I’ve been a vegetarian off and on since I was 15. I don’t remember ever eating fish, because I was incredibly picky with meat from an early age. I still enjoy cooking it for Dustin and rely on his feedback on how it tastes. Every time he orders fish from a restaurant he says that the fish I make at home is better, so that has to be a good sign. Dustin hates the fishy taste of fish dishes so I use ingredients that will get rid of that and add flavors to it.
Salt (preferably sea salt)
Rosemary (preferably fresh)
Salmon (Wild if you can get it, I found it’s important to have the skin on one side)
Cut Wild salmon into slices. About 2 inches wide. The thicker you slice it the longer it will take to cook.
Do not remove the skin. It keeps the moisture in the fish.
Add your garlic, pepper, and salt
Wash your rosemary and pull the leaves off. Add that to the fish.
Top the fish with sliced lemons. The lemons are a key to keeping the moisture and getting rid of the fishy taste.
Bake the fish for about 25 minutes at 350 degrees.
When the fish is flaky it’s done.