Cooking Fish: Pan-Frying, Grilling & Baking Whole

Fresh fish – simple & unbeatable

Fish you've caught yourself tastes different from anything at the supermarket. That's down to freshness, the quality of the fish, and – maybe – the feeling of having pulled it out of the water yourself.

Basic rule: simplicity beats effort

Fresh fish needs little. Salt, pepper, good oil or butter, a bit of lemon – that's rarely more than what's needed. Complicated recipes just cover up what makes the fish special.

Trout au bleu (Forelle blau)

The classic for freshly caught brown trout.

Requirement: The fish must be so fresh that the slime coat is still intact – only then will it truly turn blue during cooking.

1. Gut the trout, do not scale it, preserve the slime layer
2. Cook in water with vinegar (1 part vinegar : 5 parts water), bay leaf, peppercorns, salt – do not boil! Temperature: 80–85 °C (176–185 °F)
3. Let steep for 10–15 min.
4. Serve with horseradish, butter, boiled potatoes

Trout meunière

Simple, quick, perfect:

1. Salt and pepper the trout inside and out
2. Dredge in flour
3. Fry in butter over medium heat, 6–8 min. per side
4. Finish with lemon juice and fresh parsley

Fish on the grill

Whole fish (trout, small carp, redfish):

• Salt the inside, stuff with herbs (dill, thyme, lemon slices)
• Rub the outside with oil
• On an oiled grate over medium heat: 10–12 min. per side
• The fish is done when the dorsal fin pulls out easily

Fillets on a plank (cedar wood):

• Soak the cedar plank in water for 1 hour
• Place the fillet skin-side down on the plank, season
• Indirect heat, lid closed – 15–20 min.

Fish from the oven

Whole cod / redfish / pike:

1. Season the fish, stuff with herbs and lemon
2. Place on a bed of sliced fennel and onions
3. Drizzle with white wine and olive oil
4. At 180 °C / 356 °F (fan) for approx. 25–35 min., depending on size

Doneness test: The flesh at the thickest point separates easily with a fork and is white (not translucent).

Fish soup & stock

Don't throw away fish trimmings (heads, bones, fins):

• Bring to a brief boil with onion, carrot, celery, bay leaf, peppercorns, wine
• Simmer 20 min., strain
• Makes an excellent fish stock as a base for soup, risotto, sauce