I’m kind of a stickler for following recipes, especially the first time through, but even after that, I still find myself peering at a cookbook to see if it was a teaspoon or half a teaspoon of thyme.
Eventually I’d like to get better at winging it in the kitchen – either throwing things together by instinct or having a collection of recipes sitting in my head. I always imagine myself on a trip somewhere far from home and having a desire to make scones – could I do it? Could I recreate that same recipe I’ve made over and over many a Saturday morning?
There are just a few things I cook straight from memory, and I find those recipes with simple ingredients or an easy-to-remember formula are best.
Here’s one I like to think of as my “back pocket” fish recipe. If I find myself with some fish or decide to pick some up on the way home, I know I can always make this one with maybe just a stop by the produce aisle for a lemon.
A note about fish quantities & types: Since I’m usually cooking for two, I get about 3/4 lb of fish – this is plenty with maybe a little extra leftover. I like this recipe best with a firm white fish like catfish, tilapia, or cod. It would work with salmon probably, but I think there are better ways to show off salmon.
Honey-Mustard Fish
First, let’s start with the ratio – it’s quite simple. honey : lemon juice : dijon mustard
- Whisk an equal amount of each in a flat dish or bowl. I usually do 1-2 Tbsp each.
- In a 2nd bowl, toss together some panko crumbs (my preference) or in a pinch, regular bread crumbs with dried thyme, salt, and pepper. Regular bread crumbs come out a little bit soggier I’ve found.
Honey:lemon:mustard on the left and panko crumbs on the right.
- Dip filets of fish in liquid to coat well, then dip in panko mix.
Breaded fish, ready to go in the oven
- Place in a single layer in a baking dish. (I often like to put either parchment paper or foil in the dish to make clean up easier.)
- I’ve baked this recipe at anywhere from 350-425 degrees, depending on what other sides I’m making. So, for the purposes of giving you some directions – let’s say about 12-18 minutes at 375, depending upon thickness of fish.
If I’m doing catfish, sweet potato oven fries are a natural fit, so I’ll start those first then put the fish in for the last 15 minutes. What’s in your back pocket?
This sounds so good! i have some panko leftover from another recipe recently and this really makes me want to try this out.
I have to admit that fish is not something I cook often. I had a really bad experience with salmon a long time ago and have not purchased fresh fish since. (I know, everyone says salmon is “so easy!” but I guess back then I was less experienced and wasn’t as familiar with my oven’s nuances at the time). I just was so mad at myself for messing it up considering the expense of fresh fish. Every few months we will buy some of the Trader Joe’s frozen fish (usually mahi-mahi or cod) with simple seasonings, but I know fresh is always better. I just haven’t found I can make the commitment and don’t trust myself (I’m the same way with baked goods actually).
Terri, I was the same way for a long time. I’m still nervous about getting seafood that cooks fast (like scallops) as I’m afraid of overdoing.
I’ve found this particular recipe is pretty forgiving (and oven-baking of fish in general) – just check the fish after about 10-12 minutes, maybe cut into it a little. It should look more opaque than it started out. Also, I always keep it mind it seems to cook a little bit more after coming out of the oven (much like scrambled eggs) so I aim to bring it out at about 98% done, if that makes sense.
Another great method that I’ll probably post about this spring is to cook your fish wrapped in a parchment pouch, perhaps with a little wine or lemon juice + butter + thinly sliced veggies. The parchment keeps it nice & moist and helps steam it.