Tips for preparing fish in a fish pan
Choose the right fish: Go for high-quality fresh fish. Firm fish such as salmon, tuna, cod or sea bass are perfect for cooking in a fish pan.
Marinate or season: Give the fish extra flavor by marinating it in herbs, lemon juice, olive oil or a marinade of your choice. Let it rest for a while to let the flavors sink in.
Bring the fish to room temperature: Remove the fish from the refrigerator about 15-20 minutes before cooking. This ensures even cooking.
Preheat the fish pan: Make sure the fish pan is well preheated before adding the fish. This helps create a nice brown crust and prevents the fish from sticking to the pan.
Use the right oil: Choose an oil with a high smoke point, such as vegetable oil or grapeseed oil. Avoid olive oil on high heat, as it can burn. Use a good quality oil or butter to fry or broil the fish in.
Grill in the Grill pan: If you have a Grill pan use, preheat it well and lightly brush the fish with oil to promote grill marks.
Keep the fish dry : Pat the fish dry with paper towels before placing it in the pan. A dry fish will have a better crust.
Don't move around too much: Leave the fish alone during cooking. Flipping too often can disrupt the crust and the fish may fall apart.
Check doneness: Fish is done when it falls apart easily with a fork and is opaque. Avoid overcooking as this can affect the texture and the fish becomes tough. After frying or broiling, let the fish rest for a while before serving.
Experiment with spices: Try different herbs and spices to adjust the flavor. Lemon, dill, thyme and garlic go well with many fish dishes.