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?
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?
