How to: bake fish without a smelly kitchen
Baking a piece of fish isn’t quite as simple as it seems. Oil splatters all the way to the ceiling, fish smells that linger for days and, worst of all: overcooked fish. Luckily, there’s a solution.
The secret: an oven and a low temperature.
Preheat your oven to 150ºC, place a large, marinated white fish — cod, halibut, hake and sea bass are great, but it also works well with salmon — in an oven dish, drizzle it (generously) with olive oil, add some other flavorings (think herbs, peppers, garlic or lemon) and slide it into the oven.
How long in the oven?
How long it needs to stay in the oven depends on how large your fish is. For a 500-gram fish, it may take 10 minutes, but a larger or smaller fish may need more or less time. How do you know? The fish is ready when the thickest part flakes when you gently press it with the back of a spoon.
The great thing about this method of preparing fish is that — unlike when you fry fish in a pan — it doesn’t come down to a minute more or less. And the fish smell stays limited to your oven. Farewell, smelly kitchen; farewell, dry fish; farewell, oil splatters; and farewell, wasted money!
