How to cook fish so that it is not dry?

Cooking fish requires a delicate approach, as this tender product is very easy to overdry due to the peculiarities of its protein structure. The most important rule of a successful culinary process is under no circumstances to overcook the fish on the stove or in the oven, since it cooks much faster than meat or poultry.

A great method for preserving juiciness is baking the fish in a sealed envelope made of foil or parchment. This method allows the fish to stew in its own juice, retaining all moisture and flavors. Before sending it to the oven, be sure to add a little fresh lemon juice, citrus slices, and a drop of quality oil or light sauce inside the envelope.

To achieve the best result, always control the cooking temperature. Too much heat instantly evaporates moisture, so use a moderate oven temperature within 180 degrees. If you are cooking thick fish steaks, the combined method works great, including quick pan-searing to get an appetizing crust and subsequent finishing in a preheated oven.