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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Daily Archives: June 25, 2014

Slow roasted fish


By Florence Fabricant of the New York Times

Serves 2

A CookTale

A splendid dish which deserved a better photo.
Having said that, I hope the recipe will whet your appetite. And when it reached the table, it was well worth the effort.

1 Lemon
1 2-inch piece fresh Ginger, peeled and chopped
2 TB minced fresh Dill
3/4 tsp Brown Mustard Seeds
Salt and ground Black Pepper
1 2 lb Black Sea Bass, Ocean Perch, Porgy or similar fish, gutted and scaled
1 Shallot, chopped
1/2 C dry White Wine or Vermouth
1 TB Dijon Mustard
2 TB Crème Fraîche


1. Heat oven to 200 degrees. Cut Lemon in half, juice half and set aside. Chop remaining half and mix in a bowl with half the Ginger, half the Dill and 1/2 teaspoon Mustard Seeds. Season with Salt and Pepper. Rub outside of Fish with 1 tablespoon oil. Fill cavity with Ginger, Lemon and Dill mixture.

2. Cut 2 large sheets parchment (or non-stick tinfoil) a good 3 inches bigger, all around, than the Fish. Place the Fish on 1 sheet, cover with second and crimp the sheets together to enclose the fish tightly. Place package, crimped side down, on a baking sheet. Roast for 1 hour.

3. Meanwhile, heat remaining EVOO in a small skillet, add rest of Ginger and the Shallot and sauté on low until Shallot is translucent. Add remaining Mustard Seeds. Stir in reserved Lemon Juice and the Wine. Cook on low 2 to 3 minutes, until slightly reduced. Stir in Mustard and Crème Fraîche and cook another few minutes until sauce has thickened a bit. Season with Salt and Pepper and remove from heat.

4. When Fish is cooked, remove it to a large platter or cutting board, turning the package crimped side up. Remove top sheet of parchment. Use a spatula to lift off top layer of Fish; place on a serving dish. Lift out bones. Place bottom layer of Fish on dish. Gently reheat sauce, fold in remaining Dill, spoon sauce down the center of each Fillet and serve.