Stop Overthinking It
The number one thing I hear from customers, and I mean literally every single day, is “I love fish but I’m scared of cooking it.” And I get it, nobody wants to ruin a nice piece of fish. But here’s the thing. Fish is actually one of the easiest proteins to cook. It’s fast, most methods take less than 15 minutes, and as long as you don’t overcook it you’re going to be fine.
I cook fish at home most nights and I’m no chef. If I can do it, you definitely can.
1. Pan-Fry: The One I Use Most
This is my go-to. Quick, simple, and you get that crispy skin which is the best bit if you ask me.
Works a treat with bass, salmon, cod. Basically any fillet with the skin on.
Get your frying pan properly hot first. Medium-high heat, splash of oil. Season the fish with salt and pepper: that’s all you need, don’t go mad. Place it skin-side down and press it flat with a spatula for the first 30 seconds. This stops it curling up on you, which is annoying.
Now here’s the important bit. Leave it alone. Don’t poke it, don’t move it, don’t check on it every ten seconds. Just let it sit there for 3-4 minutes until the skin goes crispy and golden. If it’s sticking to the pan, that means it’s not ready yet. Give it another minute. When it releases easily, flip it. One minute on the flesh side. Done. That’s dinner.
2. Bake: When You Can’t Be Bothered
I mean that in the best possible way. Sometimes you just want to chuck something in the oven and get on with everything else. Baking is perfect for that.
Good for whole fish, thick fillets, fish pie mix, anything really. Oven at 200°C, or 180°C if you’ve got a fan. Fish on a baking tray lined with foil. Drizzle of olive oil, squeeze of lemon, bit of salt and pepper. Shove it in.
12-15 minutes for fillets, 20-25 for whole fish. It’s done when it flakes easily with a fork. The thing to remember is fish carries on cooking after you take it out of the oven, so if anything pull it a minute early. You can always put it back in. You can’t un-cook it.
3. Grill: For When the Sun Comes Out
Nothing beats grilled fish in the summer. Works on a barbecue or under the kitchen grill. Both are good.
Mackerel is absolutely brilliant on the grill. Sardines too. Prawns on skewers. Basically anything oily because it doesn’t dry out on you. White fish can work but you need to keep an eye on it.
The main thing is to oil the fish, not the grill. Grill on high, 3-4 minutes each side for fillets. If you’re doing whole fish, score the skin with a knife a few times so the heat gets right in. And squeeze lemon over it the second it comes off. There’s something about that sizzle of lemon on hot fish that just… yeah. Proper.
4. Poach: Sounds Fancy, Dead Easy
People hear “poaching” and think it’s some Masterchef technique. It’s not. You’re basically simmering fish in liquid. That’s it.
Really good for salmon and haddock, especially if you’re making kedgeree, which is one of the most underrated meals going in my opinion. Smoked haddock works brilliantly too.
Put the fish in a pan, cover it with liquid. Water’s fine, milk is classic for smoked fish, stock or white wine if you’re feeling a bit flash. Chuck in a bay leaf and some peppercorns if you’ve got them. Bring it to a gentle simmer: gentle, not a rolling boil. Big difference. If the liquid’s going mad, the fish will fall apart on you. 8-10 minutes, lift it out with a slotted spoon. Lovely.
5. Steam: The Healthy One
No oil, no fuss, really clean flavours. Good for white fish fillets, shellfish, anything delicate.
Dead simple. Boil water in a pan, put the fish in a steamer basket or a colander over the top, put a lid on it. 6-8 minutes and you’re done. Don’t keep lifting the lid to check. Every time you do, you lose all the steam and it takes longer.
Season it after. Soy sauce and ginger with steamed fish is an absolute winner. Or just lemon and butter if you want to keep it simple.
The One Thing That Matters More Than Anything
Don’t overcook it. I’m going to keep banging on about this because it’s the single biggest mistake people make with fish. The difference between perfect fish and ruined fish is about 60 seconds. It should be just opaque in the centre. Slightly translucent is actually fine for most species. If it’s bone dry and falling apart in sad little flakes, it’s gone too far.
When in doubt, take it off the heat a minute early. It’ll carry on cooking from its own heat. You can always give it another minute. You can never take one back.
Not Sure What To Buy?
Pop into the shop and tell us what you’re planning. We’ll pick the right fish for whatever method you fancy and prep it however you need. Or order online and add your prep notes. We’ll sort it all out before delivery.
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