In the age of Tasty films and all matters green, I love the carefree idea of putting all of the elements for one meal on a single pan and baking it to completion. So when I picked up “The Ultimate One-Pan Oven Cookbook,” I became excited for an e-book of recipes that, because the tagline on the duvet promised, “Complete Meals Using Just Your Sheet Pan, Dutch Oven, Roasting Pan and More.”
Julia Konovalova, the author, and writer of the all-matters food blog Imagelicious subscribe to the concept that oven-baking is a simple and enjoyable manner to get accurate, healthy meals at the table. In her introduction, she writes that “The Ultimate One-Pan Oven Cookbook” is supposed to help home chefs grasp oven-cooking and temperature control. The e-book offers dozens of handy recipes grouped through kinds of dish, from “Oven-Made Breakfasts” and “Simple Soups, Salads, and Sandwiches” to “Easy Sides,” and “Delicious and Unique Desserts.” In the lower back, Konovalova offers advice on device and cooking temperatures.
I homed in on “Complete One-Pan Oven Meals,” the approach that drew me to the cookbook in the first vicinity. Each recipe on this chapter and every bankruptcy is outlined on a single web page with an adjacent complete-page photograph displaying the house cook dinner a photo of the completed dish. The recipes provide a complete protein-based meal with oven-baked veggies and/or starch; most advocate a side dish to top off the plate. Patiently awaiting the hotter climate, I found myself attracted to the few fish and seafood recipes. I determined to test the Baked Haddock with Cherry Tomatoes, Capers, and Lemon, an element because most of the elements were already in my pantry.
The instructions have been smooth and stored me on the mission. I was intrigued that the recipe had me start with the aid of melting butter proper within the pan; it proved a hit trick for keeping the fish wet. However, even before I put the pan inside the oven, the dish appeared truly pretty, almost to the factor of incredible. Out of the oven, it became delicious, with excellent stability of flavors – tang from the lemons and capers and candy from the roasted tomatoes. This dish and others like it – I plan to attempt the One-Pan Fish Tacos or the Easy Oven Seafood Boil – are easy, wholesome, and a brilliant option for summertime, whilst both the grill and the stove look like an excessive amount of paintings.
Baked Haddock With Cherry Tomatoes, Capers and Lemon
Our recipe tester located that with the salt in the capers and the acidity of the lemon adding flavor, she didn’t need any introduced salt.
Serves 2 to four
2 tbsp unsalted butter
2-2½ cups grape tomatoes, plus greater for serving
1 lemon
1 tbsp capers
2 cups baby spinach, plus greater for serving
2 haddock fillets (approximately 1¼ lbs)
Salt and pepper
Preheat the oven to 425 degrees F. Put the butter on 1 / 4 sheet pan (thirteen x nine inches) and vicinity in the oven for a few minutes to soften. Once the butter is melted, do away with the pan from the oven. While the oven is preheating, prepare the relaxation of the components. Halve or quarter the grape tomatoes and thinly slice the lemon. Roll the sheet pan around, so the melted butter covers all of it. Make sure to use your oven mitts. Scatter the tomatoes and capers onto the sheet pan, then cowl with a layer of baby spinach. Add half of the lemon slices on the pinnacle of the spinach and region 2 haddock fillets over them. Season the fish to taste with salt and pepper, then layer the ultimate lemon slices over it. Bake for 20 to 25 mins, or till a secure internal temperature is reached. A secure inner temperature for the fish is one hundred forty-five ranges F.
