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Roasting Fish

Roasting fish is a simple cooking technique that necessitates little attention. It allows you free time to complete the accompanying dishes. Unlike baking, roasting is done in an open container.

Choose a heavy roasting or baking dish so that it doesn’t buckle during cooking. To minimize cleaning chores, line the dish with aluminum foil.

Nearly all roasting recipes use 400° to 450°F oven. The high heat colors the top surface of the fish and cooks the flesh quickly without drying it out. If the oven has the convention feature, the cooking time will be about 15 percent shorter.

Sometimes salmon and halibut fillets are roasted at 300°F. The fish will be wonderfully moist with a nice pink or white color. Other fish aren’t cooked this way because they would end up looking drab.