![]() If you have any leftover fish, flake the meat for fish tacos or a fish chowder. This simple one-dish meal is certainly elegant enough for a special occasion, but easy enough to pull together on a Tuesday. Bake it in a 275F (140C) oven until heated. If you use larger potatoes, just cut them into 1-inch pieces to ensure they cook all the way through. To reheat: Place your fillets onto a wire rack that has been set into a rimmed baking sheet and cover it with foil. For one, it lets you rub the flavorful herb mixture into the flesh of the fish for a tastier final product, the slits allow heat circulation around the flesh of the fish for quicker, more even cooking, and finally, these openings are the perfect spot to check for doneness with a fork (meat should release easily from the bone). Be sure not to skip cutting slits in the snapper-this is a really important step for a few reasons. Roasting a whole fish on a sheet pan like we do here is exponentially easier than tackling it on the grill, as you have less to worry about with temperature control and there’s no flipping required. You simply need to ask your fish monger to scale and clean/gut the fish, as well as remove the gills and fins then, you just pop it into the oven like anything else. But don’t worry, no one has to know-because it’s gonna look ridiculously impressive when served, no matter what. While cooking a whole fish definitely seems intimidating, this is the recipe to show you just how easy it really is. In Korean, ssam literally means wrappedset the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish. Whole Roasted Red Snapper with Potatoes and Onions Recipe
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