Simple Fish Recipes Cooked Just Right

Guide

Simple fish recipes for every occasion

Fish can be prepared quickly and fits in the light everyday kitchen as well as on a festive menu. Fillets succeed in frying pan and oven, whole fish can be baked aromatically or grilled and solid pieces enrich soup, curry or casserole. Because fish is more sensitive than many meat types, the result is mainly determined by temperature, cooking time and a gentle treatment.

On this page you will find fish recipes with different varieties and preparation types. Choose a suitable recipe from the collection or combine the fish with ideas from the categories Potatoes, Rice and Vegetables.

What kind of fish is suitable for which dish?

Not every fish behaves the same way when cooking. Fat-rich species such as salmon and mackerel remain comparatively juicy and tolerate intense spices in strong heat. Lean white fish such as cod, saithe or zander tastes mild and should be cooked particularly gently. Solid fish meat is suitable for grill, skewers, curry and stew, while thin fillets of plaice or sole need only a short time in the pan.

• Salmon and mackerel: for oven, pan, grill and strong marinades.
• Cod, saithe and zander: for pans, oven dishes, soups and mild sauces.
• Trout, Saibling and Dorade: well suited to bake or grill them as a whole.
• Clad and sole: thin, sensitive fillets for short cooking times.

If a particular species of fish is not available, it is best replaced by a variety with similar thickness, firmness and similar fat content. Then cooking time and texture remain better comparable.

Recognizing fresh fish and shopping properly

Fresh fish smells mild and not pungent. Whole fish have clear, pungent eyes, red gills and a shiny skin. In fillets, the meat should look firm, elastic and not dried out. Federal Centre for Nutrition recommends to select fresh fish only at the end of the purchase, transport them as much as possible in a refrigerator bag and ideally prepare them on the day of purchase.

Frozen fish is a practical alternative because it can be portioned well and is available independently of the day of purchase. For both variants, pay attention to an uninterrupted cold chain and for packaged goods to consumption date and preparation instructions.

Defrost and prepare fish safely

Frozen raw fish is best defrosted in the refrigerator. Put it on a sieve or a insert over a bowl so that it does not lie in the defrosting liquid. Dispose of the liquid afterwards and clean hands, bowl, work surface and used utensils thoroughly. Raw fish should be processed separately from salad and other ready-to-eat foods.

Remove remaining bones before cooking with a tweezer and pat the surface dry. Thus, the fillet will fry better and splash less. Salt, pepper and other spices usually only come in just before the heat. Acid from lemon or vinegar changes the protein structure during longer exposure time; therefore, for a delicate texture only marinate briefly or acidify only when serving.

Fry fish fillet in the pan

For a golden surface, the fish needs a dry surface, a sufficiently hot pan and some heat-resistant oil. First insert fillets with skin on the skin side and fry most of the cooking time there. At the beginning, press them briefly flat so that the skin does not arch. Then reduce the heat and turn the fish only once.

Fillets without skin can easily be floured or directly fried. Add butter, garlic and herbs only towards the end, so that they do not burn. A wide pan turner supports the sensitive fillet while lifting out.

Prepare oven fish juicy

In the oven, fish cooks particularly uniformly and needs little attention. Place fillets on vegetables, potato slices or in a light sauce and protect them from drying out if necessary with baking paper or a lid. The exact cooking time depends more on the thickness of the fish than on its weight. Therefore, check early whether the meat can be easily divided into flakes and no longer looks translucent inside.

Whole trout, dorade or saibling are seasoned inside and outside. Herbs, lemon, garlic or fennel in the abdominal cavity give aroma without covering the meat. The skin keeps the fish together and retains moisture.

Grill fish without falling apart

The grill is suitable for thick fillets, fish with skin and meaty varieties. Oils fish and grill grate lightly in and grille first on the more stable skin side. Turn only when the piece dissolves well from the grill grate. A grill plate, fish pliers or a closed package helps with sensitive fillets.

Marinades with lots of sugar or honey brown quickly and should only be applied late. Lemon, herbal oil and fresh spices come out very clearly after grilling.

Steaming and poaching for particularly delicate fish

When steaming fish cooks in little liquid and steam. Vegetables, white wine, broth, coconut milk or tomatoes form the basis for a sauce at the same time. When poaching, the fish lies in hot, but not boiling liquid. Both methods are suitable for lean, sensitive fillets, because the damp heat protects them from drying out.

For an uncomplicated dish, you can cook vegetables and sauce almost ready at first and put the fish on it only in the last minutes. Thus, all ingredients retain their appropriate consistency.

Fish soup, curry and dishes from a pot

In soup, stew or curry, fish is only added shortly before serving. Cut it into similarly large pieces and let them only gently pull in the hot liquid. Strong stirring and long cooking let the pieces decay. More solid varieties are suitable for rustic stews, delicate fillets for clear soups and creamy curries.

Tomatoes, fennel, leeks, coconut milk, saffron, ginger or dill give you different directions. You can find more everyday combinations at the One-pot arrangements.

Seasonings, herbs and sauces with fish

Fish does not need many ingredients, but a clear balance. Lemon, dill and parsley are fresh; garlic, rosemary and olive oil fit Mediterranean dishes. Ginger, chilli, lime, soy sauce and sesame lead in an Asian inspired direction. To strong varieties match mustard, horseradish or roasted spices.

Light sauces are made from broth, yoghurt, herbs or tomatoes. Butter and cream sauces harmonise with lean fish, but should not cover its taste. Add crispy toppings and fresh herbs only when served.

Side dishes for fish dishes

The side dish is based on cooking method and sauce. Salt potatoes, puree, oven vegetables or a crisp salad fit to fried fish. Curry and steamed fish harmonise with rice. Pasta takes up tomato, lemon or cream sauces well. Noodles.

• Light and fresh: Leaf lettuce, cucumber salad, steamed vegetables or herb rice.
• Hearty: Potato purée, fried potatoes, gratin or creamy polenta.
• Quickly: Couscous, bread, oven vegetables or a simple rice side dish.

For a balanced Dinner Often enough is the combination of fish, a filling side dish, vegetables and a small sauce.

How can you tell that fish is there?

Cooked fish loses its translucent appearance, becomes opaque and can be easily divided into flakes with a fork. Check at the thickest point, because thin edges are used to cook. Take the pan off the heat in time: The fillet cooks a little bit due to the stored heat.

For sensitive persons and if safe complete heating is important, a kitchen thermometer helps. The general hygiene rules of the Federal Institute for Risk Assessment specify at least 70 °C for two minutes in all places. Information on the packaging or in the respective recipe is given in addition.

Common mistakes in fish recipes

• Too long cooked: The protein comes out and the meat becomes dry.
• Put wet in the pan: The surface dampens instead of forming a crust.
• Too early turned: The fillet still adheres and breaks more easily.
• Too much acid in the marinade: The surface changes and can appear soft or dry.
• Highly cooked: In soup and sauce delicate pieces disintegrate by violent movement.
• Cold chain interrupted: Fresh and thawed fish spoils particularly quickly.

Store and warm fish dishes

Remains should be quickly cooled down, covered in the fridge and eaten the next day. Only heat up the required portion completely. Fish dries out less in some sauce, broth or moderate oven heat than in long, strong heat.

Fried remains also taste cold in a salad or as a bread covering, provided they have been safely cooled throughout. Stand fish for a long time uncooled, smells conspicuously or if there are doubts about the storage, it should not be reused.

With the appropriate fish species, controlled heat and a simple side dish, fish dishes are aromatic and juicy – from the fast fillet from the pan to the relaxed oven dish for guests.