Wednesday, October 28, 2009

Roast Fish


Roasting and baking are similar ways of cooking fish and seafood. We suggest that all fish for roasting starts off by cooking in a frying pan. This allows you to colour the skin of the fish before putting it in the oven to finish the cooking.

Heat your oven to a moderate heat 200C/420F.

Heat a frying pan, add sunflower or any other good quality oil.

Season the scaled and gutted fish and place in the pan. If you wish, stuff the gut cavity with any flavours that you enjoy (preserved lemon, rosemary, thyme, capers).

Allow to colour, turn over and place in the oven. Cooking times will depend on the size and thickness of the fish. Use a skewer or fork inserted into the middle of the fish to see if it is cooked; if it is hot on the lips then it's time to remove the fish from the oven.

Remove from the oven, place onto a hot serving dish or plate.

De glaze the pan with liquid (water or wine) and season to taste.

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