What type of fish is best suited for baking?
I have very little experience in cooking fish (of any type, using any method). So I was wondering, what type of fish is suited for baking?
For reference, recently came across this recipe: http://www.dinnerintenminutes.com/easy-dinners/baked-fish/ which looks nice and simple. However the recipe simply says "fish fillets - no bones".
Thanks!
ps. the last time I tried baking fish, it turned out to be horrible - tougher then over-done steak!
Best Answer
To answer your main question, you can bake very just about any type of fish.
Looking at that recipe though, down in the "tips" section, it suggests you use a flaky white fish. So in that category, you have lots of options, snapper, cod, tilapia, for starters. Their flavours are often a little more mild and will pair nicely with the tomatoes and other flavours in there.
If you're prone to overcooking it, take it out sooner. I find many fish recipes that give cooking times tend to get you to overcook it. It'd done as soon as the fish "flakes" fully. Leave it any longer it will start to toughen quickly.
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Quick Answer about "What type of fish is best suited for baking?"
- Cod.
- Lingcod (pictured)
- Tilapia.
- Haddock.
- Grouper.
- Rockfish.
- Sole.
What kind of fish is best for baking?
What's the best fish to bake? For this fish recipe, your best bet is to use a flaky white fish, such as tilapia, halibut, cod, bass, grouper, haddock, catfish or snapper. White fish doesn't mean that the fish is white in color; rather, it is a mild-flavored fish that cooks quickly and seasons very well.Which type of fish is best for baking or broiling?
The best are fish with high levels of natural oils, such as salmon, mackerel and swordfish. Their natural fat provides a degree of protection against overcooking under the intense heat of the broiler, and the fish will brown beautifully.Can you bake all types of fish?
Fish is an excellent protein to serve because there are many ways that you can cook it, but not all methods of cooking will work for every type of fish. For example, some types of fish are too thick to cook under a broiler, and some types of fish are too delicate to deep fry.Which fish is best for baking because they are less likely to dry out?
Fat fish are best for baking and broiling, because the fat content prevents them from drying out during cooking. Lean fish may be cooked by these methods if brushed or basted with melted fat. Because of their low fat content, both types of finfish can be fried successfully.Gordon Ramsay's Guide To Fish
More answers regarding what type of fish is best suited for baking?
Answer 2
The baking technique is more important than the type of fish. With the right technique, most fish can be baked without being tough and dry. That said, there are fish that are less well-suited. You'll have to be especially careful with whitefish (as opposed to oily fish) such as cod or haddock since they have less fat and will dry out quicker. In addition, smaller fish with thinner fillets can be less forgiving.
Here is a great article that has more on technique.
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