Fish Friday: A cure for Fear of Fish

Those of you who have Fear of Fish, don’t be ashamed to admit it. Every chef and seafood expert I talked to when writing “Carolina Catch: Cooking North Carolina Fish and Shellfish from Mountains to Coast” said that people have it – you are not alone. But….it’s just a little fish. Follow the book’s tips on buying it and picking the flavor you like, things will go swimmingly. (I wrote a fish book, people, I have the right to make seafood puns and I won’t be shellfish about them.)

IMG_2270For this final Fish Friday, I offer this recipe from the book, a good one for the recovering fish-frightened. The sauce is easy to make, and gives some wiggle room by keeping the fish moist and insulating it from the oven’t heat.

Now, go fish! To learn more and find more recipes, take a look at the book. And the Moose is on the loose! Visit Events at debbiemoose.com. to find a cooking class or signing I’m doing near you.

Greek Baked Sea Trout (or sheepshead, grunt, flounder, snapper)

Makes 6 servings

2 cups cherry tomatoes

1/2 cup chopped white or yellow onion

2 medium cloves garlic, chopped

1/3 cup olive oil, plus more for the baking pan

1 tablespoon dried oregano or marjoram

1/4 teaspoon salt or to taste

1/4 teaspoon black pepper

1/4 cup chopped fresh parsley

2 teaspoons capers or chopped black olives

2 large sea trout fillets (about 2 pounds)

Italian bread (optional)

Place the tomatoes in a food processor and pulse to chop coarsely. Do not puree.

Place 1/3 cup olive oil in a large frying pan over medium heat. Add the tomatoes, onions and garlic. Cook, stirring occasionally, until the tomatoes begin to give up their juice and the onions are soft. Add the oregano or marjoram, salt and pepper. Reduce the heat and simmer, stirring occasionally, for about 10 minutes or until the mixture thickens slightly. Remove from the heat and stir in the parsley and capers or olives.  Taste and add salt if needed.

Preheat the oven to 350 degrees. Coat the bottom of a baking dish with a little olive oil. Place the fish in the dish, skin side down, and spoon the sauce over the fish, making sure to cover it completely. Bake for about 20 minutes or until the fish flakes and is done.

Serve with Italian bread for sopping up the sauce, if desired.


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