It’s finally Friday and I am so glad.
This week was one of the longest I’ve ever had.
Monday was fine but Tuesday was a blur,
Wednesday kept going on forever I was sure.
Yesterday was kind of stressful but now I can say,
“cheer up everyone, it’s finally FRIDAY!!!!”
Why yes, I tend to dabble in poetry.?
Hope you enjoyed that little ditty to brighten up your day!
(Image Credit)
Since it’s Friday around here, that means it’s time to talk about fish. Welcome to another Fishy Friday everyone!
I’m all about the quick and easy dinners, and today’s method of cooking fish fits this category: roasting!
Fish can be roasted in the same manner as meat — uncovered, with no liquid, in a high-temperature oven — and with similar results: a papery, crisp exterior and tender flesh with concentrated flavors inside. It’s super-simple, and the technique is the same no matter what kind of fish you’re cooking — trout, tilapia, salmon, catfish, wild striped bass, red snapper, cod, halibut, sea bass, you name it. Light and flaky fish like flounder or sole are the best for roasting. (They’re very thin, so they cook quickly.) Serve with whatever vegetable side dishes you wish — fish prepared this simply goes well with just about anything!
No watery puddle in the pan, like you have when you bake at a lower heat. No charred exterior sticking to a fishy skillet. Most cookbooks don’t seem to distinguish between “baking” and “roasting.” To me, it’s roasting if it happens at above 400 degrees, without added liquid other than oil. And if you sear it first in an oven-proof pan before putting it in the oven? That’s pan-searing, which is another word for “gorgeous golden-brown crust.”
Ready to make your own?
Thank you to The Kitchenista for this incredibly easy recipe!
Roasted Fish
Ingredients
• Extra virgin olive oil
• 2 fillets of any fish you like (approximately 6-ounces each), or 4 smaller fish filets
• Sea salt
• 1 lemon, to cut into wedges (optional)
Equipment
• Baking sheet
• Parchment paper or aluminum foil (optional)
• Paper towels
• Spoon (optional)
• Oven mitt
• Spatula
Yield: Serves 2
Instructions:
| 1.Preheat oven to 450˚F. Line a baking sheet with parchment paper or aluminum foil. (This will prevent food from sticking and make cleanup easier.) Pour a drop of extra virgin olive oil onto the prepared baking sheet and rub it in with your hand or a paper towel.2. Pat fish filets dry with paper towels. As you dry each filet, lay it on the prepared baking sheet, being sure to leave a little space between filets, as this will help them to cook evenly. If your fish filets have skin on them, lay the filets skin side-down on the baking sheet. (The skin will come off easily once the fish is cooked.)
3. Sprinkle fish filets with sea salt and drizzle them with extra virgin olive oil. (Roughly 1-2 teaspoons of oil per small fish filet; about 2 teaspoons to 1 tablespoon per large filet. You basically want to use enough oil to coat the top of the fish. If desired, you can spread the oil over the fish filets using the back of a spoon or your own clean fingers.) 4. Place baking sheet in the oven and cook until fish filets are fully cooked. (You can cut lemon wedges while the fish is in the oven.) Very thin fish, like sole, can take as little as 6-8 minutes to cook. Medium-thick fish filets (like striped bass) can take closer to 12 minutes, while thicker filets (cod, halibut) may take around 15 or 16 minutes. Note, however, that these cooking times are only guidelines, and that they can always vary depending on the size of the fish filets and the strength of your oven. 5. Here’s the best way to check if fish is done cooking: when you suspect that the fish might be ready, carefully remove the baking sheet from the oven. (Be sure to close the oven door promptly.) Press on the fish with the back of a spoon or with your finger. (Make sure your hands are clean and be careful, as the fish may be hot.) If the fish flakes apart easily, it’s cooked. If the fish still seems quite firm, as if it’s pushing back at you rather than falling apart, then it needs to cook a little longer. (Fish filets cook quickly, so you should check on them again every couple minutes.) 6. When the fish filets are done cooking, transfer them to serving plates using a spatula. (If you don’t have a spatula, try using a couple large serving spoons instead.) If you want, you can spoon some of the pan juices over the fish. (The juices are very flavorful.) Serve with lemon wedges, if desired, for squeezing over the fish. |
For step-by-step instructions with pictures, visit the Kitchenista’s website for more recipe details.
I hope everyone has a very relaxing weekend, take some time for yourself!!
Have a fantastic Friday!
XOXO