6 Simple Techniques for Cooking Fish Designed for the At-Home Cook
Get that grilled taste without the grill; cook fish in an over set to broil, skin side up. Check out this blog and video for more on broiling.
Good for: skin-on fillets or small whole fish
2. EN PAPILLOTE
Enclose seasoned fillets in parchment, gently roast in oven. Here is one of our favorite recipes, but it is super easy with just about any vegetable, herbs and spices.
Good for: medium to firm fish
Cook over high heat; brush with oil and cover with herbs and citrus. Here is a blog post with additional tips and recipes.
Good for: whole fish, skin-on fillets
4. PAN SEARING
Score fish skin with a few shallow cuts. Cook skin-side down in pan until crispy, then flip.
Good for: skin-on or skinless fillets
Gently cook fillets in simmering stock or sauce such as tomato or curry. Submersion is key. Here is a blog post on good poaching technique.
Good for: lean, flaky fish
Cook thawed or frozen fillets in a 400˚F oven (375˚F for whole fish). Check out Barton Seaver’s roasting method – in the toaster oven!
Good for: medium to fatty fish
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