Slow-Roasted Fish

February 20, 2008

Makes 4 servings

1 teaspoon extra-virgin olive oil

1 and 1/2 pounds thick fish fillet (see Note) with skin

Kosher salt

Small sprig of fresh thyme, optional

Preheat the oven to 275 degrees. Brush a baking dish lightly with

half the olive oil.

Arrange the fish skin side down in the pan. Rub the top with the

remaining olive oil. Sprinkle lightly with oil. Sprinkle lightly

with salt. Tuck half the thyme sprigs under the fish and place the

remainder on top.

Roast for 15 to 35 minutes, until a two-pronged kitchen fork

inserted in the thickest part of the fish meets with no resistance

and the flesh separates easily from the skin. An instant-read

thermometer should read about 120 degrees. (Don't worry if the top

of the fish still has a slightly translucent, raw look. This is the

result of the low-roasting temperature. It will be cooked inside.)

Note: Use 1 large fillet or four 6-ounce fillets, such as salmon,

striped bass or red snapper.

Nutrition facts per serving: 258 calories, 11 g fat, 2 g saturated fat, 76 mg cholesterol, 0 g carbohydrates, 36 g protein, 78 mg sodium, 0 g fiber