Recipe

My Version Of Tylers Ultimate Roasted Fish Recipe

	Haolewife / All my dishes 1 year, 7 months ago Tyler Florence's recipe with my own tweaks. Would also be great with a compound garlic butter instead of basil. Prep:30m Cook:15m Servings:4	Haolewife
	salmon healthy

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Fans

bluewatera

Ingredients

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

3-4 small zucchini, sliced ½ inch thick

1 onion, sliced

3 garlic cloves, finely chopped

Crunchy herbed bread crumbs, recipe follows

2.5 lbs. Atlantic salmon; whole or cut into 4-5 large pieces skin on- scaled

1 bunch fresh basil

2 sticks unsalted butter, room temperature

Kosher salt and freshly ground black pepper

Crunchy herbed bread crumbs:

1/2 loaf old country-style bread, crust removed

1 clove garlic, minced

1/2 bunch basil

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

Directions

Preheat oven to 500 degrees F.

Begin by preparing the vegetable base for the fish. Heat 1/4 cup of olive oil in a large saucepan over medium heat. Add the zucchini, season with salt and pepper and cook for 5 minutes until just tender. Set aside in roasting dish. Add the onion and garlic to the pan and cook in the same way until just tender and remove to the roasting dish with the zucchini.

Now prepare the fish. Begin by vertically scoring each piece skin side up so the cuts pierce the skin and reveal the flesh. If using whole side, score in four places.. Prepare the basil compound butter by chopping half of the basil and mixing it with the room temperature butter until well combined.

Season the piece of fish with salt and pepper and smear the top of the fish with basil butter making sure to get it inside the score marks then take the fish and transfer to the roasting dish and place on top of the bed of vegetables.

Bread Crumbs:

Put bread, herbs, garlic and 1/3 cup of olive oil in a food processor and pulse until you have the texture of coarse bread crumbs. They should be a vibrant green from the olive oil and the herbs. Season well with salt and pepper and toast over medium heat in a large saute pan until crispy.

Sprinkle the buttered fish with the bread crumb mixture.

Place in hot oven and roast for 15 minutes if fish is cut. Add a few extra minutes if whole. Do not over cook, otherwise the fish will be dry.

To serve, portion the fish along the score marks, serve with a scoop of the vegetables.

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