Fish, whole or in fillets or steaks, can be wrapped up in foil, greaseproof or cellophane with various flavorings such as butter, lemon juice, wine, onion, garlic, herbs, and poached, steamed, baked or deep-fried. All the essential flavors and juices are retained making it one of the best ways to cook fish.
Here is a list of quick tips:
* A parsley and walnut pesto is very good with sea bass.
* You may want to try other herbs and spices with the batter for a more delicious fish.
* Marinades are a good way to add flavor and moisture to the fish before cooking.
* Make sure that the butter is extra hot but not yet burning.
* You can always cook it some more if it is undercooked, but you can't uncook it if it is overcooked.
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