No stinky kitchen. No splattering oil. No razor-thin edge between over- and under-cooked.
, and add any number of optional flavoring agents . Transfer it to the oven and bake. It’s ready when the flesh in the thickest part of the fish begins to flake away with just the slightest bit of pressure from the back of a spoon, and it has just turned from translucent to opaque. The "slow" part of low-and-slow is actually a bit of a misnomer here—a 1½-lb. piece of halibut could be ready in as little as 15 minutes, depending on how thick it is.
Here's why it works. Cooking fish at a low temperature reduces the risk of overcooking it by leaving you with more wiggle room with regards to cooking time. An extra 2-3 minutes at high heat on the stove top could be the difference between a perfectly cooked piece of fish and one that is tough, mealy, and grossly overdone. But at, that ideal window of doneness widens significantly, giving you the time to calmly and repeatedly check for doneness.
The whole thing happens hands-off and inside the oven—your insurance policy against a stove covered in splattering oil and the possibility of fish skin-scented nightmares . Less mess, less smell, and less of a chance that your spendy piece of fish gets overcooked. See where I'm coming from? So take it from someone who’s just as wary of the stank as you are, cooking fish at home can be a quicker and easier dinner play than you probably thought. Your weeknight recipe repertoire is about to expand tenfold. So let’s raise a glass to the beloved low-and-slow—and I’ll see you at the dinner table.Roasting fillets of firm white fish in the oven at a low temperature is hands-down the most approachable at-home fish cooking method there is.
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