How to eat more fish

We've all heard how good for us fish oils are.  Well, this time of year, it seems the fish at the market has been either previously frozen, or, if it's fresh, it's quite expensive.  Our search for a tasty, economical solution led us to try the fresh, farmed steelhead.  And now we've been eating it twice a week.

I encourage you to try this preparation -- it's simple, fast, and tastes great.  The preparation comes from the Barefoot Contessa cookbook.  And, if you need some ideas for sides.  Here's what we've been enjoying alongside the fish: roasted fingerling potatoes, sauteed lacinato kale with garlic and sherry vinegar, asparagus with sea salt, spinach salad with beets and walnuts.

The fish preparation
from Salmon with Lentils in Barefoot in Paris

Start with a skinless fish fillet, bones removed.

Preheat oven to 450 degrees.

Heat a dry oven-proof saute pan over high heat for four minutes.  (We use a le creuset cast iron skillet.)
Meanwhile, rub both sides of the fish fillet with olive oil and season the tops liberally with salt and pepper.

When the pan is very hot, place the fish fillets seasoning-sides down in the pan and cook over medium heat without moving them for two minutes, until very browned.   Then turn the fillets over and place the pan in the over for five to seven minutes, until the fish is cooked rare.

Serve immediately.