Fish Florentine – The BEST Fish Recipe! (2024)

FAQs

What is the best seasoning to put on fish? ›

Cooking fish for 10 minutes per inch of thickness is an old rule of thumb that works perfectly when roasting fillets or steaks. It's just enough time to cook the flesh through so that it's opaque, but not so much that it flakes. The only hitch comes with fillets that are uneven.

Fish fillets: The best type of fish for baking are flaky white fish, such as tilapia, halibut, cod, bass, grouper, haddock, catfish or snapper. White fish doesn't always mean that the fish is literally white in color; it is a category of mild-flavored, quick-cooking fish.

When making a dish with fish, consider the flavour it already has and bring it out by adding herbs that further complement it. Some of the best herbs to use with fish are basil, tarragon, dill, and parsley. Basil enhances the flavour while adding a slight sweetness and is lovely when used with halibut or cod.

Don't skimp on seasoning.

Season both sides of the fish (since the salt doesn't get absorbed after frying) and drizzle the filet with olive oil (don't be afraid to keep adding more!), continuing to season with salt and pepper along every step of the way.

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.

Use gentle heat even on a grill.

Whether you are pan searing it or grilling it, use a lower heat than you would with other meat. If you are planning to grill it, consider wrapping it in foil to keep in the moisture and ensure it doesn't absorb too much of the charcoal taste.

1. Salmon. Salmon is versatile and one of the best sources of omega-3 fatty acid, which is essential as the body cannot make it on its own so it must be obtained through food. Salmon's also high in protein, with just 200g providing around 44g protein.

When fish is fried at higher temperatures, it loses some of the important omega-3 fats and vitamin D with some studies reporting fish such as salmon loses half of its vitamin D when fried. Baking fish is a great way to keep the important nutrients intact without upping the fat content to unhealthy levels.

#1: Salmon

When it comes to the best tasting fish, few fish can rival the allure and versatility of salmon. Renowned for its rich taste and succulent texture, salmon has become a staple in kitchens around the world. Its distinct flavor profile and buttery texture make it a true culinary gem.

How to pan fry fish like a restaurant? ›

Pan-Fry the Fish

Fry the fish until golden on the bottom. For all those wondering, "How long does fish take to fry?": Pan-frying the average fillet takes about 3 to 4 minutes per side. Once the first side is golden, flip the fish over, using tongs or a large metal spatula and a fork to steady the fish.

There's no reason why you can't sprinkle avocado oil, ginger, cumin, and lemon pepper on hearty fish. Or, add even more punch with a sauce or relish made with shallots, capers, olives, or salsa. Meaty fish can also take a full-flavored marinade made from just two ingredients: maple syrup and whole-grain mustard.

Salt draws moisture to the surface – which we are trying to avoid. We always salt our fish after we cook, not before. Have fun! Experiment with different spice blends – especially when trying stir-fried belly portions – delicious.

Star Anise is a well respected and highly recommended spice for bait in fishing circles. It's strong, warm liquorice flavour with sweet notes really seems to go down well with the fish. Not only does it taste good, it has a very distinctive fragrance which, as you're probably gathering by now, is essential for this.

Perfect seasoning is the secret to fully appreciating the flavour of fish, but it's not always that easy to get it right. Mark Puckey, head chef lecturer at Rick Stein's cookery school shares his top tips of how to season fish. 1) Always use a good quality salt. I would recommend using Cornish Sea Salt or Maldon Salt.