This cooking technique is something of a miracle. The fish bakes at a low heat right on the platter you will serve it on. No pans to wash! You will know it is done when the fish flakes, but it doesn't change color as much because it keeps its moisture -- no more dried-out fish! And it is so flavorful!
Course Fish
Prep Time 5 minutesminutes
Cook Time 45 minutesminutes
Total Time 50 minutesminutes
Ingredients
1salmon filet - about a pound
2 - 4Tfresh herbsthyme or dill is nice, but anything you like is probably good, chopped
1/2teaspoonpepper
1/2teaspoonsalta bit more if kosher, or if fish is skinned
1teaspoonoilif that - you just need a very thin film
Instructions
Heat the oven to 200 F. (not a typo)
Chop up the herb, and mix it with the salt and pepper. I happen to have lemon thyme in my garden, and it is my favorite for fish, but regular thyme or any herb you like works fine -- even parsley. If you want to use more, that's fine, and sometimes I mix in a a tablespoon or so of sesame seeds.
Smear the oil on an oven-proof serving platter, and put the fish on top. If the filet is skinned, put some salt and pepper on both sides, otherwise just put the fish skin side down and season the top. I usually run my oily hand from the platter-smearing over the fish so the seasoning will stick a bit better.
Bake for about 40 to 45 minutes, until salmon flakes. You won't believe how good it is. I usually serve it with a sort of homemade tartar sauce mixing mayonnaise, lemon zest and juice, some of the same herb I used on the fish, capers, and a very small amount of hot sauce. I do it to taste, but I'll figure out a recipe soon and link it.