Baked Tilapia with Whole Spices
Submitted by grammycracker
Baked whole tilapia roasted over ginger, scallion, and whole star anise, allspice, and peppercorns. The aromatic bed steams the fish as it bakes, then strains into a wine-butter pan sauce.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
60 minBaking a whole fish over a bed of aromatics is how restaurants get that moist, fragrant result at home. Whole tilapia sits on ginger slices, scallions, and carrots with star anise, allspice, peppercorns, and dried chilies tossed in oil.
As it bakes, the vegetables and whole spices release steam that perfumes the flesh from below while the foil tent keeps the tail from drying out. The fish is done when a skewer slides through the thickest part with no resistance, around 145°F (63°C) at the bone.
The real payoff comes after the fish leaves the dish. Everything in the pan gets strained into a small saucepan, reduced by a third with extra stock, and finished with a swirl of cold butter. Pour that glossy, anise-scented liquid over the platter for a restaurant-quality finish.
Pro Tips
- Pat the fish bone-dry before seasoning, surface moisture makes the skin flabby instead of taut
- The foil tent over the tail is key; without it the thinnest part overcooks before the body is done
- Crack the star anise and allspice lightly so they release oils faster
- Rotate the pan once halfway through so both sides cook evenly
- Swirl the butter in off heat at the end for a silky pan sauce that won’t break
Variations
- Swap tilapia for whole rockfish, striped bass, or a cut of halibut
- Use sesame oil in place of peanut for a deeper nutty base
- Add a strip of lemongrass or a kaffir lime leaf for a Southeast Asian lean
Ingredients
Directions
This will work with other whole lean fish, including small rockfish or farmed striped bass, and cuts or ‘roasts’ of halibut or pink salmon.
Adjust the cooking time according to the thickness and density of the fish.
Preheat oven to 400℉ (200℃).
Rub a baking dish well with the oil, add the vegetables and whole spices, and toss to coat them lightly with oil.
Arrange in an even layer.
Rinse the fish well inside and out, pat dry, season lightly with salt, and place on top of the vegetables.
Add the wine and 3 tablespoons of the stock.
Make a loose tent of foil over the tail of the fish and place in the oven.
Bake, rotating the pan once halfway through the cooking time, until a skewer easily enters the thickest part of the fish, 25 to 30 minutes.
If you have an instant-reading thermometer, it should read 145 degrees F to 150 degrees F. in the center near the bone.
Transfer the fish to a warm serving platter.
Strain the contents of the baking dish into a small saucepan; discard the spices and vegetables.
Add the remaining stock, bring to a boil and reduce by a third.
Taste for seasoning and adjust if necessary.
Swirl in the butter if desired and pour over and around the fish on the platter.
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