Provided by: aldagl
Ingredients:
| 4 whl porgies or possibly scup – (3/4 lb ea) scaled, finned, gills removed, and cleaned |
| 3 tablespoons margarine |
| 3 tablespoons chopped shallots or possibly green onions |
| ¾ teaspoon salt |
| 1 cup dry white wine |
| 3 tablespoons minced fresh basil – 20 leaves (or possibly 1 1/2 tbspns dry basil) |
Steps:
- Preheat oven to 375 degrees.
- Use a cooking spray or possibly coat the bottom of a baking panbaking pan with vegetable oil. Spread shallots or possibly green onions in the baking pan. With a sharp knife make several slits along the sides of each porgyporgy. Place fish on the bed of onions and sprinkle with salt and minced basil. Set aside for approximately 5 min to mix flavors.
- Pour wine over the fish and dot the fish with the margarine. Cover with foil and bake for 10 to 15 min till the fish flesh turns opaque and begins to flake.
Cooking fish for 10 minutes per inch of thickness is an old rule of thumb that works perfectly when roasting fillets or steaks. It’s just enough time to cook the flesh through so that it’s opaque, but not so much that it flakes. The only hitch comes with fillets that are uneven. Use your judgment but err on the side of less is more. You can always put any undercooked parts back in the oven, but you can’t undo overdone. Serve these as is in their purist form, or add your favorite sauce on the side. A pesto, aioli or vinaigrette would work well.
Provided by: Melissa Clark
Total time: 15 minutes
Yield: 4 servings
Ingredients:
| 4 fish fillets or steaks of any kind of fish, skin on or off to taste |
| Extra-virgin olive oil |
| Fine sea salt |
| Black pepper |
| Lemon wedges, for serving |
Steps:
- Heat oven to 400 degrees. Measure fish fillets at the thickest part. Drizzle fish with olive oil, sprinkle with salt and pepper and place on a rimmed baking sheet, skin side down if you’ve left the skin on.
- Roast fish for 10 minutes per inch of thickness, until the fish is opaque and tender when pierced with a fork but before it starts to flake. Serve with lemon wedges, drizzled with more good olive oil.
Nutrition Facts:
@context http//schema.org, Calories 126, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 23 grams, Saturated Fat 1 gram, Sodium 274 milligrams, Sugar 0 grams