Распечатать
E-mail
Инструкции
Ever since I worked on KEEPERS, and we developed a recipe for cooking fish in the oven, I haven’t wanted to cook seafood any other way. For our method, you basically take a side of flaky fish—cod, halibut, mahi-mahi, or salmon works really well—season all over with salt and pepper, drizzle with olive oil, place slices of lemon all over the top, drizzle the lemon slices with olive oil, place the fish skin-side down on a baking sheet, and then roast in the oven for 10-12 minutes at 450 degrees. The result is a uniformly cooked piece of fish that you can then serve family style. If you squeeze the roasted lemon slices over the finished fish and top with chopped herbs and Greek yogurt, it’s fantastic.
This method is also wonderful for…
View Full Recipe at Devil and Egg
,%20and%20then%20places%20it%20in%20the%20fridge%20to%20marinate%20overnight%20or%20for%20at%20least%20four%20hours.%3C/p%3E%3Cp%3EI%20did%20this%20the%20other%20day%20with%20a%20side%20of%20salmon%20that%20I%20was%20serving%20at%20a%20dinner%20party%20and%20the%20%20result%20was%20fish%20that%20was%20even%20more%20flavorful%20than%20usual.%20I%20seasoned%20it%20with%20lemon%20zest,%20dill,%20salt%20and%20pepper,%20and%20then%20covered%20it%20and%20left%20it%20in%20the%20fridge%20for%20about%208%20hours.%20Right%20before%20dinner,%20I%20roasted%20the%20salmon%20the%20same%20way%20as%20I%20normally%20do,%20laying%20the%20lemon%20slices%20directly%20over%20the%20herbs%20and%20drizzling%20them%20with%20olive%20oil.%20It%20came%20out%20a%20real%20showstopper:%20Not%20over-cooked,%20tender,%20and%20lovely%20to%20behold.%3C/p%3E%3Cp%3ENow%20that%20I%20think%20about%20it,%20all%20of%20the%20dishes%20for%20this%20dinner%20party%20were%20prepared%20in%20advance:%20I%20also%20made%20potatoes%20that%20I%20roasted%20earlier%20in%20the%20afternoon%20(leaving%20them%20on%20the%20stove-top%20when%20they%20were%20done%20to%20stay%20warmish%20or%20at%20least%20room%20temperature)%20and%20served%20them%20with%20a%20side%20of%20sun-dried%20pesto%20(see%20recipe%20for%20sun-dried%20tomato%20pesto%20below)%20that%20I%20also%20made%20earlier%20and%20then%20let%20sit%20on%20the%20counter-top%20to%20meld.%20There%20were%20also%20several%20bunches%20of%20asparagus%20that%20I%20blanched%20before%20the%20company%20arrived%20and%20then%20tossed%20with%20a%20vinaigrette%20of%20sherry%20vinegar,%20grapeseed%20oil,%20mustard,%20shallots,%20and%20maple%20syrup%E2%80%A6for%20one%20of%20the%20first%20times,%20I%20actually%20got%20to%20hang%20out%20with%20my%20guests%20and%20not%20excuse%20myself%20every%205%20minutes%20to%20check%20on%20the%20food.%20Without%20knowing%20it%20I%20had%20concocted%20the%20100%25%20Do-Ahead%20Dinner%20Party.%20Yeah%20me.%3C/p%3E%3Cp%3ESun-dried%20Tomato%20Pesto%3C/p%3E%3Cp%3ETake%20about%208-10%20whole%20sun-dried%20tomatoes%20and%20place%20them%20in%20a%20food%20processor%20along%20with%201/2%20cup%20of%20toasted%20walnuts%20(halves%20or%20quarters),%20a%20few%20fresh%20basil%20leaves,%20zest%20of%20one%20lemon,%20salt,%20and%20pepper.%20Pulse%20to%20combine%20and%20then%20slowly%20drizzle%20in%20some%20olive%20oil%20until%20you%20get%20the%20consistency%20you%E2%80%99d%20like%20(for%20a%20pasta%20sauce%20add%20a%20but%20more,%20as%20a%20dip%20or%20condiment%20a%20bit%20less).%20Scoop%20the%20pesto%20into%20a%20bowl%20and%20then%20stir%20in%20about%20a%20handful%20of%20grated%20paremesean%20or%20pecorino.%20Taste%20for%20salt%20and%20pepper.%20Leave%20the%20pesto%20out%20on%20the%20counter%20if%20you%20plan%20on%20serving%20it%20that%20day;%20but%20if%20you%20plan%20on%20eating%20it%20later%20then%20can%20be%20refrigerated%20for%20several%20days.%3C/p%3E){kind=link}