These 9 Fish Dinners Need Only 3 Ingredients and a Glance

These 9 Fish Dinners Need Only 3 Ingredients and a Glance

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Sheela Prakash
Aug 9, 2018
(Image credit: Joe Lingeman | Kitchn)

Welcome to Snapshot Cooking, the home of Kitchn's easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.

Here's a truth: Fish is the fastest, easiest weeknight dinner. But so many of our readers are freaked by fish, afraid to mess it up. OK if we fix that for you?

Here are nine fresh ideas for fish, each calling for three ingredients, and so simple you can practically cook them from the picture. Pinky-swear!

(Image credit: Joe Lingeman)

9 Snapshot Recipes for Salmon, Tilapia, and Cod

  • The fish: Each of these recipes calls for two (four-ounce) pieces of fish. All recipes can be doubled to serve more people.
  • Fresh or frozen? You can buy fresh or frozen fish for any of these recipes. However, do thaw the fish first if it was frozen.
(Image credit: Joe Lingeman | Kitchn)

Oven-Roasted Honey Dijon Salmon

Whisk together equal parts honey, Dijon mustard, and apple cider vinegar (about 1 teaspoon each). Spread over 2 (4-ounce) salmon fillets and season with salt and pepper. Roast skin-side down at 425°F for 12 to 14 minutes, or until easily flaked with a fork. Finish with chopped fresh parsley if you want.

(Image credit: Joe Lingeman | Kitchn)

Stovetop Ginger Soy Salmon

Heat a generous drizzle of olive oil in a nonstick or well-seasoned cast iron skillet over medium heat until shimmering. Season 2 (4-ounce) salmon fillets with salt and pepper, and sear them skin-side up first, 4 minutes. Flip the fish with a thin spatula and top with a mixture of a bit of minced fresh ginger (about 1 teaspoon) and a big spoonful of soy sauce. Cook for an additional 3 to 5 minutes. When the fish flakes easily with a fork, remove from the heat and finish with chopped scallions.

(Image credit: Joe Lingeman | Kitchn)

Lemon Herb Salmon in Parchment

Season 2 (4-ounce) salmon fillets with salt and pepper. Place them in a large rectangle of parchment paper on a sheet pan. Top with a pat of butter, fresh herb sprigs (thyme, rosemary, dill, and tarragon, or a mix), and a handful of lemon slices. Fold the parchment paper to create a snug packet and bake at 400°F for 15 to 20 minutes, until the fish flakes easily.

(Image credit: Faith Durand | Kitchn)

Oven-Roasted Garlic Parmesan Tilapia

Grate or mince a garlic clove and mix it with melted butter (about 1 tablespoon). Season 2 (4-ounce) tilapia fillets with salt and pepper and drizzle the garlic butter evenly over it. Roast at 425°F for 10 minutes, until the fish is almost, but not quite, cooked through. Sprinkle generously with grated Parmesan and broil until golden-brown and the fish flakes easily, another minute or so. If you have it, finish with chopped fresh parsley.

(Image credit: Joe Lingeman | Kitchn)

Stovetop Lemon Caper Tilapia

Heat a generous drizzle of olive oil in a nonstick or well-seasoned cast iron skillet over medium heat until shimmering. Season 2 (4-ounce) tilapia fillets with salt and pepper, and sear on one side, 2 to 3 minutes. Once flipped, drop a pat of butter on top and a bit of capers (about 1 teaspoon); cook until done, 2 to 3 minutes more. Finish with a big squeeze of fresh lemon juice.

(Image credit: Joe Lingeman | Kitchn)

Tomato Pesto Tilapia in Parchment

Season 2 (4-ounce) tilapia fillets with salt and pepper. Pile a bunch of halved cherry tomatoes on top and dollop fillets with a big spoonful of pesto. Fold the parchment paper to create a snug packet and bake at 400°F for 15 to 20 minutes, until the fish flakes easily with a fork. Finish with more pesto to serve.

(Image credit: Joe Lingeman | Kitchn)

Oven-Roasted Chili-Lime Cod

Season 2 (4-ounce) cod fillets with salt and pepper, generously dust them with chili powder, and drizzle with olive oil. Roast at 425°F for 12 to 14 minutes, until the fish flakes easily. Finish with a pat of butter and a big squeeze of fresh lime juice.

(Image credit: Joe Lingeman | Kitchn)

Stovetop Lemon Brown Butter Cod

Sprinkle 2 (4-ounce) cod fillets with salt, pepper, and flour. Heat a generous drizzle of olive oil in a nonstick or well-seasoned cast iron skillet over medium heat until shimmering, and cook the fish until it flakes easily, 3 to 5 minutes per side. Remove to a plate and add a generous knob of butter (about 2 tablespoons) to the skillet. Cook until it just begins to brown. Return the fish to the skillet, spooning the brown butter over it. Finish with a big squeeze of fresh lemon juice and, if you have it, chopped fresh parsley.

(Image credit: Joe Lingeman | Kitchn)

Spicy Salsa Cod in Parchment

Season 2 (4-ounce) cod fillets with salt and pepper and top with a few spoonfuls of tomato salsa. Drizzle with olive oil, fold the parchment paper to create a snug packet, and bake at 400°F for 15 to 20 minutes, until the fish flakes easily with a fork. Finish with chopped fresh cilantro and a few dashes of your favorite hot sauce.

Do you have a snapshot-style fish dinner you love? Tell us all about it — or share a link to an Insta snap and tag us @thekitchn!

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