When people talk about cooking fish, the conversation often starts with the pan. There is a reason for that — a beautifully seared piece of fish, crisp skin and golden colour has a certain appeal. It feels like a technique where you can see the transformation happening.
But over time, I have found myself reaching for the oven more and more. Baking is probably the most versatile way I cook fish — it gives me consistency, it scales beautifully when cooking for more than two people, and it allows me to explore different flavours without changing the basic technique.
The method stays the same. The flavour direction changes: a Mediterranean tray with tomatoes, olives and herbs, a Thai-inspired bake with lemongrass, coconut and aromatics, North African flavours with harissa and preserved lemon, or Japanese influences with white miso and mirin. The fish remains the focus — the supporting flavours simply change the story.
Why I Use Steady Heat
The biggest advantage of baking fish is that the heat surrounds the ingredient. Instead of managing a single hot surface in a pan, the oven provides a more even cooking environment. For me, this removes some of the pressure — once the fish is prepared and in the oven, I have time to finish the rest of the meal, prepare a salad or simply enjoy having people around the table.
That matters. Cooking is not only about the final plate; it is also about how the process fits into everyday life. Fish such as coral trout, nannygai, barramundi, snapper and Ōra King salmon all respond well to this approach because the texture of the fish is allowed to develop without constantly fighting high heat.
Cooking for More Than Two
The other reason I love baking fish is scale. My teppanyaki plate and a heavy pan are excellent when I am cooking for two — they give me direct control and beautiful colour. But when friends or family are around, the oven changes everything: a roasting tray can handle multiple portions easily, and a whole side of Ōra King salmon becomes a centrepiece rather than a series of individual portions.
This is where baking becomes less about convenience and more about confidence.
Preparing the Fish
Dry Ageing
One of the techniques I have borrowed from other areas of cooking is dry ageing fish before baking. When I have the time, I place the fish uncovered in the fridge overnight, ideally on the coldest lower shelf, allowing surface moisture to evaporate. The result is cleaner flavour and improved texture because the oven is not spending the early stages of cooking trying to remove excess moisture. It is a small step, but like many things in cooking, small improvements add up.
Temperature, Time and Finishing
For most baked fish, I use 175°C fan-forced. The exact time depends on thickness rather than simply weight — as a guide, thick individual fillets (3–4cm) take approximately 12–15 minutes, while larger pieces or a whole side of fish take approximately 20–25 minutes. I prefer to cook by observing the fish rather than relying only on time — the flesh should separate easily but still retain moisture.
Finishing with Fan Grill
One of my favourite combinations is finishing baked fish under the fan grill. For the final two or three minutes, the overhead heat adds colour and crispness, particularly to skin, without needing to push the whole fish further with high heat. It is almost the oven equivalent of finishing with a sear.
Resting
I always allow the fish a short rest — three minutes under foil gives the heat time to settle and the juices time to redistribute. It is a small step that helps maintain tenderness.
Fish En Papillote
If someone is nervous about cooking fish in the oven, this is where I would start. Fish en papillote is forgiving because the paper creates its own cooking environment — a portion of fish is wrapped with herbs, citrus and a small amount of liquid such as stock or wine. The parcel traps steam, allowing the fish to gently cook in its own juices while absorbing the surrounding flavours.
I particularly like using fish such as barramundi, coral trout, gurnard and flathead. The best part is opening the parcel at the table — it turns a simple cooking method into an occasion.
Using Steam Instead
This is where my interest in steam cooking really changed the way I approach fish. Papillote works because it creates a moist environment around the fish, and a steam or combi oven achieves that principle with much greater control. At around 70–90°C, steam surrounds the fish completely, reducing the risk of the outside drying before the centre is cooked.
Fish such as ling, flathead, bearded rock cod, bronze whaler, barramundi and kingfish all benefit from this controlled environment — the flesh stays evenly cooked from edge to centre. If you don’t have a steam oven, a shallow tray of simmering water placed in the oven with the fish elevated above it can create a similar idea, although with less precision.
When Baking Becomes a Statement
Baking fish is not only about practicality. A whole roasted barramundi or snapper can become the centre of a meal — placed in the middle of the table, it encourages people to share rather than simply receive a plated portion.
The same applies to dishes like fish pie. Flathead and ling combined with a simple béchamel, peas and herbs, topped with mash and baked until golden, is comfort food that still respects the ingredient. It feeds a group, it can be prepared ahead, and it reminds me why seafood does not always need to be complicated.
What I’ve Learnt
The biggest lesson baking fish has taught me is that good cooking is not always about intensity. Sometimes the best results come from creating the right environment and allowing the ingredient to do what it naturally does. An oven will not hide poor-quality fish or careless handling — it rewards good ingredients and thoughtful preparation.
What baking gives me is confidence: the confidence that I can cook beautiful seafood for two people or ten people, explore different flavours and spend less time worrying about the pan and more time enjoying the meal. That is why baking remains one of my favourite ways to cook fish.