Image: Stuart Richards via Flickr
I got to actually say, “Guess what, we’re having ono for dinner … and I don’t mean Yoko!” Yes, I’m corny that way.
This is another new-to-me fish when it comes to home cooking. I’ve ordered it in restaurants but now, thanks to the sustainable fish delivery program from Hooked on Fish which has made it easy to try many new things, it was time to get hands-on with the fish myself.
This is another new-to-me fish when it comes to home cooking. I’ve ordered it in restaurants but now, thanks to the sustainable fish delivery program from Hooked on Fish which has made it easy to try many new things, it was time to get hands-on with the fish myself.
| How We Prepared It:
Bonus: My mother-in-law is also getting the fish deliveries now, and sometimes we cook our fish and dine together. Ina’s pick this week was long line-caught albacore tuna which we marinated in tamari-garlic-ginger and then briefly seared. I don’t like tuna or super-rare fish, so have no personal feedback to share. But the others raved about it, so please … enjoy. Please enjoy this thematically-appropriate but non-fishing musical selection for your listening pleasure as you read on. |  |
| Printable recipe - Baked Ono with Gremolata |
Ingredients for Fish:
Ingredients for Gremolata:
Directions:
- 1 pound Ono, cut into 3 pieces
- 3 lemon slices plus a generous squeeze of lemon juice
- Olive oil
- Salt and pepper
- Few spoonfuls of gremolata
Ingredients for Gremolata:
- 6 tablespoons finely chopped parsley
- 1 lemon, zested, then finely chopped
- 2 cloves garlic, grated with a micro-plane (or very finely chopped)
- Salt to taste
- 1-2 tablespoons Olive oil
Directions:
- Preheat oven to 350°.
- Prepare the gremolata by grating the garlic and lemon onto the chopped parsley. Add a touch of salt to taste. Continue chopping until everything is mixed together. Add 1-2 tablespoons of olive oil and mix together to make a paste.
- Drizzle both sides of each Ono piece with olive oil and season with salt and pepper. Place in a baking dish.
- Spoon a couple tablespoons of gremolata on top of each piece of fish
- Add a lemon slice on top of each piece. Squeeze lemon juice over fish.
- Cover with foil and cook for approximately 20 – 30 minutes depending on thickness, until cooked through. (Cook’s note: To avoid overcooking and drying out the fish, start checking for doneness at 20 minutes and at frequent intervals thereafter, if necessary)
The Verdict: As mentioned in the Catch.com profile above, this fish tends to dry out if overcooked and unfortunately that was the case here. Not too bad, it was still edible and tasty … but it would have been even more delicious if the fish were baked for 1-2 minutes less. I really liked the gremolata topping – essentially parsley, garlic and lemon all chopped together – but wonder if it would be better on a richer/fattier fish like mackerel, salmon or tuna to contrast with its citrusy tartness.
The real rock stars of this meal were the sides. Loved the grilled eggplant planks topped with tomatoes, feta and basil! Add a drizzle of balsamic vinegar for even more flavor.
And the crispy smashed potato cakes are a revelation – first time making them, definitely won’t be the last. They require a little more preparation-fuss than I’d like but overall not too bad. (Basically you boil potatoes first, then roughly mash them, brush with oil and herbs, and roast in the oven until crispy. So much yum!!) These two dishes will definitely be back for encore performances on my dinner table.
The real rock stars of this meal were the sides. Loved the grilled eggplant planks topped with tomatoes, feta and basil! Add a drizzle of balsamic vinegar for even more flavor.
And the crispy smashed potato cakes are a revelation – first time making them, definitely won’t be the last. They require a little more preparation-fuss than I’d like but overall not too bad. (Basically you boil potatoes first, then roughly mash them, brush with oil and herbs, and roast in the oven until crispy. So much yum!!) These two dishes will definitely be back for encore performances on my dinner table.
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