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Baked Tilapia with Whole Spices

View recipe ingredients and directions

Recipe Categories

Chicken, Fish, Main Dish, Salmon, Seafood
Time Prep: 20
Cook: 30
Total: 60
Yield: 4 servings

Ingredients

Amount Ingredient Preparation
2 teaspoons peanut oil
1 medium carrot peeled, cut into 4inch sticks
4 each scallions, spring or green onions cut into 3 inch sections
8 each ginger slices quarter sized
1 teaspoon allspice whole
3 each anise pods star, broken up
1/2 teaspoon peppercorns whole
2 small green chili peppers dried, any loose seeds removed
2 each tilapia cleaned and scaled, 2 pounds each
1 x salt
3 tablespoons white wine
1/2 cup fish stock
1 tablespoon butter

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 degrees F.

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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