whats the best way to cook fish?

Question

lemon sole is the fish in question.ive tryied the parcel method when you put it in a parcel of tin foil wit butter and im board of it what else is there.

Answer 1

Oven dish, your fish, sprinkle with tarragon, some double cream, some prawns, wine to just cover, then lots of parmesan cheese - hot oven till lightly brown. Absolute heaven and receipe given to me by a brilliant Scottish chef.

Answer 2

Hot and fast, the best way to cook fish
I get a lot of requests for information on how to grill fish right. The first rule I've found is to not think about it that much. Fish is meant to be grilled. The direct heat cooks fish fast, easy and without removing moisture. Grilled fish is flavorful and juicy. The second rule about grilling fish is to make sure it doesn’t stick. Whether you oil the cooking surface or brush the fish with a little oil, make sure that you have a non-stick surface to work with.
Apart from that, fish is easy and fast. You can literally get fish off the grill in a matter of minutes, thus making fish the perfect after work meal. Pick up a couple of filets and lemon or two and light up the grill as soon as you get home. Fish is also great for dinner parties when you never know exactly when people will arrive.

Before dinner you can get the fish soaking in a marinade or otherwise seasoned up and light up the grill a few minutes before everyone wants to eat.
The hardest part of grilling fish is knowing when it's done. This is generally the hardest part of grilling, but don't worry. When fish is cooked the meat will flake easily with a fork and will appear opaque all the way through. If any part of the meat is still glossy and partially translucent then it's not done. Don't every serve undercooked fish. Not only is it not safe, but you might turn someone off fish for life. To make this easy, always start out with a steak or fillet that is evenly cut. If one part is much thicker than another it will be hard getting the thick part cooked before the thin part dries out. If you have a fillet that is uneven consider cutting it in two. Put the thick half on first and when it's about halfway done, put the thin half on. This way you will get the fish cooked to perfection without burning any.

Generally you buy fish either whole or in fillets or steaks. Fillets will give you the most trouble because they tend to fall apart a little easier. This takes us back to the two rules. With an oiled surface put the fish on the grill and leave it until you are ready to flip. Flip gently and leave it there until it is ready to leave the grill. With fillets you can tell it is ready to flip because the edges are flaky and opaque. Steaks and whole fish hold together better but take longer to grill. If you are grilling whole fish stuff it with something like lemon slices. This not only adds to the flavor but creates a space between the side to let the heat get in.

Also keep some fresh lemon juice and maybe some melted butter handy while you are grilling. You can brush this on while you grill to add flavor and keep the fish moist. But remember that butter will burn so be careful with it. I love dripping lemon juice over fish while I grill it. The steam and the sizzle add to the show and make everyone appreciate the meal just a little bit more.

Answer 3

Lemon sole is so delicate it only needs the breath of heat say a few minutes in a non stick pan with a drop of oil ,maybe having bread crumbed it. You need to accept that flat fish is not particularly flavoursome and that most white fish need a bit of oomph such as a marinade. Stick to the frying pan because then you can watch it is it cooks and decide when to remove it ready to eat,I suppose this is why so much fish is done in batter.It is recognised that it is not easy to cook it and make the eater totally happy. Sorry if I sound negative

Answer 4

Because it is a thin fish, I would just put some lemon juice, a tiny pinch of salt and some black pepper on it then dot it with butter. I'll grill it briefly until it looks golden but not burnt. I think it should taste very delicious cooked this way.

Answer 5

Baja Fish Tacos:

The cabbage slaw adds a nice crunch and peppery bite to the delicate fish tacos.

2 tablespoons taco seasoning
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 pound mahimahi or other firm whitefish fillets, cut into bite-sized pieces
1 tablespoon vegetable oil
2 cups presliced green cabbage
1/2 cup chopped green onions
1/2 cup reduced-fat sour cream
8 (6-inch) corn tortillas
8 lime wedges

Combine first 3 ingredients in a medium bowl. Add fish; toss to coat.

Heat oil in a large nonstick skillet over medium-high heat. Add fish; sautê 5 minutes or until fish is done.

Combine cabbage, onions, and sour cream in a medium bowl.

Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve with lime wedges.

Yield: 4 servings (serving size: 2 fish tacos and 2 lime wedges)

