5 steps to: Fail-proof fish

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Bit scared of cooking fish? Think you’ll ruin that gorgeous hake fillet or lightly smoked salmon? Now it’s time to add fish back to your grocery shopping list because following these five simple steps results in perfectly flaky fish, every time.

  1. Select your fish

    Choose fillets that are evenly sized (ie: not think on one size and thick on the other), so that they don’t end up overcooked on one end and raw on the other. Skin-on is best.

  2. Season your fish

    Lay your fillets (one per person) on a chopping board, and season generously on both sides. Salt and pepper are a must, and you can add whichever herbs or spices your family loves best.

  3. Heat your pan

    Heat two tablespoons of oil in a non-stick pan until very hot – you want it just below smoking. Make sure that your pan is big enough to fit the fillets comfortably – if they’ll end up overlapping, rather use two pans.

  4. Sear your fish

    Place the fish in the hot pan skin-side down and step away for a minute – you don’t want to touch the fish for at least 60 seconds. Once the minute is up, gently jiggle your plan. If your fish doesn’t move, try again in another 30 seconds.

  5. Flip and finish

    Once the fish slides around the pan easily, flip the fillets over and lower the heat. Continue to cook for another two minutes without touching the fish. After 2 minutes, gently press down on the fish – if the fillets yield into gentle flakes they are cooked. If they don’t, keep them on the heat until they do. Remove from the heat and onto the plates – by the time the rest of the meal is dished up you’ll have perfectly done fish.