Oven baking

In an open casserole
This technique consists in oven-baking fish in a liquid such as court-bouillon or fish stock.

• Place fish in an oiled or buttered pan.
• Add herbs and spices.
• Cover with a fish stock or court-bouillon.
• Bake at 180ºC (350ºF).
• Baste frequently to prevent drying.

Under the broiler
This technique consists in grilling the fish a few inches away from the top element of the oven to get a golden crust, much like barcecue grilling.

• Always pat fish dry with paper towels to remove excess moisture.
• If fillets or steaks are over 5 centimetres (2 inches) thick, we recommend thinning them down to ensure even cooking.
• Drop fillets in an oven-safe casserole, with or without rack.
• Brush with oil or melted butter.
• Heat broiler element of oven to maximum heat.
• Broil 7 to 10 cm (3 to 4 inches) away from heat source leaving oven door slightly open.
• Check readiness after a few minutes.

In Parchment (En papillote)
This method consists in oven baking the fish, with or without stuffing, in parchment or aluminium foil. The packet allows the fish to cook in its own juice to preserve moistness. This method is similar to steam cooking.

• Trim fish and pat dry with paper towels.
• If cooking whole fish, season inside with salt and pepper.
• Drop the fish, skin-side down if cooking fillets, on a piece of oiled or buttered parchment or aluminium foil.
• Add aromatic vegetables, a small quantity of liquid, fish stock, citrus juice or white wine and close packet tightly.
• Place in oven-safe casserole.
• Do not turn packet during cooking.
• Bake in a 180ºC (350ºF) oven.