Recipes, Insight, Theory and Everyday Management for Students, Ships Cooks, and those with an interest in Marine Catering Operations. All Recipes have a fully adjustable servings feature, just change the number of servings and the ingredients recalculate automatically.
Baked Red Snapper
Baked Red Snapper
This simple technique of dipping fish in seasoned flour and butter produces the most rewarding results and you will see this is a technique I use often as a base for many baked fish recipes. On this occasion I have used Red Snapper Fillets, but I have used many other white fish fillets, one notable example is that whilst working on a ship in South Africa we served Grilled Kingklip and I have to tell you Kingklip is a fish like no other, pure white flesh and no bones, it is truly beautiful,
If your ship ever calls into Cape Town on a voyage Kingklip is definitely a fish you want to add to your commodity list.
So weather you are dealing with one of the most desirable fish in the world or any boneless skinless fish fillet this technique will always produce a first class result.
Here we and see the simple arrangement on the bench ready to tray up our fish fillets.
Take a suitable size portion of fish and dip in seasoned flour coating all sides and dip the service side into a mixture of equal quantities 50/50 melted butter and vegetable oil and place on an oiled shallow oven tray.
Here we can see our fish nicely coated in seasoned flour and butter ready for the oven, it is worth noting what the seasoned flour does during the baking process, during baking the fish releases moisture as it bakes these moisture is captured by the seasoned flour and creates a extra light batter of sorts and the full flavour of the fish is retained in the coating, this combined with the butter gives truly the best tasting natural fish flavour.
Place the fish in a preheated oven at 180C for 15 Minutes, When the cooking time is complete just check the core temperature has reached 75C. if not return to the oven until fully cooked.
NOTE;- Now I wish to add a caveat at this point, don’t cook the fish too much it will go dry, some fish is cooked at as low 65°C, but as a ships cook your responsibility is to insure that food is fully cooked to ensure the health and well being of the people on-board, so it is advisable to always ensure all food served is fully cooked. You don’t want to be the cook that brings a multi-million-dollar project to halt as the result of under cooked food. The key skill here is to balance the integrity of the finished dish and try to retain succulence.
Place the cooked fish into a clean gastronome tray and garnish with Lemon, Tomato and cucumber slices, sprinkle with chopped parsley or picked parsley.