“For anyone who says, ‘I don’t know how to cook fish,’ ” says Angela Sanfilippo, president of the Gloucester Fishermen’s Wives Association, “this is what they should do.” Use any fillet, such as hake, bluefish, haddock, swordfish, or sea scallops in this easy Sicilian dish. Cook the fish in a hot oven or on top of the stove.
|Juice of 1 lemon|
|Salt and pepper, to taste|
|2||cloves garlic, finely chopped|
|2||tablespoons chopped fresh parsley|
|1||tablespoon dried oregano|
|⅓||cup olive oil|
|2||pounds boneless fish fillets, skin on or skinless|
|⅓||cup water, or more to taste|
1. Have on hand a large skillet or a 12-inch baking dish.
2. In a bowl, whisk together lemon juice, salt, pepper, garlic, parsley, and oregano. Slowly whisk in the oil. Pour half the mixture into the skillet or baking dish.
3. Rinse the fish under cold water. Without patting it dry, lay it, skin side down, on the dressing. Pour the remaining dressing on top. Let sit for 5 to 10 minutes.
4. If using a baking dish, set the oven at 425 degrees.
5. Pour the water into the dish or skillet around the fish, adding a little more if you want more sauce.
6. If cooking on a burner, set the skillet over high heat and bring to a simmer. Cover the pan, lower the heat to medium, and simmer gently for 10 to 20 minutes, basting with the juices in the pan halfway through cooking, or until the fish is just cooked through (timing will depend on the thickness). To test for doneness, insert the tip of a small sharp knife into the fish; if it goes in easily and the flesh separates or flakes, it’s done.
7. If using the oven, cover the dish with foil. Bake for 8 minutes. Uncover, baste with cooking juices, and continue baking for 2 to 10 minutes or until the fish is just cooked through.
Adapted fromAngela Sanfilippo