How to Use the Le Creuset Fish Baker Le Creuset® Official Site

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Preheat oven to 375 °F. Peel away any extra skin from the garlic, then cut in half horizontally, exposing the cloves. Pour the oil into the 1 1/2 quart oval baker and place the garlic, cut side down, into the oil. Roast in the oven for 30 minutes or until garlic cloves are golden brown and soft, then remove from the oil, wrap in aluminum foil.

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The Fish Baker features a covered oval baking dish embossed with an elegant fish motif and brushed gold knob. A striking presentation from oven to table, it's perfect not only for baking, roasting, steaming, and broiling all manner of fish recipes - but also for roasting and steaming vegetables and meat, bubbling casseroles, one dish meals.

How to Use the Le Creuset Fish Baker Le Creuset® Official Site

Summary. Roast a whole fish, large filets or several smaller cuts in this covered baker. It has a heavyweight domed lid that seals in steam so fish turns out moist and flaky - every time. The vibrantly enameled stoneware offers exceptional durability and even heating while the charming decoration enhances oven-to-table presentation.

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Preheat oven to 425°F. Lay the halibut filets in the base of the Fish Baker. Sprinkle evenly with salt and pepper, and drizzle with olive oil. Cover with lid and place in the preheated oven until fish is baked through and flakes easily with a fork, about 15-20 minutes. Remove the Fish Baker from the oven and uncover.

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Le Creuset. Use the Le Creuset Fish Baker for marinating, baking, roasting, and broiling fish up to two pounds, along with roasting and steaming vegetables and meat. The lid features an embossed fish design and stainless knob, and helps retain heat and moisture. The ridges on the bottom of the dish keep food elevated for even cooking and browning.

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The Le Creuset Fish Baker ( $125, lecreuset.com) can fit up to a two-pound whole fish, and the stylish embossed design makes it an oven-to-table winner. The Le Creuset Extra-Large Logo Mug ($22, lecreuset.com) and Le Creuset Hydration Bottle ($35, lecreuset.com) will help you enjoy your favorite beverages throughout the day.

Fish Baker Le Creuset® Official Site

4. Fish: (Preheat oven 180°C; grill setting) Pat the fish dry and place it on top of the Skillet, layered with banana leaves. Spoon in sambal to cover fish evenly. Gently fold leaves on both sides and secure with toothpicks. Place into the oven and let it grill for 25-30 minutes* 5. To Serve: Garnish with julienned kaffir leaves and calamansi.

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A dry wine, Hermitage White pairs well with delicate and flakey baked halibut prepared and served in the Le Creuset Fish Baker; the ridges on the bottom of the stoneware keep the fish elevated for.

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Add a little olive oil to the pan, add the fish skin-side down, and cook until the skin is just crispy. Turn and cook briefly until just cooked. Timing depends on the thickness of the fish, but as a rough guide 3 to 4cm thick fillets should need about 2 minutes a side. Deep-frying. Heat a pan of deep oil until it is 180˚C.

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Pour lemon oil on the hot grill and cook the whiting for approximately 3 to 4 minutes on each side until crispy and cooked through. Flip carefully so that you do not damage the skin. Halve the tomatoes and mix with the olives and chopped parsley. Season with pepper, salt and a little lemon oil. Serve the fish with the tomatoes, using the juices.

How to Use the Le Creuset Fish Baker Le Creuset® Official Site

Le Creuset Olive Branch Heritage Rectangular Casserole with Lid, 12" x 9". $139.95. (2) Le Creuset Heritage Stoneware Rectangular Bakers, Set of 3. $194.95 $134.96. Le Creuset Heritage Marble Covered Baker, 4 qt. $139.95. Le Creuset Stainless Steel 12-Piece Cookware Set.

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Colorful glaze is nonporous, non-reactive, scratch-resistant, and resists stains and flavor absorption. Smooth interior enamel easily releases food for quick clean-up, and resists cracking and crazing. Generously sized to accommodate up to a 2-pound whole fish. Unmatched thermal resistance for temperatures ranging from -9°F to 500°F.

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Preheat the oven to 350°F. Clean, rinse and pat dry up to two pounds of fish, either whole or filets. Season the fish all over with plenty of salt, pepper and desired seasonings. Arrange herbs or thin citrus slices on the bottom of the baker for extra flavor if desired. Place the fish skin side down in the bottom of the baker.

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Add a small amount of liquid to the pot and then bring it to a simmer. Cover with the tight-fitting lid and steam until the food is just cooked through - fish filets are ready when they are firm, opaque, easily flake and reach an internal temperature of 140°F. For shellfish like clams and mussels, wait until most of the shells have opened.

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Preheat the oven to 350˚F. Season the salmon with salt all over and place in the base of the fish baker. In a small bowl, combine the 2 tablespoons coconut oil, lemon zest, garlic, ginger, red pepper flakes and dill. Spread the mixture evenly over the top of the salmon. Place the haricot verts in a mixing bowl along with the remaining 1.