| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 18g | 6g | 4g |
| sugars | fibre | protein | salt |
| 1g | 2g | 30g | 0.28g |
Every once in a while, as I roam the bustling streets of New York, navigate its melting pot, and get lost in its theatricality, I find myself inspired by a recipe that mirrors this beautiful dynamism. The Marjoram and Lemon Baked Fish is one such recipe, a delicious fruit-based staple that I can’t help but adore.
A Symphony of Flavors
This recipe is an artful blend of carefully selected ingredients that work in harmony to create a flavor profile as rich and diverse as NYC’s food culture. The use of marjoram, a Mediterranean herb, lends the dish an exotic touch, while the lemons add a zesty freshness. The butter and olive oil give a smoothness to the texture reminiscent of a well-structured Broadway performance, and the white wine…ah, the white wine – it’s like the slow crescendo in the third act – it ties the entire dish together, elevating all its individual flavor notes into a collective symphony.
A Healthy Tribute to NYC’s Culinary Diversity
Beyond its fantastic flavors, the Marjoram and Lemon Baked Fish’s attributes extend into the sphere of health benefits. The fish serves as a rich source of protein and omega-3 fatty acids, essential for heart health and brain function. Healthline.com also points out that eating fish can lower the risk of heart attacks and strokes. Paired with the vitamin C-packed lemons, antioxidant-rich garlic, and healthy-fat-laden olive oil, this recipe is a wholesome meal choice that balances taste and health.
And let’s not forget about the marjoram. Medical News Today claims that this under-heralded herb is high in anti-inflammatory and antimicrobial properties, helping fight infections and promote overall well-being.
A Versatile Delight
What makes the Marjoram and Lemon Baked Fish more appealing is its versatility. It’s akin to a successful off-Broadway show, able to adjust its tempo to fit various audiences and situations. Pair it with a side of seasoned vegetables and it’s a star entrée at a dinner party. Serve it over a bed of quinoa, and you have a simple, nutritious weeknight dinner. In fact, if you love Mediterranean cuisine, you might find this recipe reminiscent of the classic Lemon-Herb & Caper Crusted Halibut.
Indeed, the Marjoram and Lemon Baked Fish is a performance- a spectacle on a plate, a tribute to the diverse culinary symphonies of NYC, waiting to be savored… just like the city itself.
What You’ll Need
- 6 fish fillets
- 1 tablespoon marjoram, dried
- 2 lemons
- Salt to taste
- Pepper to taste
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons butter
- 1 cup white wine
- Sprigs of fresh marjoram for garnish, optional
Method
Step One
Preheat your oven to 375°F (190°C). While the oven is heating, rinse the fish fillets and pat them dry with a paper towel. Set aside.
Step Two
In a bowl, combine the dried marjoram, the zest of one lemon, salt, pepper, and olive oil. Mix until all the ingredients are properly combined.
Step Three
Spread this mixture evenly over the fish fillets, ensuring each fillet is fully coated. Let it sit to marinate for about 10 minutes.
Step Four
While the fish is marinating, heat the butter in a pan over medium heat. Add the minced garlic and cook until it is golden and fragrant. Be careful not to burn the garlic. Once done, pour in the white wine and let it simmer until it reduces slightly.
Step Five
Place the fish fillets in a baking dish and pour the garlic and wine mixture over them. Slice the second lemon and arrange the slices around and on top of the fish.
Step Six
Place the baking dish in the preheated oven and bake for about 15-20 minutes, or until the fish flakes easily with a fork. The cooking time will depend on the thickness of your fillets.
Step Seven
Once the fish is done, remove from the oven and let it rest for a few minutes before serving. If desired, garnish with fresh marjoram sprigs for an added touch.
