recipes

16 Recipes for Slow-Roasted Fish, No Hot Pan or Sizzling Oil Necessary

Searing is overrated.
Summer Salmon Niçoise salad recipe
Photo by Caleb Adams

Hot-and-fast fish cooking can be stressful. Fat sputtering! Skin curling! Seafood smells! But you know what’s not stressful? Putting a fillet of salmon or any firm-fleshed white fish on a baking sheet, seasoning it with salt and olive oil, and popping it into a 300° oven (give or take) until the flesh is just opaque and flakes easily when you press it with a spoon. Of all the fish recipes we know, this method is hands down the easiest, most forgiving, and least stinky.

  • Fish and chickpeas in a cast iron skillet
    Photo by Chelsie Craig, Food styling by Rhoda Boone
    1/16

    Foolproof Fish With Spiced Chickpeas

    Just about the most approachable at-home fish cooking method there is.

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  • Photo by Chelsie Craig, Food Styling by Olivia Mack McCool
    2/16

    Family-Style Fish Tacos

    No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby—for all the flavor without the fuss.

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  • Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    5/16

    Slow-Roasted Salmon With Harissa

    The low temp and abundance of olive oil make this recipe nearly impossible to mess up. You’ll forget there’s any other way to cook fish.

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  • Photo by Alex Lau, food styling by Sue Li
    6/16

    Roast Fish with Cannellini Beans and Green Olives

    This is one of those throw-together dinner recipes that relies on staples like canned beans and lemons; all you have to do is pick up the fish.

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  • 9/16

    Cod with Lemon, Green Olive, and Onion Relish

    Most 1”-thick pieces of fish will cook in 30 minutes. If the fish is done before you're ready to sit down, simply turn off the oven—it will hold. If it isn't quite ready when you are, crank up the heat to 350° and it'll finish quickly.

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  • Peden + Munk
    10/16

    Slow-Cooked Salmon, Chickpeas, and Greens

    Bobby Flay often uses terra-cotta dishes called for this recipe. These lightweight vessels, ubiquitous in Spain, can go from oven to table, and come in a full range of sizes.

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  • Photo by Caleb Adams
    11/16

    Summer Salmon Niçoise

    We love a classic Niçoise salad made with fancy oil-packed tuna, but using warm, slow-roasted salmon instead makes the whole thing feel a little more special.

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  • Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Tim Ferro
    12/16

    Slow-Roasted Salmon With Fennel, Citrus, and Chiles

    Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.

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  • Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski
    15/16

    Flaky Cod with Celery Salad

    The garlic-curry crisp in this recipe is your new secret weapon.

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  • Photo by Chelsea Kyle, Food Styling by Susie Theodorou
    16/16

    Rice Bowls with Flaky Cod

    Kedgeree often calls for smoked fish, but for a light weeknight meal, we prefer steaming fresh fish right on top of the rice.

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Amiel has worked at Bon Appétit in some capacity since 2012(!)—a sentence that makes him feel very old indeed. In that time, he has focused primarily on writing and editing service-driven cooking content across all platforms but has also developed recipes, penned travel guides, and hosted more than a few videos. These days, he... Read more
Contributing Editor
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