WHOLE SALT-BAKED FISH
Even though you're baking a whole fish in a mound of salt, it won't come out salty -- the salt just seals in the juices. It's a very forgiving way of cooking fish. And though it might look complicated, it's not. I use redfish, but any white-fleshed mild fish will work. And if you've got a bigass pan, you can do this with a much larger fish, or a couple of them. You're really only limited by the size of the pan.
Provided by Food Network
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Stuff the cavity of the fish with lemon slices, thyme, bay leaves, and garlic.
- In a large mixing bowl, mix the salt and egg whites with your hands; it will become the consistency of wet sand.
- In a large baking dish or rimmed baking sheet that is large enough to fit the entire fish (it's okay if the fish only just fits), lay one-third of the salt mixture down, roughly in the shape of the fish. Place the fish on top of the salt mixture and pack the remaining salt mixture around the fish, leaving exposed the area from the eyes to the nose, and also the tail fin. The salt mixture should fully encase the fish, but may not fill the pan. In fact, unless you use a really narrow pan, you'll probably leave most of the pan exposed.
- Bake for about 30 minutes, until the internal temperature of the fish is 130 to 135 degrees F. Depending on the exact size of your fish, your cooking time may vary. Don't break the salt crust while it's cooking or you'll let the juices escape. If you have one of those nice thermometers with the wires that you can leave in the oven while you cook to determine temperature, use that, and pack the salt around the probe to seal it in before cooking. If you don't have one of those fancy thermometers, check the temp by going through the exposed mouth with a probe thermometer. Once done, remove the fish from oven and let rest for 5 minutes before serving.
- While the fish is resting, whisk together the lemon juice and zest, oil, Dijon, salt, and pepper to make a lemon vinaigrette to serve over the fish.
- To remove the fish from the salt shell, use a butter knife and a wooden mallet or spoon. Like a paleontologist, I try to guess where the dorsal fin would be. Hit the fish right there, in the middle of the back (remember it's laying on its side). I place the tip of the butter knife where the dorsal fin was and tap it with the mallet or spoon, putting it in and giving it a wiggle. I score all the way around the fish, like I'm excavating it, so I can remove the salt dome in one piece. It doesn't mess anything up if you don't get it off in the one piece, but it just looks cooler if you do. Once you've gone all the way around the outline of the fish, remove the top part of the salt dome.
- The skin is a little chewy, but it still tastes good, so help yourself to a piece. Cook's reward. Then go under the skin with a fork, down to the spine, and slide across the bottom to filet the fish from the spine. You might get it all in one filet. But most times you have to go back and clean it up.
- Then take the mallet and butter knife, and place the knife at the base of the spine where it meets the head. Tap the handle end of the butter knife with the mallet to crack the spine. Remove the entire spine and bones. With a fork, slide along the bottom of the fish, between the flesh and the salt crust, to remove the other fish filet. You probably won't get the skin off cleanly with this filet, and that's fine.
- This will yield two 10-ounce (or so) filets. Place each filet on a plate and finish with a spoonful of the lemon vinaigrette and a sprinkle of salt and parsley on top.
SALT-BAKED FISH
Provided by Jonathan Reynolds
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Combine the sea salt and egg whites until the mixture looks like wet sand.
- Stuff the branzino with the rosemary, parsley, garlic and lemon slices, then pack the outside tightly with the salt mixture. Put the branzino on a baking sheet.
- Bake until the salt turns golden brown, about 15 minutes. Place on a serving dish.
- Bring the branzino to the table for a few oohs and aahs, crack open the salt with a knife handle, brush away the salt, fillet the fish and serve.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 91 grams, SaturatedFat 2 grams, Sodium 1350 milligrams, Sugar 2 grams
COD WITH LEMON, GREEN OLIVE, AND ONION RELISH
This slow-roasted cod topped with zesty relish is just the thing for an end-of-winter dinner party.
Provided by Amanda Hesser
Categories Fish Olive Onion Roast Quick & Easy Dinner Lemon Cod Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 10
Steps:
- Finely grate zest from lemons; set aside. Using a sharp knife, cut peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside.
- Combine onion and 1 teaspoon salt in a small bowl. Let sit 10 minutes. Squeeze onion to remove any excess liquid; add to bowl with lemon segments. Add olives, capers, reserved lemon zest, and 3/4 cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 4 hours.
- Preheat oven to 250°F. Bring relish to room temperature.
- Place cod in a large shallow baking dish or roasting pan and drizzle with remaining 1/2 cup oil. Add chiles and turn fish to coat; season with salt. Roast until just cooked through, 30-40 minutes.
- Transfer fish to a platter. Mix parsley into relish and spoon over fish.
- Do Ahead
- Relish (without parsley) can be made 1 day ahead. Keep chilled.
EASY BAKED FISH WITH LEMON
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Place tilapia pieces into the prepared baking dish. Combine bread crumbs, parsley, lemon zest, and garlic powder in a small bowl. Mix in melted butter and sprinkle mixture over fish fillets.
