Basic Roasted Fish Recipe

• Preheat oven to 350°F (175°C).

• Drizzle fish fillets with olive oil; season with salt and pepper to taste.

• Squeeze half a lemon over the fish, then slice the remaining half and layer the slices on top.

• Add ½ cup of water to the baking dish.

• Bake until the fish is tender, approximately 30 minutes.

• Finish with a sprinkle of oregano or your preferred spice.

Expert Insights & Adaptations

David Clark (author of a notable risotto recipe), 2017-10-24T22:27:17.000Z:

“I always begin roasting fish by searing it in an extremely hot cast iron skillet—cooking one side for a few minutes to develop a golden brown crust—before flipping and transferring the skillet to the oven to finish. For added depth, I incorporate a handful of scallions at the start, and occasionally add a pat of butter and a splash of white wine prior to oven-roasting to enhance tenderness and moisture.”

Linda, 2017-10-24T19:31:50.000Z:

“The basic recipe is overly plain. Incorporating a small amount of brown butter and capers would significantly enhance the flavor.”

Cathy, 2017-10-24T19:24:45.000Z:

“For fish with severely uneven thickness, fold the thinner sections under to match the thickness of the rest of the fillet. This prevents dry, overcooked edges.”

Lisa, 2017-10-24T19:22:28.000Z:

“For a 1-pound fillet, cook for 12–15 minutes, checking frequently after 12 minutes. For uneven fillets, tuck thinner portions under to create uniform thickness. I preheat a ceramic dish in the oven with a few tablespoons of grapeseed oil (which has a high smoke point) and place the fillet in the hot dish—this combines the benefits of searing and roasting, resulting in ideal texture. For pure roasting, preheat the oven to 325°F (160°C) and cook the fillet in a pan for 20–25 minutes.”

Tal, 2017-10-24T19:05:40.000Z:

“I apply this method to salmon as well: preheat a cast iron skillet in the oven, lightly oil it, and place the salmon fillet skin-side down. Return the skillet to the hot oven and cook until the fish reaches desired doneness (cooking time varies by thickness). I also enjoy adding thinly sliced lemon to the top of the fish when available.”

Julie's Revelation..., 2017-10-24T23:25:28.000Z:

“I deviate from the standard method: I prefer baking a frozen Australis Barramundi fillet at 250°F (120°C) for approximately 40 minutes. The low temperature prevents the fish’s natural oils from burning, preserving its flavor. While this may not work for all fish types, it is surprisingly effective for Barramundi. Simply season with a small amount of olive oil, salt, pepper, lemon slices, and fresh thyme. This ‘low and slow’ technique, inspired by Andrew Gruel of Slapfish, has been exceptionally successful for me.”

Stan, 2017-10-24T23:12:05.000Z:

“The most straightforward and reliable method for oven-cooking fish is using the broiler: position the fish 5–6 inches from the heat source. A 1-inch-thick salmon fillet, skin-side down, under a preheated broiler for 6–7 minutes yields perfect results consistently. For a simple, flavorful topping, I use a 3:1 ratio of mayonnaise to whole-grain mustard—this combination never fails.”

Kniterati, 2017-10-01T15:07:34.000Z:

“Follow the recipe as written—embrace its simplicity without reservation. It pairs beautifully with mild fish like cod or haddock, allowing their natural flavor to shine. Note that fish type and freshness will impact cooking time, so adjust as needed. If you desire more complexity and have the time, customize with additional ingredients: tonight, I used capers, brown butter (as another reviewer suggested), snipped chives, paprika, and fleur de sel, served with baked potatoes—no complaints from diners!”

Andrea Wallick, 2018-12-14T21:21:25.000Z:

“Always preheat the oven before baking or roasting. Allow fish to come to near room temperature rather than roasting it directly from the refrigerator. Drizzle with oil, season both sides, and place in the oven. The key to perfectly roasted fish every time is adhering to the 10-minute-per-inch-of-thickness rule in a hot oven.”

Key Cooking Principles

A classic rule of thumb for roasting fish fillets or steaks is to cook them for 10 minutes per inch of thickness. This duration ensures the flesh is fully cooked—becoming opaque throughout—without overcooking to the point of flaking. The primary challenge arises with unevenly thick fillets: exercise discretion, prioritizing shorter cooking times (undercooked portions can always be returned to the oven, but overcooked fish cannot be remedied). Serve the fish in its simple, pure form, or accompany it with a complementary sauce such as pesto, aioli, or vinaigrette.

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