Read The Can't Cook Book: Recipes for the Absolutely Terrified! Online
Authors: Jessica Seinfeld
Tags: #Non-Fiction
The Can't Cook Book: Recipes for the Absolutely Terrified! (26 page)
ROASTED STRIPED BASS & TOMATOES
ACTUAL WORK TIME:
10 minutes |
TOTAL TIME:
30 minutes |
SERVES:
4
Soooo elegant and delicious! What’s more, there is no easier way to cook a piece of fish. This is a great first step out of Can’t Cooksville in the fish category.
2 pints grape tomatoes
8 sprigs thyme
4 cloves garlic
2 T. plus 1 tsp. e.v. olive oil
1 tsp. kosher salt (
1
/
2
tsp. +
1
/
2
tsp.)
1
/
4
tsp. freshly ground black pepper (
1
/
8
tsp. +
1
/
8
tsp.)
4 pieces striped bass, salmon, or halibut fillet (6 oz. each, about 1 inch thick)
Tools needed:
cutting board, chef’s knife, rimmed sheet pan, measuring spoons, kitchen timer, paring knife.
Don’t Panic:
Smashing the garlic could bring you joy. Taking the fish out of the oven at the right time is a “moment,” but it’s easily explained for you
here
.
1.
Heat
the oven (with the oven rack in the middle) to 425°F.
Wash
the tomatoes and thyme sprigs and
place
in a rimmed sheet pan.
Smash
and
peel
the garlic
*
and
add
to the pan along with 2 T. of the oil,
1
/
2
tsp. of the salt, and
1
/
8
tsp. of the pepper (about 6 turns on a pepper mill).
Toss
everything together with your hands
.
2.
Wash
the fish and
pat dry
with paper towels.
Place
in the middle of the pan, pushing the tomatoes aside as you need to.
Measure
the remaining 1 tsp. oil and
drizzle
a few drops over the top of each piece of fish and
rub
to coat
.
Measure
the remaining
1
/
2
tsp. salt, then
pinch
and
sprinkle
over the tops. Then
season
the tops with the remaining
1
/
8
tsp. pepper (about 6 turns on a pepper mill).
3.
Roast
until the fish flakes easily when pierced with the tip of a paring knife
*
and the tomatoes are softened, 18 to 22 minutes.
Succulent Lemon-Thyme Salmon
ACTUAL WORK TIME:
5 minutes |
TOTAL TIME:
15 minutes |
SERVES:
4
Tackle this. You’ll make this meal over and over again.
3 lemons
24 sprigs thyme
4 pieces skinless salmon fillet (6 oz. each)
1 tsp. e.v. olive oil
1
/
2
tsp. kosher salt
1
/
8
tsp. freshly ground black pepper
Tools needed:
rimmed sheet pan, cutting board, chef’s knife, measuring spoons, kitchen timer, paring knife.
*
How-to:
Don’t Panic:
Using your broiler is up there in the “this is scary” department—let’s fix that.
1.
Heat
the broiler (with the oven rack about 4 inches from the top).
2.
Wash
the lemons.
Cut off
the ends from 2 of the lemons.
Slice
those 2 lemons into rounds—try to get 6 slices per lemon.
Arrange
the 12 slices on your rimmed sheet pan in 4 rows of 3.
Wash
and
dry
the thyme sprigs.
Top
each row with 6 sprigs
.
3.
Wash
the salmon and
pat dry
with paper towels.
Lay
the salmon on each lemon-thyme bed, tucking the thyme under the salmon so it doesn’t burn.
Measure, drizzle
, and
rub
the tops of the salmon with oil (
1
/
4
tsp. per piece).
Measure
the salt, then
pinch
and
sprinkle
over the tops. Then
season
the tops with the pepper (about 6 turns on a pepper mill).
4.
Slide
the pan under the broiler.
Set
the timer for 5 minutes. After 5 minutes,
pull
the pan out to
check
the fish for doneness: you want the tops of the salmon to be golden brown. To
check
the inside: the salmon should flake easily when pierced with the tip of a paring knife.
*
If you would like to cook it longer, it can go back in the oven for 2 to 5 minutes more, depending on the thickness of the salmon and the strength of your broiler.
Cut
the extra lemon into wedges and
serve
with the salmon, for squeezing.
