Sometimes less is more. This recipe may be simple, but let that fool you into thinking it’s anything less than amazingly delicious. For those of you who feel intimated by the idea of cooking fish, this method is pretty much fail-proof. Never too dry and essentially impossible to overcook, even for the most beginner cook, this is an easy recipe. I’ve made this with both salmon and trout, and they both turned out perfect. Make sure to adjust the cooking time to the thickness of your fish, if it’s really thick, it may take closer to 12 to 13 minutes. Aim on the side of safety and check it after 10, if it doesn’t come apart easily with a fork, it’s not done yet.
- 2 fillets of fish of your choice, I prefer either Wild Salmon or Trout
- 2 Tbsp of extra virgin olive oil
- 2 Tbsp of ghee or butter
- 2 Tbsp of capers
- ¼ Cup of dry cooking white wine
- 1 lemon, sliced
- ½ a white onion, sliced
- Pink himalayan salt and black pepper
- Fresh dill, for garnish
- Preheat oven to 425F. Line a small baking dish with parchment paper.
- Place fillets skin side down in the lined dish. Brush with olive oil, sprinkle with salt and pepper, place chunks of butter or ghee on top, as well as onion slices, lemon slices and capers. Pour white wine at the bottom of the dish.
- Place baking dish in oven and bake for about 10 minutes, depending on thickness and type of fish. Check center for doneness.
- Garnish with fresh dill and more lemon, if desired.