Snapper oven

 

4.67 from 6 votes

Japanese Baked Sea Bream

Seasoned with salt and baked till crisp on the skin and juicy inside, this Japanese Baked Sea Bream is often served on celebratory occasions, including Oshogatsu (Japanese New Year). The whole fish will make a stunning centerpiece of your feast. I'll show you how to cook it perfectly every time!

Prep Time15 mins

Cook Time45 mins

Rest Time30 mins

Total Time1 hr 30 mins

Course: Main Course

Cuisine: Japanese

Keyword: fish

 

Servings: 4

 

Calories: 225kcal

 

Author: Namiko Chen

Ingredients

• 1 red sea bream (madai 真鯛; this is a 3-lb, 17-inch-long fish; after gutted, 2.8 lb)
• 1 ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (You’ll need ½ tsp salt per pound)
• 2 Tbsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (for sprinkling fins and tail)

Instructions

• Gather all the ingredients.
  

To Prepare the Fish

• Rinse the fish, both inside and outside, under cold water. Pat dry with paper towels.
  
• Sprinkle salt all over the fish and inside the fish. Why salting? Please read the blog post on why salting is important. Let stand for 30 minutes on the kitchen counter.
  
• After 30 minutes, preheat the oven to 425ºF (220ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Pat dry all the moisture oozed out from the fish with paper towels.
  
• Score the thickest part of the flesh. Score an X on the front (fish head pointing left). Make 2-3 slashes on the back (fish head pointing right). The depth of slashes is usually midway between the skin and the bone, just enough to opening up the flesh for the heat to get through the flesh more efficiently. Read more about it in the blog post.
  
• Coat the fins (3 locations) and tail with salt to prevent them from burning. Spread them when sprinkling salt and press down with fingers.
  
• Find a pointy object like an ice pick (I use a takoyaki pick), make a puncture near the tail so a bamboo skewer can go through (Unfortunately, a bamboo skewer is not strong enough to puncture through the fish).
  
• Insert the bamboo skewer through the hole in the tail then puncture through the upper eyes.
  
• Cover the tail and fins with aluminum foil.
  
• Put the foil-wrapped pectoral fin on the bamboo so that it will stand up after being baked.
  
• Place the fish on the wire rack (so the air would go through underneath the fish). Put the oven-safe ramekins to support the head and tail.
  
• Here’s the closer look.
  

To Bake

• Insert the oven probe into the thickest part of the flesh (through the score). Transfer the baking sheet to the oven and attach the probe to the oven.
  
• Bake the fish at 425ºF (220ºC) until the thickest part of the fish registers 145°F (63°C) on the oven meat probe or on an instant-read thermometer, about 40-45 minutes (for a 3-lb fish).
  
• Remove from the oven. Take out the skewer and the aluminum foil (be careful as the fins and tail may be stuck to the foil). Decorate the fish (read the blog post for some ideas) and serve immediately.
  

To Store

• You can store the leftover in an airtight container in the refrigerator for up to 3 days.

To Use Leftover Fish (Bone and Flesh)

• Make Tai Meshi (Sea Bream Rice) following my recipe.

Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this 

Tuscan Onion soup

 

• 2 pounds (roughly 1 kg) red onions, sliced thinly
  
• 2 tablespoons extra virgin olive oil, plus more for drizzling
  
• 4 fresh sage leaves
  
• salt and pepper
  
• 4 cups (1 liter) vegetable stock
  
• 4 eggs (can omit or put italian sausage instead)
  
• 3/4 cup grated Parmesan cheese, plus more for serving if desired
  
• 4 slices crusty bread, toasted
• 1.In a large, heavy-bottomed stock pot, gently saute the onion in the olive oil with a good pinch of salt and pepper and sage leaves on lowest heat. Let them sweat very gently without letting them colour to release their sweetness, about 30 minutes. If they begin to get dry or stick just add a splash of the vegetable stock

2. Add the stock to cover and turn heat up until it begins to simmer. Keep heat on medium and let the soup cook 30 minutes. Check for seasoning and add salt or pepper as needed.

3. About 5 minutes before soup is ready, sprinkle half of the cheese over the top of the soup, crack the eggs into the pot and cover with the rest of the cheese and cover, without stirring. The whites should be cooked and the yolks runny—about 5 minutes.

4. Serve the soup with an egg in each bowl along with the bread. If desired, sprinkle over extra Parmesan, a grating of black pepper and a drizzle of olive oil.

cinnamon muffins

Ingredients

• 2 cups all-purpose flour (240g)
• 4 teaspoons baking powder
• 1 1/4 teaspoons salt
• 2 teaspoons cinnamon
• 1/3 cup canola oil
• 2 large eggs
• 1 cup granulated sugar (200 g)
• 1 cup buttermilk
• 2 teaspoons vanilla

For the Streusel:

• 1/3 cup granulated sugar
• 3 teaspoons cinnamon
• 3 tablespoons butter (chilled)

Instructions

• Preheat the oven to 425 degrees.

For the Muffins:

• In a small bowl, combine the flour, baking powder, salt and cinnamon. Whisk to break any clumps.
• In another bowl, combine the oil, eggs, sugar, buttermilk and vanilla. Mix well.
• Pour the wet ingredients into the dry ingredients and mix just until combined.

For the Streusel:

• In a small bowl, combine the sugar, cinnamon and butter, cutting it with a fork until it resembles coarse crumbs.
• Spray 2 muffin pans with cooking spray.
• Fill 14-16 muffin cups half full.
• Sprinkle half of the cinnamon streusel on over the muffin batter.
• Use the remaining batter to fill the muffin cups the rest of the way.
• Sprinkle the remaining streusel on top of the muffins.
• Bake at 425 for 5 minutes, then reduce the oven temperature to 350 degrees (without opening the oven) and bake for an additional 11-12 minutes, or until the center of the muffin bounces back when you touch it.
• Allow the muffins to cool for 5 minutes, then remove them from the pan and allow them to cool on a wire rack.
• Store in an airtight container.

pizza sauce

 can tomato sauce (15oz for family?)

maybe half small can tomato paste

2 t basil

1 t oregano

1 t garlic

1/2 t paprika

1/4 t salt

a little sugar

chewy chocolate chip cookies

 Print

Chewy Chocolate Chip Cookies

★★★★★4.9 from 361 reviews

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 3 hours, 22 minutes
• Yield: 16 large cookies

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Pinned over 3 million times, these super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website. Melted butter, 1 extra egg yolk, and more brown sugar than white sugar guarantee the chewiest chocolate chip cookie texture. Chilling the cookie dough is imperative. No mixer required! 

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Ingredients

• 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch*
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks or 170g) unsalted butter, melted & slightly cooled*
• 3/4 cup (150g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks

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Instructions

1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chunks. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading. (Some readers have asked if it’s possible to roll into balls and then chill, but I don’t recommend it. The cookie dough is quite sticky and loose to section into balls before chilling.)
3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
4. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
5. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more detail and a photo. Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired.
6. Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
7. Cookies stay fresh covered at room temperature for up to 1 week.

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Notes

1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
2. Cornstarch: If you don’t have cornstarch or don’t want to use it, simply leave it out. The cookies are still very soft.
3. Butter: Salted butter can be used instead. Reduce salt in the cookie dough to 1/4 teaspoon.
4. Room temperature egg + egg yolk are best. Typically, if a recipe calls for room temperature or melted butter, it’s in good practice to use room temperature eggs as well. To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes. What to do with the extra egg white? Make these or these.
5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

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