Sometimes the title says it all…That’s certainly the case with Baked Fish with Butter & Sherry.
We have lovely fresh fish. We’re going to bake it with butter and sherry.
Then we’re going to eat it and be SOOOOOO happy because it is so delicious and it was so easy to make!
Honestly, start to finish this meal takes 15 minutes or less. Maybe 20 if you want rice.
Here’s what you need:
Fish (Cod), Butter, Sherry, Parsley, Salt & Pepper.
Preheat the oven to 400 degrees.
For the fish, choose something white and flaky and plan on 6-8 ounces of fish per person.
I have cod. The original recipe called for scrod which, even though I love fish, I’m pretty sure I’ve yet to encounter. Halibut would be good. So would snapper or sole.
Try to avoid super thin fillets of fish. If you only have something very thin like swai or tilapia, be sure to reduce the cooking time.
Butter the bottom of a baking dish just large enough to accommodate your fish. Place the fish in the dish and season lightly with salt & pepper.
Dot the top of the fish with butter. I am using about 2 Tablespoons total. That includes the butter used for greasing the dish.
Don’t be skimpy with the butter, however, because that is going to make your simple and delicious sauce.
Chop up 1 Tablespoon of fresh parsley and sprinkle it on top of the fish.
Add 2 Tablespoons of dry sherry to the pan.
You can put the sherry on top of the fish for extra flavor but it will make some of your seasonings float away.
Bake at 400° for 10-12 minutes.
To figure out the timing of thinner or thicker fish, plan on about 12 minutes per inch of thickness of fish.
OR just keep an eye on the fish and rescue it when it starts to look firm but flaky.
Cut the fish into serving pieces and drizzle the pan juices on top of each serving.
This doesn’t seem like a ton of sauce, but it is plenty to flavor the fish elegantly and lightly.
That being said, be sure you use a spatula to get ALL of the sauce out of the pan. It’s that good.
Add some saffron rice, couscous, a green veg, some crusty French bread, a light green salad or any quick sides that you enjoy.
Baked Fish with Butter & Sherry is so fast and easy that it’s perfect for a weeknight dinner. I would also happily serve this to company and be extremely happy to not be chained to the stove and not have a gazillion dishes to wash.
Simple is good!
This recipe is written for 2 servings but this would be very easy to customize for any number of people.
Here’s the recipe – Adapted from James Peterson’s Fish & Shellfish