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How to cook fish? That’s a question many people ask and sometimes prevents them from realizing their purchase. After helping you understand how to choose and store fresh fish, I will give you suggestions for ways of cooking fish and cooking times required to achieve a tasty fish dish.
The same fish can be cooked in many different ways, depending on your needs and the time you want to spend preparing the meal without neglecting the quality of it. Fish cooks very quickly, especially saltwater fish. Do not cook it in advance; do so at the last minute to preserve the flavor and a subtle texture.
Indications are for a 200 g fillet with a limited cooking time only.
Steaming fish: 5-6 minutes
It’s a real quick and healthy way of cooking. Perfume the water with spices and flavor with cube stock, or roll the fish in a plastic wrap and season it with salt, pepper, a drizzle of olive oil, fennel or 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 pepper and a drizzle of olive oil to prevent the fish from drying out. For large cuts: 360°F (180°C – gas mark 4), for small parts: 390°F (200°c – gas mark 6). Prick the fish with the tip of a knife to check if it’s cooked. Don’t overcook fish as it will lose 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 boiling for cooking fish. This method is ideal for cooking salmon, trout or turbot… A good recipe can be found 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 aluminum 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!
