Baking Fish Instead Of Frying

Our answer

Nigella's Three Fishes With Three Herb Salsa (from NIGELLA SUMMER) is a quick but impressive dish that is easy to cook and eat in hot weather. The fillets of fish are shallow fried very briefly so that they are only just cooked through and remain moist and juicy. As they are cooked quite briefly they do not absorb lots of oil or become greasy.

If you prefer to bake the fish then we suggest that you do this in a hot oven, preheated to 220°C/200°F/425°F. Put the fish fillets in a shallow roasting tin, drizzle with a little olive oil and season with salt and pepper. Roast the fillets for 8-10 minutes or until the fish just starts to flake when prodded with a fork. If your fillets are different thicknesses then the thinner ones will cook more quickly and may need to be removed from the oven before the thicker fillets have finished cooking.