Ingredients

How to make it

  • Preheat the oven to 450° F. That may sound like a lot for fish, I thought so too. But it's okay, just do it.
  • Arrange the fillets in a ceramic or glass dish (they were specific about this for some reason) just large enough to hold them in a single layer. Frankly, I only have one pyrex dish and it's ginormous. They're lucky I didn't pop these little f&%$#s on a piece of tin foil and call it a day.
  • In a small bowl, combine the garlic, lemon juice, soy sauce sugar and salt and whisk in the oil until emulsified. I don't know what that means so I just stirred everything together. I figured what's the difference? But then I found this: http://www.foodnetwork.com/how-to/how-to-emulsify-liquids/index.html Oops. lol
  • Well, once you have your unstable emulsion, pour it evenly over the fillets and bake on the center rack of the oven until just cooked through, and no longer translucent, about 4-6 minutes.
  • To be quite honest here, this was okay. Not fantastic, not terrible. It needed a little something. Maybe mustard, maybe an herb... so I added some fresh dill to the cooked fish and that made it better. My suggestion to you is add a bit of mustard into the vinaigrette to begin with. It may add some dimension which this recipe was severely lacking. Ah well, you live and you learn.

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  • elgourmand 3 years ago
    Yo Mal: Looks like this would work with any firm white fish. Prepackaged fish? Here I just go down to the wharf and buy a fish or a big chunk of fresh fish, depending on size. I have forgotten what old frozen fish tastes like. Thanks for the post. RJ
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