Oven-Roasted Fish with Fresh Tomato-Basil Sauce

We hear that we’re supposed to eat more fish, but besides pre-packaged fish that can be high in fat and added salt, how can it be prepared easily and taste good?

Pan-frying is one alternative, but clients are always asking how they can cook fish without it sticking to their frying pan.   My solution:  roast it.  There are different methods I’ll share, but today’s tip is to keep baking parchment in your kitchen pantry.  A special paper that can withstand high cooking temperatures, it’s great for roasting meat, fish and vegetables so they don’t stick to your pan.

Lining a baking sheet or pan with parchment paper and roasting the fish quickly in a very hot oven sears the outside, seals in the juices and cooks it thoroughly and quickly without needing to pan-fry or use additional oil.  This method is for fish without the skin – I’ll share another technique later for oven-roasting fish with its skin on.

Click here for the recipe – start to finish, only about 20 minutes.

What quick fish dishes do you make?

Love to hear your comments!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s