0 (0)

Fish and Shellfish

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 ... Read more

Total time: 25 minutes | Serves 4
  • 4 (6- to 7-ounce) center-cut salmon filets or medium halibut steaks, skin removed
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • Coarse salt
  • Freshly ground pepper

Step 1Rinse 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.

Step 2Bake 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.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Shrimp Tostadas
Seared Ahi Tuna
Salmon hand rolls with avocado
Shrimp and Stone Crab Salad