Boy, my photography has really gone downhill. I thought it couldn’t sink any lower, but I was wrong. And speaking of sinking, here’s our last fish recipe of the series. We’ve explored Italian and Indian flavors, and now it’s time for Asian. This recipe is fresh and bright with bursts of ginger, lime, and cilantro. Served over rice with stir-fried snow peas, sticky green beans, or sesame carrots, it’s a nice dish that I’ve kept in rotation for years.
Oven-Roasted Fish with Ginger and Lime
1½ lbs. white fish fillets (haddock, pollock, cod, bass), cut into 4 to 6 portions
¼ cup fresh lime juice
3 Tbsp. soy sauce
2 Tbsp. shallot, minced
2 Tbsp. fresh ginger, peeled, finely chopped
2 Tbsp. fresh cilantro, chopped
3 Tbsp. extra-virgin olive oil
Preheat oven to 500°F. Brush large baking dish with 2 tsp. oil. Add fish to dish, turn to coat with oil, then arrange skin down. Sprinkle with salt and pepper. Set aside.
In small bowl, mix lime juice, soy sauce, shallot, ginger, and cilantro. Whisk in the remaining olive oil and season with salt and pepper. Spoon a scant tablespoon of sauce over each fillet. Roast fish until opaque in the center, about 12 minutes. Top with remaining sauce. Serves 4.