Directions and photos are by Glenn. Feel free to share this with others.
Out of the Deep the Western Fair Market is my go-to provider of fresh fish. Since the Market is open on Saturdays only, I also shop at Farm Boy.
I also buy Arctic Char (if available) and Atlantic Salmon filet or tail tips (if nothing else is available). I find BC Salmon does not have enough fat for me.
I prefer darker pink to pale pink, but I don’t know if there is a difference in taste.
While it may be a trick of the light, or else poor fish management, I do not buy fish that looks dried out.
If you can, smell the fish before the bag is sealed. You can also discretely poke a small hole in a sealed bag and check the smell. Reject it if you do not like the smell.
Buy fish on the day you plan to cook it.
With a shelf in the middle of the oven, pre-heat it to 450F.
While any bread crumbs will do, I like this brand available on Amazon. Sprinkle generously anywhere you expect the fish to touch. This will greatly simplify cleaning the pan.
Wash the fish and rub it dry with paper towels before placing on the bread crumbs. Some fat may have collected on the front and back which won’t always smell very nice.
Carefully lay the dried fish skin down on the crumbs in the pan. Do not worry if the surface of the meat is not smooth. The lumps are fine.
Sprinkle a layer of sliced almonds. Unlike bread crumbs, they will not absorb much of the delicious moisture. Plus they are good indicators of how cooked the fish is.
Be sure of the cooking times of the dinner’s other components. The goal is to have everything ready within a short period of time. This is tricky because fish can take from 10 to over 20 minutes, depending upon how thick it is. These filets were one pound each and were just perfect at 15 minutes. But I have bought filets anywhere between 8 and 20 ounces.
Despite their great value per pound, I cannot use those slabs of salmon over 2 pounds. The outside will overcook before the inside is cooked.
Turn on your exhaust fan now or your place will smell of cooked fish.
Always check the fish after 10 minutes. An 8-ounce filet is almost certain to be done already. Lift the tray out and cut one of the filets in a thick part.
Some of the almond slices are just a bit toasted and a bit of white fat is showing at the tip of the tail. But I could still see uncooked fish in the cut. From experience, I knew this fish needed another 5 minutes. When the fish is mostly cooked, you are one or two minutes away. Your guests should be on their way to the table and pouring your wine.
About distractions of any kind, I need to have my wits about me at this point or another part of the meal won’t be cooked on time.
After 15 minutes, the cooked white fat has started to leak. Any longer and the fish will be dry and overdone. The fat will be reabsorbed by the time your dinner plates reach the table.
Those browned almond slices are delicious, but still too hot to pick up. The exposed bread crumbs are well toasted, but not appetizing.
Just look at that perfectly cooked fish. The almond slices have kept the moisture and flavour in. The bread crumbs are not for eating but to keep the skin of the fish from sticking to your pan. Cleaning the pan will be easy tonight.
Leave the pan on the counter, away from the heat of the oven and any pets. After your wonderful meal, store the remaining cooked fish in an airtight container. Cold cooked fish is a wonderful source of protein in salads.
