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How would you have improved this dish?

post #1 of 6
Thread Starter 
I've been putzing around the kitchen with fish a lot lately and today tried to do a whole snapper (small one).

My ingredients.

2 orange bell pepers
1/8th or so of a pound of shitaki mushrooms
1 small whole yellow snapper
1 vadallia onion.
olive oil
salt/pepper
'assorted' fresh fish herbs (packet for fish, parsley, dill, something I'm not sure of).

I lightly oiled with olive oil the bottom of a pyrex dish.
I salted the fish
Placed the herbs on top (small body cavity, hard to put much in)
Covered with the onion bell pepper and mushrooms.
Added more olive oil on top and more salt/pepper.

Placed in a 550 degree oven for 20 mins (covered with foil).

The good....
Fish cooked perfectly, tasted good.

The bad....
Veggies were underdone, I even put them back in uncovered sans fish to get them done without the foil.
A bit soggy on the veggies.

Postmortem:
I think the issue was I had too much moisture with all the veg in there, and by covering with foil this kept the steam in, compounding the problem. I also think I added to many veggies. I'm on a 'watch what you eat' diet, and wanted to load up on the low calorie veggies/shrooms but just too many for the volume of the pan (it was filled to the top).

I had done something similar with monkfish earlier in the week, only with 1 bell pepper and no onions. This came out much better and I assume it was lower volume and far less water in the veg, plus I didn't use foil.

So any other improvements if you were given those ingredients and cooking for yourself and any comments as to if my assessment of what went wrong was correct?
post #2 of 6
what about placing the schnapper on the bbq and making kebabs out of the veges to go with it with a very light brushing of olive oil or
stuffing the schnapper with onions and baking it and sauteing the other ingrediants and adding a bit of fish stock to the veges and making it a sauce

or turning it in to a stew, cutting the beautiful fish in to large chunks, with the veges, and just covering it with stock and cooking till just cooked (if you do it this way you can used the bones to make a stock before hand)
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
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when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #3 of 6
Offhand it sounds like simply sweating the veggies first with a fair bit of salt ( put less on the fish ) might have done the trick.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #4 of 6
Thread Starter 
Yea that was my thought as well.
post #5 of 6
I'd put the fish on top of the veggies.
post #6 of 6
If your basic issue was that the vegies were not done at first, try slicing them smaller so that they cook faster. Another solution would be to blanch the vegies first.
Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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