Baked Tilapia with Whole Spices
Yield
4 servingsPrep
20 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
peanut oil
|
|
| 1 | medium |
carrots
peeled, cut into 4inch sticks |
|
| 4 | each |
scallions, spring or green onions
cut into 3 inch sections |
|
| 8 | each |
ginger slices
quarter sized |
*
|
| 1 | teaspoon |
allspice
whole |
|
| 3 | each |
anise pods
star, broken up |
* |
| ½ | teaspoon |
peppercorns
whole |
|
| 2 | small |
green chili peppers
dried, any loose seeds removed |
*
|
| 2 | each |
tilapia
cleaned and scaled, 2 pounds each |
* |
| 1 | x |
salt
|
*
|
| 3 | tablespoons |
white wine
|
|
| ½ | cup |
fish stock
|
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
peanut oil
|
|
| 1 | medium |
carrots
peeled, cut into 4inch sticks |
|
| 4 | each |
scallions, spring or green onions
cut into 3 inch sections |
|
| 8 | each |
ginger slices
quarter sized |
*
|
| 5 | ml |
allspice
whole |
|
| 3 | each |
anise pods
star, broken up |
* |
| 2.5 | ml |
peppercorns
whole |
|
| 2 | small |
green chili peppers
dried, any loose seeds removed |
*
|
| 2 | each |
tilapia
cleaned and scaled, 2 pounds each |
* |
| 1 | x |
salt
|
*
|
| 45 | ml |
white wine
|
|
| 118 | ml |
fish stock
|
|
| 15 | ml |
butter
|
|
Directions
This will work with other whole lean fish, including small rockfish or farmed striped bass, and cuts or 'roasts' of halibut or pink salmon.
Adjust the cooking time according to the thickness and density of the fish.
Preheat oven to 400℉ (200℃).
Rub a baking dish well with the oil, add the vegetables and whole spices, and toss to coat them lightly with oil.
Arrange in an even layer.
Rinse the fish well inside and out, pat dry, season lightly with salt, and place on top of the vegetables.
Add the wine and 3 tablespoons of the stock.
Make a loose tent of foil over the tail of the fish and place in the oven.
Bake, rotating the pan once halfway through the cooking time, until a skewer easily enters the thickest part of the fish, 25 to 30 minutes.
If you have an instant-reading thermometer, it should read 145 degrees F to 150 degrees F. in the center near the bone.
Transfer the fish to a warm serving platter.
Strain the contents of the baking dish into a small saucepan; discard the spices and vegetables.
Add the remaining stock, bring to a boil and reduce by a third.
Taste for seasoning and adjust if necessary.
Swirl in the butter if desired and pour over and around the fish on the platter.
