This is probably the healthiest cooking option available. Line
a baking tray with wax paper or aluminium foil, thoroughly
oil the fish and cook at a lower heat for a longer time. If
you're baking with a fish fillet that has a thicker centre
and thin sides, curl the thin sides underneath the fish as it
cooks so the sides won't become overcooked.
Perfect for summer months, grilling fish is both easy and
enjoyable. Prior to cooking, oil the grill and fish generously.
Cook the fish over a low heat for the majority of the time
and then give it some colour by finishing over a high heat at
the very end. Remember that fish cooks extremely quickly.
Pan frying your fish allows you to be a bit more creative.
adding the fish to the pan skin side down. That way your
skin browns evenly and adheres to the meat of the fish.
Remember to only flip once and don't cook it too hot for too
long, otherwise the moisture will evaporate from the fish
before it's fully cooked, leading to a drier fish.
There are two ways to poach fish: The "deep" poach, which
involves completely submerging the fish in a poaching
liquid, or the "shallow" poach, where the fish is partially
submerged in poaching liquid. The liquid should consist
mostly of water, but other ingredients are usually added to
increase the flavour.