Baking is an easy way of preparing fish. Follow the guidelines below for the ideal baked fish.

Baking White Fish

Lean, white fish like cod, haddock or plaice, does not have as much fat in the flesh as oily kinds of fish such as salmon or herring. Because of this it is preferable to protect the flesh of lean fish so that it will not dry out during the preparation process.

This may be done using a variety of methods, so you can choose your preference and cook accordingly. The liquid used can be water, wine, milk, butter, lemon, lime or orange juice, oil or a bit of stock. Other ingredients may also be added to give added taste and aroma such as herbs, tomatoes, onions, or chopped vegetables.

Also the flesh may be guarded by wither stuffing the fish or by coating it in flour or breadcrumbs before baking.

Baking in Foil

Lots of persons prefer to bake their fish by enfolding it in foil. This method is quite efficient, as it cuts down on oven and utensil cleaning time.

By wrapping the fish in a protective covering, it has a similar effect to steaming, as moisture is enclosed within the foil rather than escaping into the oven. This is an excellent way to make sure that your fish does not dry out and it also assists to lock in aroma and flavour.

Baking in Oven without Foil

Oily fish such as trout or lean fish that is stuffed or coated can be baked in the oven on a baking tray. Even lean types of fish by themselves be baked, though the flesh will tend to be a bit more dry. Generally whole fish are baked using this technique. To bake a whole fish, clean, scale and gut. If your fish vendor has not already done this for you, ready the fish for cooking.