Slow-Roasted Salmon or Halibut Steaks
No matter what people say, nothing’s easier than cooking fish. It takes less than 10 minutes to pan-sear a fish and finish it off in the oven. Slow roasting is easy, too, and requires very little of your attention.
These recipes are for salmon and halibut steaks about 3/4 inch thick. If you use other cuts, adjust the cooking time according to thickness. Fish is done when the flesh feels firm to the touch.
Rinse fish and blot dry. Cover baking sheet with foil and grease. Combine oil and Worcestershire sauce. Use your finger to rub oil mixture over surface. Generously season with salt and pepper.
Bake on lower rack of oven at 250 degrees until fish feels firm to touch, about 20 to 25 minutes. Serve hot, room temperature or chilled.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
