White Fish

Fresh fish should be stored on ice or in the coldest part of the refrigerator and used as soon as possible. Once frozen, thaw in the refrigerator before cooking.

Avoid overcooking white fish, as it can become dry and tough. Cook until the flesh is opaque and flakes easily with a fork.

Pat the fish dry before cooking, especially when pan-searing or baking, to achieve a nice crust.

White fish is excellent marinated for a short period to add flavor without making it mushy.

Lemon and herbs (dill, parsley, thyme)

Garlic and butter

White wine sauce

Roasted vegetables (asparagus, broccoli, potatoes)

Rice or couscous

Overcooking the fish, leading to a dry and rubbery texture.

Not seasoning the fish adequately, resulting in a bland flavor profile.

Flipping the fish too early when pan-searing, which can cause it to break apart.