This is the final video in our Fish Master Class series and we’re making Roasted Fish Fillets topped with a couple of these Compound Butters.
Wild Alaskan Cod Tenderloin
The first fish is a wild Alaskan cod tenderloin. This is a mild-flavored, flaky fish. The texture and flavor of this fish is best when cooked through. It’s a forgiving fish; the natural cod oil keeps the fish moist and even if you happen to overcook it a little. I chose to top this with the Garlic Herb Compound Butter.
Wild Sockeye Salmon
Baked Salmon Filet with Lemon Dill Compound Butter
Our second fish is a wild sockeye salmon also from Alaska. This is a leaner salmon and shouldn’t be overcooked. This fish is fine served from rare to medium rare to medium. The taste and texture are excellent at any temperature point. I chose the Lemon Dill Compound Butter.
Watch our video here!
Roasting fish fillets is simple. Cut the fillets into individual portions before cooking, it has a neater look. Preheat the oven at 400 degrees F. Line a baking sheet with foil and brush with a little olive oil. Season both sides of the fish fillets with salt and pepper. Lay on the baking sheet, rub and turn to coat with the oil.
Baking time depends on the depth of the fish, at a minimum a thin fish like the sockeye no less than 6 minutes and the thicker cod could be 12-15 minutes.
Saturday nights are a great time to ease back and have a leisurely dinner at home. This roasted halibut with tomatoes and bell peppers recipe comes together in about an hour, is very flavorful and makes enough to easily sauce six halibut filets, and a pound of pasta. Don’t need six fish filets? Purchase less and make less pasta and freeze the remaining sauce for a another
Christmas eve I made a few individual salmon filets for those who don’t eat meat. I took my friend Lynn’s recipe: sprinkle each filet with a little Kosher salt and a crank on the pepper mill, add a couple
Alaskan cod (aka Pacific cod) is in season! It’s a mild white fish with a flaky texture. The fish can be prepared in many ways: fried, baked, pan roasted or sautéed. This recipe, which I’ll call Sautéed Cod in Sage-Infused Oil is from my friend Julia Della Croce.
I love cold poached salmon and it’s the perfect vehicle for a variety of delicious sauces. I couldn’t decide between cucumber dill, probably my favorite, or mustard – salmon and mustard go so well together, or something with a bite like watercress. Since watercress is not in season, I substituted
My husband doesn’t care for most fish, so I rarely prepare it. I decided on nights he works late I would make myself a fish dinner. I bought a rainbow trout today, scaled and deboned. I removed the head