Simple Fish Recipes Cooked Just Right

Guide

Easy fish recipes for every occasion

Fish can be prepared quickly and fits equally well into light everyday cooking as it does into a festive menu. Fillets are successful in the pan and oven, whole fish can be baked or grilled aromatically and solid pieces can be added to soup, curry or casserole. Because fish is more sensitive than many types of meat, the result is primarily determined by temperature, cooking time and gentle treatment.

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

Which type of fish goes with which dish?

Not all fish behave the same when cooked. Greater fatty species such as salmon and mackerel remain comparatively juicy when heated to a high heat and tolerate intensive spices. Lean white fish such as cod, pollock or pike-perch tastes mild and should be cooked with extra care. Solid fish meat is well suited for grilling, skewers, curry and stew, while thin fillets of plaice or sole only need a short time in the pan.

• Salmon and mackerel: for oven, pan, grill and strong marinades.
• Cod, saithe and zander: for frying pans, oven dishes, soups and mild sauces.
• Trout, char and sea bream: suitable for baking or grilling them whole.
• Plaice and sole: Thin, delicate fillets for short cooking times.

If a particular fish species is not available, it is best to replace it with a variety with similar thickness, firmness and fat content. This will allow cooking time and texture to be better compared.

Recognize fresh fish and shop correctly

Fresh fish has a mild smell and is not stinging. Whole fish have clear, bulging eyes, red gills and a shiny skin. In fillets, the meat should appear firm, elastic and not dried out. Federal Center for Food recommends to select fresh fish only at the end of the shopping, to transport it in a refrigerated bag if possible and ideally to prepare it on the day of shopping.

Frozen fish is a practical alternative because it is easy to portion and is available regardless of the day of purchase. Make sure that both variants have an uninterrupted cold chain and that the date of use and instructions for preparation are given when packaged.

Defrost and prepare fish safely

Frozen raw fish is best defrosted in the fridge, covered, by placing it on a sieve or tray over a bowl to prevent it from being in the defrosting liquid. Then, dispose of the liquid 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 any bones left before cooking with tweezers and pat dry the surface. This will make the fillet roast better and squirt less. Salt, pepper and other spices are usually added just before heat. Lemon or vinegar acid changes the protein structure during a longer exposure time; for a delicate texture, therefore, marinate only briefly or acidify only when serving.

Fry fish fillet in a pan

To make a golden surface, the fish needs a dry surface, a sufficiently hot pan and some heat-resistant oil. Skin fillets first on the skin side and fry there for most of the cooking time. Press them flat for a short time at the beginning so that the skin does not bulge. Then reduce the heat and turn the fish only once.

Skinless fillets can be floured or fried directly. Add butter, garlic and herbs only towards the end so that they do not burn. A wide pan turner supports the delicate fillet when lifting it out.

Prepare the oven fish juicy

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

Whole trout, sea bream or char are seasoned inside and out. Herbs, lemon, garlic or fennel in the abdomen give flavour without covering the meat. Skin holds the fish together and retains moisture.

Grill fish without breaking up

Thick fillets, skinned fish and hard-fleshed varieties are suitable for the grill. Lightly oil fish and grate and grill on the more stable skin side first. Do not turn around until the piece comes off the grate well. A grill plate, fish tongs or a closed packet helps with sensitive fillets.

Marinades with lots of sugar or honey brown quickly and should be applied late. Lemon, herbal oil and fresh spices come into their own after grilling.

Steaming and poaching for particularly tender fish

Fish stews in little liquid and steam. Vegetables, white wine, broth, coconut milk or tomatoes form the basis for a sauce at the same time. When poached, the fish is cooked in hot, but not bubbling, liquid. Both methods are suitable for lean, sensitive fillets because the moist heat protects them from drying out.

For a simple dish, you can cook vegetables and sauce almost ready first and add the fish only in the last few minutes. This way, all ingredients keep their proper consistency.

Fish soup, curry and dishes from one pot

Fish is added to soup, stew or curry just before serving. Cut it into similar sized pieces and let them simmer gently in the hot liquid. Stir hard and cook for a long time to break up the pieces. Firmer varieties are suitable for rustic stews, tender fillets for clear soups and creamy curries.

Tomatoes, fennel, leek, coconut milk, saffron, ginger or dill give different directions. You can find other everyday combinations at the One-pot dishes.

Spices, herbs and sauces with fish

Fish does not need many ingredients, but a clear coordination. Lemon, dill and parsley look fresh; garlic, rosemary and olive oil go well with Mediterranean dishes. Ginger, chilli, lime, soy sauce and sesame lead in an Asian-inspired direction. Strong varieties are matched by mustard, horseradish or roasted spices.

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

Side dishes for fish dishes

The side dish is based on the cooking method and sauce. Boiled fish goes well with boiled potatoes, puree, baked vegetables or a crisp salad. Curry and steamed fish go well with rice. Pasta absorbs tomato, lemon or cream sauces well. For inspiration, see Noodles.

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

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

How do you know that fish is cooked?

Cooked fish loses its translucent appearance, becomes opaque and can easily be divided into flakes with a fork. Check the thickest part, because thin edges are cooked earlier. Remove the pan from the heat in time: the fillet cooks a little bit more due to the stored heat.

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

Frequent mistakes with fish recipes

• Overcooked: The protein leaks out and the meat becomes dry.
• Put wet in the pan: The surface steams instead of forming a crust.
• Turned around too soon: The tenderloin still sticks and breaks easily.
• Too much acidity in the marinade: The surface changes and can appear soft or dry.
• Heavily cooked: Tender pieces in soup and sauce break up by violent movement.
• Cold chain interrupted: Fresh and defrosted fish spoils particularly quickly.

Store and warm up fish dishes

Leftovers should be quickly cooled, put covered in the refrigerator and eaten the next day if possible. Heat only the portion you need completely. Fish dries out less in a little sauce, stock or at moderate oven heat than at long, high heat.

Fried leftovers can also be used cold in a salad or as a sandwich topping, provided they have been safely chilled throughout. If fish is left unchilled for a long time, it has a noticeable odour or is in doubt about storage, it should not be used any further.

With the right type of fish, controlled heat and a simple side dish, fish dishes are aromatic and succulent - from quick fillet from the pan to relaxed oven dishes for guests.