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What's the best way to cook fish?

by WSW (follow)
Fish (236)      Questions (17)     

I usually pan fry my fish. It can get a little dull and boring so I've started avoiding having to cook it altogether. It's important to include some omega 3 in your diet but what other ways is there to prepare and cook fish?

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Top Answers
Make a parcel with aluminium foil and pop the fish in with a little butter, dash or white wine and some sprigs of thyme and then bake in the oven. The fish will steam and stay moist.
Wrapping it in foil with a little lemon juice, garlic, black pepper and onion rings works for pretty much any fish when you cook it in the oven. It doesn't overpower the flavour too.
With salmon - marinating it with your choice of marinade and leaving it covered in the fridge for a certain amount of time (40 minutes to 12 hours), then baking it in the oven!
Salt the skin of some salmon, heat up the pan, and hold the salmon fillet flat, skin down, with a spatula to make great crispy skin salmon.
I make a sauce in frypan first ...for 2 people ...in frypan 4 tomatoes, 1 small onion, 2 garlic,ALL FINELY CHOPPED 1/2 cup water, 1/4 good olive oil,juice of a lemon,dill,salt pepper, cook in pan 10-15 min when all cooked well... ADD FISH ...spoon sauce over fish while cooking ... minutes depend on your fish size
I grill it -takes a few minutes but you should marinate it before with spices of your chioice.
Place the fish in a steamer with some salt and pepper and few slices of lemon
Fijian Way: wrap fish in banana leaves ( if you don't have any use foil), with some onion rings, tomato slices, salt, pepper, and some butter flakes ( not margarine), steam in oven, moderate temp. until cooked, time depending on thickness of fish fillet.

I'm with Claire, but I sprinkle parsley, salt, garlic and squeeze lemon juice over the fish; then cut up circles of lemon and lay them over the top. Close the foil then bake in the oven. I sometimes serve with garlic bread which can cook in the oven at the same time.
My go-to for any white fish is to make a puree of sundried tomatoes and basil and coat portions in the puree before wrapping the whole lot with prosciutto and baking it. It keeps the fish moist without falling apart and it's delicious.
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