Garlic-Lemon Oven Baked Fish Recipe - Food.com (2024)

FAQs

Should fish be covered or uncovered when baking in the oven? ›

Do you bake fish covered or uncovered? Breaded and coated fish usually is cooked without being covered, but fillets and whole fish are covered for tender results.

Using moist-heat cooking methods -- poaching, steaming, braising or baking in parchment paper or foil -- and avoiding overcooking help keep lean fish succulent and flavorful.

Baking Times for Fish

Chefs recommend following the 10-minute rule. According to this rule, you should bake fresh fish for 10-minutes per inch of thickness. Chefs agree that following this rule is the simplest way to ensure you don't overcook fish.

You want to steam your fish, not drown it. If using an acidic liquid (such as lemon juice or vinegar) in your recipe, always opt to use parchment paper because the acid may react with aluminum foil.

While metal is a conductor, glass is an insulator, meaning it heats up slowly, retains the heat well, and cools down slowly. While this property can mean overly intense heat for desserts and other baked goods, it's a great one for fish, which benefits from the even heat of glass.

The rule 10-Minute Rule or Canadian Cooking Method is simple: cook fish for 10-minutes per inch of thickness. Then, flip the fish only once, halfway through the cooking time.

Simple Steps for Sensational Baked Fish

Seasoning: Pat the fish fillets dry with paper towels to remove excess moisture. Season both sides with salt, pepper, and your favorite herbs or spices. Lemon, garlic, and dill work wonders for enhancing the natural flavors of the fish.

Cooking fish for 10 minutes per inch of thickness is an old rule of thumb that works perfectly when roasting fillets or steaks. It's just enough time to cook the flesh through so that it's opaque, but not so much that it flakes.

When you overcook fish, it can become dry, tough, and lack flavor. Overcooked fish loses its natural moisture, which can result in a dry and chewy texture. The proteins in the fish also begin to tighten, which can make the fish tough and rubbery.

Should I bake my fish covered or uncovered? ›

How long to bake: For fillets and steaks, use a ruler to measure the thickness of the fish before cooking, then bake, uncovered, in the preheated 450°F oven 4 to 6 minutes per ½-inch thickness of fish.

Let it Reach Room Temperature Before Cooking. When you add cold fish to a hot pan, it will cook unevenly. It is a good idea to let salmon sit out for 15 to 20 minutes before cooking so that it can warm to room temperature.

If you prefer a tender and moist result, covered baking will be the better option. If you're desiring a crispy exterior and bolder flavors, uncovered baking is best.

The fish cooks well in a humid environment. This cooking, in fact, uses the cover of a sheet of tin foil or baking paper that hermetically closes the baking pan or wraps the fish completely so as to retain moisture. The sheet must then be removed halfway through cooking to facilitate browning.

Place on greased paper lining a baking tray and bake in the oven until the skin is crispy and the flesh is white and firm. Baste during cooking with the melted butter and juices from the fish. This is particularly important for white fish.