I’m a horribly lazy cook, so I use the oven as much as possible. It’s simply easier to pop something in the oven (and not have to worry about it) than baby-sitting the same ingredient over the stop top. The perfect test of this concept? My quick and flavorful roast fish. The fish is bathed in a mixture of garlic, herbs, and oil, placed on top of a bed of greens, and covered with lemon slices. I used halibut, but any good white fish will do. It was absolutely mouthwatering as is, but for a special treat, serve it with homemade chimichurri and baked sweet potato fries!
3 garlic cloves
10 basil leaves
1/4 cup olive oil
Salt and freshly ground black pepper
1 bunch sorrel (or other green such as spinach or kale)
1 1/2 pounds halibut (or other white fish)
1 lemon, thinly sliced into rounds
- Preheat the oven to 375°.
- Place the garlic, basil, and oil in a food processor. Season generously with salt and pepper. Process until the herbs and garlic are finely minced and mixed well with the oil.
- Remove the stems of the sorrel and arrange, making a thick bed, in a large glass casserole dish.
- Season the halibut on both sides liberally with salt and black pepper. Place the halibut on top of the sorrel bed and pour half of the garlic-herb oil over the top of the fish. Use your fingers to gently massage the mixture into the fish. Flip the fish and pour the remaining oil over the top. Spread and massage evenly over the fish.
- Cover the fish with lemon slices.
- Bake in the oven for 15-20 minutes until the fish is just cooked through, no longer opaque, and flaky. Enjoy immediately!
A special thanks to my sister for taking the photo!