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I’m not in the practice of sharing recipes without amazing photos to go along with them, which is why you should perk up and pay attention here — these gluten free baked fish recipes were so incredibly delicious that I just had to share them before I lost my notes or deprived you of them any longer!
Gluten free baked fish two ways: Ginger-Lime and Greek-style are both gorgeous and easy to prepare. I hope you can see from the quick photos I snapped how pretty they are to present, but trust me, the flavors will blow any pictures away anyway.
In our family, we don’t eat any meat, but we do eat some fish, so I’m always on the lookout for new ways to prepare various kinds of wild caught white fish (my husband calls those IWF — “innocuous white fish”), salmon and shrimp.
It can be challenging to find sustainably harvested, wild caught seafood in local stores, so I was thrilled to learn about Sitka Salmon Shares. This service sends flash frozen, wild caught seafood right to your door. The fish is harvested using hook-and-line methods to minimize ecological impact, and it’s sourced from traditional fishing communities in Southeast Alaska.
The company itself is actually owned by a collective of small-scale family fishermen who retain 20-30% more of the retail value of their harvest, and who purchase carbon offsets and donate 1% of revenue back to the wild. It’s a company I feel good about supporting and trusting for my family’s seafood.
When Sitka Salmon Shares reached out to me,* I was eager to try their service so I could report back to my readers on how it works and whether I liked the products. I can enthusiastically say that the fish was top quality, easy to prepare because each fillet came as a single flash-frozen packet, and super handy because it arrived frozen on my front doorstep.
If you’re interested in giving Sitka Salmon Shares a try for your family, they’ve offered my readers $25 off any CSF share through 6/15/19 using code GFJ19. Click through this link to see the share options they offer and to apply your code.
Pick your favorite fish, or simply use these recipes on veggies, tofu or even chicken. They’re both super simple to whip up, but are so much more exciting than simple oil, S&P.
Grill, broil, sauté or bake — both recipes work for any cooking method.
Have I mentioned I’m a baker, not a cook? Well, if I haven’t, let me assure you that my creative juices get flowing when butter, sugar, eggs and flour (dairy free, gluten free substitutes, of course) are mentioned.
Not so for dinner. I’m as stuck as the next girl, trying to come up with creative meals for my family (homemade gluten free pizza again, anyone?!). So I’m thrilled to share these amazingly simple dishes with you. We’ve tried them with shrimp, veggies, tofu and even IWF; I’m sure they’d be great for chicken, too – let me know if you try!
For now, I’m just happy to have them memorialized so the next time I need an impressive, yet easy meal for family and friends, I know where to turn!Print
Either recipe starts with 2 pounds fresh fish (or chicken or tofu) of choice.
Ginger-Lime Baked Fish:
Greek Baked Fish:
Preheat oven to 400°F.
Prepare a large baking sheet by lining with foil and drizzle 1 tablespoon of oil on top. Rinse fish and lay top of the foil.
In a small bowl, combine all ingredients through sea salt. Stir and pour over the fish in the pan. Sprinkle with cumin, cayenne and cracked black pepper, then drizzle small amounts of chili oil over the fish, as pictured (if using). Add diced vegetables like okra on top of and around the fish, as pictured, if desired.
Bake in preheated oven for 20 minutes, then test with an internal thermometer. The fish will be 145ºF when fully cooked. If you prefer to crisp any vegetables also baking on the pan, change oven setting to broil at 400°F after 15 minutes of baking. If the fish isn’t fully cooked after 20 minutes, add 5 minutes and test again. If it is drying out or getting too brown, cover with foil for remainder of bake time.
Sprinkle fresh or dried parsley before serving.
Preheat oven to 400°F.
Prepare a large baking sheet by lining with foil or bake on Wilton-Armetale fish tray (as pictured above) and drizzle 1 tablespoon of oil on top. Rinse fish and lay top of the foil or oiled pan.
Drizzle 1 tablespoon of olive oil on top of fish. Arrange thin slices of lemon all over the fish. Drain jars of peppers, artichoke hearts, olives and capers, then spread out on top of and around the fish on the dish (cut red peppers to smaller pieces, if needed). Sprinkle with feta cheese if using. Crack black pepper over the top of the fish.
Bake in preheated oven for 15 minutes, then test with an internal thermometer. The fish will be 145ºF when fully cooked. If the fish isn’t fully cooked after 15 minutes, add 5 minutes and test again. If it is drying out or getting too brown, cover with foil for remainder of bake time.
To serve, arrange sprigs of fresh rosemary on each piece.
NOTE: fish fillets (and chicken cuts) differ in thicknesses — if your protein is thinner than that pictured, start with a cook time of 8-10 minutes and test for doneness so as not to over-cook and dry out the fish.
Keep a jar of artichokes, capers, olives and sundried tomatoes on-hand, along with a lemon, and you can enjoy the Greek Baked Fish recipe anytime. With very little effort, you can pull off a gorgeous presentation and a delicious meal!
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* This sponsored post was created in partnership with Sitka Salmon Shares. As always, all opinions are my own. See my disclosure policy for more information. Working with select brands I love allows me to keep bringing you free recipes, and I hope that in the process, you’ll learn about some of the safe gluten free products I choose for my family. Thanks so much for your support!