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magidThis was the last of this share's deliveries (new shares will start in December, and will have shrimp options). I had the choice of flounder or pollock, and went for the round fish I feel more comfortable processing over the flat fish that are more challenging (plus have little bones. Plus are multiple fishes, and therefore take more time to process as well).
It was fairly huge, and even though I filleted it far less well than I've managed in previous weeks, still ended up with a large number of servings (11+ good-sized pieces of fillet). While the frame poached (and I still have to get the meat off the bones), I prepared the fillets: a thin layer of mayo, then a scattering of sliced scallions and diced preserved lemon, topped with panko, then dustings of tandoori seasoning (note to self: get more) and cumin. Those baked at about 450 F for 13 minutes, and rested some minutes after coming out of the oven to finish cooking.
It was fairly huge, and even though I filleted it far less well than I've managed in previous weeks, still ended up with a large number of servings (11+ good-sized pieces of fillet). While the frame poached (and I still have to get the meat off the bones), I prepared the fillets: a thin layer of mayo, then a scattering of sliced scallions and diced preserved lemon, topped with panko, then dustings of tandoori seasoning (note to self: get more) and cumin. Those baked at about 450 F for 13 minutes, and rested some minutes after coming out of the oven to finish cooking.