Fast Baked Fish (2024)

FAQs

How long should fish be cooked at 400 degrees? ›

Cooking fish for 10 minutes per inch of thickness is an old rule of thumb that works perfectly when roasting fillets or steaks. It's just enough time to cook the flesh through so that it's opaque, but not so much that it flakes.

Baking Temperatures for Fish

Chefs recommend baking fish at between 350° Fahrenheit and 450° Fahrenheit.

Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve immediately.

Cut fish fillets into 4 serving pieces if needed. Place pieces, skin sides down, in the pan, folding thin ends under if necessary for even thickness. Mix remaining ingredients; drizzle over fish. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

How long to bake: For fillets and steaks, use a ruler to measure the thickness of the fish before cooking, then bake, uncovered, in the preheated 450°F oven 4 to 6 minutes per ½-inch thickness of fish.

The proteins in the fish also begin to tighten, which can make the fish tough and rubbery. In addition, overcooked fish can have a severe lack of flavor, as the heat causes the natural oils in the fish to evaporate.

Place in the preheated oven for 15-20 minutes, until the fish is flaky and reaches an internal temperature of 145 degrees Fahrenheit.

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.

There are a lot of mistakes you can make, but we think the best way to nail it every time is to let the oven do all the work. That's why slow-roasting is our go-to technique for weeknight fish, and, in spite of its name, it only takes about 30 minutes to cook.

Over-cooking fish might result in dry, tough meat that is unsuitable for consumption. To avoid this, do not cook it for too long or at a high temperature. Instead, cook on low heat until the meat flakes easily with a fork.

Why is my baked fish tough? ›

Fish that seems tough when you bite into it is probably overcooked. As it moves from done to "overdone," the flesh continues to firm then shrinks, pushing out moisture, which evaporates and leaves the fish dry and chewy.

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.

Baking fish is a great way to keep the important nutrients intact without upping the fat content to unhealthy levels. The key to baking fish in a healthy way is to use minimal oil and if you do add oil to the cooking process, make sure it is a heart-healthy one such as olive oil.

What's the Perfect Temperature for Frying Fish? Long story short: No lower than 375 degrees Fahrenheit. No higher than 400.

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.

Deep Fried Fish Temperature

Deep fry your fish at temperatures between 350 and 375 degrees Fahrenheit. If the temperature is above 380 degrees Fahrenheit, it will scorch the fish.

Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork.