Fish for beginners: where to start
The short answer
If you are new to cooking fish, start with salmon, trout, cod, haddock, sea bass or prawns. They are mild in flavour, hold together in the pan or the oven and give you a clear sign when they are done. The main mistake beginners make is overcooking, so the trick is to pull fish off the heat a moment before you think it is ready and let it finish on its own.
Which fish are easy and forgiving
- Salmon. Oily, so it stays moist even if you leave it a minute too long. Bake, pan-fry or use an air fryer. Hard to dry out, which makes it a good first fish.
- Trout. Close to salmon, a little more delicate and just as easy. A whole trout in the oven is about as simple as fish gets.
- Cod and haddock. Mild, thick white fish that flake into clear pieces when cooked. Bake, fry or poach. Thick fillets are more forgiving than thin ones because they cook more evenly.
- Sea bass. Fillets cook in a couple of minutes skin-side down and the skin crisps up on its own. Quick and hard to get wrong.
- Prawns. Almost foolproof. A couple of minutes in a hot pan and they turn pink and firm. The easiest way to add seafood to a meal.
Which to leave until later
Very thin, delicate fish such as plaice and lemon sole are lovely but break up easily and cook in seconds, so they are less forgiving for a first go. Strong oily fish like mackerel and whole shellfish like crab and lobster are worth building up to once you have a few cooks behind you.
How to tell when fish is done
- White fish turns from glassy to opaque and flakes when you press it with a fork.
- Salmon and trout turn pale and firm up, and a little white protein may bead on the surface. Leave the middle just short of fully cooked and it will finish off the heat.
- Prawns turn pink and curl into a loose C. A tight O means they are overdone.
- If you want to be sure, fish is cooked at around 60C in the middle, but with practice your eyes and a fork are enough.
Three ways to start
1. Bake it. A cod or salmon fillet at 180C for twelve to fifteen minutes with lemon and a little oil. Almost no skill required. 2. Pan-fry it. Sea bass or salmon skin-side down in a hot pan for three to four minutes, then a minute on the flesh side. 3. Fry prawns. Garlic, a knob of butter and two minutes. Serve with rice or through pasta.
Let the counter set you up
The easiest way to start well is to buy from a counter and ask. Tell us you are new to cooking fish and how you want to cook it, and we will point you to a forgiving fish and cut it to order, filleted, skinned and pin-boned by hand at no charge, so there are no bones to worry about on your first go. Order at the counter or have it delivered.
Frequently asked questions
What is the easiest fish to cook for a beginner? Salmon is a good place to start because it is oily and stays moist even if slightly overcooked. Cod, haddock, sea bass and prawns are also easy and forgiving.
Which fish is hardest to overcook? Oily fish like salmon and trout are the most forgiving, because the fat keeps them moist. Thick white fillets are easier than thin ones. Very thin fish such as plaice cook in seconds and dry out fastest.
How do I know when fish is cooked? White fish turns opaque and flakes with a fork. Salmon firms up and turns pale. Prawns turn pink and curl. Pull fish off the heat just before it looks fully done and let it finish on its own.
What fish has the mildest flavour? Cod, haddock, sea bass and plaice are all mild. If you find fish too strong, start with white fish and build up to oily fish like mackerel later.
Do I need to remove the bones myself? No. Ask us and we fillet, skin and pin-bone by hand at no charge, so you can start with a clean, boneless fillet.
How much fish should I cook per person? A 150 to 200g fillet per person is a normal portion. We cut to the weight you want, so tell us your numbers.
