When baking fish, you want to use high heat, typically between 400 and 450 degrees, depending on the fish, and for as little time as necessary. This helps keeps the fish from drying out. A good rule of thumb is to cook for 6 to 12 minutes per inch of thickness.
Cooking fish and seafood can be easy if you know what you are doing, Here are some tips to help you buy and cook your fish.
* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.
* If you don't oil your grill, the fish will stick, and break apart when you try to remove it.
* Fish that is less than 1/2 inch thick do not require turning when cooking.
* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.
* Increase cooking time when cooking fish that is frozen.
Recipe For Crisp Baked Fish - You Should Know The Fundamentals First
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