Place the fillets skin side down on a lightly oiled baking sheet and roast in the oven until cooked (they should flake easily with a fork and be opaque), about 12 — 15 minutes depending
on the thickness of the fish.
When it is hot, cook the cod strips for five minutes a side depending
on thickness of the fish, or until the top and bottom are nice and browned and the fish is cooked throughout.
Bake until the fish is opaque throughout, 15 to 18 minutes, depending
on thickness of the fish.
Place the parchment - wrapped fish on a baking sheet (in case any moisture leaks out of the parchment paper as it cooks), and bake at a preheated 400F oven for 10 - 13 minutes, depending
on the thickness of the fish, until it is cooked and flakes easily.
Set steamer over pot, cover, and steam until fish is just cooked through, 12 - 18 minutes, depending
on thickness of fish.
Bake until medium rare, still pink inside, about 4 - 6 minutes, depending
on thickness of fish.
Grill for 4 to 5 minutes, depending
on the thickness of the fish.
Maybe 10 minutes total cooking time, depending
on the thickness of the fish.
Sear the fish until just cooked through, about 3 - 5 minutes depending
on the thickness of your fish.
Cook fish in oven until opaque in center, 10 - 20 minutes, depending
on thickness of fish.
Finish cooking for another 2 or 3 minutes depending
on the thickness of the fish.
Not exact matches
* Please note cooking times will vary depending
on the
thickness of each cut
of fish; please watch closely to prevent burning.
I love white
fish, and so this was a great cod recipe — I sauteed two thicker pieces in the oil
on both sides before simmering with the olives, tomatoes, and seasoning for about 6 - 8 min total (b / c
of thickness).
On a very clean, thoroughly oiled grate, grill the
fish until just cooked through, about 10 minutes per inch
of thickness of the
fish.
Cooked for about 10 min at 450 - but opened the door to check the
fish a couple
of times as to not overcook - so think a more realistic cook time would be maybe 8 - 10 min depending
on thickness if you go this route.
Cook the fillets about five minutes
on the first side (watch the sides and you'll see them go from transparent to opaque halfway up the
fish), then flip and cook another 3 - 5 minutes (depending
on the
thickness of the fillets) or until the mahi - mahi is completely opaque, but not dry.
* Please note cooking times will vary depending
on the
thickness of each cut
of fish; please watch closely to prevent burning.
Bake for 10 - 12 mins, depending
on the
thickness of the fillets and desired how well done you would like your
fish (be sure not to overcook it!).
* Please note cooking times will vary depending
on the
thickness of each cut
of fish; please watch closely to prevent burning or under cooking.
Steaming time depends
on the type
of fish you use and the
thickness.