Pine nut and pistachio crusted halibut
The above Ottolenghi recipe was recently posted on Food52. I am confused with the directions to "set the broiler to 400 F or broiler's highest temperature" since I consider the broiler temp to be at least 500F.
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Agree with your caution about using parchment paper with a broiler. I would only use the parchment paper if you were baking the fish en papillote (another approach entirely).
akrainey, I don't have the Nopi recipe you're presumably working with:
but I do have a similar one from Bon Appetit (Nov 1995) that I've made countless times:
There the cooking instructions include cooking the crusted fish 2 minutes in a non-stick skillet over medium heat, then baking in a heated 400F oven until opaque in center, about 3 minutes.
Works every time, and delicious.
I realize that this recipe originates from a dead-trees book, but that does exempt it from the dangers of poor copy editing. The Nopi recipe can be found online elsewhere with the same errors.
If you are an experienced fish cook, cooking smaller pieces/filets at high temperature is not an issue.
However, setting up a broiler to cook this fish appears to be unnecessarily fussy. You can set similar results with Nancy's technique.
Just set the broiler to its highest setting, regardless of the number on the dial and cook your fish.
I would approach any recipe with some caution and use your best judgment if you see something awry.