Baking Techniques Recipe
Yield: 1 InfoRecipe by luhu.jp
Ingredients:
How to Bake,
Directions:
Baking is probably the most common cooking method, but not
necessarily the first thing you think of for cooking fish. It is a
good choice though because it offers a wealth of variety. And you can
bake fish with very little or no added fat. Unlike the moist heat of
steaming or poaching, oven heat is dry, so your most important
consideration is that the fish remains moist while cooking.
There are many ways to do this beginning with an even coating of
seasoned breadcrumbs or a quick brush with olive oil or melted
butter. You can top the fish with thinly sliced tomatoes, zucchini,
mushrooms or other vegetables, which help maintain the moisture in
the fish as it cooks. You can even oven-poach fish by cooking it
either partially or totally submerged in fish stock, wine or other
liquid, covering the baking dish with foil, or laying buttered foil
directly on top of the fish pieces. Wrapping the fish, in lettuce
leaves, parchment paper or foil, is probably the best way to keep
fish moist as it bakes. This in fact becomes oven-steaming because
the moisture is sealed in.
Baking is so versatile that virtually any fish or shellfish can be
baked, from the thinnest fillets to oysters on the half-shell to the
largest whole fish that your oven can accommodate. Smaller fillets or
fish pieces should be baked at higher temperatures (about 425
F) to
cook more quickly so there is less chance of drying out. Large pieces
of fish and whole fish should be cooked at moderate temperatures
(about 350
F) so the heat can penetrate to the interior of the fish
without overcooking the exterior.
1. Preheat the oven. Arrange the fish in an even layer in a lightly
oiled or buttered baking dish, folding thin ends under if necessary
to encourage even cooking.
2. Sprinkle the fish with the seasoning, coating, vegetables or
whatever is called for in your recipe.
3. Bake the fish in the preheated oven until it is opaque through the
thickest part of the fish. Cooking time will vary depending on the
thickness of the fish and the accompanying ingredients.
4. Transfer the fish and vegetables, if appropriate, to individual
plates. If there are any cooking juices remaining in the dish, spoon
a little over the fish and serve.
Simply Seafood Fall 1994
Posted by Michael Prothro KOOK-NET
:
Mikes Resort BBS, Fayetteville,AR,(501)521-8920
Source from luhu.jp
necessarily the first thing you think of for cooking fish. It is a
good choice though because it offers a wealth of variety. And you can
bake fish with very little or no added fat. Unlike the moist heat of
steaming or poaching, oven heat is dry, so your most important
consideration is that the fish remains moist while cooking.
There are many ways to do this beginning with an even coating of
seasoned breadcrumbs or a quick brush with olive oil or melted
butter. You can top the fish with thinly sliced tomatoes, zucchini,
mushrooms or other vegetables, which help maintain the moisture in
the fish as it cooks. You can even oven-poach fish by cooking it
either partially or totally submerged in fish stock, wine or other
liquid, covering the baking dish with foil, or laying buttered foil
directly on top of the fish pieces. Wrapping the fish, in lettuce
leaves, parchment paper or foil, is probably the best way to keep
fish moist as it bakes. This in fact becomes oven-steaming because
the moisture is sealed in.
Baking is so versatile that virtually any fish or shellfish can be
baked, from the thinnest fillets to oysters on the half-shell to the
largest whole fish that your oven can accommodate. Smaller fillets or
fish pieces should be baked at higher temperatures (about 425
F) to
cook more quickly so there is less chance of drying out. Large pieces
of fish and whole fish should be cooked at moderate temperatures
(about 350
F) so the heat can penetrate to the interior of the fish
without overcooking the exterior.
1. Preheat the oven. Arrange the fish in an even layer in a lightly
oiled or buttered baking dish, folding thin ends under if necessary
to encourage even cooking.
2. Sprinkle the fish with the seasoning, coating, vegetables or
whatever is called for in your recipe.
3. Bake the fish in the preheated oven until it is opaque through the
thickest part of the fish. Cooking time will vary depending on the
thickness of the fish and the accompanying ingredients.
4. Transfer the fish and vegetables, if appropriate, to individual
plates. If there are any cooking juices remaining in the dish, spoon
a little over the fish and serve.
Simply Seafood Fall 1994
Posted by Michael Prothro KOOK-NET
:
Mikes Resort BBS, Fayetteville,AR,(501)521-8920
Source from luhu.jp