I have a question about the recipe "Miso Glazed "Mero" Sea Bass" from Chef Tom Minchella. What temp and time guidelines would the chef suggest for those of us with less experience finishing fish in the oven?
Lindsay-Jean is a Contributing Writer & Editor at Food52.
This thread on the topic might help: http://food52.com/hotline...
Thank you! It looks like the thread suggests approaches for oven-only versus carmelizing on the stove top first. Still helpful though-anks again!
Assuming 1" thick fillets (at the thickest point) and a moderate (350°-375°F) oven, they'll probably need about 5 minutes oven time. I'd check first after 3 or so--far better to start checking too early than too late. With thinner fillets and/or a hotter oven, obviously it'll take less time. Too many variables to give more than rough guidelines: the type of fish, its temperature going into the pan, temperature of the pan in which it was seared, phase of the moon, etc.
As was suggested in the linked thread, an instant-read thermometer takes a lot of the guesswork out of it.
Please enter a valid email address.
Well played. You deserve a cookie.
Picasso loved them!
Culty, Cool Knives From France
Our Fall 2016 Cookbook List
Picnic-Sized Foot Net Covers
Vintage Southern Spice Cake
Shop the Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.