiness and aromatic garlic and shallots effectively masks unwanted fishy tastes that can sometimes occur with frozen catches.
How long should I marinate the fish?
You should marinate the fish for at least one hour in the refrigerator for maximum flavor absorption.
What are the main ingredients in the marinade?
The main ingredients include olive oil, lemon juice, minced garlic, minced shallots, dried basil, salt, pepper, and a dash of paprika.
What temperature should I set my oven to?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) before baking the fish.
How long does the fish need to bake?
Bake the fish for 20-25 minutes, or until the fish flakes easily when tested with a fork.
Is this recipe good for picky eaters?
Yes, this marinade is specifically recommended for picky eaters or those who usually dislike the taste of fish, as it transforms the flavor profile significantly.
How many servings does this recipe yield?
This recipe is designed to serve between 6 and 8 people.
Can I use fresh basil instead of dried?
While the recipe calls for 2 teaspoons of dried basil, you can substitute fresh basil; typically, you use three times the amount of fresh herbs compared to dried.
What type of container should I use for marinating?
A large Ziplock bag or a glass dish is recommended to ensure the fish fillets are well-coated and sealed during the process.
Is the lemon juice necessary?
The recipe lists lemon juice as optional, but it is highly recommended for its ability to cut through fishiness and provide a zesty kick.
How many calories are in one serving?
Each serving contains approximately 150 calories.
What is the fat content per serving?
There are 17 grams of fat per serving, primarily from the olive oil.
Is this recipe low in carbohydrates?
Yes, it contains only 1 gram of carbohydrates per serving, making it suitable for low-carb diets.
Should I bake the fish with the marinade?
Yes, transferring both the fish and the marinade into a greased baking dish ensures a moist and flavorful result.
Can I use this for fresh fish as well as frozen?
Absolutely. It works just as well to enhance the natural flavors of fresh fish as it does to improve frozen fillets.
Do I need to grease the baking dish?
Yes, it is recommended to use a greased baking dish to prevent the fish from sticking.
Can I serve this with anything else?
It is suggested to serve the fish hot, optionally with extra lemon wedges on the side for added zest.
How much garlic is required?
The recipe calls for 3 large cloves of minced garlic.
What is the purpose of the paprika?
A dash of paprika is used to add a subtle depth of flavor and a touch of color to the marinade.
Can I marinate the fish for longer than an hour?
While one hour is the minimum for maximum absorption, you can marinate it longer; however, be cautious with high acid (lemon) as it can change the fish texture if left too long.
Is there any protein in this marinade?
The marinade and its components contribute about 2 grams of protein per serving.
What kind of oil should I use?
The recipe specifies using 2/3 cup of olive oil for the base of the marinade.
Does this recipe contain any sugar?
No, the nutritional profile indicates 0 grams of sugar in this recipe.
How do I know the fish is done?
The fish is done when it is opaque throughout and flakes easily when poked with a fork.
Is there a specific way to prepare the shallots?
The shallot should be finely minced before being added to the oil and herb mixture.
Can I use this marinade for grilling?
While the instructions focus on baking, the ingredients are perfectly suitable for grilling fish as well.
What is the sodium content?
The recipe uses 1.5 teaspoons of salt for 6-8 servings, though the specific sodium milligram count is not provided in the data.
Can I use dried shallots instead of fresh?
Freshly minced shallot is recommended for the best flavor profile, but dried shallots or onion powder could be used in a pinch.
Why is the marinade described as 'no-fuss'?
It is considered no-fuss because you simply whisk the ingredients, coat the fish, and then bake everything in one dish.