She Strengthens

Baking Fish to Perfection: A Recipe for Success

When it comes to baking fish, the key to success lies in the versatility of the recipe. This method calls for snapper, but feel free to experiment with other tender, flaky fish like bass, sole, or bream. The beauty of this recipe lies in its adaptability, allowing you to try different herbs, olives, and spices to create a unique flavor profile.

Pantry Essentials

• Pitted niçoise olives (available at specialty food stores)
• Unpitted olives (just remember to inform your guests!)
• Roasted summer squash (the perfect accompaniment)

Special Equipment

• Glazed ceramic, stainless steel, enameled cast iron, or Spanish cazuelas for optimal heat distribution
• Ovenproof glass (a suitable alternative)

Game Plan

To ensure a stress-free dinner party, you can bake the fish up to 3/4 done and hold it for up to an hour before serving. Simply drape plastic wrap over the fish to keep it moist, then spoon some pan juices over the fish and finish it in the oven. By the time you hear the ingredients sizzling, the fish will be ready.

Tips and Tricks

• Coat tomatoes with olive oil and season just before adding them to the fish to prevent excess moisture.
• Use a little extra olive oil for drizzling – it’s a tradition worth upholding!

Yield and Ingredients

This recipe yields 8 main-course servings and requires:

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 8 (6-ounce) pieces snapper fillet
• Fine sea salt
• Freshly ground black pepper
• 1 teaspoon lightly toasted and ground fennel seeds
• 1 cup niçoise olives, pitted
• 1/4 cup dry white wine
• 1 3/4 pounds ripe but firm tomatoes, seeded and cut into 3/8-inch dice
• 1/2 cup lightly packed torn fresh basil leaves

Instructions

1. Preheat the oven to 400°F.
2. Heat the olive oil in two baking dishes, each large enough to hold 4 pieces of fish.
3. Make shallow slices through the skin of each snapper fillet to prevent curling.
4. Season each piece with salt, pepper, and fennel.
5. Place the fish in the hot oil, skin side down, then immediately turn with a fish spatula.
6. Divide the olives and wine between the dishes, scattering them around the fish.
7. Bake for 6 to 8 minutes, until the fish is slightly firm and starts to flake.
8. Season the tomatoes with salt and pepper, then divide them between the baking dishes.
9. Transfer the fish to warmed plates or a serving platter.
10. Toss the basil in the olives and tomatoes, spooning the mixture over the fish.
11. Finish with a drizzle of extra-virgin olive oil and serve immediately.

Wine Recommendation

A Ligurian white Vermentino from Lupi or Tenuta Giuncheo pairs perfectly with this dish.