Low- and Slow-roasted Fish
Inspired by the infamous Chez Panisse, this is a zesty, herbaceous, and versatile riff on Alice Water’s classic slow-roasted salmon. Specifically suited to any fish insecure cook, this technique relieves you from the pressures of potentially overcooking or underseasoning your precious (and often pricey) fillet. Low and slow roasting in a flavor packed salsa verde ensures that your end product will be both tender and thoroughly seasoned throughout.
Once the perfect ratio of herbs to fat to acid to salt is properly imprinted on your palate, I hope you’ll dabble in variations; perhaps roasting your salmon in a mixture of lime zest, thai basil, cilantro, ginger and green chili, or instead opting for a mild, flaky white fish roasted in butter, dill, chervil, parsley, and meyer lemon zest.
Low- and slow-toasted fish, two ways:
Slow roasted salmon with Thai basil and chili
Ingredients
½ cup olive oil
2 large or 3 small shallots, thinly sliced
Zest of 2 limes, plus juice of one
Zest of 1 orange, plus juice of one
½ packed cup of equal parts chopped thai basil, basil, and cilantro (feel free to substitute more of any one of the 3 if that’s all you have)
1 jalapeno, seeded and finely diced
1 tsp finely grated ginger
1 tsp honey
Salt and black pepper to taste
Salmon fillet large enough to feed 4 people
Slow-roasted White Fish with Dill and Meyer Lemon
Ingredients
¼ cup melted butter
¼ cup olive oil
2 large or 3 small shallots, thinly sliced
Zest of 2 meyer lemons, plus juice of one (regular lemons are fine, simply adjust to 1.5 tsp honey)
1 tsp chopped preserved lemon rind (optional)
½ packed cup of dill, chervil, chives, and parsley (feel free to substitute more of any one of the 4 if that’s all you have)
½ tsp chili flakes
1 tsp honey
Salt and black pepper to taste
Large fillet of any mild, white fish such as: sheepshead, flounder, snapper, wreckfish, etc.
Directions
Preheat oven to 200 degrees. Line a baking sheet with olive oil brushed parchment
paper.
In a medium bowl, add oil/butter, citrus, shallots, herbs and seasonings and stir well to
combine.
Place your chosen fish filet, skin side down, on the oiled parchment paper and season
lightly with salt and pepper. Pour the dressing on top and evenly distribute.
Place in the oven and roast for 30-45 minutes; the baking time largely depends on the thickness of your chosen fish. If cooking salmon, it is done when the fillet is oozing an
opaque white around the edges - the goal is for the thickest part to be just over medium rare. If cooking a white fish, it is done when the whole fillet has turned opaque and the thickest part flakes apart (the flakes should look shiny and soft).
Serve with any runaway juices in the pan spooned back over the fish. Share with friends! With wine! Enjoy!
About the Author
Vilda Gonzalez is the Food Editor at The Thirlby, an avid home cook, and studying to become a holistic nutritionist. She is the founder and chef of Sol-Eir, an ongoing series of alchemized food and beverage experiences. Her mission is to rewire our collective relationship to what eating well truly means; with the highest regard of respect for our body, our community, and our earth. She believes that food should be delicious, flavorful, and indulgent, but it should also be deeply nourishing, regenerative, and inherently healthful. Vilda also works with individuals to strengthen their personal relationships with food through means of intuitive cooking and connection.
