5 Ingredients or Fewer
James Peterson's Baked Fish Fillets with Butter and Sherry
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34 Reviews
Danielle
February 4, 2024
Did this with dairy free butter for the lactose intolerant in our family and it was amazing!
UncleBen1630
February 22, 2018
Can i assume halibut or haddock would work as well? They both spring to mind when I think of firm, white fish.
BonnieC.
February 22, 2018
Definitely! My go-to for this is cod, but any relatively thick (1" or more) filet would work perfectly. One could probably use thinner filets of other types of white fish as well, but then would probably want to cut back a little on the other ingredient amounts to avoid the filets "swimming" in sauce. And of course the baking time would be less.
Cecile
August 20, 2016
What a great and simple recipe! The gold standard for me as I'm rarely motivated to prepare complex recipes. Just too slow of a cook. Added to my rotation. Used a California sherry and it was fine. Moderately dry. Great with the suggested farro and a green salad.
BonnieC.
August 17, 2016
I LOVE this recipe, & have made it quite a few times using different types of white fish. Since the simple ingredients are always on hand, when I come upon an unexpected terrific sale on any type of nice fresh white fish, I don't have to stew over what ingredients I might need to put it on the table that night in as quick & simple a manner as possible. In addition, the simplicity of the recipe makes pairing sides also very easy.
Marsha G.
June 9, 2016
I had cod and flounder in the freezer and tried this marinade with both. It was all right. Made lots of sauce. Was tastier with the butter than the olive oil.
http://www.what-marsha-eats.tumblr.com
http://www.what-marsha-eats.tumblr.com
Timm
December 24, 2015
What kind of Sherry? Dry cooking wine? Or Sherry Vinegar?
nutcakes
August 6, 2016
But don't buy anything labeled 'cooking wine' in the grocery aisle as that is low quality salted stuff. Buy the stuff in the liquor department, get Spanish sherry if you can. It isn't just for cooking, it is for sipping too.
APinNYC
November 21, 2015
i thought this recipe was way too bland. there was no flavor in the fish at all. i don't think i'll make it again.
Amelia
November 19, 2014
My boyfriend and I dive, so we always have plenty of rockfish around. I was running out of ways to cook it, when I found this recipe. It really is so simple and amazing and we haven't gotten sick of it yet!
Ava
September 22, 2014
Can I do this with frozen fillets? How should I adapt?
Kristen M.
September 24, 2014
I would thaw them in the fridge or under running water, drain, then follow the recipe as is!
Maria A.
April 12, 2015
Hi, in Spain and Latin countries you cover frozen fish filets with milk and let them defrost in that milk. Then you drain them well and pat them dry. This system produces delicious filets of fish that taste like fresh fish.
Anonymous
February 21, 2018
What a great tip, Maria! Thank you! I am always leary of buying frozen fish. Using this terrific method of defrosting fish could actually double my fish consumption. I cant always be going to the grocer for fresh fish, though that will always be my first choice! Thanks!
frog
April 7, 2014
CSF, not CFS, is Community Supported Fisheries. It is a program to connect shoppers to local fishermen to guarantee local seafood to the buyer and dependable sales to the seller.
frog
April 2, 2014
Not a criticism, but the recipe is exactly, word for word, James Peterson's. So, how is it slightly adapted?
Kristen M.
April 3, 2014
Some of the ingredients have been clarified, so many publishers would want us to acknowledge that this has been slightly adapted and not want us to represent the recipe as being verbatim from the cookbook.
madeleine
April 2, 2014
Any thoughts on sides to pair this with?
Kristen M.
April 3, 2014
I think a whole grain like farro would be a great destination for some of those buttery juices, plus it would be a nice texture and color contrast to the fish. I'd also add roasted carrots and/or some sort of greens or salad.
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