Roasted Thick Fish Fillets or Steaks

In this recipe, we explore a delightful way to prepare large fish steaks and fillets that are so thick they almost resemble roasts. The sear-and-roast technique, which works exceptionally well for other meats, proves to be the perfect method for cooking these sizable fish pieces too. With a crisp exterior and juicy interior, this method ensures that you get flavorful and succulent results every time. The dish also yields a quick sauce that complements the fish beautifully, enhancing the overall dining experience. Using an ovenproof skillet, this recipe strikes a balance between ease and efficiency, making it an excellent choice for a delicious and satisfying seafood meal.

MAKES: 4 servings

TIME: 30 to 45 minutes, depending on thickness

INGREDIENTS:

• 1/2 to 1 cup chopped mixed fresh herbs: parsley, basil, chervil, tarragon, rosemary, chives, marjoram, sage, or any herbs available (use the smaller amount for stronger herbs)
• Salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• About 1 1/2 pounds large fish fillets (like monkfish, halibut, or tuna) or steaks of any size
• 1 cup chicken, fish, or vegetable stock, red or white wine, or water, plus a little more if needed

INSTRUCTIONS:

1. Heat the oven to 450°F. Mix the chopped herbs with some salt and pepper in a bowl.
2. Heat a large ovenproof skillet over medium-high heat for about 2 minutes, then add the olive oil to the pan.
3. Dredge the fish fillets or steaks in the herb mixture, ensuring they are well coated. Brown the fish for a couple of minutes on all sides, or both sides if using triangular fillets.
4. Add the liquid (stock, wine, or water) to the pan, and place the skillet, uncovered, in the preheated oven.
5. Roast the fish until it becomes tender, approximately 20 to 30 minutes. For 1-inch-thick steaks of most other fish, reduce the cooking time by 5 to 10 minutes. Regardless of the thickness, the fillets should be firm and juicy when done, with an opaque interior that can be easily tested with a thin-bladed knife.
6. Transfer the roasted fish to a warm platter. If the pan juices are too thin, reduce them slightly; if too thick, add a little more stock or water and cook over medium heat for a minute or two.
7. Serve the fish with the sauce spooned over it, and for an extra touch of freshness, sprinkle the remaining herbs on top.

VARIATION:

ROASTED WHOLE FISH:

• This approach is suitable for both small and large fish, as long as they fit in the roasting pan. Grease the pan with a little olive oil and place the fish inside. Cut 3 or 4 parallel diagonal gashes on both sides of the fish, nearly down to the bone. Rub the fish with more oil, sprinkle salt and pepper inside and outside, and add half the chopped herbs inside the cavity. Roast the fish until it releases easily from the pan and the skin becomes crisp, which should take about 15 to 20 minutes for larger fish. Return the fish to the pan, add the liquid, and roast until it’s opaque and still juicy, about 15 minutes more.

ROASTED CLAMS, OYSTERS, OR MUSSELS:

• For this variation, place the mollusks in a large pan, and season them with salt and pepper. Drizzle with olive oil and pour the liquid over the mollusks. Roast them in the oven, shaking the pan occasionally, until the shells start to open, which will take around 10 to 20 minutes, depending on their size. Transfer the opened mollusks to serving bowls and return the pan to the oven, adding a splash more liquid if needed. Once all the mollusks are open, sprinkle them with the chopped herbs, pour the pan juices over them, and serve.

With this sear-and-roast technique, you can elevate large fish fillets or steaks to a whole new level of deliciousness. The combination of herbs, seasoning, and oven-roasting creates a delectable dish that is sure to impress family and friends. So, get ready to savor a flavorful and succulent seafood experience as you embark on this culinary adventure with roasted fish steaks and fillets.