Fish is definitely a popular protein this time of year. Whether you are eating more fish because of Lent or for health reasons (or if you just love seafood!), these recipes will help you up your fish game for your friends and family, or just for yourself! The beauty of fish is that it is also incredibly quick-cooking so you don't have to slave for hours to make a delicious meal.

One thing I have realized as I go through, developing these recipes, is that perhaps you may not have the tools I talk about and you have no idea where to even BEGIN to look for them. So from now on, I will include a section at the end of every newsletter with links to any equipment I think would be beneficial for those recipes. Hopefully this will help you be able to recreate all these recipes in your own home. 

Probably the only thing that drives me crazy about fish is the pin bones. Those are the ones that when you are eating along, happy, poke you in the cheek. The worst! Because of this, I have made a video showing you how to remove those pesky things!

Provençal Fish en Papillote

Serves 4

Ingredients:

1 lemon, sliced very thinly

1 fennel bulb, cored and sliced very thinly, some fronds reserved if desired

1 leek, halved and thinly sliced (see how to handle leeks here)

8 sprigs fresh thyme

4 sprigs fresh oregano

8 large basil leaves (or 12 smaller ones)

4, ½” thick fish filets

1/2 teaspoon Herbs de Provence

1/2 cup halved or quartered cherry tomatoes

1/2 cup quartered Kalamata olives

2 tablespoons dry white wine

Kosher salt and freshly ground black pepper, to taste

Procedure:

Place a sheet tray in the oven. Turn oven on to 425 degrees F and preheat for a full 20 minutes. Fold 4 pieces of parchment in half and cut large half moons (so that they open to a full oval). Open parchment and lay on work surface.

Place 1-3 lemon slices just below the fold of each piece of parchment paper. Divide fennel slices evenly between the 4 parchments, followed by leeks, then herbs, then fronds if using. Top with fish filets. Season with salt, pepper, and Herbs de Provence. Divide tomatoes and olives over the top of the fish. Fold top half of parchment over ingredients and fold around the edges to make a tight seal. When you get to the end, pour ¼ of the wine into each packet, then fold the end under to finish the seal.

Once oven is fully preheated and packets are made, place packets on preheated sheet tray in oven. Cook for 15 minutes. Remove tray from oven and gently press on a corner of the fish through the paper. If it begins to flake, remove from the pan and place packets on individual plates. Serve immediately.

Maple Glazed Salmon with Caramelized Fennel

Serves 4

Ingredients:

2-3 fennel bulbs (2 if very large, 3 if small)

4, 6-8 ounce filets of salmon, pin bones removed

1-2 tablespoons neutral oil such as avocado, canola, or vegetable, or as needed

1/2 cup dry white wine

1 cup water

1/2 cup maple syrup

1/2 teaspoon Worcestershire sauce

Procedure:

Remove fronds from fennel and reserve a few for garnish. Remove a sliver from the bottom of the bulb and cut in half through the root end (see how to handle fennel here). Cut each half in to 1/4" wedges. Set aside.

In a large skillet set over medium heat, add oil. If you are leaving the fish skin on for eating, you will need to have a thin layer covering the bottom of the pan (or if you are using stainless steel rather than nonstick). If you are using nonstick and discarding the skin, you will only need 1 tablespoon. Once oil is hot, add fish to the pan. If you will be eating the skin, you will put it skin side down first. If you are not eating the skin, place the other side in the pan first. Cook, flipping only once, until the fish is slightly underdone, 3-4 minutes per side (you will be putting the fish back in later and don’t want it to overcook). Remove from pan and set aside. If you are not eating the skin, remove the skin now. Return pan to stove and increase heat to medium-high.

If all the oil is gone from the pan, you will need to add enough to reach 1 tablespoon. Add fennel wedges to the pan and brown on all 3 sides (each cut side and the rounded outside of the bulb). Once all fennel has been browned, deglaze with wine and cook until all the liquid is almost gone. Add water, maple syrup, and Worcestershire sauce. Swirl pan to combine. Cook, turning fennel wedges periodically, until fennel is tender and sauce has reduced by 2/3. Remove fennel from pan and divide among 4 serving plates. Add fish, non-skin side down, to pan. Continue to cook until salmon is heated through and glazed with sauce. Place fish filets on top of fennel and pour any remaining glaze over. Garnish with fennel fronds and serve.

