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Roasted Fish -

Poisson Rôti

This is an uncomplicated fish dish.  Use the white fish of your choice – halibut, tilapia, monkfish, etc.  These fish are very low in fat and calories and high in protein.  Delicious and good for you, too.  You really only need good fish and good wine to make this dish.  Everything else is optional.

Slice sweet onion and place in bottom of baking dish slightly larger than the fish that you are using.

Add olive oil and stir to coat the onions and the bottom of the pan.  Isn’t olive oil a pretty color?

Add bay leaves and thyme.  Fresh if you have; dried if you don’t.

I used tilapia because that’s what we like.  Use any white fish that you like.

Thinly slice a tomato.  If you don’t have a tomato, you can make it without.

Thinly slice a small zucchini.  If you don’t have a zucchini, you can make it without.

Thinly slice a lemon.  If you like lemon flavor, use more slices.  If you don’t like lemon, use fewer or none.

Usually, I put the lemon directly on top of the fish or underneath the fish with the onions, however, to make it look nice in the photo, I put the lemon slices on top of the vegetables.  The good news – it looked nice in the photo.  The bad news – the lemon overwhelmed the vegetables.  The zucchini tasted like lemons.  If you use lemons, put them underneath.

Arrange the vegetables on top of the fish.  Put the lemons underneath.  Do as I say, not as I do.

Add Chardonnay or other dry white wine.  Then pour yourself a glass to drink while you’re making the salad and waiting for the fish to cook.  (Again, use good wine for cooking, wine that you would like to drink.  If the wine isn’t good enough to drink, you don’t want to use it in your cooking either.  It doesn’t magically improve when heated.)

Such pretty colors.  Red tomato, green zucchini, yellow lemon.  If you don’t like vegetables cooked this way or if you don’t have vegetables, make it without them.  Serve with vegetables cooked another way, or with a fresh, crisp salad.  Remember that the most important ingredients in this dish are good fish and good wine.  The remainder of the ingredients can be whatever – n’importe quoi!

Finished.

Simple.  French.  Delicious.

Make it yours.  Use your favorite fish.  Switch vegetables.  Enjoy!

Roasted Fish – Poisson Rôti

Ingredients
  • 1/2 Vidalia onion, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 2 bay leaves
  • Thyme
  • Sea salt
  • Fresh white fish, skin removed
  • Tomato, zucchini or other vegetables thinly sliced
  • Lemon, thinly sliced
  • Chardonnay or other dry white wine
Directions
  1. Preheat oven to 350° F.
  2. Layer onions on bottom of baking dish.
  3. Drizzle with olive oil.  Stir.
  4. Add bay leaves, thyme and sea salt to taste.
  5. Place fish on top.
  6. Add lemon slices, if desired.
  7. Arrange vegetables on top of fish.
  8. Add wine to cover about half of the fish.
  9. Bake uncovered for 30 to 40 minutes depending on thickness of fish, until opaque throughout.
  10. Discard bay leaves and thyme.  Serve.
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