Answer 6

How to poach and steam fish To poach fish:
1. Poaching is fast, easy and no fuss, and if you want to serve a sauce with the fish then using the poaching liquid introduces the flavour of the fish itself. Rolled fish fillets, such as plaice or sole, can be poached in white wine or cider, which will make a lovely sauce. Trout can be poached in a pan of water to which a glass of dry white wine or cider has been added, along with a few sprigs of fresh herbs, a couple of bay leaves, slices of lemon, thin onion slices and a few black peppercorns. Don't bother with fish kettles, which take up far too much storage space; large, whole fish are better oven-baked in foil. The timings that follow are guidelines only, so just remember that thicker pieces of fish will need the longer times, thinner pieces the shorter.
2. The operative word here is gentle – the liquid should barely simmer, in order not to overcook or break up the fish. Rolled fillets of sole and plaice will take 4-5 minutes, and the cooking liquid – dry white wine or cider – can be used to make a sauce. White or smoked fish fillets and fish steaks weighing 6-7 oz (175-200 g) will take 6-8 minutes, depending on their thickness. Whole trout weighing 10-12 oz (275-350 g) each will take 8-10 minutes – less for small fish. Use enough liquid to half cover the fish and make sure the pan has a well-fitting lid.
3. Poached smoked haddock, topped with a couple of fresh, lightly poached eggs and served with some brown bread and butter, is one of the quickest and best comfort meals I know. The liquid from white fish poached in a mixture of half milk and half water can be used for a parsley sauce, and the cooking liquid from smoked fish fillets poached in the same way can be used to make a basic white sauce to which chopped hard-boiled eggs and chives can be added. Either sauce can be finished off beautifully with a tablespoon of cream or crème fraîche.
To steam fish:
Like poaching, steaming is a great cooking method for calorie counters. No fat is needed, so if you're cutting the fat in your diet, steaming fish is definitely for you. You can use either a traditional fan or bamboo steamer. I think steaming – as oriental cooks have discovered – is particularly good for rolled fillets of plaice, sole or trout, as they retain their shape perfectly and remain beautifully moist. Add about 2 inches (5 cm) of boiling water to the saucepan, then fit the steamer over, making sure it doesn't come into contact with the water, and cover with a tight-fitting lid.

Steaming guidelines are:
*whole Dover sole, lemon sole or plaice weighing 10-12 oz (275-350 g) will take 7-8 minutes
* rolled fillets of the above will take 7-8 minutes
* rolled fillets of trout will take 7-8 minutes
*and white or smoked fish, steaks and fillets weighing 6-7 oz (175-200 g) will take 8-10 minutes.
enjoy

Answer 7

Sole is a very mild and thin fish - I think it's best when stuffed.

Stuffed Sole
1 tablespoon lemon juice
2 tablespoons thinly sliced green onion
1 clove garlic, minced
1/4 cup dry white wine
4 (6 ounce) fillets sole
1/4 pound cooked salad shrimp
salt to taste
ground black pepper to taste
1/4 teaspoon paprika
2 tablespoons butter
1 tablespoon all-purpose flour

DIRECTIONS:
In a small bowl, combine lemon juice, green onion, garlic, and wine. Set aside.
Lay filets flat, and divide shrimp evenly among them in a band across one end of each fillet. Roll up around shrimp, and secure with toothpick. Place in a baking dish. Season to taste with salt, pepper, and paprika. Pour lemon juice mixture over the fish. Cover.
Bake at 350 degrees F (175 degrees C) for 25 minutes.
When fillets are nearly done, prepare sauce. In a small saucepan, melt butter over medium heat. Stir in flour. Transfer fish to serving platter ,and keep warm. Pour pan juices into butter/flour mixture; cook and stir until thickened. Pour over sole, and serve.

Answer 8

Jersey Royals with lemon sole in sage butter



Serves 4

Prep 10min

Cook 20min

4 small whole lemon sole, cleaned, heads on
2tbsp olive oil
2tsp butter
2tbsp plain flour
1 lemon, quartered
12 Jersey Royals, scrubbed
1tbsp butter
8 sage leaves

METHOD Heat the oven to 230C/Gas 8. Cook the potatoes in simmering salted water for 15min or steam until just tender. Melt 1tbsp butter and lightly fry the sage leaves. Add the potatoes, sea salt and pepper and toss well to coat. To cook the fish, divide the olive oil and butter between two non-stick frying pans and heat. Dust the fish lightly with flour, salt and pepper and cook over medium heat, dark skin down, for 4min or until golden. Turn carefully, and cook over gentle heat, white skin down, for 5min or until the flesh moves easily on the bone when nudged with a knife. Serve with the potatoes and lemon wedges.

OR

brush the fish with olive oil sprinkle with salt and fresh ground black pepper and grill.. serve with new potatoes, mixed salad (coated in a white wine vinegar)

ENJOY!!!

Answer 9

Grilled or broiled is best and healthiest. I cook sole by putting various sauces on it and broiling it. The sauces are a bit of butter, lemon, and garlic, and also olive oil plus Italian spices, and I have put dollops of soy sauce mixed with a little oil and a pinch or two of sugar....

Answer 10

put the fish (frozen or fresh) in a glass baking dish with white wine or lemon
juice, enough to cover bottom of pan. on top of the fish put butter, salt and
pepper. you can also add minced onion, minced garlic and parsley. bake an hour in a 350 oven.

for firm fillets you can batter them in pancake mix and fry in a heavy
frying pan. salt and pepper to taste and drain on paper towels. this is
heaven.