Sometimes it's difficult to infuse flavor into quick-cooking but mild-flavored fish. This simple approach incorporates the subtle flavors of rosemary, orange and garlic into the fish and an oil to drizzle over the top. The infused oil also imparts a lively note to side dishes, such as steamed rice, boiled potatoes or blanched snow or sugar snap peas.
- 4 four- to six-ounce fillets orange roughy, mullet, cod, sea bass or other flaky white fish
- Salt and freshly ground black pepper to taste
- 3 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 1 teaspoon finely chopped rosemary leaves (from about 1 sprig)
- Zest of 2 oranges, finely chopped
Pat the fish dry and season on both sides with salt and pepper to taste. Set aside.
Heat the oil in a large skillet over medium heat. Add the garlic, rosemary and orange zest and heat just until the garlic sizzles. Add the fish and cook until golden and crisp on 1 side, about 3 minutes. Turn and cook until the fish is opaque throughout and flakes easily, 2 to 5 minutes, depending on the thickness. The garlic and zest will turn golden; if they begin to brown, immediately reduce the heat to medium-low.
Transfer the fillets to individual plates and spoon the flavored oil mixture over the top. Serve immediately.
Adapted from "How to Eat: The Pleasures and Principles of Good Food" by Nigella Lawson (Wiley, 2002).
Tested by Renee Schettler.
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