Fish

The fish should be gutted, cleaned and washed well in cold waterand then drained. Skin with large prominent scales should be removed.

Baked Fish

Most types of fish bake well and retain their shape.

Method 1:

Butter an ovenproof dish and lay the fish in the dish.

Add one tablespoon of white wine or fish stock for each portionof fish.

(Rub a little butter over the upper surface of the fish.)
I now use a tablespoon of olive oil dirzzled over the top of the fish andrepeated as it cooks.

Cover the dish with foil.

Bake in a preheated oven

gas mark 4 350°F 180°C

until cooked which depends on thickness.

8 - 12 minutes for thin fillets

15 - 20 minutes for small whole fish or thicker fillets

25 - 30 minutes for whole large fish

The fish is cooked when the thickest flesh is translucent all theway through.

Method 2:

Take a piece of foil large enough to enclose the fish.

Butter the foil, place the fish in the middle and cover the fishwith dabs of butter, herbs and seasoning.

Fold the foil to seal above the fish.

Bake in a preheated oven

gas mark 5 375°F 190°C

until cooked which depends on thickness.

8 - 12 minutes for thin fillets

15 - 20 minutes for small whole fish or thicker fillets

25 - 30 minutes for whole large fish

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