Me: It smells like fish.
BF: It's fish. Isn't it supposed to smell like fish?
Me: No, it's supposed to smell clean like the ocean.
Every single time we go to a seafood restaurant or pass a grocery store fish case, the same Abbott and Costello routine ensues. It's too funny. Seriously though, this recipe only has a few ingredients, so make sure your fish is good quality and smells fresh (like the ocean).
A few changes were made to James Peterson's original recipe (mainly increased the amount of sherry and herbs and I strained the liquid), otherwise it's perfect. Here is what he says about this dish: "A 5-ingredient, 20-minute technique to make any white fish shine – bonus: it makes its own buttery, boozy sauce, without deglazing or reducing. So go to your local fishmonger or sign up for a CSF. Don't blindly buy halibut or sea bass or whatever a recipe calls for – ask your trusty fishperson what's in season, what came in fresh that day. Any firm-fleshed, non-oily white fish will work – sole, cod, bass, rockfish, or any white fish that's not too delicate (so skip scrawny fillets like flounder)."
Would also encourage you to use a good quality dry or very dry sherry. I have recently upgraded to Hartley & Gibson's Fino Very Dry Sherry, and it made a significant difference in the taste of the final dish.
For folks who don't have a fondness for fish, I have found that this dish is a great "gateway" into appreciating the taste of fish. So clean and light.
One of my clients orders this dish every single week, and I usually buy extra to make it a week night dinner option with the BF, since it's so easy to prepare. [Ed. note: #winning]
Adapted from: James Peterson, Food 52
Number of servings: 4-6
I'm Jacquie, personal chef & recipe developer in the bay area. Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.