Baking fish
1 some
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Instructions | |
Directions
No problem, Burt. It doesn't matter much what kind of fish you're using, just preheat your oven to 350 degrees (F). Now place the fish in a shallow, rimmed pan.
Brush the fish with melted butter or margarine, and sprinkle with whatever seasonings suit you. Add a small splash of water, wine, clam juice, fish stock, or whatever liquid you desire (the liquid should cover the bottom of the pan to a depth of less than ¼ inch).
Now, measure the thickness of the fish. If the fish is less than one inch thick, you will need to cook the fish for NO MORE than 10 minutes (check after 8 minutes, if it begins to flake, it's done).
If it measures more than one inch at its thickest point, bake for 10 minutes per inch.
Do not overcook. One of the classic jokes in the restaurant business is that you don't really need to COOK fish -- just give it to a slow waiter and have him/her walk it through a hot kitchen:-) More truth to that than I'd care to think about....
Kathy Pitts in Bryan, TX 6/95 ReU/L to NCE by Burt Ford 12/95 Submitted By BURTON FORD On 12-28-95
Related recipes
- Baked fish
- Baked fish #1
- Baked fish #2
- Baked fish and vegetables
- Baked fish cake
- Baked fish fillet
- Baked fish fillets
- Baked fish portions
- Baked fish steaks
- Baked fish with vegetables
- Baked fresh fish
- Baked herbed fish
- Baked stuffed fish
- Baked whole fish
- Banquet baked fish
- Basic baked fish
- Cooking fish
- Crispy baked fish
- Elegant baked fish
- Whole baked fish