under da sea
fish, shrimp, scallops and other selections from the sea
We’ve noticed that fish seems to intimidate many home cooks. They’re afraid of overcooking it, undercooking it, or otherwise ruining an expensive dinner. This method of cooking salmon is the place to start for a cook intimidated by fish, because the process is truly foolproof; there’s almost no way to mess it up. The keys are the low baking temperature and the olive oil.
I often forget how easy it can be to make fish a weeknight option. For some reason it carries an air of fuss, but when you’re in the kitchen with it, the ease of preparing it almost smacks you in the face. This recipe delivers on ease and flavor, serving up golden-brown fillets of cod with a buttery, briney pan sauce. For the crispiest, golden-brown fish, make sure the fillets (whether you begin with fresh or frozen-then-thawed) are extremely dry.
If salmon is a regular on your weeknight dinner roster but you haven’t yet introduced it to the broiler, schedule in this recipe immediately. Not only does cooking salmon under the broiler get it to the table even faster, but the quick, high heat of the broiler also ensures the fillets won’t overcook by searing the exterior while leaving the inside juicy. A coating of lemon-y mustard locks in moisture, further ensuring you’re left with tender, perfectly flaky fish.