Cooking Instructions
- 1
Marinate fish in poppy seed dressing for up to 8 hours, depending on acidic content from citric acid or vinegar. Reserve enough dressing to glaze the filets during cooking.
- 2
Rinse and pat dry. Drizzle EVOO over the filets. Season with onion powder, pepper, and salt.
- 3
Bake at 400° for approximately 4-5 minutes or until thermometer reaches 145° and flesh is opaque.
- 4
Garnish with parsley and poppy seeds.
- 5
Variations; Lime, lemon, tarragon, caramelized onions or shallots, roasted bell peppers, sesame seeds, other dressings
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Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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