Is it better to bake fish covered or uncovered?

Many individuals prefer to wrap their fish in foil and bake it. This method is particularly effective because it reduces the amount of time spent cleaning the oven and utensils. Because moisture is trapped within the foil rather of escaping into the oven, wrapping the fish in a protective covering provides a similar effect to steaming.

How do you keep fish moist when baking?

To keep the fish wet, brush it with olive oil, melted butter, or pesto, and season with clipped fresh or dried herbs, spice mixes, minced garlic, and/or salt and pepper as preferred.

What is the healthiest way to cook a fish?

Overall, the healthiest cooking methods save the most nutrients and decrease the development of hazardous chemicals while limiting the loss of good omega-3 fats. Sous vide, microwaving, baking, steaming, and poaching your fish are your best chances in general

How can I make my fish more tender?

To poach fish, fillets are placed into warm liquid, usually oil or a broth, and slowly simmered until flaky and tender. Use a flavorful oil to highlight the fish-olive oil works best! Simmer over low to moderate heat for around 20 minutes. To check for doneness, use a small knife

Delicious Chinese Style Oven Baked Fish (Simple 25-minute Recipe)

Description

The classic Chinese steamed entire fish inspired this Chinese Style Oven Baked Fish. The fish fillet is cooked in parchment paper with fragrant sesame oil and fresh ginger, and the sauce is poured on top right before serving. The scallions and cilantro on top provide a wonderful freshness and flavor. Delicious, simple, and nutritious!

Ingredients

Scale

1 fish fillet white fish – cod, halibut, etc
1 teaspoon sesame oil
salt and pepper to taste
1/2 inch ginger sliced or julienned

Sauce

1 tablespoon water
1 tablespoon soy sauce
1 teaspoon Shaoxing wine
1 teaspoon sesame oil
1/2 teaspoon sugar
1 dash white pepper

Garnish

1 stalk scallion cut into thin slices
1/4 cup cilantro leaves
red chili sliced or julienned

Instructions

Preheat oven to 400 degrees Fahrenheit.
Place the fish fillet horizontally on a piece of parchment paper. Season the fish with salt and pepper after drizzling 1 teaspoon of sesame oil over it.
Garnish the fish with sliced or julienned ginger.
Fold the parchment paper up to cover the bottom half of the fish before folding it down to cover the top half. Roll and fold the left and right edges of the parchment paper down towards the fish, then tuck each side of the fish with the parchment paper.
Place the wrapped fish on a baking pan and bake.
After 10 minutes, remove the fish from the oven and flake it with a fork to see if it is cooked through. If the fish flakes easily, it’s ready; if it’s still transparent and won’t flake, return it to the oven to finish cooking.
Prepare the sauce by blending water, soy sauce, Shaoxing wine, sesame oil, sugar, and a pinch of white pepper as you wait for the fish to cook.
Tear the parchment paper horizontally across the fish as soon as it’s done, then pour the sauce all over it.
Fresh cilantro, scallions, and sliced or julienned red chile are garnished. Serve right away.

Notes

To bake fish, you can use a variety of parchment paper folding techniques. You can fold the paper in any way you choose as long as it makes a nice seal and can be readily torn to pour the sauce over the fish after it’s done cooking.
Place the wrapped fish on a baking sheet and into the oven.

Category: Main
Method: Steamed
Cuisine: Asian

Nutrition

Serving Size: 2
Calories: 53kcal
Sugar: 1g
Sodium: 505mg
Carbohydrates: 2g
Protein: 1g

Keywords: chinese food, seafood, steamed fish