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.
Usually I catch my own fish to cook, but occasionally I go and buy in from the store. There are many things to keep in mind when buying and cooking fish. Below are some tips for you to remember...
* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.
* Make sure your grill is clean and oiled.
* To prevent overcooking, you'll need to pull it out slightly before it's done.
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