The fish from the oven is ideal for an exquisite lunch or dinner. However, the dish will not delight the household, if the salmon or halibut after preparation will not be perfectly juicy and full of taste, only dry and bland.
To always go out perfectly, you need to follow a few key rules. Meet the tricks of the best chefs and put them into life, and the whole family will be impressed by your culinary skills.
May interest you:
Do you always bake fish in an oven set to 180 degrees Celsius? This is a common mistake through which dry and blandbecause he spends too much time in the device.
In many cases, it is better to turn up the heater a bit and shorten the baking time of the fish. You don’t have to worry about increasing the temperature for some species of fish, e.g. salmon or halibut. Thanks to this, they will remain browned outside, and in the middle they will be pleasantly juicy.
Of course, a lot depends on the species or the weight of the fish you want to prepare. Filets, smaller and thinner fish, it is generally better to bake at a lower temperature and for a shorter time.
On the other hand, with large and heavy fish, you can go crazy more generally, because they need more time in the oven. This applies to, among others Cod, perch or advice, which are usually baked in full.
Read also:
Temperature 180-190 degrees Celsius is often recommended as universal for baking fish in the oven. This is a good choice for 15-20 minutes processing of lean cod or salt fillets.
If you care about a crunchy skin, but use a higher temperature of about 200 degrees Celsius, recommended for fatty sea fish, e.g. salmon fillets, which should be prepared in this way for about 20 minutes, unless they are to come out more delicate.
Put all sea fish (about 1.5 kg) and skin into the oven preheated to 220-230 degrees Celsius for about 25-30 minutes. Their skin is thick enough to remain juicy inside despite using such a high temperature.
Freshwater fish should generally bake at a lower temperature, e.g. 180 degrees Celsius, because they dry quickly. In their case, you also need to watch the recommended time. However, if they are baked in the whole, in foil, with a lot of additives that moisturize them, the heater can be slightly overclocking.
To check if the baked fish is suitable for consumption, Use a fork. She is ready if its meat is white, opaque and easily separates the cutlery.
With fatty species, e.g. salmon, the temperature inside the fish should be about 45-50 degrees Celsius. You can check it with an easily available kitchen thermometer.
