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Lean, white fish like cod, haddock or plaice, does not have as much fat in the flesh as oily kinds of fish such as salmon or herring. Because of this it is preferable to protect the flesh of lean fish so that it will not dry out in the coursework of the preparation process.

This may be done using a variety of methods, so you can pick your preference plus cook accordingly. The liquid used can be water, wine, milk, butter, lemon, lime or orange juice, oil or a little bit of stock. Other ingredients may also be added to give added taste plus aroma such as herbs, tomatoes, onions, or chopped vegetables.

Baking in Foil

Also the flesh may be guarded by wither stuffing the fish or by coating it in flour or breadcrumbs before baking.

By wrapping the fish in a protective covering, it's a similar effect to steaming, as moisture is enclosed within the foil than escaping in to the oven. This is an excellent way to make sure that your fish does not dry out plus it also assists to lock in aroma plus flavour.

plenty of persons prefer to bake their fish by enfolding it in foil. This system is efficient, as it cuts down on oven plus utensil cleaning time.

Oily fish such as trout or lean fish that is stuffed or coated can be baked in the oven on a baking tray. Even lean types of fish by themselves be baked, though the flesh will tend to be a bit more dry. usually whole fish are baked using this system. To bake a whole fish, clean, scale plus gut. If your fish vendor hasn't already done this for you, ready the fish for cooking.

Baking in Oven without Foil