- Bake in preheated oven until tilapia flakes easily with a fork, about 15 minutes.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 20.2 g, Cholesterol 113.8 mg, Fat 16.1 g, Fiber 1.6 g, Protein 50.6 g, SaturatedFat 8.3 g, Sodium 383.7 mg, Sugar 1.9 g
BAKED FISH WITH OLIVE RELISH
Looking for a special occasion fish dish? Look no further than these flaky halibut steaks topped with zingy homemade olive relish.
Provided by My Food and Family
Categories Fish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Mix olives, parsley, vinegar, garlic and 1 Tbsp. oil; set aside.
- Place fish in 13x9-inch baking dish. Brush fish with remaining oil; sprinkle with cheese.
- Bake 20 to 25 min. or until fish flakes easily with fork. Transfer to serving platter; top with olive mixture.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 630 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 0 g, Protein 21 g
SALT BAKED FISH
Always wanted to know how to make a salt baked fish? So did I...tried out quite a few recipes, and loved this one from Donna Hay's "flavours" cookbook. It is essential that your fish is FRESH.
Provided by KitchenManiac
Categories Australian
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220C).
- Wash fish and pat dry.
- Sprinkle the inside cavities of the fish well with pepper, lemon juice and the parsley sprigs.
- Spread two baking trays with half the salt.
- Place the fish on the baking trays and cover with the remaining salt.
- Press the salt firmly around the fish and sprinkle a little bit of water.
- Bake for 15 minutes, then allow the fish to rest on the trays for another 5 minutes.
- To serve, remove the salt in large pieces, and place the fish on serving plates.
- Serve with salad and lemon wedge.
Nutrition Facts : Calories 4, Sodium 1.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.3, Protein 0.1
SKILLET-ROASTED FISH FILLETS WITH GREEN OLIVE RELISH
Make and share this Skillet-Roasted Fish Fillets With Green Olive Relish recipe from Food.com.
Provided by Blue Plate Special
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Dry fish thoroughly with paper towels and season with salt and pepper.
- Sprinkle very lightly with dusting of sugar (about 1/8 tsp) evenly over each side of fillet.
- Heat oil in large ovensafe nonstick skillet over high heat until smoking.
- Place fillets in skillet, sugared sides down, and press lightly to ensure even contact with pan.
- Cook until browned, 1 to 1 1/2 minutes.
- Using 2 spatulas, flip fillets and transfer skillet to oven.
- Roast fillets until centers are just opaque and register 135 degrees (7-10 minutes).
- Immediately transfer to serving plates and top with relish.
- Relish: Process almonds, olives, garlic, and zest in food processor until nuts and olives are finely chopped, (10-12 one-second pulses). Transfer to bowl and stir in orange juice, vinegar, olive oil, and mint. Season to taste with salt and cayenne; serve spooned over fish.
Nutrition Facts : Calories 611.5, Fat 29.1, SaturatedFat 4, Cholesterol 199.9, Sodium 279.9, Carbohydrate 5.9, Fiber 2.1, Sugar 2.4, Protein 78.9
FISH WITH LEMON-PARSLEY RELISH
Lemon, parsley, and capers are a traditional combination for fish. Here, an herb and citrus sauce adds zest to skillet-steamed fish fillets. Using lemon segments in addition to lemon juice gives the relish texture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 9
Steps:
- With a sharp knife, cut off top and bottom of lemon, then slice away peel and white pith. Cut out lemon segments and chop; transfer to a small bowl. Squeeze juice from membranes into bowl. Stir in parsley, 1 1/2 tablespoons oil, and capers, if using; season relish with salt and pepper.
- In a large skillet, heat 1 tablespoon oil over medium-high. Add shallot and cook until softened, 2 to 4 minutes. Gradually add spinach and cook, tossing, until just wilted, 4 to 6 minutes; season with salt and pepper. Transfer to a bowl and cover to keep warm. Wipe skillet clean.
- Season fish with salt and pepper. Fold each fillet into thirds. Place fish in skillet and pour in wine; bring to a boil over high. Cover, reduce heat to low, and cook until fish is just opaque, 4 to 6 minutes. Serve with lemon-parsley relish and spinach.
Nutrition Facts : Calories 318 g, Fat 12 g, Fiber 2 g, Protein 41 g
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SALT-BAKED FISH RECIPE - JOSé ANDRéS | FOOD & WINE
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- Preheat the oven to 400°. Line a large rimmed baking sheet with foil or parchment paper. In a large bowl, mix the kosher salt with 1/2 cup of water until it resembles moist sand. Strip the leaves from half of the rosemary and thyme sprigs and mix into the bowl along with 2 of the bay leaves.
- Spread half of the salt mixture in the center of the baking sheet and place the remaining rosemary and thyme sprigs and bay leaves on top. Lay the fish on the mound, then cover with the remaining salt mixture, lightly packing it to completely cover the fish.
- Bake the fish for 35 minutes, until an instant-read thermometer inserted into it registers 135°. Remove from the oven and let stand for 5 minutes.
- Crack the top salt crust and discard it. Remove and discard the skin from the top of the fish and, using a fish spatula, carefully transfer the top fillet to a platter. Flip the fish over and repeat the process. Drizzle with the olive oil and sprinkle with flaky sea salt. Serve.
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