Roasted Fish with Tomatoes, Olives and Basil

“I loves you Porgy……” a lovely aria from Gershwin’s opera, Porgy and Bess of course.

But mostly I love porgy, the fish species, which should be coming to market soon, where I live.

Actually I love all fish. My husband — not so much. My cousin who is coming to stay with us over Memorial Day weekend - she loves fish too. Her husband — not so much.

But both men do like fish that’s covered and baked with lots of flavorful ingredients such as olives, tomatoes, onions and fresh herbs.

So this dish is on the menu. I’ll probably be making it with branzino, which is widely available, but it’s a perfect way to prepare lots of different kinds of fish (see the recipe).

Roasted Fish with Tomatoes, Olives and basil

• 4 fish filets such as porgy, branzino, hake, grouper, halibut, cod or sea bass about 5-6 ounces each, or 24 ounce large filet

• 1-1/2 tablespoons olive oil

• salt to taste

• Aleppo pepper (or use cayenne or crushed red pepper) or freshly ground black pepper

• 3 large plum tomatoes, chopped

• 1/3 cup chopped red onion

• 1/2 cup mixed pitted olives

• 2 tablespoons chopped fresh basil

• 2 tablespoons lemon juice

• 2 teaspoons grated fresh lemon peel

Preheat the oven to 400 degrees. Place the fish in a baking pan. Coat the surface with the olive oil and sprinkle with salt and (Aleppo) pepper. Scatter the tomatoes, onion, olives and basil over the fish. Sprinkle with lemon juice and lemon peel. Bake for 12-18 minutes, depending on the thickness of the fish, or until the fish is cooked through.

Makes 4 servings

Roasted Salmon with Orange-Mustard Butter

During the pandemic I used shopping/delivery services for my groceries. For the most part it’s been easy and reliable and I am incredibly grateful to the shoppers for risking their health and lives to help other people.

But recently, after two covid vaccinations and several weeks went by, I ventured out to the supermarket for my first “shop.” It was like an event. Who knew that grocery shopping could be such a thrill!

I went to a new store because my old reliable, Fairway, went out of business.

So, Wegman’s it was! It’s a huge place and kind of overwhelming after a year of not being or going anywhere.

There were products I hadn’t even thought to buy through a shopper — it seems stores don’t list everything that’s available for internet orders.

I bought lots of produce — oranges and berries and several kinds of lettuce and mushrooms and parsnips, fennel and more.

The FISH counter!! It was spectacular! I envisioned feasts! I LOVE fresh fish.

The salmon in particular was gorgeous and inviting. I know salmon is not such an exotic fish but it’s one that my husband eats without complaint, so I make it quite a lot. And I loved being able to pick out the exact pieces I wanted. From the front, at the big end, where it’s marbled with fat.

It was as delicious as it looked. Dinner was SO wonderful.

Things are looking up.

Roasted Salmon with Orange-Mustard Butter

• 6 salmon filets, about 6 ounces each

• 2 tablespoons softened butter

• 2 teaspoons Dijon mustard

• 2 scallions, chopped (or use chives)

• 2 teaspoons grated fresh orange peel

• 2 teaspoons grated fresh ginger

• 2 tablespoons chopped fresh parsley

• salt and freshly ground black pepper to taste

Preheat the oven to 450 degrees. Place the salmon filets in a baking dish. In a bowl, combine the butter, mustard, scallions, orange peel, ginger and parsley and mix to blend the ingredients thoroughly. Slather equal amounts of the butter over the fish. Sprinkle with salt and pepper. Roast the salmon for 15-18 minutes, depending on thickness and degree of doneness desired.

Makes 6 servings

Roasted Salmon with Mustard and Chives

I realize that the Republican nominee for president for 2016 has already been chosen and the primary today in the state of Washington will not change that.

Still, I have to give the nod today to Washington, not for the politics but for the food. Two of our best ingredients come from there: apples and salmon.

