Oven-Steamed Fish With Mixed-Nut Salsa
Updated Feb. 2, 2022
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Handful of parsley sprigs, plus ½ cup parsley leaves and tender stems, coarsely chopped
- 1½pounds mild fish fillets of equal size (skin-on or skinless), such as cod, halibut, sole, grouper or salmon
- Salt and black pepper
- Boiling water
- 1cup mixed, salted nuts, coarsely chopped (avoid peanuts, if possible)
- ⅓cup extra-virgin olive oil
- 2½teaspoons unseasoned rice wine vinegar or apple cider vinegar
- ½teaspoon honey
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Transfer the cooked fish to plates, and discard the parsley and water. Spoon some salsa over fillets and pass the rest at the table.
- To steam the fish on the stovetop, pick a skillet or pot that will fit the fish in an even layer. Pour in enough water to just cover the bottom of the skillet. Bring to a boil over high heat, then reduce to low, scatter the whole parsley sprigs and lay the fish on top. Seal tightly with foil or a lid and cook 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.
Private Notes
Comments
Nice, simple recipe. However, fish cooks fast: stovetop+pan (medium-heat, lid instead of foil) would be simpler. Some may find the dish bland: minced ginger & garlic, maybe minced green chili, and stock/bouillon instead of water at Step 1 helps. (Thicken liquid with a little cornstarch/flour for gravy at Step 3.) The only thing wrong with peanuts is their cheapness. They're used by SE Asians for satay sauce, and by West Africans in their meat curries: they'll work here.
The nut salsa is fantastic - recommend adding a bit of lemon zest as well. Used it over oven roasted tilapia with lemon, garlic, salt and pepper but could see it working well on other dishes. Would be great for any grilled white fish too.
Oh man this is great! I KNOW this is quite the deviation but it worked great and was inspired by this recipe so here is my take: I added pomegranate seeds, a few chopped cherry tomatoes and fresh cilantro to the salsa. Also I found hazelnuts were an absolute delicious nut choice. Also lime juice instead of vinegar. I made this with coconut rice: make the rice the way you would with water but 1/2 the liquid is coconut milk and a teaspoon of sugar. The sweet rice with the tangy salsa is YUM
I toasted my raw nuts for lower salt and enjoyed every bite
Mine was a disaster because I used frozen fish. The relish was great and I’ll use it again but cook the fish differently.
Followed the recipe exactly with cod and it was delicious. The nut salsa really makes this dish.
Advertisement