I don’t know about you, but I certainly need to start getting more fish into our diets. I find it difficult to get it done in the winter because I really am not a fan of cooking fish indoors. But you know… something had to give…so I tried this one in the oven and it came out great! It tasted so fresh and light with the fresh herbs. I will try it again on the grill as well now that the days are getting longer and it isn’t quite so chilly outdoors. (Okay it really isn’t that cold here in the Bay Area, and I know I am turning a bit wimpy seeing that my east coast friends are still toughing it out with snow…Can you even FIND your grill?)
1 lb. steelhead fillet (or salmon or???)
zest of 1/2 lemon
juice of 1/2 lemon
1 Tbs. chopped fresh rosemary
2 cloves garlic, minced
1 Tbs. fresh parsley, chopped
1 Tbs. coarse mustard
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
Move one oven rack to about 6 inches below the broiler and one rack to the second from the bottom notch.
Preheat your oven to 325 degrees.
Combine all ingredients in a small bowl. Coat each fillet with the topping and push onto fish with your hand so that it is definitely adhering.
Bake for about 10 minutes on lower rack. Put the oven on broil and move the fish to the upper rack. Be sure to keep an eye on it because you don’t want the herb topping to burn. This will take about 5 minutes or so. Fish is done when it is cooked through.
What did I love about this recipe? I really needed another fish recipe as I was kind of stuck in a rut with a rub I was using. This one tastes nice and fresh. It inspired me to start choosing which herbs I want to grow next year!
What didn’t I love about this recipe? Nothing! We all liked it!