Ruminations and recipes from a small kitchen in a big city.

5.6.04

Baked fish, haven't done this in ages.

So I hope it's as good as I remember.

The market had Sea Perch (no doubt it has eight other names as do so many fish - so confusing) fresh at $10 a kilogram this morning so it's fish for dinner tonight (I'm posting before the fact).

It's very simple.

Quarter an onion and thickly slice a carrot and a parsnip and place them in a lidded glass baking dish. (You have to like parsnip - if you don't, use something else or leave it out.)

Half cover them with water and a dash of white wine. (Note: this combination produces the most remarkably fragrant aroma that fills the kitchen.)

Bake until they are minutes away from soft, then remove dish from oven, carefully place your fish fillets over the vegetables, add a knob of butter and a shake of pepper and return dish to oven.

The fish cooks quite quickly due to the residual heat of the fluid in the dish - it almost steams. Depending on thickness, anything from ten minutes upwards.

Serve with some greens, mashed potato, or leeks sauteed in butter (my favourite). And a glass of rich white, like a chardonnay or whatever.

No comments: