Baked Fish Fillets (2024)

FAQs

How long should fish be cooked at 400 degrees? ›

Preheat the oven to 400 degrees F (200 degrees C). Place flounder in a baking dish; season with salt and pepper. Mix together lemon juice, melted butter, and onion in a small bowl; pour over flounder. Bake in the preheated oven until fish is opaque and flakes easily with a fork, 25 to 30 minutes.

Roast on high heat: Cook your fish for 18-20 minutes at 450°F, or until it reaches an internal temperature of 145°F and flakes easily with a fork. (Cooking time will vary according to the type/size of your fish.) Then remove from the oven.

Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

The USDA recommends cooking fish in general to 145ºF/63ºC, to kill harmful bacteria, but some chefs recommend cooking certain types of seafood a little below this to keep it moist.

When you overcook fish, it can become dry, tough, and lack flavor. Overcooked fish loses its natural moisture, which can result in a dry and chewy texture.

A general rule for baking or broiling fish is 10 minutes per inch of thickness at 400-450° F, turning the fish halfway through the cooking time.

Let it Reach Room Temperature Before Cooking. When you add cold fish to a hot pan, it will cook unevenly. It is a good idea to let salmon sit out for 15 to 20 minutes before cooking so that it can warm to room temperature. Do not let it sit out for too long.

Baked Fish Tips

For this fish recipe, your best bet is to use a flaky whitefish, such as tilapia, halibut, cod, bass, grouper, haddock, catfish or snapper. Whitefish doesn't mean that the fish is white in color; rather, it is a mild-flavored fish that cooks quickly and takes well to a variety of seasonings.

Baking in the oven without foil

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 on their own can be baked, although the flesh will tend to be a bit drier. Generally, whole fish are baked using this method.

Baking fish in parchment paper or tin foil—known in France and gourmet cooking circles as en papillote—steams the fish with a minimum of fuss and equipment. Delicate fish—sole (as pictured) and other thin white fish—is particularly delicious cooked in parchment packets since it cooks gently and stays moist.

How long to cook fish at what temperature? ›

For direct heat method, cook fish 4 to 6 minutes per side (per inch of thickness) over medium to medium-high heat or until done. For indirect heat method, place fish on grate over cool side of grill and cook 15 minutes with lid closed. Or sear fish on grate over heat, then move to cool side of grill to finish cooking.

What's the Perfect Temperature for Frying Fish? Long story short: No lower than 375 degrees Fahrenheit. No higher than 400. This is where a deep fryer comes in handy as it'll adjust to stay consistent.

Baking Times for Fish

Chefs recommend following the 10-minute rule. According to this rule, you should bake fresh fish for 10-minutes per inch of thickness. Chefs agree that following this rule is the simplest way to ensure you don't overcook fish.

Carefully add to the hot oil, without crowding, and cook, turning once or twice, until golden brown, 4 to 8 minutes depending on size and thickness of the fish and heat of the oil.

Whole panfish like perch or sac au lait (crappie) may need to be fried at 360 to 375 degrees Fahrenheit. Shaved catfish, which is popular in Louisiana, works best fried at 375 to 400 degrees Fahrenheit to achieve a crisp chip texture.