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| Roasted Rockfish |
One reason that I don’t cook fish very often is that I
never know when it’s done. Can you give me
some advice? –William T.
Unlike meat, which becomes firm when it is fully cooked,
fish will flake when it’s ready to eat. Flaking
means that when you insert a fork into it, a fully cooked piece of fish will
separate into thin sections called flakes. If it does
not separate into flakes, it needs more cooking. Test it again after another 1-2 minutes. You don’t want to overcook fish because it
will become dry and unappetizing.
A lot of cooks use the 10-minute rule,
which states: Measure
the fish at its thickest point and cook it about 10 minutes per
inch. Some people turn the fish over
after 5 minutes of cooking.
I prefer baking my fish in the oven, and I do not turn it over when it
is half-cooked. I prefer a crunchy
topping. Click here for a simple but tasty way
to cook fish filets.
For more recipes, order "Help! My Apartment Has a Kitchen!"
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