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Hello! Quick question: what is the best/easiest way to cook fish? How long for filets? Thanks in advance!

asked by XXX-XXX-2627 over 6 years ago
6 answers 770 views
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added over 6 years ago

Heat a cast iron grill pan med/high. Dry the filets well and season. Brush lightly with oil or use nonstick spray. Place on grillpan skin side up for 2 minutes WITHOUT MOVING THEM, then turn 30 degrees to make nice grill marks for another 2 minutes. Then, flip them skin-side down and finish in a 450 oven...another 2.5 to 3 minutes for center cut salmon filets of reasonable thickness to finish medium. Adjust time up or down depending on the thickness and type of fish. Enjoy!

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added over 6 years ago

Depends what kind of fish...trout fillets, for example, are very thin and cook quickly while a thick salmon fillet could handle a heavier sauce or glaze and will be easier to cook a number of ways.

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added over 6 years ago

A filet of sole can be dredged in only the lightest layer of seasoned flour ( bang the fillet against your sink to get off all excess flour), and then placed in a frying pan heated with 1 TBLS. oil and 1 TBLS. butter. Cook one side for 2-3 minutes, flip, add lemon juice and zest, and cook on the second side for 2 minutes. Place in a 200 degree oven until all your filets are sauteed in the same manner. Serve with chopped parsley and lemon wedges.

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pierino is a trusted source on General Cooking and Tough Love.

added over 6 years ago

Yes indeed, which fish and how thick? That matters. Another method is "en papillote" in which you make a packet with parchment, moisten the fish and bake it in the oven anywhere from 8 minutes to 18 minutes. You can use foil instead of parchment. Also your kitchen isn't going to smell like pan fried fish for two days.

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Chris is a trusted source on General Cooking

added over 6 years ago

A good starting point when you're first learning about cooking fish is called the Canadian Rule. Measure the fish at the thickest point, then calculate 10 minutes for each inch (about 2 and a half cm). That's 10 minutes per inch in a hot oven or 5 minutes per inch on each side if you're grilling and flipping.

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added over 6 years ago

my favorite way to cook fish that isn't dredged or grilled is en papillote or in parchment, roast in the oven using Greenstuff's method for approximating time. I always approach doneness for fish by touch. prepare a packet for each filet, i rinse and pat them dry, drizzle with olive oil, a sprinkle with salt and preferred herbes or seasonings. i love salmon with fresh dill, salt olive oil and a few scant pieces of lavender, really, it's a great combination. and the house does not smell fishy as a bonus!

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