Oven-Steamed Fish With Mixed-Nut Salsa
This recipe pairs two elements you can incorporate into many meals: a steaming method that accommodates any size of fillet and a nut salsa that’s good on more than just fish. This recipe fashions a steamer using a baking dish, boiling water and the heat of the oven (see Tip for stovetop instructions), and steaming shows off the delicate flavor of mild fish and ensures tenderness even if things end up slightly overcooked. A crunchy and bright salsa made with salted mixed nuts — the kind usually served as bar snacks — balances the lightness of the fish, but it's also great on roasted chicken, winter squash, salad greens and more.
- Serves: 4 persons
- Handful of parsley sprigs, plus ½ cup parsley leaves and tender stems, coarsely chopped
- 1 ½pounds 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
- 2 ½teaspoons unseasoned rice wine vinegar or apple cider vinegar
- ½teaspoon honey
Step 1Heat 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 2While 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 3Transfer the cooked fish to plates, and discard the parsley and water. Spoon some salsa over fillets and pass the rest at the table.