So, here's to Washington. This salmon dish is amazingly easy to make (if you don't have chives you can chop some scallion tops). (You can also make the same dish using Arctic Char.)

If you'd like to follow on with a wonderful apple dessert, consider one of these: German Apple Cake, Apple Brown Betty, Apple Pie, , Apple Crisp or Applesauce Sour Cream Coffee Cake.

Roasted Salmon with Mustard and Chives

• 24-32 ounces salmon (or use Arctic Char)
• 2 tablespoons honey
• 1-1/2 tablespoons Dijon mustard
• 2 cloves garlic, finely chopped
• 2 tablespoons chopped fresh chives
• 3 tablespoons lemon juice
• salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. Place the fish on a parchment-lined baking dish. In a small bowl, mix together the honey, mustard, garlic and chives. Add the lemon juice and whisk it in until the mixture is well blended. Spread the mixture evenly over the fish. Sprinkle with salt and pepper. Roast for about 12-15 minutes or until the fish is cooked to desired doneness and the surface is lightly crispy.

Makes 4 servings

Tasmanian Ocean Trout for Dinner

There's a new Citarella market near me. I love this place, mostly because they have all sorts of gorgeous, fresh produce, interesting breads and fish that not only looks beautiful, but looks as if all of it was just caught -- moist, glossy, and without any hint of fish odor.

Also -- the variety of fish they offer is huge -- you just can't get some of it in most places, even a good fish market. Some I've never seen before.

Like Tasmanian Ocean Trout.

It looked, well, good enough to eat, I had to buy some.

It was more than good enough to eat.

Although Tasmanian Ocean Trout resembles salmon, it doesn't taste like salmon. It's milder and sweeter. The flesh is softer. More like trout.

Of course.

I'll be going back for more. 

Here's how I cooked it. Stay tuned for more recipes.

Of course, if you can't find this fish variety, do try the recipe using salmon.

 

Roasted Tasmanian Ocean Trout with Orange, Soy and Ginger Glaze

• 1-1/2 pounds Tasmanian Ocean Trout (or substitute salmon) filet
• 2 tablespoons orange juice
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon vegetable oil
• 1 teaspoon finely chopped fresh ginger
• 1 large clove garlic, finely chopped
• 1 thick scallion, chopped
• salt and freshly ground black pepper to taste

Place the fish in a shallow pan or dish. In a bowl, mix the orange juice, soy sauce, rice vinegar, vegetable oil, ginger, garlic and scallion. Pour the mixture over the salmon and coat the entire surface of the fish with the mixture. Let marinate in the refrigerator for at least one hour. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Place the fish on the parchment. Pour some of the marinade on top. Roast the fish for about 15 minutes or until the surface is crispy and cooked to desired doneness. 

Makes 4 servings

Roasted Halibut with Cherry Tomatoes and Dill

Whether you are about to mourn the end of summer or celebrate the Jewish New Year, it's the right time to take advantage of local tomatoes, still at their glorious peak-of-the-season and soon to disappear until next year.

Here's a scrumptious way. Sure, you can make this dish anytime, but it's so much better with end-of-summer tomatoes.

This easy, easy recipe takes almost no time to prepare, is quick to cook and can be set up to the point of actual cooking several hours ahead.

Perfect for last minute dinners. Busy week dinners. Rosh Hashanah fish course.

Roasted Halibut with Cherry Tomatoes and Dill

• 1-1/2 to 2 pounds halibut
• 2 tablespoons olive oil
• salt and freshly ground black pepper to taste
• 2 cups halved cherry tomatoes
• 2 tablespoons chopped fresh dill
• 2-3 scallions or 3-4 tablespoons chopped red onion

Preheat the oven to 450 degrees. Place the fish in a baking dish. Brush the olive oil over the surface of the fish. Sprinkle with salt and pepper to taste. Scatter the tomatoes on top of the fish. Scatter the dill and scallions on top. Roast the fish for 15-18 minutes, depending on thickness of the fish, or until just cooked through.

Makes 4 servings