Today we want to show you the best tips for cooking fish in the oven and that it is perfect. The truth is that it is one of the most easy to cook the fish because we stain less and it spreads more. You can use the type of fish that you like the most, you just have to take into account the thickness and size of the piece to calculate the baking time.
Here we go with the tips:
type of fish
The good thing here is that we can use the fish that we like the most or that is on sale, for example, at that time. In this case, I have prepared a sea bass because it is one of my favorite fish but it would work great with hake, sea bream, sea bream, fresh cod, salmon... Take the opportunity to vary and try new fish, there are many!
Size
If we are many to eat, this option is very interesting, since when we put the whole fish, it will be much juicier than if we put it in individual fillets.
In this case it was a beautiful sea bass, weighing about 1,5 – 2 kg and enough for 3-4 people. But, of course, you can put several smaller pieces, such as 500-1kg portion giltheads or a salmon tail. You will only have to take this into account to put more or less minutes. Remember that the indications that we give you here today are for a fish of about 1,5 – 2kg in weight, so if yours is smaller, reduce the cooking time by about 5 minutes.
Cutting
You should ask the fishmonger for a whole fish and have him clean it inside, but leave it whole. Simply by telling them "it's to be baked whole" they already know how to clean it.
The head is optional or not. Sometimes I tell them to take it away from me and put it aside to make fish broth. But you can cook it with the head too and it will be very juicy.
When I get home, I clean it under the kitchen tap with cold water to remove the rest of the scales that may have remained and also the remains of having cleaned it. Then I dry it very well with kitchen paper and it's ready to cook!
If you are not going to cook it that day, you can also freeze it clean and you will have it ready to defrost and cook whenever you want.
Dressing
This is where all your creativity comes from. The most important thing is that the fish has a little juice/broth in the base so that it doesn't dry out while we cook it in the oven. But, from there... you can add whatever you want.
I make some transverse cuts (about 3 or 4 depending on the size of the piece) on both sides and I take the opportunity to put a preparation of spices for fish that I have that includes: salt, dried tomato, dill, algae, orange peel and pepper . And with that I rub all the fish very well, but, above all, inside the cuts that I have made.
In supermarkets and spice shops they already sell this type of mixture for fish, but if not, you can make it yourself at home with whatever you have on hand. And if not, as easy as generously salting and peppering it.
Then I put 1/2 lemon wedges inside the cuts and it's ready to bake!
broth or sauce
As I told you before, one of the keys for our fish to be juicy while it is baked is to add moisture. That is, a broth that evaporates and penetrates the fish as it cooks. I tell you what I prepare:
- 1/4 of glass of white wine
- 3/4 of fish broth (or water + bouillon cube)
Another option:
- 1 glass of chicken broth
Another option:
- 1/2 glass of water + coarse salt + garlic parsley
- 1/2 glass of white wine
Baking time
And here comes the next key to the success of our fish: the baking time. This is really essential. Fish is a very delicate ingredient and if we overcook it, the result will be a disaster. I leave you some indicative tables according to the weight, always at 180º.
- More than 3 kg: +25 minutes
- Between 2 – 3 kg: 23 minutes
- Between 1,5-2kg: 20 minutes
- Between 1 – 1,5kg: 18 minutes
- Less than 1kg: 15 minutes
Turn off and let rest for 1 minute in the oven. We take out and drink immediately.
If, for example, you were having the first course and you wanted to wait to eat the fish, it is a good idea to take 3-5 minutes off the times that we leave you on the table, turn off the oven and leave the fish inside until we are going to consume it. This way, we won't miss it.
Accompaniment
This fish dish goes great with mashed potatoes, French fries, boiled potatoes, roast potatoes, white rice or pasta.
To enjoy!!