May 03 2009
Slow Roasting Fish
Fatty fish such as salmon, striped bass, cod, and steelhead trout can be slow roasted for a velvety texture. This allows
fish to be cooked well done without becoming dry and tough.
Place one or a few fish fillets skin side down on a baking pan covered with aluminum foil. Do not oil the foil, as you want the skin to stick. Rub the top of the fish with olive oil, salt, and fresh ground pepper. Roast for 15 to 35 minutes at 275-degrees F, until a fork inserted straight down into the flesh meets no resistance and the fish separates easily from the skin. As long as the fork does not meet any resistance like it is piercing a membrane, then the fish is cooked. It is
common when slow roasting for the top of the fish to have a raw appearance, or slightly translucent, even when the fish is cooked inside.
