Oven baking and roasting give great results and suit whole fish or fillets. Add oil or butter, seasoning, herbs and white wine to the fish, in an ovenproof dish. For very tender and moist fish, you can cook the fish "en papillote", which is in sealed paper or foil. This means the fish will cook it its own steam.
A lot of times people like to add lemon or limejuice, fresh herbs and white wine to the foil parcel before cooking, for more flavors. To braise fish, you place it on some sauted vegetables in an ovenproof dish. Pour over white wine and bouillon, put a lid on the dish, and bake it for 20 minutes or so.
Buying and Cooking your own fish at home can be fun and rewarding. Here are some easy and quick tips for you to keep in mind as you get going...
* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.
* Flour is often used as a coating for foods that are fried. Pieces of fish are often pan-fried with a flour coating, which develops a crisp, flavorful crust, and an interior that is tender flaky.
* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.
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