I find fish wonderfully versatile and I love experimenting with all different kinds, which is why I find it so sad when I see this oft repeated scene at the fish counter: Someone interested in trying out a fish they are unfamiliar with asks how to prepare it. Inevitably the fishmonger replies, “Grill it, bake it or broil it.” The once curious person sighs in disappointment and replies, “Just give me some salmon.”
What just happened here? The fishmonger was technically correct in his answer, but it wasn’t enough information. What the customer really wanted to know is, “How do I make it taste good?” That, my friend, is the name of the game.
How do I make fish taste good? Pair it with something interesting.
Make a Sauce
Here is an example of a simple sauce that elevates something ordinary into extraordinary. Sauteed mushrooms in a little butter and olive oil, then added minced garlic, and then some white wine. Let it reduce. Once the fish had finished cooking, I added the liquid from its baking dish and let the sauce keep working while I began plating everything.
Keep it Simple
You can cook everything at 400 in the oven. Just be mindful of the different cooking times. Sweet potatoes take the longest at about 30 minutes. Stirred them a few times so they got some color on all sidees. The cod wasn’t fully thawed, so it took about 20 minutes.
A word to the wise: do not overcook your fish! This is one reason so many people think they don’t like fish. If it’s so dry that you have to drink a couple of glasses of water to eat it, then it’s overcooked! Test it with a fork to see that it flakes in the middle. That’s it. Some fish you may want to merely sear and others you would prefer medium-rare. Cod is best fully cooked, but not overcooked! Here’s a video on the subject:
Asparagus
Asparagus takes the least amount of time. In my opinion it should never, ever be overcooked. Repeat: Never, ever. These stalks weren’t very thick. They took about 15 minutes roasted in the oven. (If you boil asparagus, they only take a couple minutes. Once they turn bright green and are fork tender, take them out.)
Did I overhear you asking the guy at the fish counter how to cook that exotic fish? Are you ready to try?
How about making some ahi tuna? Please read Ahi Tataki next.
This Method interests me bc I would never think to cook fish in a hot oven.
I’m always babysitting my sauté pan on the stovetop, afraid of the fish drying out.
Do you always serve it with a sauce?
Especially if you’re serving a lot of people, the oven is your friend. How many skillets can you babysit? It shouldn’t dry out aa long as you don’t cook it too long. I love sauces because I grew up eating fish plain, but as long as you season well, they’re not absolutely necessary.
As far as timing goes, I would be uncertain.
I wouldn’t want to have my head in the oven (letting all the heat out) while I scrutinize the surface of the fish 🤣
I’ve used the Canadian fisheries method: 10 minutes per inch of thickness.
Do you recommend that?
Depends on the fish. Is it fresh or frozen? Is it a lean or fatty fish? Do you want it to be fully done in the middle or do you want to leave it medium rare? Is the temperature of your oven predictable or does it fluctuate wildly? Are you cooking it in any kind of marinade or sauce? Personally, I would rather open the oven door and investigate along the way rather than risk overcooking it.