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Old 01-03-2009, 10:47 PM   #11
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I always heard that the "rule of thumb" for baking fish was 10 minutes for every inch of thickness at 350 degrees F. Of course, that may be for commercial convection ovens, not home ovens. I know that "rule of thumb" works for me at work when I'm baking fish for buffets.
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Old 01-15-2009, 04:15 PM   #12
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When I bake fish (salmon,tilapia,sole,catfish etc)
I wrap the filet in heavy duty tin foil - put on some seasoning
(soy sauce, mustard sauce, tomato sauce) and bake @350
testing for doneness after 20 min.
I also fold the thin (tail end) of the filet over to get appx. even
thickness.
No pan to clean !
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Old 01-15-2009, 04:40 PM   #13
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Rule of thumb for fish is 10 minutes per inch of thickness, whether on top the stove or in the oven.
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Old 01-15-2009, 04:54 PM   #14
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Quote:
Originally Posted by ChefJune View Post
Rule of thumb for fish is 10 minutes per inch of thickness, whether on top the stove or in the oven.
Beat me to it, CJ. Thanks. Plus, when you see the white liquid protein seeping thru, but not huge amounts, it's done. Huge amounts means its OVERdone.
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Old 01-29-2009, 10:55 PM   #15
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that last comment was most helpful. i had no ides how to tell when the fish was done and that comment about the white liquid really gave it away for me...thanks!!!
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