A useful technique for any dark-fleshed fish, including whole mackerel or bluefish (which may be stuffed with the onion mixture), steaks of Spanish mackerel, or fillets of pompano; adjust the cooking time accordingly. I really like pasta before this—something quite simple, like Pasta with Pepper and Cheese (page 547) or Pasta with Broccoli Raab (page 552).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 450°F. Put half the olive oil in a medium skillet or saucepan and turn the heat to medium; a minute later, add the onion and cook, stirring occasionally, until softened, about 5 minutes; add the garlic and chile if you’re using it and cook, stirring occasionally, for about 1 minute more. Turn off the heat and stir in the parsley, tarragon, and bread crumbs, along with some salt and pepper.
Step 2
Layer half the lemon slices in the bottom of a small roasting pan. Rub the fish with the remaining olive oil, sprinkle it with salt and pepper, and place it in the pan. Put the onion mixture and remaining lemon slices on top of the fish.
Step 3
Roast the fish until done, about 10 minutes for medium-rare (cut into it and take a look). Drizzle with the lemon juice and a little more olive oil and serve hot or at room temperature.
