Baked Tilapia With Whole Spices

Recipe Ingredients

2 teaspoons	10ml	Peanut or other vegetable - oil
1 teaspoon	5ml	Carrot - peeled and cut into (medium) sticks
4		Green onions - cut into sections
8		Quarter-size slices ginger - (no need to peel)
1 teaspoon	5ml	Whole allspice
3		Star anise pods - broken up
1/2 teaspoon	2.5ml	Whole peppercorns
2 teaspoons	10ml	Dried chiles - any loose (small) removed
2		Tilapia - cleaned and scaled 1 to 3 pounds in all)
		Salt
3 tablespoons	45ml	White wine
1/2 cup	118ml	Fish or poultry stock
1 tablespoon	15ml	Butter - (optional)

Recipe Instructions

This will work with other whole lean fish, including small rockfish or farmed striped bass, and cuts or 'roasts' of halibut or pink salmon. Adjust the cooking time according to the thickness and density of the fish.

Preheat oven to 400F Rub a baking dish well with the oil, add the vegetables and whole spices, and toss to coat them lightly with oil.

Arrange in an even layer. Rinse the fish well inside and out, pat dry, season lightly with salt, and place on top of the vegetables. Add the wine and 3 tablespoons of the stock. Make a loose tent of foil over the tail of the fish and place in the oven.

Bake, rotating the pan once halfway through the cooking time, until a skewer easily enters the thickest part of the fish, 25 to 30 minutes. If you have an instant-reading thermometer, it should read 145F to 150F in the center near the bone. Transfer the fish to a warm serving platter.

Strain the contents of the baking dish into a small saucepan; discard the spices and vegetables. Add the remaining stock, bring to a boil and reduce by a third. Taste for seasoning and adjust if necessary. Swirl in the butter if desired and pour over and around the fish on the platter.

Source:
Lorenza De' Medici

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