Katie\’s Home Journal

April 11, 2006

How to cook fish

Filed under: In the kitchen — by Katie @ 11:08 pm

There are two kinds of cooking: cooking for survival and cooking to impress people.

Cooking for survival is what you do in college. It involves a lot of ramen.

Cooking to impress people is much harder because it involves more than boiling water. But there are ways to cheat and make it almost as easy as ramen.

Here’s an easy and date-friendly entree that I like to call Easy Fish.

  1. Take two (or more) fish filets out of the freezer*. If they’re not individually sealed, put them in a ziploc bag and squeeze the air out. Then thaw them by putting them in the sink with some cool water. They don’t take long to thaw because they’re really thin.
  2. Preheat oven to 425 F.
  3. Line a baking pan (you know, those flat metal things) with foil. This means you don’t have to scrub the pan later. You’ll just throw the foil away and the pan is perfectly clean.
  4. Stir together about 1/3 cup of mayo (or Miracle Whip, whatever) and a whole bunch of dill** in a small (e.g., cereal) bowl. Don’t worry about measuring any of this.
  5. Is the fish defrosted yet? Eh, probably close enough. Take the filets out of the wrapper and put them on the foiled baking pan.
  6. Spread the mayo mix over the fish. You want an even layer, not too thick, but covering the whole top surface of the fish. You might not use all the mayo mix. That’s okay.
  7. Sprinkle a layer of bread crumbs (get the seasoned kind that comes in a can) over the fish. Try to keep it even, not too thick, not too thin, but don’t feel bad if you make a mess.
  8. Put the pan in the oven. It usually takes somewhere between 8 and 12 minutes, I think. You know it’s done when everything’s sizzling like crazy. You can also check by scraping the middle of one filet with a fork – if it flakes apart, it’s done.
  9. Take it out of the oven, let it cool down for a couple minutes. Serve it to your date.

Hopefully your date likes Easy Fish. Most everyone does.

As for side dishes, you’re on your own.

* This assumes you have fish in the freezer. As for buying fish, you can get a decent variety of frozen fish at the grocery store. The individually-wrapped filets are really easy to work with. The kind of fish is up to you. I’ve used cod, flounder and tilapia recently. I liked the tilapia best. These all last in the freezer for a really long time, and since Easy Fish is really easy, it’s nice to always have some fish on hand.

** I like dill, but you could use something else. I’ve had success with chives (chopped fresh or even dried), and there are lots of other spices that would work with fish. If you are ambitious, you could even mix different spices together. But there’s a reason this is called Easy Fish.



  1. Heh heh, am enjoying “Katie’s Home Journal.” I like the jive of the Easy Fish – mostly the “easy” part – which distinguishes it from most of what I cook. Only issue (for me): I *hate* fish. Any chance of an Easy Chicken or somesuch variation? Idea for side dish: toss asparagus stalks with some olive oil, broil til cooked, sprinkle on sesame seeds half way through. mmm.

    Comment by molly — April 15, 2006 @ 3:11 pm

  2. For seasoning you should try Old Bay. I use that stuff on fish and poultry and it’s got a pretty good taste. My friends even sprinkle the stuff on french fries with salt, but I can’t say I’ve ever gone that far.

    Comment by Evan — April 20, 2006 @ 2:52 am

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