FISH BAKING

there are a number of fish traditionally recognised as being appropriate for baking. It is possible, of course, to bake most fish. But these are the most popular and practical, others not listed, generally need care in preparation and cooking at the appropriate temperetaure and for the right time to be succesful.

Most succesful baked fish preperations will cover the fish during the baking process to ensure it doesn’t dry out and baking definetly favours thicker fillets.

Starting with the king of fish which is Salmon. Our Salmon is sourced from sustainably managed loch based farms meaning they doesn’t suffer the intensive farming of sea tank grown fish and has a wholly better flavour.

Cod Loin is a great baking fish being the thick part of the Cod fillet means that it will bake rather than dry out and retain flavour and texture. 

Lemon Sole fillets can be manipulated to create a great baking experience and should be  rolled skin out and then pinned with a wooden skewer before baking.

Trout Fillet are great to bake paired with a little stuffing of your choice and baked in a brown paper bag to help retain flavour and moisture or simply skewered together.

Always take your fish out of the fridge at least half an hour before starting cooking. Always season fish before starting to bake, always pre-heat the oven.