Place fish on top and mound remaining salt so it completely covers fish. Roast fish in oven until a thermometer inserted in thickest part registers 130 degrees, about 10 minutes per pound.
This recipe is a weekly in my house and having developed an addiction to Martin Bosley’s vadouvan spice (known as French curry), I have used this to coat the pieces of fish. Serve this dish with ...
homemade version of Friday's fish and chips! They can also be used to cook everything from potatoes to meat and Yorkshire puddings for a Sunday roast, or Christmas dinner." However, Paul ...
and easy to fish out with tongs. No need to worry about tying them, in my opinion. Use beef broth. Obviously you can use any broth in a pot roast — you could even swap in water — but I look at ...