96 – SEPTEMBER 2019
4
C LEAN UP
YOUR ACT
Mussels and clams are relatively
cheap and cook in about
10 minutes. The only legwork
involved? The tiny bit of cleaning
you need to do beforehand.
Here’s how to prep them right:
5
Low-and-Slow Is the Way to Go
Hot-and-fast fish cooking can be stressful. Fat sputtering!
Skin curling! Seafood smells! But you know what’s not
stressful? Putting a fillet of salmon or any firm-fleshed white
fish on a baking sheet, seasoning it with salt and olive oil,
and roasting it into a 300° oven until the flesh is just opaque
and flakes easily when you press it with a spoon. Of all
the methods we know for cooking fish, it’s hands down the
easiest, most forgiving, and least stinky.
6
Consider the Whole Fish
If you reach for fillets instead of whole
fish because the eyes freak you out, you’re
not alone. But if it’s because you think a
whole fish is difficult to cook, you’re simply
mistaken. An entire fish is a great value
and is actually ideal for beginners—the skin
and bones act as an insurance policy
against overcooking. Start with something
small—like trout, branzino, or sea bass—
and make sure to buy it cleaned (that’s a job
you definitely don’t want to do at home).
1
As soon as you get home, remove
them from their packaging
and place in a colander nested
in a bowl. Cover with a wet
paper towel and store in the
fridge for up to two days.
2
When you’re ready to cook,
transfer to a clean bowl and
fill with cold water. Agitate
water with your hands to get
any grit or muck off the shells,
drain, and repeat as needed.
(If the water is still silty, scrub
each shell with a scouring pad
under cold running water.)
3
Tug any hairy beards off the
mussels, then check to make sure
each bivalve is alive: The shells
should be uncracked and closed.
If any are slightly ajar, they
should close when tapped against
the counter. Pitch anything that
doesn’t pass muster —one
bad actor can spoil a whole pot.
For lots of laid-back fish
recipes, including this
Cod with Bell Peppers,
go to bonappetit.com
/slow -roasted-fish
PHOTOGRAPH BY ALEX LAU. FOOD STYLING: PEARL JONES; SUE LI (W
HOLE FISH). FOR DETAILS, SEE SOURCEBOOK.
