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Delicious Fish Recipe!

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DanaB Nov 22, 2004 02:32 PM

Hi All,

Just wanted to share a recipe I made last night, adapted from a recipe for bluefish from Marcella Hazan, that came out great! I have friends over for dinner on Sundays pretty regularly, and when we make fish, we most often grill it. With the weather turning cold and rainy in Southern California, we had to turn to other options. The recipe calls for only 5 ingredients (7 if you include salt and pepper), but ended up being much more than the sum of its parts!

For 8:

4 lbs. halibut fillets
3 lbs. boiling potatos
3/4 C. chopped italian parsley
8 garlic cloves, minced
Olive oil to taste
Salt to taste
Pepper to taste

Preheat oven to 450. Peel and slice the potatoes very thinly, and dry well. Mix potatoes, half of the garlic and half of the parsley with around a 1/4 C. or so of olive oil (the potatoes should be coated well), and divide into two roasting pans. Season with salt and pepper. Roast potatoes for 20 minutes (I stirred the potatoes to make sure they didn't stick too much, and reversed the pans 1/2 way through the cooking so they cooked evenly), then remove pans from oven, and place fish fillets evenly over potatoes. Brush fillets with olive oil and top with the remaining garlic and parsley, and season with salt and pepper. Return pans to oven, and roast another 10-15 minutes -- the halibut fillets we had were quite thick, so I cut into them to make sure they were cooked through. Let rest for a minute, then serve. The fish turned out very tender and moist, with a nice garlicky flavor. The potatoes were crisp and tender and oh so tasty. In fact, when I make this dish again, I'm going to up the proportion of potato to fish, as we ended up with 2 left over fillets, but nary a potato in sight!

I've been wary of oven-cooking fish in the past, but no more! I'm a convert :-)

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  1. c
    Carb Lover RE: DanaB Nov 22, 2004 03:00 PM

    Thanks for the recipe; it sounds great.

    A note on oven-cooked fish: SLOW-ROASTING on low heat is the way to go!! After making slow-roasted salmon from Charlie Trotter's Kitchen Sessions cookbook a few yrs. back, I love to make salmon fillet this way. Season w/ olive oil, S & P, and roast at 250 deg. for about 15-20 min. for medium.

    Slow-roasting mimics the supple texture of sushi, while also imparting just a hint of smokiness. I have not tried this w/ white fish, but imagine that it would be good, kind of like cooking en papillote (parchment). The added bonus is that your house will not reak of fish for 2 days. If you like a crusty exterior, then sear in pan first before it goes into oven and adjust cooking time accordingly.

    1. r
      rollin'jagaimo RE: DanaB Nov 22, 2004 03:34 PM

      Wow! Sounds like a great, easy recipe... will have to try it out.

      When you say that you sliced the potatoes 'thinly'.... does that mean potato-chip-thin or a little bit thicker?

      TIA.

      1 Reply
      1. re: rollin'jagaimo
        d
        DanaB RE: rollin'jagaimo Nov 22, 2004 03:43 PM

        In the original recipe, Marcella Hazan described the thickness as just a bit thicker than a chip. I would say our slices averaged about 1/8th to 3/16th of an inch.

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