You’re Ruining Your Fish in the Oven—Here’s How to Save It

The main reason why fish gets dry in the oven is that it takes too long to cook. Unlike red meat or chicken, fish has more delicate fibers and cooks much faster. Even a few extra minutes in the oven is enough to evaporate the meat's natural moisture and leave it dry, tough and tasteless.

It depends on the type and thickness of the fish, but here's a rule of thumb:

• 10-minute rule: bake the fish for about 10 minutes for every 2.5 cm of thickness, at 350-390°F/180-200 °C, turning halfway through if necessary.

Thinner fillets can be ready in 6 to 8 minutes. Whole fish can take 15 to 25 minutes, but always keep an eye on it.

1. Preheat the oven: It sounds basic, but putting the fish in a cold oven delays cooking and dries it out little by little.
2. Use parchment paper or aluminum foil: Baking fish in foil creates a "steam effect" that preserves moisture. It's the famous "en papillote" method - perfect for keeping fish juicy.
3. Add good fat: Drizzling with a drizzle of olive oil or coating with a spoonful of butter helps protect the surface of the fish from drying out.
4. Don't rely on time alone - watch the point: The fish is ready when it turns opaque and flakes easily at the touch of a fork. If you wait for it to "look very golden", it's probably past its point.

Oily fish such as salmon, sardines, tuna or mackerel tend to keep their juiciness more easily. White and lean fish, such as tilapia, sole or hake, require more care to avoid drying out.