Oven baking and roasting give great results and suit whole fish or fillets. Add oil or butter, seasoning, herbs and white wine to the fish, in an ovenproof dish. For very tender and moist fish, you can cook the fish "en papillote", which is in sealed paper or foil. This means the fish will cook it its own steam.
A lot of times people like to add lemon or limejuice, fresh herbs and white wine to the foil parcel before cooking, for more flavors. To braise fish, you place it on some sauted vegetables in an ovenproof dish. Pour over white wine and bouillon, put a lid on the dish, and bake it for 20 minutes or so.
Remember these easy tips with buying and cooking fish:
* It is better to undercook the fish a bit than overcooking it.
* If the fish flakes too easily, it may be overcooked.
* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.
* Olive oil or a combination of oil and butter will give the fish a tasty crispness.
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