When baking fish, you want to use high heat, typically between 400 and 450 degrees, depending on the fish, and for as little time as necessary. This helps keeps the fish from drying out. A good rule of thumb is to cook for 6 to 12 minutes per inch of thickness.
Some tips for you:
* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.
* A temperature between 350 F and 375 F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.
* Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy.
* If you use very fresh fish, your recipe has more chance of being a great success.
* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.
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