You can make almost any slow-roasted fish in under 30 minutes. Just memorize this technique. (via healthy_ish)
. You'll want about 6 oz. of fish per person, and try to buy center-cut filets so they cook evenly. If your fish has one skinnier tapered end, just fold it underneath the filet to create an even thickness. That way you won't have one part of your fish overcooked.The general rule of thumb for slow-roasting fish is to cook at 300° for 20–30 minutes.
If the metal is warm, the fish is done. If it’s hot, the fish is probably overcooked, and if the metal is still cool, put it back in the oven.Roasted peppers might not work for every fish, but citrus, olive oil, and delicate herbs like chives, parsley, and dill are reliable flavor additions. Saffitz also suggests fennel—raw or roasted for more subtlety—or a ginger-scallion-sesame oil-soy sauce combination for an Asian fish.
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