How to cook fish? That’s a question many people ask and sometimes prevents them from realizing their purchase. After how to choose and store fresh fish, I suggest you shop around for ways of cooking fish and give you cooking times required to achieve a tasty fish dish.
The same fish can be cooked in many different ways, depending on your needs and time you want to spend to prepare the meal, without neglecting the quality of it. The fish cooks very quickly especially saltwater fish. Do not cook them in advance, do so at the last minute to preserve their flavor and a subtle texture.
Indications are for a pad or a 200 g fillet with a limited cooking time only.
Steaming fish: 5-6 minutes
It’s a real quick and healthy cooking. Perfume water with spices and flavor with cube stock, or roll the fish in a plastic wrap and add salt to season it with a drizzle of olive oil, Espelette pepper, fennel and fresh thyme, for example. You can read more about the benefits of steam cooking.
Baking fish in oven: 10 to 15 minutes
In a baking dish: put the liquid (white wine, fish stock), minced shallots, sliced tomatoes, peppers, herbs, salt and Espelette pepper and a drizzle of olive oil to prevent the fish from drying out. For large cuts: 360°F (180°C – therm 4), for small parts: 390°F (200°c – therm 6). Prick the fish with the tip of a knife to check if it’s cooked. Don’t overcook fish as it will loose some flavor and dry out.
Cooking fish in microwave oven: 1 to 2 minutes and half
Season the fish and fold the tail under the net for even cooking. Cover the dish with a plastic wrap.
Thin fillets (less than 1 cm): 1 min
Normal fillets (2 cm): 2 minutes
Thick fillets (3 cm): 2.5 min
Poaching fish: 6-8 minutes
The poaching liquid (salt water, broth, bouillon) should be cold or warm but never boil for cooking fish. Ideal for cooking salmon, trout or turbot… A good recipe here.
Baking fish in foil: 8-15 minutes at 430°F (220°c) in oven
Cooking fish in foil is very simple and delicious: season the fish, add spices, vegetables cut into small cubes and drizzle with olive oil. Close the the aluminium or parchment paper foil. When it is swollen it is cooked! Let your guest open their foil by themselves: the perfume is so great! Just try this recipe as an example.
So much for today, I will discuss other methods of cooking in my next note.
Until then, go to your furnace … for easy and healthy cooking!