- Mark Bittman - http://markbittman.com -

Roasted Thick Fish Fillets or Steaks

  1. Heat the oven to 450°F. Mix the herbs with some salt and pepper. Heat a large ovenproof skillet over medium-high heat for about 2 minutes; add the olive oil. When it’s good and hot, dredge the fish in the herb mixture. Brown for a couple of minutes on both sides (or all sides if the roast is triangular). Add the liquid to the pan and put it, uncovered, in the oven.
  2. Roast until the fish is tender, 20 to 30 minutes, turning once or twice (1-inch-thick steaks of most other fish will take 5 or 10 minutes less). Regardless of the thickness, the fillet will still be firm and juicy when done but will have turned opaque inside; a thin-bladed knife will pass through it fairly easily.
  3. Transfer the fish to a warm platter. If the pan juices are a little thin, reduce a bit; if they’re too thick, add a little more stock or water and cook over medium heat for a minute or two. Serve the fish with the sauce spooned over.