Umami Recipes
Umami Recipes

Mains - non veg

Oven-Steamed Fish With Mixed-Nut Salsa

4 servings

servings

25 minutes

total time

Ingredients

Handful of parsley sprigs, plus ½ cup parsley leaves and tender stems, coarsely chopped

1 1/2 pounds mild fish fillets of equal size (skin-on or skinless), such as cod, halibut, sole, grouper or salmon

Salt and black pepper

Boiling water

1 cup mixed, salted nuts, coarsely chopped (avoid peanuts, if possible)

1/3 cup extra-virgin olive oil

2 1/2 teaspoons unseasoned rice wine vinegar or apple cider vinegar

1/2 teaspoon honey

Directions

Heat the oven to 375 degrees. Pick a baking dish that will fit all the fish fillets in an even layer. Scatter the whole parsley sprigs in the dish. Pat the fish dry and season all over with salt and pepper. Lay the fish on top of the parsley sprigs. (The herbs keep the fillets from sticking to the pan and will lightly flavor the fish.) Pour enough boiling water around the fish to cover the bottom of the dish. Seal the dish tightly with foil and bake until the fish is opaque and flakes with a fork, about 10 minutes for thin fillets like sole and up to 20 minutes for dense fillets that are 1-inch thick or more.

While the fish is cooking, stir together the chopped parsley, nuts, olive oil, vinegar, honey and ½ teaspoon black pepper. (Measure the pepper; it’s more than you think.) Season to taste with salt.

Transfer the cooked fish to plates, and discard the parsley and water. Spoon some salsa over fillets and pass the rest at the table.

4 servings

servings

25 minutes

total time
Start Cooking