Hello! Quick question: what is the best/easiest way to cook fish? How long for filets? Thanks in advance!
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!
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.
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.
pierino is a trusted source on General Cooking and Tough Love.
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.
Chris is a trusted source on General Cooking
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.
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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