When baking fish, you want to use high heat, typically between 400 and 450 degrees, depending on the fish, and for as little time as necessary. This helps keeps the fish from drying out. A good rule of thumb is to cook for 6 to 12 minutes per inch of thickness.
Usually I catch my own fish to cook, but occasionally I go and buy in from the store. There are many things to keep in mind when buying and cooking fish. Below are some tips for you to remember...
* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.
* If the fish flakes too easily, it may be overcooked.
* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.
* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.
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