How to Cook Fish

Fish is hugely versatile and responds well to a number of cooking methods. In the ‘How to’ section of the Cookery School channel of the site, you will find step-by-step techniques for grilling, frying, poaching and steaming fish. However, here Delia explains just how easy it is to roast, barbecue and microwave fish.

Whatever cooking method you use, remember that thicker pieces of fish will need longer times and thinner pieces the shorter times.

Oven-baking and roasting fry grill fish 04This and foil cookery is a trouble-free way of cooking certain fish because, as long as you put on a timer, you can pop it in the oven and forget all about it. Having said that, though, there are one or two things to be wary of. White fish, steaks and fillets on their own could end up being dry so these are best brushed liberally with melted butter and protected with a buttered piece of foil lightly placed on top. However, if you use a topping to add moisture, the foil is not needed. Whole fish oven-bake beautifully if brushed liberally with butter or oil, and if a little stuffing is added to the body cavity this will help to keep the fish moist.

Baking guidelines:

•  Preheat the oven to gas mark 6, 400°F, 200°C.
• White fish or smoked fish fillets and steaks brushed with buttered foil weighing 6-7 oz (175-200 g): 15-20 minutes.
• Whole mackerel, trout or herring weighing 10-12 oz (275-350 g) each: 25-30 minutes.
• Tilapia weighing 12-14 oz (350-400 g): 15 minutes.