Bake Whole Fish

• During the baking process, the fish is surrounded with dry heat. Baking works well when you're cooking a whole fish such as trout or salmon, but fillets or smaller pieces of fish might dry out during the process. More delicate species of fish, such as flounder, usually require a coating of bread crumbs or basting with broth or cooking oil to help them retain moisture.

Steam as You Bake

• One way to keep fish moist during cooking is to combine baking with steaming, which helps preserve moisture and flavor, making it a good method for whole fish or delicate pieces likely to dry out. Utilize one of two methods to steam the fish as it bakes. Add a small amount of liquid, such as water, broth, wine or juices, to the pan with the fish and cover it with aluminum foil to hold in the steam, or steam the fish in aluminum foil packets with liquid, salt and pepper, closing the foil to hold in the steam.

Broil Fish Fillets

• Broiling is the best method for cooking fillets or steaks of salmon and other fin-fish, as well as for shellfish such as shrimp, large scallops and lobster tails. To prepare fish for broiling, spray it with cooking oil and season with salt and pepper. Place the fish, with the skin-side down, on a lightly oiled broiler pan or a cookie sheet with rimmed sides to catch any juices. Put the pan directly under the heating element. Thin fillets cook quickly, so set the broiler on low to avoid burning the fish. Thicker pieces can be broiled on a high setting; flip them halfway through the cooking time to ensure they cook evenly. Allow 10 minutes of cooking time for each inch of thickness in the fish.

Watch It Carefully

• Broiling is a method that requires close attention because it's easy to burn the fish, especially if you're cooking a fillet that's thicker in the middle than on the ends, as often happens with large salmon fillets. To avoid drying out or burning the fish, tuck the thinner ends under to even out the thickness, which helps the fish broil uniformly. As when baking, the fish is done when its internal temperature reaches 145 degrees Fahrenheit using a cooking thermometer, or the flesh is opaque and flakes when forked.