James peterson's baked fish fillets with butter and sherry
Fish second courses
Baking
A 5-ingredient, 20-minute technique to make any white fish shine -- bonus: it makes its own buttery, boozy sauce, without deglazing or reducing. So go to your local fishmonger or sign up for a CSF. Don't blindly buy halibut or sea bass or whatever a recipe calls for -- ask your trusty fishperson what's in season, what came in fresh that day. Any firm-fleshed, non-oily white fish will work -- sole, cod, bass, rockfish, or any white fish that's not too delicate (so skip scrawny fillets like flounder). Adapted slightly from <strong><a href="http://www.amazon.com/Fish-Shellfish-Cooks-Indispensable-Companion/dp/0688127371?tag=food52-20">Fish & Shellfish</a></strong> (William Morrow, 1996).
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