Jul 17, 2010

15-minute fish

Some folks are intimidated by cooking fish, and I used to be to. My fears started at the fishmonger's. Was I choosing the correct variety for what I wanted to make? Was it going to be full of bones, or likely to fall apart in the pan?

Then I discovered that in the kitchen, if the ingredients are fresh and the method stays simple, there's very little that can go wrong. Here's a first step towards conquering your seafood stovetop fears.


This ridiculously tasty fish recipe virtually takes 15 minutes to make. If you don’t trust me get a stopwatch and the following:

4 white fish fillets (any kind you like, as long as superfresh. I usually use trout, amberjack or Dover sole)
4 tablespoon breadcrumbs (preferably home made)
4 tablespoons Parmigiano cheese, grated
2 tablespoon mixed fresh herbs (basil, chives, dill, thyme, sage, parsley)
1 unwaxed lemon
Extra virgin olive oil
Salt & pepper to taste


Heat oven at 390° F, and go relax in a tub of floral infused water and bath salts.

Start the stopwatch. Scrub the lemon with baking soda to remove any grit, dry well and obtain 1 tablespoon of grated rind.

In a small bowl, mix cheese, breadcrumbs, herbs and lemon zest.

Place the fish fillets skin down on an oiled oven sheet, season with salt and pepper, then sprinkle with flavor mixture.

Drizzle with olive oil and bake in hot oven for 5 minutes. OK, now check the stopwatch.

18 comments:

  1. Thank you for sharing this amazingly easy recipe!! I will have to go to market now and get some fresh fish so I can try it!! It is a pleasure reading all your articles!

    Join me at www.allgoodthingsorganic.blogspot.com

    Fondly,
    All Good Things Organic :)

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  2. Oh this is one I will definitely try! It sounds so easy, but delicious, and I'll use some of my Melissa plant in the herb mixture.
    Lol at the last sentence, "now check the stopwatch"!
    Thanks for sharing this, Lola.

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  3. this is good...we do a slight variation of this...the parmigiano cheese adds a good flavor...

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  4. Oh what a smart cookie you are!

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  5. And it only took a minute or so to read this ! Now that is a good deal... timewise... And what should we have to drink with it ??? You've shared some tasty Italian red wines with us, but what is good from Italy in the way of whites to drink with something delicious like this ???

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  6. Fresh and tasty ingredients, simply the best Eleonora.

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  7. aha! this is a recipe i can do with confidence! i always remember james beard saying: for cooking/grlling/baking/broiling fish, ten minutes per inch.

    i think i'm visiting you regularly! i am delightfully glad about that.

    love
    kj

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  8. You can't go wrong with a Pinot Grigio with your white fish. I think you can't go wrong with this recipe either. Delish and quick.

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  9. So, if I don't relax in a tub of floral infused water and bath salts will the fish still taste good? ;-)

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  10. All Good Things...~ thank you for your visit and for your comment!
    Mimi~ I sometimes forego the parsley and add rosemary instead. Go herb crazy and let me know!
    Brian~ Fish usually hates cheese, this is one of the exceptions :)
    Rosaria~ Tee hee...
    Owen~ I'd go with something crisp and fruity, like Falanghina, or a Chardonnay even. My favorite fish wine, though, is Sauvignon Blanc.
    Lindy~ Glad you enjoyed, friend.
    KJ~ the "10 min X inch" trick works, but you also have to consider thickness...
    LoriE~ I agree, PG's another great match. Thanks!
    Saretta~ The fish, definitely. But you won't smell flowery! ;)

    Thanks for your comments! Ciao

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  11. Ciao come stai?
    Quando vai in vacanza?
    Ciao
    Enrico

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  12. I like the Simplicity of this fish dish!

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  13. I always love simple recipes, and this sounds just like my kind!
    Thanks and lots of good wishes from the Baltic Sea, Lola dear.

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  14. Agree. This is the perfect recipe for tasty perfection. It's one of my favorites!

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  15. Hi, I have just discovered your brilliant blog and was reading old recipes. The one for frollini looks so good, but how much is in a packet of yeast in Italy? Thanks, I am looking forward to baking these for breakfast.

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  16. Enrico~ Tutto bene, vacanza a giorni...
    CChuck~ It's a winner, simple and tasty.
    Geli~ Thank you for your sweet visit, hugs from the Eternal City!!
    Maria~ We're always on the same page.
    CJ~ Thank you for your comment! Yeast? It's 2 and 1/2 teaspoons in a packet!

    Ciao

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  17. Hi, I made this dish tonight, it was only...okay, instead of super delicious like everything else on this site.

    The fish was haddock and caught this morning so I'm sure it wasn't that. Where I had difficulty was with the fresh herbs. I wasn't sure how much to use. The total amount did fill a table spoon, but I hand tore most so they weren't small pieces.

    Could you clarify how to prepare the herbs in this recipe. Many thanks,

    Chris.

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    Replies
    1. Chris,
      as in all things Italian, you kind of have to play it by ear, no exact measurements and precise instructions like when baking cakes (where precision is instead mandatory). Variety is important, so feel free to add other herbs, throw in a clove of garlic for good measure, add some cracked black pepper if you like... Improvise! If the dill was fresh rather than dried you probably needed less, since it's very strong and may overpower other flavors.

      Haddock on the other hand, is kind of a bland fish, so even if super fresh it probably didn't convey the sufficient amount of salty, marine oomph to the final outcome.

      Play with flavors, toast the breadcrumbs (best if made with day old bread, old breadsticks, crackers rather than Panko) in some good olive oil and garlic, add them to good quality parmesan cheese (not the supermarket junk) and play around with the herbs, until you find a suitable, tasty panure to coat your fillets with.

      Hope to hear back from you with a success story on this simple yet tasty way of cooking and enjoying fish <3

      Delete

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Eleonora

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