How to Cook Frozen Fish on a Pizza Stone

Try a delicious fish recipe for busy working parents whose children have picky appetites. It was discovered nearly by accident by a parent who did not want to use two separate baking pans, two separate oven temperatures and have two separate times for a family of three (two children and a parent) to eat dinner. The plan was to throw some fish sticks on the pizza stone for them, just as one would with french fries and tater tots. But a tilapia fillet was desired by the parent without making a production of it. So tilapia ala pizza stone was born.

Things You'll Need

• Frozen fish fillets - tilapia, sole, haddock - the thinner the better
• 1 large bowl filled with lukewarm water
• 1 pizza stone (any shape, make or size)
• 1 tbsp. butter (per fillet)
• 1/4 cup lemon juice
• 1 lemon
• 1/2 tsp. old bay (per fillet)
• salt
• pepper
• spices of choice

Instructions

1. Follow the instructions on the packaged fish for initial thawing. Keep in mind that the time and temperatures for this recipe will differ from the instructions listed on the fillets' packaging. Frozen tilapias are often individually wrapped and can be placed in lukewarm water while still in their wrappings. But thicker fillets may call for thawing in the refrigerator for a few hours, according to the Fannie Farmer Cookbook.

   For water thawing, place in a bowl of lukewarm water, then preheat the oven to 425 degrees. Note that the instructions on the packaging of the frozen fish will likely suggest a lower temperature and a baking pan. This is different because you are essentially sauteing the fish in butter on the pizza stone.

   Add 1/4 cup lemon juice. The fish will take 10 to 15 minutes to thaw.

   For fish that is thawed in the refrigerator, pour the lemon juice on when the fish is still partially, but not totally, frozen.

2. Remove the fish from the water and individual packaging (if applicable), and place on the pizza stone. Note: The stone itself does not have to be heated ahead of time as is recommended for pizza and other common uses.

   Cut the lemon in half and squeeze onto the fillet. Add Old Bay seasoning, butter and spices of your choice before placing the pizza stone in the oven.

3. Place the pizza stone on the bottom rack. Bake at 425 degrees for 16 minutes. Do not flip or handle the fillets during cooking.

   The butter may cause smoke in the oven, which actually adds to the flavor. If other items are on the pizza stone, such as fish sticks, french fries or other frozen items that cook at that time and temperature, make sure to leave at least two inches of space separating them and the fillets as the butter will run off the fish a little. The stone absorbs some of the moisture, allowing the fish to be flaky and still moist, but not soggy.

4. Remove everything from the pizza stone when the cooking time concludes, and immediately wipe off the pizza stone with dry napkins and then a wet towel. Pizza stones are porous and absorb many things, so never use oils or soap when cleaning, according to Recipe Pizza.

Tips & Warnings

• If you don't have Old Bay, a few dashes of chili powder, paprika, sage and parsley make a good substitute. Don't substitute anything for butter. The butter on the stone is what makes this recipe work.

• The pizza stone stays extremely hot and absorbs moisture. Make sure your oven mitts are completely dry, and handle with two hands.

References

• Recipe Pizza

Resources

• The Fannie Farmer Cookbook, 13th Edition, Marion Cunningham, 1990 (reprint), Knopf publishing