COOKING WHITE FISH IN OVEN RECIPES
OVEN-STEAMED FISH WITH MIXED-NUT SALSA RECIPE - NYT COOKING
This recipe pairs two elements you can incorporate into many meals: a steaming method that accommodates any size of fillet and a nut salsa that’s good on more than just fish. This recipe fashions a steamer using a baking dish, boiling water and the heat of the oven (see Tip for stovetop instructions), and steaming shows off the delicate flavor of mild fish and ensures tenderness even if things end up slightly overcooked. A crunchy and bright salsa made with salted mixed nuts — the kind usually served as bar snacks — balances the lightness of the fish, but it's also great on roasted chicken, winter squash, salad greens and more.
Provided by Ali Slagle
Total Time 25 minutes
Yield 4 servings
Number Of Ingredients 8
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.
SPEEDY FISH CHOWDER RECIPE - NYT COOKING
This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. This one calls for something in the neighborhood of a quarter- to half-pound of fish fillets per person and works as well in the heat of South Florida as it does on the frozen Northern Plains. Dice a strip or two of bacon if you’re a meat eater, or grab some butter if you are not (or use both if you are reckless). Add it to a Dutch oven set over medium-high heat and sauté with a few handfuls of diced onions, carrots and potatoes until the onions have gone translucent. Hit the mixture with some salt and pepper and a flash of smoked paprika if you have it. If you can find good corn on the cob, that would be a fine addition. So would a cup of frozen corn. Do you have any fish stock? No? White wine? Surely you have water. Add enough liquid (of any combination of the above) so that the potatoes are almost swimming, then add a bay leaf and reduce the heat to a simmer. Allow the chowder to bubble along until the liquid has reduced by a third and the potatoes are tender. Add a splash or two of milk or cream and allow it to heat and thicken slightly. Now cut the fillets into chunks and stir them in gently. Five minutes later: chowder. Serve with crusty bread. Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.
Provided by Sam Sifton
Steps:
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SPEEDY FISH CHOWDER RECIPE - NYT COOKING
This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.
This one calls for something in the neighborhood of a quarter- to half-pound of fish fillets per person and works as well in the heat of South Florida as it does on the frozen Northern Plains. Dice a strip or two of bacon if you’re a meat eater, or grab some butter if you are not (or use both if you are reckless). Add it to a Dutch oven set over medium-high heat and sauté with a few handfuls of diced onions, carrots and potatoes until the onions have gone translucent. Hit the mixture with some salt and pepper and a flash of smoked paprika if you have it. If you can find good corn on the cob, that would be a fine addition. So would a cup of frozen corn.
Do you have any fish stock? No? White wine? Surely you have water. Add enough liquid (of any combination of the above) so that the potatoes are almost swimming, then add a bay leaf and reduce the heat to a simmer. Allow the chowder to bubble along until the liquid has reduced by a third and the potatoes are tender. Add a splash or two of milk or cream and allow it to heat and thicken slightly. Now cut the fillets into chunks and stir them in gently. Five minutes later: chowder. Serve with crusty bread.
Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.
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OVEN-STEAMED FISH WITH MIXED-NUT SALSA RECIPE - NYT COOKING
This recipe pairs two elements you can incorporate into many meals: a steaming method that accommodates any size of fillet and a nut salsa that’s good on more than just fish. This recipe fashions a steamer using a baking dish, boiling water and the heat of the oven (see Tip for stovetop instructions), and steaming shows off the delicate flavor of mild fish and ensures tenderness even if things end up slightly overcooked. A crunchy and bright salsa made with salted mixed nuts — the kind usually served as bar snacks — balances the lightness of the fish, but it's also great on roasted chicken, winter squash, salad greens and more.
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
- Transfer the cooked fish to plates, and discard the parsley and water. Spoon some salsa over fillets and pass the rest at the table.
See details
SPEEDY FISH CHOWDER RECIPE - NYT COOKING
This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.
This one calls for something in the neighborhood of a quarter- to half-pound of fish fillets per person and works as well in the heat of South Florida as it does on the frozen Northern Plains. Dice a strip or two of bacon if you’re a meat eater, or grab some butter if you are not (or use both if you are reckless). Add it to a Dutch oven set over medium-high heat and sauté with a few handfuls of diced onions, carrots and potatoes until the onions have gone translucent. Hit the mixture with some salt and pepper and a flash of smoked paprika if you have it. If you can find good corn on the cob, that would be a fine addition. So would a cup of frozen corn.
Do you have any fish stock? No? White wine? Surely you have water. Add enough liquid (of any combination of the above) so that the potatoes are almost swimming, then add a bay leaf and reduce the heat to a simmer. Allow the chowder to bubble along until the liquid has reduced by a third and the potatoes are tender. Add a splash or two of milk or cream and allow it to heat and thicken slightly. Now cut the fillets into chunks and stir them in gently. Five minutes later: chowder. Serve with crusty bread.
Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.
From cooking.nytimes.com
Reviews 4
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