It's Heart Healthy and EASY to make at home...especially on a below zero evening.
The Friday night in early February when I made this easy baked fish dinner the low temperature for the day was a -16 while the windchill was -32. The high temp was +3 around 5pm that evening. It was definitely a night NOT to go out for Friday Night Fish Fry. So, I took a half pound of haddock out of the freezer that morning to let it thaw in the refrigerator. I like to keep a package in the freezer just for a Friday night like tonight.
I love baked fish and have a favorite supper club in the area to get my fix. It comes to the table, red hot, in a white ceramic boat with butter drizzled on top. The wait staff always warns me of the extreme heat the platter provides, and warns not to touch the ceramic. The fish is crispy on the edges and flakes apart easily as I break it with my fork. There’s nothing better than a hot piece of fish, covered with lemon pepper spice with paprika. And, a well-poured Woodford Bourbon Manhattan as a prelude.
So, tonight we decided not to weather the below zero bitter cold to drive 18 miles to snag our favorite fish fry. I will make it in my own oven. I had forgotten how good it is at home, and just as tasty. We are nice and snuggly in our own house with our dogs, enjoying a fish fry without having to bundle up to travel. The only missing part of the evening at the supper club is the camaraderie of friends and the hot popovers. But we have no worries about driving after drinking since we’re already snugged in at home.
Serves 1-2 people.
Preheat your oven to 400F degrees.
Prepare the baking dish:
- I use my standby ceramic oval baking dish. It’s about 10”x5” with 3” high sides, perfect for baking fish, small casseroles, stew, a small roast and more. It’s my go-to baking dish for many oven meals.
- Drizzle a little Extra Virgin Olive Oil in the bottom, just so the surface will release the fish after baking.
Catch of the day Ingredients:
8 oz Cod or Haddock, fresh or frozen and completely thawed
Drizzle of Extra Virgin Olive Oil
Lemon Pepper mixed spices (no salt)
Paprika
2 Pats of butter
Get ready to bake your fish:
- Drizzle a little Extra Virgin Olive Oil in the ceramic baking dish.
- Place the fish in the bottom of the baking dish. I like to have two 4-oz pieces. They bake faster than a thicker 8 oz piece.
- Sprinkle the Lemon Pepper and Paprika on top. I don’t use salt in this recipe, so these spices are a welcome exchange.
- Place one pat of butter on each chunk of fish.
- Drizzle with a little EVO Oil on top.
- Cover loosely with aluminum foil and place in preheated oven.
- Bake at 400F degrees for 15 minutes.
- Take the fish out of the oven, putting the foil to the side, to check it for doneness. I like to put a fork in the fish and twist; if it flakes the fish is done. If it’s not done, bake a few more minutes without the foil cover.
- To finish the fish, leave the foil off and put it under the broiler for a couple of minutes to brown the fish. Watch it very closely to avoid burning it. I like the fish to be golden brown, with darker brown crispy edges.
Serve it with your favorite vegetable and croissants or fluffy buns. Or, make homemade popovers as a treat.
It might not be a Friday Night Fish Fry at the supper club with old friends, but it is just as good and snuggly to be home during this below zero wintery evening…with my hubby and a Woodford Bourbon Manhattan. Remember, it’s all about “Baking your own Memories!”