WAFIC

Baking Fish

Tips

• Simple, easy, healthy way to cook large quantities
• Don’t season with salt until after fish is cooked. Salt draws out the moisture
• No harm in checking on progress as the fish is cooking
• Fish cut into cutlets work well baked in foil
• Score whole fish. Make two or three diagonal cuts into thickest part
• Fillets should be skin side up
• Butter, margarine or oil can be used to add moisture and flavour
• Whole Fish and Fillets can be wrapped in foil or placed in oven bags. Then you can add range of seasonings – white wine, stock, lemon juice and herbs
• Best to cook bigger fish slowly
• Very important to let fish rest for 1 – 2 minutes.

Suggested Species Whole or Fillets

Gold Band Snapper, Coral Trout, Snapper, West Australian Dhufish, Barramundi, King Snapper, Hapuku, Atlantic Salmon, Mangrove Jack.

Cooking times

Always watch and check, better to check and not over cook!
Seafood is cooked when it flakes easily, has lost has just lost the translucent look and springs back when touched. Flesh should come away from the fin bone of whole fish.