Spring my friends. Spring. When it stays light until 7, and the daffodils pop up and I can't find enough ways to eat asparagus. I've been using this fantastic Mark Bittman recipe for a long time, and I think every cook needs it in their arsenal.
1. It is fool proof. For real, you will not screw this up. Because the fish tells you when it's done. Heat the oven to 400*. Put a pat of butter and some fresh herbs on a sheet pan. When the herbs start to sizzle place your fish on the sheet pan SKIN SIDE UP.
Bake 5-6 minutes. Check the fish by peeling up the skin. Is it stuck on like a bandaid? Put it back in the oven for a minute or 2.
Does it come off easily? Fantastic. Peel the skin & flip the fish over. Cook on the other side 3-4 minutes. Boom Boom. Done.
2. It is versatile. Follow Bittman's recipe and then change things up.
a. Substitute coconut butter as your fat. Replace the herbs with cumin seeds and tumeric or 1 tablespoon garam masala.
b. Substitute seasame oil for your butter. Mix 3 tablespoons soys sauce, 1 tablespoon fish sauce in a small container and drizzle over fillet when you flip them. Garnish with seasame seeds and fresh chopped cilantro.
c. Quarter citrus (lemons, limes, oranges), and place them in the oven with the butter and herbs. They come out of the oven warm, and are a great addition. Either squeeze them on the fish immediately (or as soon as you can touch them without burning yourself). Or serve them on the plate next to the fish for guests.
