Baked Fish Steaks.

Many varieties of fish are suited to being baked in the oven, and roasting or baking are very popular methods to cook fish for simple yet satisfying results.

To stop some leaner varieties of fish from drying out, the steaks or whole fish can be loosely wrapped in aluminium foil or baking paper before being placed in the oven.

This retains all of the moisture within the fish and keeps it light, succulent and moist. When done this way it is a very similar method to steaming.

Below is a simple recipe where white fish steaks are baked in the oven in a light sauce of onions, lemon juice and butter.

Fish varieties such as cod, haddock, hake, red mullet or similar can be used. Cod, haddock and hake are all round, saltwater fish with a mild - medium flavour. They often substitute each other in recipes. Red mullet is also a round, saltwater fish but with a fuller and stronger flavour. It often substitutes trout.

This recipe requires only a few ingredients, which are favourites to accompany mild-tasting fish without overpowering them.

Sometimes, strong flavours are not necessary when serving white fish as they could totally wash out the mild flavour of the fish and take over the whole dish rather than enhance the flavour of the fish in such a way that it is the star ingredient on the plate.

Baked Fish Steaks Recipe

Ingredients

1½ lb (700 g) of white fish steaks
1 oz (30 g) of melted butter
3 tbsp of lemon juice (or white wine)
2 tbsp of chopped onion
salt and black pepper

Method

Preheat the oven to a temperature of 425°F (220°C).
Rinse the fish steaks under cold running water and pat dry with kitchen paper.
Place the steaks in a layer in a shallow baking dish.
Drizzle with the lemon juice or white wine and sprinkle with the chopped onion.
Pour over the melted butter and season liberally with salt and pepper.
Place into the hot oven and cook for about 10 minutes or until the fish is done.
Serve the fish onto plates and pour the cooking juices over them for extra flavour.