i'm baking a 2 pound WHITEFISH, how long should i bake it, and what would be a good side?

Question

i was going to make seseme spinich salad, but that is out of the question now.

i'm also going to serve a REISLING WHITE WINE, is that a good choice

Answer 1

Fish cooks quickly, check it often & when it flakes when you touch it with a fork, it should be done. You choice of wine sounds good. You can make a "spinach" salad, using swiss chard, just pull the green part, off the white ribs, & make it the same way you make spinach salad, it tastes very similar & its good.

Answer 2

i love asian, and due to the wines character, this might work. A good vegetble stir fry on the side of your fish. Vegetables with spicy flavors like ginger, garlicl and chilies, in sesame and brown sugar sauce (but not to much sugar), you don't want the sweetness to over power your sweet wine. note: your reisling is not sweet like dessert wine, it's just more fruitier than other winces. And the reason for the spicyness, is because it will balance off your wine. And don't do to much on acid (for some reason in my head, it keeps showing that, like don't be to strong on the lemon if you are using it on your fish, use the lemon's zest more instead) I can see your asian mix with snowpeas, crunchy carrots, bell peppers, broccoli, water chestnut, and cabbage. Sprinkle in some seasame seeds or oil if you have, if not use a tsp of peanut butter to your sauce.

oh yeah:
to know when it's done? Touch it with your finger tip, you want a firm feel, (like when you press on it, you want it to hold it self, if you push down and it says squashed it's not ready), and you can probably tell when the flesh stars seperating but you don't want it to do so to much, plus you don't want thick liquid to becoming out either (that's overcooked).

Answer 3

Try broiling it, and then serve it over this great ratatouille recipe. Good luck!

RATATOUILLE
teaspoons olive oil, divided
1 cup chopped red onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 cups chopped zucchini
1 1/4 cups chopped yellow squash
3 cups small mushrooms, halved
3 garlic cloves, minced
3 cups hot cooked long-grain brown rice
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup chopped fresh or 1 tablespoon dried basil
1 (4-ounce) package crumbled feta cheese

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion and peppers; cook 3 minutes or until lightly browned (do not stir). Remove onion and peppers from pan; place in a large bowl.
Heat 1/2 teaspoon oil in skillet. Add zucchini and squash, and cook 3 minutes or until lightly browned (do not stir). Remove zucchini and squash from pan, and place in bowl. Heat 1/2 teaspoon oil in skillet. Add mushrooms and garlic, and cook 3 minutes or until lightly browned (do not stir). Return onion, peppers, zucchini, and squash to skillet. Stir in rice, oregano, pepper, and salt, and cook just until heated. Remove from heat. Stir in basil and cheese.

Answer 4

350F for about 20 minutes. Wrap in in foil with thinly sliced onions and butter on top.
Serve with white rice.
White meat - white wine.
Good choice!