Baked Fish

Personal rating:

Ingredients

• Olive Oil and Lemon: this is so good that it gets it own page (Can be made with asparagus and tomato)
• Chef’s John’s Salmon is also has a separate page
• Lime-Baked (Based on this and this)
  • 1 lb fillet
  • In a bowl, mix:
    • 1/2 tbsp brown sugar
    • 1/4 tsp cayenne
    • 1/2 of a lime, zest and juice
    • 1/4 tsp garlic
  • 1/4 tbsp butter, sliced (placed on fish before baking)
  • 1/2 of a lime, sliced for garnish
• Tomato Basil (Based on this)
  • 12 oz fillet
  • salt and pepper
  • 1/2 tbsp dried basil
  • tomato, thinly sliced
  • olive oil
  • Parmesan cheese
• Blackened Seasoning:
  • 1 lb Salmon or Chicken
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp Kosher Salt
  • Neutral oil or butter for blackening

Recipe

Cast Iron

• On medium heat, sear face down for 10 minutes, then flip and cook for another 10-15 min based on thickness

Oven Baked

• Preheat oven to 400F
• Cover a baking sheet with tin foil and prep the fish
  • For the Lime-Baked variant, mix all of the spices in a small bowl and brush onto the fish. Then place the butter slices on top of the fish
  • For the Tomato Basil variant, drizzle the olive oil, sprinkle the basil and pepper, add the tomatoes, then sprinkle with the Parmesan cheese
• Bake for 15-25 min depending on thickness with most being around 20 min

Note

For thin frozen fillet, bake at 450F for 4 minutes, then flip and bake for 8-12 min (frozen recipe source)