Baked.fish recipe: 59 photos

How To Cook A Whole Fish

FAQ

To make the fish look better, uncover for the last 3-5 minutes of cook time or broil on the top rack for the last minute or two. For most fish 350 to 400 degrees will work. Baking covered is the only way to go for fish that are prone to drying out, such as: flounder, sole, and tilapia.
Fish fillets: The best type of fish for baking are flaky white fish, such as tilapia, halibut, cod, bass, grouper, haddock, catfish or snapper. White fish doesn't always mean that the fish is literally white in color; it is a category of mild-flavored, quick-cooking fish.
Drizzle fish with olive oil, sprinkle with salt and pepper and place on a rimmed baking sheet, skin side down if you've left the skin on. Roast fish for 10 minutes per inch of thickness, until the fish is opaque and tender when pierced with a fork but before it starts to flake.
The 10 Minute Rule.. Here's a foolproof method of cooking perfect fish every time: the 10 Minute Rule: Cook your fish at 10 minutes per inch of thickness. And that's it. This works whether you're grilling, broiling, steaming, frying or baking your fish.
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