Cooked properly, fish has glossy, succulent flesh. Overcooked fish looks and tastes chalky. Selecting the right cooking method helps ensure that you have success when preparing a meal. Roasting, or baking at a high temperature between 425 and 500 degrees Fahrenheit, works particularly well with thick pieces of fish, because the interior flesh stays moist while the outside of the fillet turns crispy and brown.
Herb Roasting
Step 1
Preheat the oven to 425 degrees Fahrenheit. Drizzle a little olive oil in the roasting pan and spread it evenly over the surface using a paper towel or a pastry brush.
Step 2
Rinse and dry your fresh herbs. Dill works well with salmon, and savory or marjoram pair well with mild-flavored fish, such as haddock. Lay a bunch of the herbs directly in the baking pan.
Step 3
Season the fish with salt and pepper on both sides. Drizzle a few drops of olive oil or melted butter atop the fish. Grab the fish with kitchen tongs and transfer it to the baking pan, directly on top of the herbs. The herbs infuse the flesh of the fish with flavor as the fish cooks, and the fish keeps the herbs from burning.
Step 4
Place the pan on the middle rack of the oven. Roast the fish until it just turns opaque. Cook delicate-fleshed fish, such as cod, for approximately eight minutes per inch of thickness. Firmer and denser fish, such as swordfish or mackerel, need about 10 minutes for each inch of thickness.
Crumb Topping
Step 1
Preheat the oven to 475 degrees Fahrenheit. Drizzle some olive oil in the roasting pan and use a pastry brush or a paper towel to spread it evenly on the surface. Season the fish on both sides with salt and pepper.
Step 2
Pour some milk or some Dijon mustard thinned out with water onto a plate. Scoop out some panko breadcrumbs and place them on another plate. Panko breadcrumbs are Japanese-style crumbs that have a larger, spiky shape than traditional crumbs, and they make a particularly crunchy topping. Add some salt to the breadcrumbs if you want, or sprinkle on some dried herbs, such as thyme.
Step 3
Pick up the fish with kitchen tongs and lay it down in the milk or diluted mustard. Pick up the fillet with the tongs and move the fillet to the dish with the breadcrumbs. Gently press the fillet into the crumbs so that the crumbs stick to the fish. Pick up the fillet with the tongs and place it crumb-side up in the baking pan.
Step 4
Drizzle the top of the fish with a little melted butter or some olive oil. Place the roasting dish on an oven rack set in the upper-third of the oven. Roast for between 10 and 12 minutes, depending on the thickness of the fillet. Squeeze some lemon over the fish and serve.
Things You'll Need
- Paper towel
- Roasting pan
- Pastry brush
- Olive oil
- Butter
- Salt
- Pepper
- Fresh herbs
- Milk
- Dijon mustard
- Panko breadcrumbs
- Dried herbs
- Lemon
Member Comments