At what temperature and how long do I cook fish in an oven?

The best temperature for cooking fish in the oven is between 350°F (175°C) and 450°F (230°C). The exact temperature will depend on the type of fish and the thickness of the fillets.

* 350°F (175°C) is the best temperature for thin or delicate fish, such as tilapia, sole, or flounder.

* 400°F (200°C) is a good temperature for thicker fish, such as salmon, tuna, or halibut.

* 450°F (230°C) is the best temperature for fish that is being roasted whole, such as bass or trout.

The cooking time will also depend on the type and thickness of the fish. As a general rule, cook the fish for 5-7 minutes per 1/2 inch (1.2 cm) of thickness. For example, a 1-inch (2.5 cm) thick fillet of salmon should be cooked for 10-14 minutes.

To ensure that the fish is cooked evenly, use a meat thermometer to check the internal temperature of the fish. The fish is done cooking when it reaches an internal temperature of 145°F (63°C).

Here are some additional tips for cooking fish in the oven:

* Use a baking dish that is just large enough to fit the fish fillets. This will help to prevent the fish from drying out.

* Line the baking dish with parchment paper to prevent the fish from sticking.

* Brush the fish fillets with olive oil or melted butter before baking. This will help to keep them moist and flavorful.

* Season the fish fillets with salt, pepper, and other desired spices before baking.

* Bake the fish for the recommended amount of time, or until it reaches an internal temperature of 145°F (63°C).

* Let the fish rest for a few minutes before serving. This will allow the juices to redistribute and make the fish easier to eat.

Enjoy!