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Fish for Dinner – Baked Ono with Gremolata

5/29/2015

3 Comments

 
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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. 
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How We Prepared It:
  • Baked Ono with Gremolata – from Hooked on Fish
  • Grilled Eggplant Planks with Tomatoes, Basil and Feta – courtesy of Martha Stewart
  • Crash Hot Potatoes – from The Pioneer Woman

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. 
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Boil the potatoes
Gently smash each one, top with olive oil and herbs
Roast until crispy
Close-up of Crash Hot Potatoes
Generously salt the eggplant slices
Let 'em sit in a colander for 30 minutes, then rinse
Grill, the top with tomatoes, basil and feta cheese
Gremolata = parsley + lemon zest + minced garlic chopped together
Season the ono pieces, then add gremolata
Ready to bake
I added lemon slices after baking; you could do it before
Dinner is served

Baked Ono (aka Wahoo) with Gremolata
Adapted slightly from 
Hooked on Fish recipe

Printable recipe - Baked Ono with Gremolata
File Size: 565 kb
File Type: pdf
Download File

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Ingredients for Fish:

  • 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)


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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. 

3 Comments
Ilise Goldberg
5/31/2015 02:28:35 pm

The perfect song for this fish dish!

Reply
Ann link
6/2/2015 07:59:35 am

Be my- be my- be my Yoko Ono, whoa-oa-oo!

Reply
Tez link
8/18/2021 07:21:43 pm

I like the idea of using lemon on fish. I think that could really bring out the savory flavor. I need to get some albacore for Friday.

Reply



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