- 1-1.5lb fish fillets (fresh or thawed)
- 1T olive oil
As for seasonings, anything goes really. Here are a few we have tried:
- The Spice Hunter Cajun Creole seasoning (liberally applied), a dash of cayenne pepper, and dash of kosher salt.
- Several sprigs of fresh dill from our CSA box placed on and around the fish, sea salt, ground pepper
- Mrs. Dash seasonings
1. Preheat the oven to 375°. If you have a wonderful amazing Silpat baking mat, lay it in a cookie sheet or other large, flat, oven-safe sheet pan. Otherwise, line a cookie sheet with foil and apply some cooking spray.
2. Rinse the fillets. Then, pat them dry with paper towel.
3. Arrange the fillets on the baking sheet. If they have the skin on, lay them skin down. Drizzle olive oil on the fillets. Using a basting brush or your fingers, spread the oil evenly over each fillet.
4. Apply seasoning.
5. Bake for 12 minutes. Test for doneness: the fish should flake easily with a fork and/or have an internal temperature of ~140°. If the fish is not done, continue cooking, checking for doneness every 2-3 minutes.
This time, we decided to use our 15-minute fish for tacos. In addition to the fish, we added shredded cabbage tossed with honey and red wine vinegar and some sliced avocado to our whole-wheat tortillas. As a side dish, we put together some beans and rice. I microwaved some frozen organic brown rice from Trader Joe’s, mixed it in a saucepan with pinto beans, diced green chilies, salsa, and a little pepper, and set it on low heat to warm through while the fish cooked. Altogether a quick and delicious meal!
Fifteen-minute fish tacos:
1 – 1.5lb baked 15-minute fish
4 cups shredded cabbage
1T red wine vinegar
8 taco-sized (small) tortillas
Stovetop beans and rice:
1 pkg frozen brown rice, heated
1 can pinto beans
2T diced green chilies
2-3T chunky salsa
Ground pepper to taste