Crispy-skinned fish [Eric Ripert] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 101) by Kristen Miglore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pattyatbryce on September 09, 2021

    Works every time!

  • mharriman on November 30, 2019

    Excellent. We loved this recipe. I used two 6 oz. sockeye salmon fillets and they were crispy on the outside and juicy on the inside. One of the better fish recipes I’ve tried. I did use self rising flour instead on Wondra, since that’s what I had on hand. I also put the fish into a 350 degree oven instead of 400 because I was finishing roasting my cauliflower at that temp. I just roasted the fish 90 seconds longer and they were perfect. Will definitely repeat.

  • bching on December 31, 2018

    Truly a genius recipe. The black cod filet I cooked this way was so delicious, tasting like the sea with black cod's silky texture in perfect contrast to the crispy skin. It took a little longer in the oven than the recipe indicated but this was still a super simple preparation with excellent results. Be sure to heat the oven up as your first step.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.