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How to cook fragile and delicate fillets of fish? As a cooking instructor, I of…

How to cook fragile and delicate fillets of fish?
As a cooking instructor, I often get asked about methods of cooking fish – how not to overcook it, how to make it tasty, how to present it nicely.
Here is one tip: use a sheet of baking parchment to protect the fillets from the intense heat of the frying pan. They will not stick without you having to pour half a litre of fat, and without fearing of breaking the surface when turning them around.
Simple. Efficient.

Any other question about cooking fish? Post below!

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