Rice Smoked Fish with Baby Bok Choy and Mushrooms

Serves 4

Ingredients:

For the fish:

4, 4-6 ounce firm white fish filets (cod, tilapia, halibut, etc.), pin bones removed

Rice, as needed (Jasmine and Basmati taste best)

Oil, as needed

Kosher salt and freshly ground black pepper, to taste

For the vegetables:

4 teaspoons soy sauce

2 teaspoons rice vinegar

1/2 teaspoon sesame oil

2 tablespoons water

1 tablespoon neutral oil such as avocado, canola, vegetable, etc.

2 pounds baby bok choy

8 ounces wild mushrooms, such as maitake or shiitake, stemmed if needed and chopped

2 large garlic cloves, minced

2 teaspoons minced ginger (see the ginger "hack" here)

Procedure:

Smoke the fish:

Line a large saucepan or wok with aluminum foil. Add enough rice to cover the bottom of the pan, approximately ¼” thick. Place steamer basket over the top of the rice. If using a metal steamer basket, lightly coat the basket with oil. If using a bamboo basket, line the basket with parchment with holes poked in it (to allow smoke to come through). Turn pan on medium heat and cover with lid.

Season fish filets with salt and pepper. When rice begins to smoke, place fish filets in steamer basket, replace lid, and reduce heat to low. Cook until fish flakes when gently squeezed at the corner, approximately 10-15 minutes. If skin is on fish, remove after cooking.

Cook vegetables:

In a small bowl, mix together soy sauce, vinegar, sesame oil, and water. Set aside.

While fish is cooking, heat a large skillet or wok over high heat (you can wait until the fish is cooked and tent with foil to keep warm if you need to use the same pan). Add neutral oil and bok choy and sauté until leaves are starting to wilt. Add mushrooms and cook until softened. Add garlic and ginger and cook until fragrant, 30-60 seconds. Add reserved soy sauce mixture and stir to coat. Cover and cook until bok choy is tender, approximately 2-3 minutes. Remove lid and let liquid reduce slightly. Serve immediately with smoked fish.

Oven Baked Fish and Chips

Serves 4

Ingredients:

2 pounds waxy potatoes (such as red rose or Yukon gold), washed and cut into wedges (see how to do this here)

¼ cup plus 2 tablespoons Extra Virgin olive oil, divided

1 cup panko breadcrumbs

2 pounds firm white fish (such as tilapia, cod, or halibut)

1 tablespoon Dijon mustard

Kosher salt and freshly ground pepper, to taste

Procedure:

Preheat oven to 425 degrees F with racks in the top third and bottom third of the oven. Line 2 sheet trays with parchment, if desired.

Toss potato wedges with ¼ cup olive oil, season with salt and pepper, and place in a single layer (no piling!) on a sheet tray. Place on top rack of preheated oven.

While potatoes are in oven, mix together panko and remaining oil in a shallow dish. Season with salt and pepper and set aside.

Season fish filets with salt and pepper. Using a pastry brush or your fingers, spread a very thin layer of Dijon mustard over each filet, and then place filets in panko mixture. Roll around in panko mixture until well coated. Remove from mixture and shake off excess. Place on remaining sheet tray.

After 20 minutes, remove potato wedges from oven and stir. Return to top rack of oven, and place fish filets on bottom rack of oven. Continue to cook for 10-15 minutes, or until fish flakes when you press on the corner and the panko and potatoes are golden brown. If potatoes are not done when fish is ready, remove fish from the oven and loosely tent with foil to keep warm until potatoes are done. Serve immediately.

Equipment Used in These Recipes

As promised, here is some of the equipment used in these recipes:

Fish spatula: This is the only tool that comes anywhere near my fish when it comes to flipping. I also find that I use it for most things since it is so thin and flexible. I like this one . (I use them so much I own 2). 

Parchment paper: Pre-cut rectangles to fit sheet trays can be found here

Wok: My favorite are carbon steel. They require a bit of seasoning and care, but they get hot enough to actually use as a wok. I like this one here.

Bamboo steamers: These come in handy if you are ever making steamed dumplings, Thai sticky rice, or a variety of Asian dishes. Here is a nice set that even includes liners. 

Metal steamer basket: If you don't think you will use the bamboo steamer, here is another type of steamer basket that is good for steaming veggies and all sorts of things. 

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