Let's Know How To Bake Fish

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Baking is an easy way of preparing fish. Follow the guidelines below for the perfect baked fish.

Baking White Fish

Lean, white fish like cod, haddock or plaice, does not have as much fat in the flesh as oily kinds of fish such as salmon or herring. For this reason it is best to protect the flesh of lean fish so that it does not dry out during the cooking procedure.

This may be done using a variety of methods, so you may choose your preference and cook accordingly. The liquid used could be water, wine, milk, butter, lemon, lime or orange juice, oil or a bit of stock. Other ingredients can also be added to provide extra taste and aroma like herbs, tomatoes, onions, or chopped vegetables.

Alternatively the flesh may be guarded by wither stuffing the fish or by coating it in flour or breadcrumbs before baking.

Baking in Foil

Lots of people prefer to bake their fish by wrapping it in foil. This method is quite efficient, as it cuts down on oven and utensil cleaning time.

By wrapping the fish in a protective covering, it has a comparable effect to steaming, as moisture is sealed within the foil rather than being let out into the oven. This is an excellent way to ensure that your fish does not dry out and it also helps to seal in aroma and flavour.

Baking in Oven without Foil

Oily fish like trout or lean fish that is stuffed or coated can be baked in the oven on a baking tray. Even lean types of fish by themselves be baked, though the flesh will tend to be a bit drier. Usually whole fish are baked using this technique. To bake an entire fish, clean, scale and gut. If your fish vendor has not already done this for you, prepare the fish for cooking.

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