INGREDIENTS

INSTRUCTIONS

Baking is probably the most common cooking method, but not necessarily the
first thing you think of for cooking fish. It is a good choice though
because it offers a wealth of variety. And you can bake fish with very
little or no added fat. Unlike the moist heat of steaming or poaching, oven
heat is dry, so your most important consideration is that the fish remains
moist while cooking.
There are many ways to do this beginning with an even coating of seasoned
breadcrumbs or a quick brush with olive oil or melted butter. You can top
the fish with thinly sliced tomatoes, zucchini, mushrooms or other
vegetables, which help maintain the moisture in the fish as it cooks. You
can even oven-poach fish by cooking it either partially or totally
submerged in fish stock, wine or other liquid, covering the baking dish
with foil, or laying buttered foil directly on top of the fish pieces.
Wrapping the fish, in lettuce leaves, parchment paper or foil, is probably
the best way to keep fish moist as it bakes. This in fact becomes
oven-steaming because the moisture is sealed in.
Baking is so versatile that virtually any fish or shellfish can be baked,
from the thinnest fillets to oysters on the half-shell to the largest whole
fish that your oven can accommodate. Smaller fillets or fish pieces should
be baked at higher temperatures (about 425°F) to cook more quickly so there
is less chance of drying out. Large pieces of fish and whole fish should be
cooked at moderate temperatures (about 350°F) so the heat can penetrate to
the interior of the fish without overcooking the exterior.
1. Preheat the oven. Arrange the fish in an even layer in a lightly oiled
or buttered baking dish, folding thin ends under if necessary to encourage
even cooking.
2. Sprinkle the fish with the seasoning, coating, vegetables or whatever is
called for in your recipe.
3. Bake the fish in the preheated oven until it is opaque through the
thickest part of the fish. Cooking time will vary depending on the
thickness of the fish and the accompanying ingredients.
4. Transfer the fish and vegetables, if appropriate, to individual plates.
If there are any cooking juices remaining in the dish, spoon a little over
the fish and serve.
Simply Seafood Fall 1994
Posted by Michael Prothro KOOK-NET
:þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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