6 easy ways to prepare the perfect fish entrée

There are many good reasons to add fish to your nightly dinner menu: fish cooks quickly and is nothing less than a satisfying flavour experience when done right. If cooking fish at home seems daunting, rest assured it's easier than you might think. Here are six simple ways to master the technique of cooking fish for mouthwatering results every time.

Baking is among the easiest techniques for preparing fish. Why? Because baking is suitable for any fish, whole or cut, especially delicate fish. That's a lot of fish!

Cooking Tips
Bake fish in a shallow, buttered dish or wrap it loosely in foil or greaseproof paper.

• Score (make deep cuts) into whole fish to allow the natural juices to seep out.

Timing
Bake for about 15 to 20 minutes for fillets or medium-size whole fish.

When it comes to sautéing or pan frying, any firm-fleshed fish is suitable to use.

Cooking Tips 
Use a hot oil and butter mixture. Put the fish in skin side down.

• Fish can be dusted with seasoned flour, then rolled into egg and bread crumbs if you desire a crispy dish.

Timing
Sauté or fry for two to three minutes on each side.

Poaching is a light, healthy way to preserve the flavour of fish without the calories butter adds. Any fish or cut of fish, including whole fish, are excellent for poaching.

Cooking Tips
Cook the fish in a court bouillon on the stovetop or in the oven at 180 °C (355 °F).

• Use a fish kettle for large fish.
• Leave fish to cool in the poaching liquid.

Timing
About 10 minutes for fillets or roughly 10 minutes per pound of whole fish should do the trick.

The second best thing about this cooking technique is that it's virtually foolproof and will deliver a delicious fish meal every time. The very best thing? Any firm fish will work using this method.

Cooking Tips
The fish can be covered in batter or egg and bread crumbs.

• Use a frying basket and vegetable oil heated to 180 °C (355 °F) – or hot enough so that a bread cube browns in one minute.

Timing
Fry for about six to seven minutes for a fillet; three to four minutes for whitebait (a cooking term that describes smaller types of fish) should suffice.

Batter for fried fish
To make a basic batter takes only a few minutes.

• In a food processor, whisk or mix together 100 grams (1/3 cup) of all-purpose flour, a pinch of salt, one egg and 150 millilitres (2/3 cup) of milk or beer. Let the mixture stand for 30 minutes before using. It's that easy!

Steaming is another super-healthy way to enjoy the natural flavour of fish and the delicate texture of its flesh, minus any undesirable fats or calories. Steaming works well for any fish fillet, fish steak, or small- to medium-size whole fish.

Cooking Tips
Use prepared fish stock or a court bouillon (water with onion, herbs and seasoning added) to steam the fish.

• The stock or bouillon add flavour to the fish, but won't overwhelm its distinctive and delicious taste.

Timing
Steam for about eight to 12 minutes for fillets or steaks.

Grilling on the barbecue isn't just meant for steaks and hamburgers. Fish also works well, especially whole oily fish; firm-textured fish steaks or fish fillets.

Cooking Tips
Brush the fish with oil and add fresh herbs.

• Before cooking, ensure the grill or barbecue is very hot to sear in the juices and flavours.

Timing
When grilling on the barbecue, four to five minutes per side is enough.

Whenever you prepare any type of fish, always test that it is properly cooked by prodding the fish gently with the prongs of a fork. The meat should be just opaque and flake easily.

Even if you've never cooked fish before, it's easy to prepare in a variety of ways that will make everyone think you're a master chef.

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