I fixed flounder fillets in a bed of yellow onions and mushrooms in a 425°F oven -- as the recipe says -- and the fish does not taste like anything. The Hollandaise sauce did not help either. Is there ...
I've been told that the top should easily flake with a fork (this is when baking skin-side down). Is there any fish for which that is not the case? And what should the middle look like with which ...
I have very little experience in cooking fish (of any type, using any method). So I was wondering, what type of fish is suited for baking? For reference, recently came across this recipe: ...
I'm trying to prepare a fillet red salmon which comes frozen. Many times after I bake the salmon, it becomes really dry. I once heard that you need to pan-fry a meat before cooking it so that the ...