COOKING FISH IN THE OVEN RECIPES

Steps:

• Heat the oven to 375 degrees. Pick a baking dish that will fit all the fish fillets in an even layer. Scatter the whole parsley sprigs in the dish. Pat the fish dry and season all over with salt and pepper. Lay the fish on top of the parsley sprigs. (The herbs keep the fillets from sticking to the pan and will lightly flavor the fish.) Pour enough boiling water around the fish to cover the bottom of the dish. Seal the dish tightly with foil and bake until the fish is opaque and flakes with a fork, about 10 minutes for thin fillets like sole and up to 20 minutes for dense fillets that are 1-inch thick or more.
• While the fish is cooking, stir together the chopped parsley, nuts, olive oil, vinegar, honey and ½ teaspoon black pepper. (Measure the pepper; it’s more than you think.) Season to taste with salt.
• Transfer the cooked fish to plates, and discard the parsley and water. Spoon some salsa over fillets and pass the rest at the table.

Steps:

• For tartar sauce, in a small bowl, mix mayonnaise, relish and lemon zest. Refrigerate until serving., Preheat oven to 400°. Cut potatoes lengthwise into 1-in.-thick wedges; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread evenly in a greased 15x10x1-in. baking pan. Roast until golden brown, stirring occasionally, 40-45 minutes. , Meanwhile, in a small skillet, toast panko bread crumbs over medium-low heat until lightly browned, stirring occasionally, 5-7 minutes. Transfer to a shallow bowl; stir in seasoned bread crumbs., Sprinkle cod with the remaining salt and pepper; spread top and sides of fish with mayonnaise. Dip in crumb mixture to cover mayonnaise, pressing firmly to help adhere. Place in a greased 15x10x1-in. baking pan, crumb side up. Sprinkle with any remaining crumb mixture. Bake until fish just begins to flake easily with a fork, 12-15 minutes., Toss potatoes with cheese and parsley. Serve fish and potatoes with tartar sauce and, if desired, vinegar.