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slow roasting fish

Debbie W. | Feb 8, 200601:20 AM

I usually don't cook fish. I'm embarassed to say this on a board full of such excellent and fearless cooks, but cooking fish is a bit intimidating to me. Once in awhile we will grill some, but that's about it. Anyway, recently I was listening to a podcast interview, on KCRW's Good Food show, of the fellow who is the chef at Herbfarm, and he talked about making a slow roasted salmon along with a beurre blanc with lots of herbs.

It sounded easy, so I made some notes. Salmon filets on sheet pan, a little oil and salt, about 15-20 minutes at 225 (200 if convection).

I was planning on salmon but Santa Monica Seafood had fresh farmed salmon and previously frozen wild salmon. I didn't want to buy farmed and I didn't want to buy frozen.

I decided on Tasmanian Sea Trout instead. I bought a 1 lb. filet. Granted, this was probably a lot larger than the filets that were discussed by the Herbfarm chef, I'm guessing he was intending about 6 oz. filets, but my fish took about 40-45 minutes at 225. I left it whole as opposed to splitting it into two long, thin strips. My oven tends to run hot so I keep a thermometer in there and set the oven for 5-10 degrees cooler than the desired temp, and that way I can be fairly accurate.

The fish turned out very moist and extremely delicious - especially when napped with the beurre blanc to which I added chives, dill and flat leaf parsley - that was definitely a splurge, calorie-wise - but the fish would have been very good without it or with a simple splash of lemon or some other sort of lower calorie topping.

I feel more confident now and think I would give slow roasting another try. Can anyone offer any tips? My friend JeffW said when he slow roasts salmon, he does it at 250 for about 1/2 hour. Is there any advantage to 225 vs. 250? Any particular optimal weight of the fish? Etc.? Thanks.

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