Most fish are suitable for baking - whole or in fillets, cutlets or steaks. Lean fish, in particular, benefit from some protection to prevent them from drying out: choose recipes that include a stuffing or coating or bake them in a little liquid or sauce, which can also be served with the fish. All of these add extra flavor to the fish too.
Cooking in foil or paper parcels is suitable for many fish, both small whole ones and pieces (fillets, cutlets or steaks). This seals in moisture, so the effect is similar to steaming. A good rule of thumb to calculate cooking time for fish is 10 minutes in a 425oF/220oC/Gas 7 oven for each 1 inch (2.5 cm), measured at the thickest part.
Baked Fish Steaks Recipe
Arrange 1.5 lb (700g) white fish steaks in a shallow baking dish. Sprinkle the fish with 2 tablespoons chopped shallot or onion and 3 tablespoons lemon juice or dry white wine. Drizzle with 1 oz (30g) melted butter and season with salt and pepper.
Bake in a 425oF/220oC/Gas 7 oven for about 10 minutes or until the fish is cooked. Pour the cooking juices over the steaks before serving. Serves 4.
To bake fish with liquid, pour over a small amount of stock, wine, water or other liquid as specified in the recipe, then add seasonings.
To bake fish in foil or paper, wrap tightly with seasonings and flavorings as specified and place the parcel on a baking sheet.
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