Baked Fish with Thyme
Prep time: 10-15 minutes (as long as it takes your oven to preheat)
Cook time: 20 minutes
If you are looking for a simple way to add more seafood to your diet you have found the solution.
To start, you need roughly two thirds of a pound (2-3 thin skinless and deboned fillets) of wild caught fish. For this recipe I used sole, but tilapia or a similar fish would be a fine replacement. Don't be tempted by the farm raised stuff.
You will also need a baking dish. I used an 8.5" x 8.5" glass baking dish. If you are feeding more than two people, feel free to buy more fish and use a larger baking dish, but please stick to one layer of fish.
When you are eating this one, do not cut the tomatoes. The best part is when they pop in your mouth.
- Two people
- If serving four, get one pound of green beans, more fish and use a much larger baking dish.
- 3 small, thin fillets (roughly 2/3 of a pound) of wild caught fish, such as sole or tilapia. Buy them skinless and deboned.
- 1/2 pound green beans
- fresh thyme
- 20 to 30 grape or cherry tomatoes
- olive oil
- 1 lemon
- kosher salt
- black pepper
Mise en place
(Set yourself up for success before cooking)
- Everything that needs to be done can be done while the oven is preheating and you shouldn't feel rushed at all. So just start with Step 1 (below).
Preheat your oven to 350 degrees (convection). If you don't have a convection oven 375 should do the trick.
While the oven is preheating, it is time to prep.
- Rinse the thyme, then wrap in a paper towel and press between your hands to absorb excess water.
- Rinse the beans, then snap off the stem end.
- Rinse the tomatoes.
- Drizzle some olive oil in the baking dish. Use a sprig of thyme as your brush and spread the oil all over the bottom of the dish.
- Cut the fillets lengthwise down the middle. Depending on the size, you may need to cut them in half crosswise to get them to fit in the dish.
Arrange the fish in a single layer in the baking dish. Salt and pepper the fish. Drizzle some olive oil on the fish. If you want to add some heat you can add some crushed red pepper now.
Lay the thyme over the fish. Then the tomatoes. Cut a few thin slices of lemon and lay them over the tomatoes.
When the oven is done preheating put the fish in the oven and set a timer for 15 minutes.
Fill a medium sized pot with water, cover and put over high heat until it boils. When it starts boiling, add a teaspoon of salt, uncover and reduce to a simmer.
When the timer for the fish goes off remove the fish from the oven. Crank the heat to high so that the water is boiling again. Add the green beans and cook for 2 minutes.
Strain the green beans.
Discard the thyme and lemon slices from the baking dish.
To serve: Use a large spoon to plate the fish and the tomatoes. Divide the green beans evenly on each plate. Top the fish with some lemon juice, lemon zest and fresh thyme. Eat immediately.