How to BBQ fish

The short answerGet the grate clean and hot, oil both the grate and the fish and cook over medium-hot coals, starting oily and whole fish skin-side down. Allow 3 to 5 minutes a side for fillets and...

Cook fish from frozen

The short answerYou can cook many fish fillets straight from frozen. Add roughly half the time again, cook it right through until it is just opaque and flakes cleanly, and season once the surface h...

Pan-fry fish for crisp skin

The short answerDry the skin thoroughly, lay the fillet skin-side down in a hot pan with a little oil and press it flat for the first 20 to 30 seconds so it does not curl. Cook about 80 percent of ...

Air fryer fish

The short answerSet the air fryer to 180C and cook fish fillets skin-side down for 8 to 12 minutes depending on thickness, until the flesh turns from glassy to just opaque and flakes cleanly. A thi...

Oven-baked fish

The short answerBake fish at 180 to 200C for 12 to 20 minutes depending on thickness, until the flesh is just opaque and flakes cleanly. A reliable rule is about 10 minutes per 2.5cm of thickness a...

How to steam fish

The short answerSteam fish fillets over simmering water for 5 to 8 minutes, or a whole small fish for 10 to 15 minutes, until the flesh is just opaque and flakes cleanly. Season and lay it on a pla...

How to skin a fish fillet

The short answerLay the fillet skin-side down with the tail towards you, make a small cut at the tail between the flesh and the skin, then grip the skin and angle the knife down towards it while pu...

How to shuck an oyster

The short answerWrap the oyster in a folded tea towel with the cupped side down, hold it firm and work the tip of an oyster knife into the hinge at the pointed end. Twist the knife to pop the hinge...

How to poach fish

The short answerPoach fish in liquid held at a bare simmer, around 70 to 80C with just a shiver on the surface, for 6 to 10 minutes depending on thickness, until the flesh is just opaque. Use a cou...

How to grill fish

The short answerGrill fish under a hot preheated grill, close to the element, for 4 to 6 minutes until the flesh is just opaque and flakes cleanly. Thin fillets rarely need turning. Oily fish such ...

How to fillet a round fish

The short answerWith a sharp flexible filleting knife, cut behind the gill down to the backbone, then turn the blade towards the tail and run it along the spine in long strokes, riding over the rib...

How to fillet a flat fish

The short answerCut around the head, then down the centre line of the fish to the backbone, and work the blade outward over the rib bones to the fin edge to lift a quarter fillet. A flat fish gives...