by Sara Goldstein @tomatoes_tomahtos

 

Nine Days dinners can be heavy on the classic carbs like pasta, pizza, and bread, but these four fish recipes are summery, and full of flavor. Each dish pairs with a different carb to turn it into a complete filling meal!  

 

I got all the fish from Kosh.com, a website that sources an assortment of high-quality kosher products shipped to you directly from the source! 

 

Let’s “dive” right in!

 

Miso Salmon with Bok Choy

 

I think bok choy is one of the most underrated leafy greens out there. It’s a variety of Chinese cabbage, but really has a very subtle cabbage-like flavor. The whole part of the bok choy is edible, including the stems. One of my favorite ways to enjoy it is roasted with Asian flavors like this miso marinade!

 

Serves 4

 

Ingredients:

2 tablespoons white miso
2 tablespoons rice vinegar
3 teaspoons soy sauce or coconut aminos
1 tablespoon minced fresh ginger or 1/4 teaspoon dried 
4 salmon fillets, approximately 8 ounces each 
1 tablespoon green onions, thinly sliced
sesame seeds, for garnish 

 

Directions:

1. Mix together the miso, rice vinegar, soy sauce, and ginger. Reserve two tablespoons of the mixture and set aside. Let the salmon marinate in the remaining sauce for 30 minutes in the refrigerator. Keep the reserved marinade for the bok choy.

 

2. Preheat the oven to 350 degrees Fahrenheit. Take the salmon out of the marinade and arrange on a greased baking sheet together with bok choy. Brush the reserved marinade over bok choy and bake in the oven for 20 to 25 minutes. Garnish with sliced scallions and sesame seeds. Serve over brown or white rice. 

 

Herb Panko Crusted Salmon

 

 
This herb panko salmon is light, fresh, and delicious! Perfect for a summertime no-fuss meal. 

 

Serves 3

 

Vegetables:

16 ounces baby potatoes, halved
2 tablespoons olive oil, divided
1 and 1/2 teaspoons salt, divided
1/2 teaspoon black pepper, divided
1 bunch of asparagus (see note)

 

Fish:

1/4 cup panko crumbs
1/4 cup chopped fresh, cleaned parsley
1 tablespoon chopped fresh, cleaned dill
1 tablespoon olive oil 
3 salmon fillets, approximately 8 ounces each
1/4 cup Dijon mustard
coarse salt and ground pepper
3 to 4 lemons slices, for garnish

 

Directions:

1. Preheat oven to 425 degrees Fahrenheit.

 

2. Toss the potatoes with 1 tablespoon of oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Roast for 20 minutes.

 

3. Move the potatoes over to one side of the sheet pan. Place the asparagus stalks next to the potatoes and drizzle 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat.

 

4. Mix panko crumbs with the herbs and 1 tablespoon of oil. Place the salmon fillets next to the asparagus. Brush the fillets with mustard and sprinkle with the panko mixture. Roast for 25 minutes. Garnish with lemon slices. 

 

Note: To prepare asparagus, shave down the tips and remove the triangle parts along the stems to eliminate the locations where insects tend to be found (you can use a vegetable peeler). Wash well and cut off the tough bottoms.

 

Mediterranean-Style Halibut

 

Halibut is mild and sweet tasting, which pairs beautifully with these bold classic Mediterranean flavors. You can substitute the halibut for sea bass if you prefer. 

 

Serves 4

 

Vegetables:

12 oz rainbow cherry tomatoes
1 (10.6-ounce) jar Tuscanini Mediterranean olives (or a mix of kalamata and green olives) 
1 fennel bulb, trimmed and sliced 
1/4 cup sundried tomatoes in oil, diced 
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper

 

Fish:

4 fillets halibut, approximately 10 ounces
1 tablespoon olive oil
1 tablespoon fresh lemon juice 
1 teaspoon salt
1 teaspoon lemon pepper seasoning 
1/4 teaspoon oregano 

 

Directions:

1. Preheat oven to 425 degrees Fahrenheit.

 

2. On a greased baking sheet, toss the cherry tomatoes, olive blend, fennel, and sundried tomatoes with the oil, salt, and pepper. Bake for 20 minutes.

 

3. Remove the pan from the oven and top with the fish filets. Season the halibut with olive oil, lemon juice, and seasoning. Bake an additional 15 to 20 minutes, depending on the thickness of your fillet. Serve over spaghetti. 

 

Ras el Hanout Red Snapper

 

  
Ras el hanout is a Moroccan spice blend that features spices such as cumin, ginger, turmeric, and cinnamon. It pairs beautifully with this vegetable mix of red onion, cauliflower, chickpeas, and carrots. I like to serve it over instant couscous to round out the meal. 

 

Serves 2

 

Ingredients:

1/2 head fresh cauliflower, bug-free
1 can chickpeas
1 red onion
10 baby carrots, sliced in half lengthwise 
2 tablespoons oil, divided 
1 tablespoon Ras el hanout, divided 
2 fillets red snapper, approximately 12 ounces 
1 teaspoon paprika 

 

Directions:

1. Preheat oven to 425 degrees Fahrenheit.

 

2. Toss the cauliflower, chickpeas, onion, carrots, 1 tablespoon of oil, and 1/2 tablespoon of ras el hanout in a large bowl.

 

3. Pour the veggies onto a greased baking sheet. Lay the fish over the vegetables. Drizzle the fish with remaining oil, ras el hanout, and paprika. Bake for 20 to 25 minutes. Serve over couscous.

 

There you have it! 4 delicious and fresh fish dinners your family will enjoy during the 9 days, and all summer long!