Submitted by Binah Freedman
The exciting part about this recipe is the versatility and simplicity that it offers. This fish never fails to please even the most finicky fish eaters. We use it as a Shabbos and Yom tov staple, as a party crowd-pleaser, and for the ultimate health-conscious filling meal staple. The flavor profile is classic and interchangeable—you can choose just about any fish and select a basil, dill, or parsley herb base. Great food is made of simple, fresh, high-quality ingredients!
Cut fish into large, equal sized cubes. Mix together olive oil, lemon juice, herbs, garlic, and salt. Pour over cubed fish in a pan. Let fish marinate for a half hour minimum. Occasionally ladle juice from the pan over the fillets to ensure a moist and flavorful fish.
Add freshly cracked peppercorns liberally on top of fish right before placing in the oven. (Don’t ladle on marinade after this point.) Bake at 350 degrees Fahrenheit for 25 minutes.
After fish has been removed from oven, immediately ladle on juices from pan on the fillet. Occasionally reapply until you are ready to plate.
Dice and mix together vegetable ingredients and place in a separate roasting pan. Place in the oven at 400 for 20 minutes or until desired doneness.
Sprinkle fish with Maldon sea salt after plating is complete and enjoy!
Surprisingly enough, there are great results even with lower quality, frozen fish.
If you’d like to dress up this recipe for a special occasion, you can slice salmon fillet into thin, long strips and then roll up very tightly with skin side down to create “roses.” Stick a toothpick through to hold its shape or prop it up alongside pan edge to keep its shape during the cooking process.