Fresh Fish (4-6 ounce pieces)
With the holidays in full swing I wanted to share my fish “recipe.” I put recipe in quotes because it is more of a method. Olive oil. Dry seasonings. Lemon bed. Foil tent. This is an easy way to serve fish for a single person or for an entire dinner party. Either way, what I love most about this recipe is that it takes the time and stress away from serving fish! That’s because you can easily prep it ahead of time, and once it’s in the oven all you need to worry about is hearing the timer.
First, weight. When I go to the fish counter I always ask for them to weigh out and cut each piece individually. A single serving of fish should be about 4-6 ounces. I usually buy a 5 ounce piece for myself and a 6 ounce piece for my husband, but never more than 7 ounces because it messes with my cooking time and method. 🙂
Back into the kitchen. Create a lemon bed in the center of a piece of foil with thinly sliced lemons. If you don’t have any lemons you can use thinly sliced onions (red, white or yellow) as a substitute fish bed. I have done this and it still tastes delicious, although I do prefer the lemon bed. Remember, each piece of fish gets its own tinfoil tent.
Now get two fresh plates, one for the olive oil and the other for the dry seasonings. Dredge the fish in olive oil, then dredge in the dry seasoning. I like my food spicy. So, I make a blend of cayenne pepper, white pepper, garlic powder, onion powder, dried parsley, and every once in a while dried basil.
Next, create a tent with the foil. Start making the tent by closing it up at the outside ends working your up way toward the middle. Make sure you leave a small opening at the top.
Bake in the oven on 350 degrees for 24 minutes. When you take the fish tents out of the oven let the fish sit for another 2 minutes before opening the tent. If you prepare it ahead of time do not put it straight into the oven from the fridge. Let it sit out for 10 minutes before popping it into the oven to cook.
Gluten free, dairy free, pescatarian, entree