Baked fish : Food Combining Hay Diet

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Most types of fish can be baked and should retain their shape.

Method 1:

Brush the fish with olive oil and place the fish in an oven-proof dish.
Add one tablespoon of white wine or fish stock for each portion of fish.
Brush a little olive oil or butter over the upper surface of the fish.
Cover the dish with foil.
Bake in a preheated oven, gas mark 4, 350°F, 180°C until cooked, which depends on thickness.
Thin fillets, 8 - 12 minutes.
Small whole fish or thicker fillets, 15 - 20 minutes.
Whole large fish, 25 - 30 minutes.
The fish is cooked when the thickest flesh is translucent all the way through.

Method 2:

Take a piece of foil large enough to enclose the fish.
Place the fish in the middle of a sheet of oiled foil and cover the fish with dabs of butter, herbs and seasoning.
Fold the foil to seal above the fish.
Bake in a preheated oven gas mark 5, 375°F, 190°C until cooked, which depends on thickness.
Thin fillets, 8 - 12 minutes.
Small whole fish or thicker fillets, 15 - 20 minutes.
Whole large fish, 25 - 30 minutes.