Baked Fish

Ingredients

2 lbs. striped bass filet (or any firm mild fish), skin-on

1/2 tsp. salt

1/2 tsp. pepper

Juice of half lemon

3 tbsp. flour

4 tbsp. melted unsalted butter

1/4 cup chopped parsley

Making the fish

Preheat oven to 275 deg F.

Grease or oil the rack of a broiler pan. Fill the broiler pan with about 2 cups of tap water.

Sprinkle fish on the non-skin side with salt, pepper, and lemon juice.

Lightly dredge the fish in flour.

Place the fish skin side down on the greased rack over the broiler pan.

Make small gashes diagonally about 1” apart along the length of the filets.

Baste the fish with melted butter.

Cover the fish and the top of the broiler pan with aluminum foil, sealing it around the edge for steaming; the foil should be placed to allow lifting at one edge for more basting.

Place the broiler pan on the middle rack of oven. [Remember, there's water in the broiler pan - we forgot while moving the pan and sloshed water all over the place.]

Bake/steam the fish for 1.5 hours.

Baste the fish liberally with butter every half hour while cooking.

When cooked, slide the broiler pan out carefully [remember the water, which is now HOT!].

Remove the foil cover.

Broil the fish for 3-5 minutes until lightly browned.

Garnish with chopped parsley and serve.

Read the Baked Fish and Onion Pie Blog Entry.

Let us know what you think! padutchtable@gmail.com

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