James Peterson's Baked Fish Fillets with Butter and Sherry
20 minutes
Main Dish
0 of 1
Ingredients
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1
1/2 lb (680.4glb → g) Cod Fish, Pacific or other firm-fleshed, non-oily white fish will work -- sole, scrod, bass, rockfish, or any white fish that\'s not too delicate (so skip scrawny fillets like flounder) - 3tbsp (≈42.6gestimated from: Butter, without salt [tbsp]) Butter, Unsalted or herb butter or extra-virgin olive oil
- 3tbsp (≈44.3gestimated from: Alcoholic beverage, wine, dessert, dry [fl oz]) Dry Sherry
- 1tbsp (≈3.8gestimated from: Parsley, fresh [tbsp]) Parsley, Flat-Leaf finely chopped
Steps
- 1 Heat the oven to 400°F. Pull any pin bones out of the fish and sprinkle the fillets with salt and pepper.
- 2 Rub the bottom of a square casserole just large enough to hold the fillets in a single layer with a tablespoon of butter or olive oil. Arrange the fillets in an even layer on top.
- 3 Dot the tops of the fillets with butter or sprinkle them with olive oil. Sprinkle with the sherry and parsley. Bake for about 12 minutes per inch of thickness. Check for doneness by cutting into a fillet at the thickest part to see if it\'s opaque inside and pulls apart.
- 4 If you have only 1 or 2 fillets, cut them into a total of 4 servings and place on hot plates. Spoon the melted butter and juices in the bottom of the pan over the fillets. Serve immediately.
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