This recipe has lots of good notes about making Fish Fillets.
Oven Roasted Fish Fillets
Ingredients
• Extra virgin olive oil
• 2 fillets of any fish you like (approximately 6-ounces each), or 4
smaller fish filets
• Sea salt
• 1 lemon, to cut into wedges (optional)
Equipment
• Baking sheet
• Parchment paper or aluminum foil (optional)
• Paper towels
• Spoon (optional)
• Oven mitt
• Spatula
Yield
Serves 2
1. Preheat oven to 450˚F. Line a baking sheet with parchment paper or
aluminum foil. (This will prevent food from sticking and make cleanup
easier.) Pour a drop of extra virgin olive oil onto the prepared
baking sheet and rub it in with your hand or a paper towel.
2. Pat fish filets dry with paper towels. As you dry each filet, lay
it on the prepared baking sheet, being sure to leave a little space
between filets, as this will help them to cook evenly. If your fish
filets have skin on them, lay the filets skin side-down on the baking
sheet. (The skin will come off easily once the fish is cooked.)
3. Sprinkle fish filets with sea salt and drizzle them with extra
virgin olive oil. (Roughly 1-2 teaspoons of oil per small fish filet;
about 2 teaspoons to 1 tablespoon per large filet. You basically want
to use enough oil to coat the top of the fish. If desired, you can
spread the oil over the fish filets using the back of a spoon or your
own clean fingers.)
4. Place baking sheet in the oven and cook until fish filets are fully
cooked. (You can cut lemon wedges while the fish is in the oven.)
Very thin fish, like sole, can take as little as 6-8 minutes to cook.
Medium-thick fish filets (like striped bass) can take closer to 12
minutes, while thicker filets (cod, halibut) may take around 15 or 16
minutes. Note, however, that these cooking times
notes• This recipe will work for as many fish filets as you choose to
cook—it can serve 1 person, it can serve 100! (If you’re cooking a lot
of fish and 1 baking sheet seems too crowded, you should divide the
fish filets between 2 baking sheets.)
• Fish filets are usually boneless, but they’ll sometimes come with
bones still in them. You can remove these bones by plucking them out
with fish tweezers before you cook the fish. However, bones actually
slide out a lot more easily once fish has been cooked, at which point
you can quickly pull out the bones with tweezers or you own clean fingers.
• In general, 6 ounces of fish is a nice serving size for one person.
However, if you’re serving a light eater, you could probably use a
somewhat smaller portion; for a very hungry person, you might make a
slightly larger portion.
• Sometimes, rather than purchasing an individual fish filet for each
person you’re serving, you can buy a whole big side of fish. (The
recipe will stay the same.) Especially when entertaining, it can be
nice to serve this one large piece of fish (family style, on a platter)
and allow everyone to cut off his or her own portion.
• Note that this recipe will also work for fish steaks, large sides of
fish, and even whole fish.
• When shopping for fish, if you’re not sure how much to buy or have
other questions about fish, you can always ask your fishmonger (aka
fish salesman). He or she will surely be able to advise you.
• If you want, you can sprinkle spices on the fish along with the sea
salt. A little paprika works nicely.
• Allow any leftover fish to cool, and then store it in a plastic bag
or container, or on a plate covered with plastic wrap, and refrigerate.
Try to eat it within a day or two. We prefer eating leftover fish
cold, rather than reheating it, and like to use it in sandwiches and on salads.
• For more ideas how to use leftover fish, and more info on fish in
general, check out our guide, All About Fish.
related tips & guidesAll About Fish
How to Cut Lemon Wedges
All About Roasting
Tips for Perfect Roasting
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