58
Fish cooks very well by microwave as it
stays moist and the lingering
fi
sh smells left
in conventional ovens are avoided.
Arranging
Thin
fi
llets of
fi
sh i.e. plaice,
should be rolled up prior to
cooking to avoid overcooking
on the thinner outside edge
and tail.
Liquid
Fresh
fi
sh can be sprinkled with
30 ml
(2 tbsp) of lemon juice or white
wine. When cooking frozen
fi
sh, add liquid as above for
even cooking.
Big
fi
sh
(more than 400
g
)
You are recommended to turn
them over halfway through
cooking time and to protect
the head and tail with a small
piece of aluminium foil to avoid
overcooking. (Attention: the
aluminium must not touch the
walls of the oven).
Covering
Always cover
fi
sh with either
microwave cling
fi
lm or use a
dish with a self-
fi
tting lid.
Fish steaks
Fish steaks should be arranged
in a circle - thicker part to the
outside - to avoid overcooking
and disintegration of the tail
ends.
When is
fi
sh cooked?
Fish is cooked when it
fl
akes easily and be-
comes opaque. Remember that fatty
fi
shes
(salmon, mackerel, halibut) are cooked more
quickly than leaner
fi
shes (cod, Nile perch,
Tilapia.)
Stand time
Fish should STAND after cooking for
2-3 mins. This can be outside the oven to
enable the oven to be used for further cook-
ing.
Fish en papillote
You can make papillotes of
fi
sh by replac-
ing the aluminium foil with microwaveable
greaseproof paper (or parchment paper).
Whole
fi
sh
If cooking 2 whole
fi
sh together, they should
be arranged head to tail for even cooking.
Large whole
fi
sh must have the tail and
head shielded halfway through cooking with
smooth pieces of aluminium foil secured with
toothpicks.
Salt
DO NOT sprinkle salt onto
fi
sh before cook-
ing as this may make the
fi
sh dry.
Fish
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