Preparing fish seems simple – a piece of fillet, a little salt, maybe a lemon – but a truly perfect fish requires knowledge, feel and a few well-kept secrets of culinary masters. Whether you bake it in the oven, on the grill or prepare it with Mediterranean spices, there are a number of steps that will ensure that the fish is juicy, fragrant and ideally browned.
- Everything starts with the choice of fish
Oilier fish such as salmon, cod, halibut, mullet, sea bass, sea bream, monkfish tail, abalone, San Pierre, squid, cuttlefish, octopus, sardines, prawns and shrimp are ideal for baking in the oven.
For grilling, choose firmer fish that won’t fall apart easily when flipped, such as salmon fillets, sashimi tuna, sea bream and sea bass, porgy, monkfish tail, saddled bream, San Pierre, squid and octopus, prawns and shrimp.
- Storage – freshness is key
Fish is an extremely sensitive food. Fresh fish should be prepared no later than 24 hours after purchase, if it has been properly stored in the refrigerator at a temperature of up to 4°C. If the fish has a glassy look, firm meat and a pleasant, sea-like smell – this is a good sign. If you do not plan to prepare it immediately, freeze it (at -18°C) and use it within a month.
- Marinade – yes or no?
Marinating the fish is optional, but it can emphasize the flavor and soften the meat. Classic Mediterranean marinade contains:
- olive oil
- lemon juice or vinegar
- garlic
- fresh spices (rosemary, thyme, dill, parsley)
Light fish (such as sea bass or sea bream) should not be marinated for longer than 20-30 minutes, while fattier fish (salmon, monkfish tail, tuna) can be marinated for up to an hour. Longer marinating can “cook” the fish and make it gooey, especially if the marinade contains acids.
- Preparation in the oven – simple, but delicious
Always salt and oil the fish well. You can fill it with slices of lemon, garlic, sprigs of rosemary, parsley or dill.
Temperature: 200–220°C
Baking time:
- whole fish (up to 500 g) – about 20-25 minutes
- fillet – depending on the thickness, 10–15 minutes
Tips:
- If the fish is whole, always make several cuts along the skin to cook it evenly.
- Bake the fish on baking paper or in an ovenproof dish with a little wine, oil and vegetables.
- Myrrh goes well with trout, while rosemary is excellent for sea bream and sea bass.
Preparation on the grill – smoky taste
It is best to lightly coat fish for grilling with oil so that it does not stick. Use grill grates with double mesh for easy turning.
Baking time:
- fillet – 3–5 minutes on each side
- whole fish – 6–8 minutes per side, depending on size
Tips:
- Do not move the fish until it is browned and “releases” on its own.
- Add a sprig of rosemary to the grill for extra fragrance.
- Serve it with a slice of lemon and drops of olive oil.
Frying fish – what kind and how?
Fish with firm meat and few bones, such as cod, catfish, trout, sea bass and sea bream (filleted), are ideal for frying.
Procedure:
- Salt the fish and, if desired, marinate it for a short time.
- Roll it in flour – eggs – breadcrumbs or in tempura mixture.
- Fry at a moderate temperature until golden brown (about 3–5 minutes per side).
For an even crunchier result, use panko breadcrumbs or add a little cornmeal to the mixture.
Cooking fish – gentle, aromatic and healthy
Cooking is an excellent way to prepare light meals, fish soups or stews, but it requires careful selection of the type and part of the fish.
The best fish to cook:
- fish with firm meat and as few small bones as possible, such as hake, cod, salmon, trout (filleted), sea bass or sea bream
- head, tail and spine are ideal for fish soup, while fillets are best for steaming or in broth
Why avoid fish with lots of small bones?
Small bones can be difficult to remove, and during cooking they do not soften as during longer heat treatment. That is why it is better to use filleted or naturally less bony types for pure soup or delicate dishes.
Cooking methods:
- In broth: Fillets or pieces of fish are cooked briefly in a spicy broth (water, garlic, onion, parsley, lemon, peppercorns).
- In foil (papillote): The fillet is seasoned and coated with vegetables, then wrapped in aluminum foil or baking paper and baked in the oven for 15-20 minutes at 180°C.
➤ Retains moisture, flavor and juiciness, ideal for diet meals.
- Steamed: Mild processing that preserves nutritional values. Fish is often coated with lemon juice and olive oil before cooking.
- How to clean fish like a pro?
- There is no perfect preparation without proper cleaning. Before baking, it is necessary to remove the scale and thoroughly rinse the fish with cold water, in order to remove all possible impurities. If you are preparing the fish whole, you can ask the seller to clean it and prepare it for grilling, or you can do it yourself with a little patience and a sharp knife. Filleting is also an option if you want to serve it boneless. Clean and properly processed fish is the basis of every successful fish dish.
- Preparing seafood – what is important to know?
Squid, cuttlefish, octopus, prawns and shrimp have a specific texture and require careful heat treatment.
- Squid and cuttlefish: They can be fried (shortly – 2–3 min) or stewed for a long time (20–30 min) – the medium processing time makes them tough.
- Prawns and shrimps: Fry or blanch for 1–2 minutes, until they turn pink. Longer cooking dries them out and makes them rubbery.
- Octopus: Mini can be grilled or grilled for a short time, while large ones require pre-cooking (45-90 minutes), and only then a short grilling or grilling.
Seafood is often combined with garlic, lemon, parsley and olive oil, and does not tolerate overcooking – the goal is to preserve the natural taste of the sea.
- Serving
It is best when the fish is served with simple side dishes:
- boiled potatoes with parsley
- Swiss chard with olive oil
- grilled vegetables
- a slice of lemon and some sea salt
Preparing fish does not require a lot of ingredients, but rather precision, a sense of timing and taste. With the right tips, any preparation can become a true culinary masterpiece. With these little secrets, you can become a great fish master.
