Tyler roasts Wild Alaskan salmon with basil butter, herb breadcrumbs and ratatouille!
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Roasted Fish
RECIPE THANKS TO TYLER FLORENCE
Level: Intermediate
Overall: 55 minutes
Preparation: 20 min
Prepare: 35 minutes
Yield: 4 to 6 servings

Ingredients

Extra-virgin olive oil
2 smallish Italian eggplants
Kosher salt and newly ground black pepper
1 large zucchini, cut crosswise into 1-inch sections
3 anchovy fillets
1 onion, carefully sliced
3 garlic cloves, finely sliced
1 bulb fennel, thinly shaved vertically, use a mandolin if you have one
2 pints cherry tomatoes
1 tablespoon tomato paste
Pinch red pepper flakes
Crunchy herbed bread crumbs, recipe follows
1 entire side of salmon (about 4 pounds), boned tail piece, skin on
1 lot fresh basil
2 sticks unsalted butter, room temperature

Crunchy herbed bread crumbs:

1/2 loaf old country-style bread, crust got rid of
1 clove garlic, minced
1/2 bunch basil
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Instructions

Preheat oven to 500 degrees F.

Begin by preparing the veggie base for the fish. Heat 1/3 cup of olive oil in a large pan over medium heat. Add the eggplant, season with salt and pepper and cook for 10 minutes till just tender. Set aside on a platter. Include the zucchini to the pan and cook in the very same way up until simply tender and remove to the plate with the eggplant. Add to the pan, smashed anchovies, onion, garlic and fennel. Prepare for 5 to 7 minutes up until caramelized then include tomatoes and tomato paste and prepare for a more 5 minutes till wilted. Season with salt and pepper and include the red pepper flakes. Integrate all the vegetables together in a big roasting pan.

Now prepare the fish. Get your fishmonger to prepare the tail piece of your fish so it is cleaned up and boned, and ready to go when you get house. Begin by vertically scoring the fish in 4 locations, skin side up so the cuts pierce the skin and reveal the flesh. Prepare the basil compound butter by slicing half of the basil and mixing it with the room temperature level butter up until well combined. Season with salt and pepper.

Season the piece of fish with salt and pepper and smear the top of the fish with basil butter then take the whole fish and transfer to the roasting tray and put on top of the bed of veggies.

Sprinkle the buttered fish with the bread crumb mixture.

Place in hot oven and roast for 12 to 15 minutes for medium unusual, then surface under the broiler for 2 minutes to crisp the skin. Do not over cook, otherwise the fish will be dry.

To serve, portion the fish along ball game marks, serve with a scoop of the vegetables.

Crunchy herbed bread crumbs:

Put bread, herbs, garlic and 1/3 cup of olive oil in a food mill and pulse until you have the texture of coarse bread crumbs. They should be a dynamic green from the olive oil and the herbs. Season well with salt and pepper and toast over medium heat in a big saute pan till crispy.

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Tyler Florence's Ultimate Roasted Fish|Tyler's Ultimate|Food Network