| Baking |
Make shallow cuts along the top of the fish. Put into a greased dish and cover with foil. Flavour with herbs, lemon juice and olive oil. Bake at around 180 C and baste frequently.
Cooking Times
1cm thick
2cm thick
3cm thick
4cm thick |
3 minutes
11 minutes
15 minutes
20 minutes |
|
| Shallow Frying |
Dry and flour the fish. Place a small amount of oil or butter in the pan. Fry the fish at a medium heat.
Cooking Times
1cm thick
2cm thick
3cm thick
4cm thick |
4 minutes
7 minutes
10 minutes
13 minutes |
|
| Grilling |
Cut slashes into whole fish to help the heat penetrate the flesh. Place fish on a preheated grill. Baste frequently.
Cooking Times
1cm thick
2cm thick
3cm thick
4cm thick |
5 minutes
6 minutes
9 minutes
11 minutes |
|
| Poaching |
Not suitable for flaky varieties. Place fish in gently simmering stock. Whole fish should be placed in a pan of cold stock, which is then slowly brought up to a gentle simmer.
Cooking Times
1cm thick
2cm thick
3cm thick
4cm thick |
8 minutes
10 minutes
12 minutes
13 minutes |
|
| Steaming |
Put fish in a steamer or on a plate over a saucepan containing gently boiling water. Cover.
Cooking Times
1cm thick
2cm thick
3cm thick
4cm thick |
3 minutes
7 minutes
11 minutes
14 minutes |
|
