Baked Fish Recipe (2024)

A trick I learned from a James Beard cookbook is to heat your pan in the oven while the oven preheats. That way the fish cooks from the bottom and the top at the same time. Hope this helps.

Seems to me there are too many fish recipes on the Times site in which the fish comes out under cooked. I don't like over done fish, but raw (except for what's meant to be raw) is not appetizing. Further, it's a pain in the neck if you're cooking for company to have to stick this into the oven for another 10 minutes. This is 20 minutes cooking time NOT 10. And beware the other fish recipes for the same issue.

Ok, I pre-heat the oven, I measure the fish, I have it at room temperature when I put it in my fancy oven, and ten minutes an inch is never enough. I'm always taking it out and finding it quite opaque. Does anyone else find the fish needs more time? I've tried this several times with striped bass and halibut. Always the same outcome--back in the oven, generally another five or six minutes depending on the inches part!

I always bring the fish to room temperature first. Then I put it into a very hot Le Creuset griddle on high to crisp skin side down before I put it into the oven. Great on Salmon.

My always perfect never fail method: oil a baking dish, cover the bottom with thin slices of lemon, put the filet of fish on top, paint with mayonnaise and add some chopped herbs or two or more lemon slices and a good grind of pepper. Cover loosely with foil and bake for 20 minutes at 350. This is wonderful for salmon which I usually skin, but that's not necessary. I've done various white fish, too like walleye.

Roast in 9x11 glass roasting pan
Use 1/2 cup water
Drizzle fish with Olive oil
salt& Pepper to taste
Squeeze half lemon over fish
Slice remainder lemon and
Layer lemon slices over fish
Bake at 350 until tender
for app.30 minutes.
Sprinkle with Oregano or spice of choice

I always start my roasted fish in a REALLY hot cast iron skillet. Just a few minutes on one side, to add some browning, flip, then finish in oven. For fun, throw a bunch of scallions in from the start. Sometimes I'll add a pat of butter and a splash of white wine before popping in the oven, to ensure fineness and moistness. Yum.

It's also so BORING. A little brown butter and capers would actually make it taste like something!

I cook a 1lb fillet for 12-15 min checking often after 12 min
For an uneven filet tuck the thinner part under to even out the overall thickness. I heat a ceramic dish in the oven with a few tbs of grape seed oil ( doesn't burn) and when hot then put the fillet in. The fish comes out with best of two methods, seared and roasted.
For pure roasting preheat the oven to 325 put fillet in pan for 20-25 min

If your fish is really uneven in thickness, fold the thinnest parts under to approximate the thickness of the rest. Better than dry ends.

I use this technique for salmon as well. I pre-heat my cast iron skillet in the oven, then lightly oil and lay fish fillet skin side down. I pop the skillet in the hot oven until fish is cooked to my taste (time depends on the thickness). I also like to place thinly sliced lemon slices on the fish if I have it.

Going rogue on this one. I actually prefer sticking a frozen fillet of Australis Barramundi in my oven at 250 degrees for about 40 minutes. The low temp prevents the delicious oils from burning up. It probably doesn't work with every type of fish, but it's shockingly good with this one. Just a little olive oil, salt, pepper, lemon slices, and fresh thyme on top. "Low and slow" method was inspired by Andrew Gruel from Slapfish, and it totally blew my mind.

Make this as written here and don't look back or apologize for its simplicity. It is mild and delicious with cod or haddock which is how it should be. Also, fish variety and freshness will be factors in how long it cooks so don't hesitate to adjust it to your taste. If you crave more for your palate and have the time, add what you like. Tonight was capers and brown butter (which I see someone else likes) plus snipped chives, paprika and fleur de sel. Baked potatoes. No complaints!

Always preheat your oven before you bake or roast anything. Instead of roasting fish right out of the fridge - let it come up to almost room temp. Oil, then season both sides of the fish and into the oven it goes! Ten minutes per inch of thickness in a hot oven is the key to roasted fish perfection every single time!

Delicious and Easy! Only 2 of us and we had haddock fillets. Cut the recipe in half and used frozen corn.Definitely a keeper.

When I cook filets (white fish or salmon) in the oven, I check them after about eight minutes - and the one areas where white fat is visible, they're done. I trim them off and plate them. The thicker remainder goes back in the oven for three to five minutes until it too flakes, depending on thickness. One can't assume the filets of varying thickness are all ready at the same time - a recipe for disappointment.

I melted some clarifies butter, sautéed some shallot in it, then added chopped thyme and put that on top of the fish. Also heated the oven to 425 and preheated the pans.

Heating the pan in the oven works well!

Where are the suggestions for using Chile Crisp? Mentioned in the email but missing in the recipe.

This was so easy and tasty. I added garlic and thyme to the rockfish and didn't quibble about timing. Ten minutes worked for us.

Laid sliced summer squash in pan with fish on top. Olive oil, white wine, capers, salt, pepper

Heating the pan with a little olive oil then adding the fish skin side down when the oven is hot and ready and you hear that delightful sizzle, fabulous.

RE 10 minutes per inch not being enough time, a 400 degree oven is not hot enough. James Beard's "Canadian cooking rule" stipulated the oven be set at 450 for 10 minutes per inch to work.

I use this recipe when I'm cooking fish and it comes out perfect all the time. The one tip I would add is to cover the thinner sections with some extra tin foil – just for a few minutes. Salmon fillets are often uneven, but this technique helps tremendously.

Too simple a recipe---it's flavorless. More egregiously, 10 minutes at 400 degrees doesn't get the job done. After years of experiments to come up with a perfectly done salmon fillet or haddock, I've come up with these unfailing times and oven temps:salmon fillet (5-oz each): 10 minutes at preheated 450 degreeshaddock and other white fish like it: 20 minutes at 400 degrees

I think your oven isn't hot enough. My 1976 edition of James Beard's New Fish Cookery says to cook the fish at 425-450F degrees for 10 minutes per inch, measured at the thickest part. I'm not that experienced in baking fish or meat, but this works for me every time, thanks be!

Prepared Chilean sea bass filets using this recipe and they turned out perfectly! I cooked them at 400 in a convection oven, for 11 minutes. Used parchment paper on the rimmed baking sheet for easy clean up.

The fillets come out perfectly every time.

Nice simple recipe. Used tilapia and baked for about 15 minutes. Served with a fresh chopped salad of tomatoes, cukes, green onion, red pepper and avocado. Zucchini butter spaghetti on the side.