Baking fish allows you to get the satisfying crunch of fried fish without all the fat. Just because it’s baked, though, doesn’t mean it’s healthy: watch the amount of butter, oil, mayonnaise, or cheese called for in the recipe.
Fish have flaky, delicate flesh that tastes best when it's prepared with a little care. Baking fish enables you to control the cooking temperature and limit how much you handle the fish, preventing it from getting overcooked or falling apart. Read on for three delicious methods for baked fish: Low and Slow Baked Salmon, Crispy Parmesan Tilapia and Whole Baked Fish.
|Baked Fish Recipes|
How to clean fish for baking - Baked fish recipes including how to clean a fish, remove fish scales and fins and prepare the marinades.
Most Baked fish recipes require the fish to be cooked whole with the skin and head on.
This means the fish has to be thoroughly scaled if it is a scale fish and cleaned. Cleaning fish in the order described below will save time and vastly improve the resulting dish, a specialist fish cleaning knife is not necessary, any sharp knife will do.
If you are going to bake fish that is whole or if you want it stuffed, lower the oven temperature to 325 degrees instead of 450 and weigh the fish with the stuffing. Cook for 1 minute for every ounce of total weight. Example; if your fish, with stuffing weighs 2 pounds, cook it for 32 minutes. These times are approximate so remember to check often. When the fish is done the flesh should be opaque not translucent and it should flake easily when probed with a fork. If using a meat thermometer when you bake fish, it will be done at 145 degrees.
If the fish is ½ inch thick, bake for 4 to 6 minutes
bake fish 1 inch thick for 8 to 12 minutes
bake fish 1 ½ inches for 14 to 16 minutes