Best 2 Baked Pompano Recipes

**Baked Pompano: A Delectable Journey into Culinary Delights**

Indulge in the exquisite flavors of baked pompano, a culinary masterpiece that tantalizes taste buds with its delicate texture and delectable taste. This versatile fish, known for its mild and slightly sweet flavor, shines in the spotlight of various cooking techniques, each enhancing its unique qualities. Embark on a culinary adventure as we explore a collection of baked pompano recipes, ranging from classic preparations to innovative fusions, all promising an unforgettable gastronomic experience. From the simplicity of roasted pompano with lemon and herbs to the tantalizing symphony of flavors in a Parmesan-crusted dish, these recipes unveil the true essence of this prized fish. Discover the secrets of perfectly baked pompano, ensuring a moist and succulent outcome every time. Elevate your culinary skills and impress your loved ones with these expertly crafted recipes, transforming ordinary meals into extraordinary occasions.

Let's cook with our recipes!

WHOLE BAKED POMPANO WITH GINGER SAUCE

Whole baked pompano with ginger sauce image

Baked pompano is an amazing delicious dish that will impress your guests. Lemon ginger topping adds so much flavor and make this pompano recipe worth being in the best restaurant menu. Ready in less then 30 minutes and made in one pan!

Provided by Tanya

Categories Seafood recipes

Time 30m

Number Of Ingredients 7

Ingredients

1 golden pompano
1 tablespoon ginger paste
2 tablespoon soy sauce
2 tablespoon cooking wine
2 chopped garlic cloves
1 cup chopped cilantro
1/2 lemon, squeezed

Steps:

Preheat oven to 400 degrees.
Clean and rinse the fish under the cold running water.
Prepare the sauce- mix ginger, garlic, cilantro, soy sauce and cooking wine in bowl.
Place fish in a baking dish, top it with the sauce. Add same sauce inside the fish.
Cover the dish with foil and bake pompano for 15-20 minutes, depending on the size. Take the foil off and broil for additional 4 minutes.

Nutrition Facts : Calories 121 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1763 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

SALT-BAKED WHOLE POMPANO WITH PARSLEY OIL

Salt-Baked Whole Pompano With Parsley Oil image

Provided by Molly O'Neill

Categories dinner, project, main course

Time 1h15m

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 lightly packed cups parsley leaves
3/4 cup extra-virgin olive oil
1 whole pompano, about 2 pounds, cleaned and scaled, gills removed
Freshly ground black pepper
2 large sprigs rosemary
1 clove garlic, peeled and smashed
8 cups (3 pounds) kosher salt or coarse sea salt
2 large egg whites
Lemon slices for garnish

Steps:

To make the parsley oil, bring a saucepan 1/4 full of water to a boil and add the parsley. Cook just until the leaves turn bright green, about 30 seconds. Immediately drain and plunge the leaves into cold water to stop the cooking.
Drain the leaves again and wring out as much water as possible. Transfer parsley to a blender and add the olive oil. Blend until pureed. Transfer to bowl and refrigerate for at least 1 hour and up to 1 day. Strain the oil through a fine-mesh sieve, pressing on the solids to extract as much oil as possible. Discard solids and refrigerate the oil.
To make the fish, preheat the oven to 400 degrees. Rinse and pat the pompano dry and season it inside and out with pepper. Place the rosemary and garlic inside the cavity. Place the salt in a large bowl. Whisk the egg whites together with 1/4cup water and pour it over the salt. Using your hands, distribute the liquid evenly through the salt.
Choose a baking dish just slightly larger than the fish and pour a half-inch layer of the salt into the bottom. Place the fish over it and pour the remainder of the salt over and around it, making sure that a good layer covers the fish on all sides. Bake the fish for 35 minutes.
Remove the fish from the oven. Wrap the head of a hammer in cloth and use the flat side to break the salt. Pull the salt away to expose the fish and gently lift it from the salt, brushing away any that adheres to the skin. Place the fish on a platter and peel back and discard the skin. Pour parsley oil over the fish, surround it with lemon slices and serve.

Tips:

Choose a fresh pompano with bright, clear eyes and firm, shiny skin.
If you are unable to find fresh pompano, you can substitute a similar white fish, such as tilapia or cod.
To ensure that the pompano cooks evenly, make sure that it is the same thickness throughout.
If you are using a whole pompano, be sure to remove the head, tail, and fins before cooking.
Season the pompano generously with salt and pepper before cooking.
For a crispy skin, brush the pompano with olive oil before baking.
Bake the pompano at a high temperature for a short period of time to prevent it from drying out.
Serve the pompano immediately with your favorite sides.

Conclusion:

Baked pompano is a delicious and healthy dish that can be enjoyed by people of all ages. It is a great source of protein, omega-3 fatty acids, and other essential nutrients. This versatile fish can be cooked in a variety of ways, but baking is one of the easiest and most flavorful methods. With just a few simple ingredients and a little bit of time, you can create a delicious meal that the whole family will love.