Let's get real, fish can be intimidating to make. It can even be intimidating to buy! A few tips at the market. Ask what the freshest and go with one of those options. Nothing worse than days old catch. Ask to smell a piece of the fish that you are buying. If it is fishy smelling, don't get it. Now, if you live anywhere near a coast, I envy you. But for those of us in the middle of the country freshness is hard to come by. Your best ally is the fish monger, he will know the best fish for you.
I like a firm white fish like halibut, sea bass, cod, or mahi for this recipe, but you could do it with salmon as well. When roasting fish it can be tough to figure out when it is done. Simplest way is to touch it. If the fish is firm to the touch, pull it out. I swear you cannot do it wrong!
This recipe is so delicious. Easy enough for a week day dinner, but certainly elevated enough for company. It comes together so quickly and you look like a star.
Imperfect Polish 2015
serves 4
1/3 cup chopped pine nuts
1/4 cup grated Parmesan cheese
1 teaspoon of lemon zest
juice of half a lemon
4 basil leaves, chopped
1 clove of garlic, minced
1/4 cup of mayo
salt and pepper
4 fish fillets (i.e. cod, grouper, sea bass, halibut, anything you like. Wash and pat dry)
Preheat oven to 350 degrees.
Grease a casserole dish with cooking spray or olive oil (or just use foil) and place the fish fillets in it.
In a small bowl, combine all of the rest of the ingredients, then top the fish fillets with the mixture covering the tops well.
Roast the fish until the fish is just firm, then stick under the broiler for a few minutes until the topping is toasted and bubbling. Depending on thickness of the fish it could be anywhere from 10 minutes to 20 minutes total cooking time.
Enjoy warm from the oven with a spritz of that last half of lemon and a glass of wine.
Note: You can assemble this a few hours ahead and refrigerate. Then let come to room temp and pop in the oven for dinner.
xo
Erin
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