The Best Way to Cook Fish
Zero cooking skills required.
Does cooking fish intimidate you? Well, it shouldn’t. And if you’re already thinking, “I can’t cook to begin with,” you can, I promise. There are a handful of ways to cook fish: seared, steamed, in parchment, poached, roasted, and the list goes on. But first, try to cook fish in the oven. It’s practically hands off, and it will take less than 15 minutes. The type of fish is up to you.
You don’t need any particular skills in the kitchen. What you do need is a working oven, parchment paper or foil, and a rimmed baking sheet (plus, salt and pepper).
Because thickness of fish fillets varies, a good number to keep in mind is 10 minutes per inch of thickness. And because food isn’t perfect and sometimes you’ll get a fillet that’s thick in the center but tapers off at the ends, just remember that less is more, especially when it comes to salmon which is much more delicious when it’s medium rare.
Bring fillets to room temperature for at least five minutes. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper or an oiled piece of foil. Season fillets with salt and pepper (drizzle with olive oil if you want to add some richness and a little flavor boost). If the skin is still on, place on a lined baking sheet skin-side down. Roast until the fish is opaque, tender when pierced with a fork, and is just beginning to flake—eight to 12 minutes is pretty standard. Remove with a spatula, or use my all-time favorite: the fish spatula.
Enjoy as is with a side of your choice, or drizzle with olive oil or a squeeze of fresh lemon. Dinner is served.