This is a great fish recipe for several reasons. Preparing and cooking it only calls for a handful of steps and ingredients. The flavors are light and mild, and the recipe offers a good degree of flexibility around the cut and type of fish used. You can prepare the dish using fillets or a whole fish (the process steps below illustrate both). Most mild flavored fish such as bass, flounder, cod, or sole will work well.
Ingredients
- 2.5 pound whole fish or 2 pounds fish fillets
- 1 teaspoon salt and a pinch of salt
- 5 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon oregano
Preparation
- If preparing a whole fish, you can choose to keep or remove the head. My personal preference is to remove the head and use it to make homemade stock for other recipes
- Place the fish on a baking tray that has been lightly brushed with olive oil, salt both sides, and let sit for 15 minutes
- Set the oven to broil
- If preparing a whole fish, score both sides
- Place the tray in the top half section of the oven. Place the fish skin side up if broiling fillets
- Broil for approximately 10 minutes, turn, and broil on the other side for an addition 10 minutes until the fish flakes easily with a fork
- While broiling, combine the olive oil, lemon juice, oregano, and a pinch of salt on a serving dish
- Once ready, remove the fish from the oven, place on the serving dish, and serve immediately. When plating, spoon some of the lemon and olive oil over the fish
