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Lean, white fish like cod, haddock or plaice, does not have as much obese 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 during the preparation method.

This may be completed using a variety of methods, so you're able to select your preference and cook accordingly. The fluid used can be water, wine, milk, butter, lemon, lime or orange juice, oil or a tiny bit of stock. Other ingredients may also be added to give added taste and aroma such as herbs, tomatoes, onions, or chopped vegetables.

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

Baking in Foil

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 and it also assists to lock in aroma and flavour.

plenty of persons prefer to bake their fish by enfolding it in foil. This method is efficient, as it cuts down on oven and 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 method. To bake a whole fish, tidy, scale and gut. If your fish seller has not already completed this for you, prepared the fish for cooking.

Baking in Oven without Foil