Fish Recipes

Baking - make shallow cuts along the top of the fish. Lightly coat an oven proof dish with butter or olive oil, place the fish in the dish and cover with foil. Use freshly chopped herbs and lemon to add extra flavour. Bake at around 180°C/gas 4/350°F and baste frequently.
Shallow frying - wash dry and flour the fish. Place a small amount of butter, olive oil or a mixture of both into a pan and fry over a medium heat.
Grilling - cut slashes into the whole fish to make sure the flesh is cooked evenly. Place under a pre-heated grill.
Poaching - not suitable for flaky varieties. Place fish in gently simmering stock. Whole fish should be started in cold stock, which is then slowly brought to a gentle simmer.
Steaming - put fish into a steamer or between two plates over a saucepan of gently boiling water.

To estimate the cooking time of fresh fish, measure the meat at its thickest point.

One cm thick - bake for 3 minutes, shallow fry for 4 minutes, grill for 5 minutes, poach for 8 minutes, steam for 3 minutes.
Two cm thick - bake for 11 minutes, shallow fry for 7 minutes, grill for 6 minutes, poach for 10 minutes, steam for 7 minutes.
Three cm thick - bake for 15 minutes, shallow fry for 10 minutes, grill for 9 minutes, poach for 12 minutes, steam for 11 minutes.
Four cm thick - bake for 20 minutes, shallow fry for 13 minutes, grill for 11 minutes, poach for 13 minutes, steam for 14 minutes.