how do you stop fish from sticking to the baking tray? I use baking paper (sticks to the fish), and Oil!??

Answer 1

I use either parchment paper (it comes in a roll like aluminum foil or waxed paper) or a silicone baking sheet (I have a Silpat and nothing- I mean NOTHING- sticks to that sucker!). If you do a lot of baking or cooking in the oven, I would recommend getting a good quality silicone sheet. It will cost you a few dollars but it's well worth the investment. There's nothing like seeing your cookies come out perfectly browned on the bottom!

Answer 2

The secret is getting the pan and/or whatever fat you are using VERY HOT. You should just see whisps of smoke coming off your saute pan. Brush the fish lightly with oil as well.

You will need a high quality pan made of thicker metal. If you have a cheaper, thin pan this is not going to work. You'll burn the fish before cooking it properly.

Next, place it in the pan and LEAVE IT ALONE until a really good sear forms. Do not be eager to move it around. The sear intensifies flavor, (it does NOT seal in juices), and it also helps prevent sticking.

Once a good sear has formed on the one side you can flip it to the other. There might be a little bit of sticking but if you follow these procedures in a high quality pan it will be kept to a minimum.

Answer 3

Place some foil on the baking tray and brush with a little olive oil to stop the fish from sticking.

Answer 4

Just lightly oil the pan - or you could grease a piece of foil , pop the fish onto it then add herbs, some butter , pepper , salt,whatever you wish really - fold over the foil and pinch it at the top to make a sort of enclosed tent. Cook it in oven for 15 or 20 minutes on about 180.

Answer 5

You need to get more creative.

You do that by putting some other natural product under the fish.

Cabbage leaves
Banana Leaves
Lotus Leaves
Lettuce
Celery Stalks
Green Onions
Onions
etc ...
etc ...

(You wouldn't be expecting to eat these ... they are a sacrifice, and depending on your dish may actually add flavor too.)

I even use them on top of some things I broil to keep the top from burning before the center gets cooked. (When I do I give them a good soak to keep them from burning too fast. But when they do I just remove them and throw them away and let the fish brown in the last minute(s).

You could also use

Rice
Rice Pilaf
Potatoes
Couscous
etc...

these you would cook first, then put on the bottom of your baking dish, the fish juices will add additional flavor to them and you serve as a side dish ... but the problem is that the starch dish is moist and will tend to steam your fish ... that may be good ... may not be good ... depending on your recipe.

Answer 6

Try buttering it or place your fish on a bed of herbs or leeks.Try oiling a non -stick baking tray.It really shouldn't stick if you use enough butter or oil.We eat fish everyday usually grilled for breakfast.We just butter a piece ot tin foil lay it in the grill pan and pop it under the grill.We dont usually have any trouble.

Answer 7

Fried Fish Fillets

Answer 8

Thye greatest thing ever created is Reynold's Wrap "Release Non Stick Heavey Duty Aluminum Foil"!!! We use it to line all our trays when baking anything. Food literally slides off it!

Answer 9

try using aluminium foil. Cover the baking dish with it and brush a little oil on it.

Answer 10

Use foil coated with butter with a brush. Or use a porcelain or china dish. I do the former and it works well.
I have got fish tonight as well.