Making baked fish is not too complex, but it is true that, regardless of how we cook it, getting the point to remain between the tender and the done it is quite meager, also regardless of the fish we work.
That does not mean that it is especially angry that, when we spend money on fish such as sea bream or viceroy, measuring the times incorrectly means overcooking and that stay drier than expected.
It is true that it does not matter that it also happens with more affordable fish such as sea bream or sea bass, especially when they are from aquaculture, but it is equally annoying that skate with a few degrees or a few minutes more end up killing our fish.
Fortunately, if we are going to cook whole baked fish in direct cooking, there is a trick that, if not infallible, at least ensures that the fish can be stay juicier and hydrated for longer even if we overcook.
We shouldn’t skate, because we already know that a good way to know when the fish is grilled is pressing on the thickest part of the loin. If we notice that small flakes open, it is ready.
Reasons that, for example, lead us to dismiss the fish white eye theory —because it may be a sign that it is overcooked. In this sense, the chef Jose Fuentesfrom the Madrid restaurant cultspecialized in Cádiz cuisine and fish, has a formula so that our whole baked fish does not suffer.
What he recommends, although he warns that “it means not being able to eat the skin of the fish” is that we keep the scales when we put it in the oven. “In this way, they make a kind of shell that better retain moisture and leave the fish juicier“, he comments.
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Remember that “we will not be able to eat the skin, but it is a good way to ensure that the fish does not go bad.” Even so, it is clear to him that for this type of direct cooking, what recommended is just 15 minutes at 180º or 190º for a one-kilo fish such as sea bass or sea bream.
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