Fish Boulangère (Baked Fish With Potatoes And Pearl Onions)

Let's Cook

1. Step 1.

   If necessary, scale and prepare for cooking: One whole 3-pound cod or 1½ pounds center-cut cod, haddock, or halibut fillets

2. Step 2.

   Preheat the oven to 350°F. Butter a shallow baking dish.

3. Step 3.

   Combine in a medium saucepan: 16 small gold or red potatoes, peeled if desired; Water to cover

4. Step 4.

   Simmer until tender but not mushy, 15 to 20 minutes. For the last 5 minutes of cooking, add: 12 pearl onions, peeled

5. Step 5.

   Drain well and transfer to a bowl. Pat the fish dry and place in the prepared baking dish. Toss the potatoes and onions with: 2 tablespoons butter, melted; 1 teaspoon minced fresh thyme or ½ teaspoon dried thyme; ½ teaspoon salt; ¼ teaspoon black pepper

6. Step 6.

   Arrange the vegetables around the fish. Brush the fish with: 2 tablespoons butter, melted

7. Step 7.

   Sprinkle with: Salt and black pepper

8. Step 8.

   Bake for 20 to 30 minutes, depending on the thickness of the fish. The flesh should be firm and opaque throughout, or reach an internal temperature of 125° to 130°F, the latter temperature for flakier fish (for more on how to test for doneness, see here). Serve in the baking dish; for serving whole fish, see here. Garnish with: Chopped parsley; Lemon wedges