Ultimate Guide for How to Cook Fish
Published on 26th Nov, 2025
If you think fish is fussy or just for Fridays, think again. It’s one of the most versatile, nutritious proteins going, and the truth is, it’s lightning quick. It’s the perfect fix for that mid-week meal monotony.
This ultimate guide covers the best cooking methods for cod, hake, and other flavour-packed fish—from oven-bake and pan-fry to the air fryer. We’ll show you simple seasoning ideas, the trick to crisp skin, how to get tender fillets, and the easy way to tell when it’s properly done. So, read on for simple steps, timings, serving ideas, and links to all the recipe ideas you need.
Choose Your Fish
Before you get cooking, you need to know what you’re putting in the pan! Skip the pre-pack and head straight to the Market Street Fish Counter. Our friendly fishmonger can prepare your fish exactly how you need it—whether that's filleted, skinned, or cut into perfect portions. Ask them about the freshest catch and their best cooking tips. For example, white fish all share a mild flavour and cook quickly. If you want to know how to cook white fish (such as cod, hake, haddock, and pollock), the answer is usually: fast! Different fish behave differently, so here’s a quick guide to some of the UK’s favourite fillets and what they're best for.
The Reliable Classic: Cod
Flavour Profile: Mild, clean, slightly sweet.
This is your all-rounder. It has a mild, clean flavour and large, tender flakes when cooked. Because of its thick, firm texture (especially loins), it holds up well to most methods—it’s brilliant for oven-baking or pan-frying.
The Delicate Alternative: Hake
Flavour Profile: Delicate, clean, soft.
Often underrated, hake has a delicate, slightly sweet flavour and a softer texture than cod. It's fantastic for gentle cooking methods like pan-frying (where it gets beautifully crisp skin) or poaching. If you're wondering how to cook hake, a quick pan-fry is often the best.
The Rich Favourite: Salmon
Flavour Profile: Rich, pronounced, deep flavour.
This is the biggest flavour hitter. It's rich, oily, and intensely coloured. Its high fat content makes it very forgiving and perfect for grilling or pan-frying, where you want that gorgeous, crisp skin.
How to Prepare Fish
As our Market Street Fishmongers will tell you, a great fish meal starts with proper preparation. Follow this to make sure your fish is safe and ready for the pan or oven.
Defrosting Fish
If you have frozen fish, store it below -18°C until needed. Defrost it safely overnight in the fridge—never on the counter! They should be kept in the coldest part of the fridge (usually the bottom shelf) and used within 1–2 days for the freshest results.
The Drying Tip
Never rinse your fish! Rinsing just spreads bacteria. Instead, pat the fillet bone dry all over with kitchen paper. A dry surface is the secret to a good, crisp sear and stops it from sticking to the pan when you start to cook.
Pro Prep
Check the fillet for any tiny pin bones (run your finger across the middle) and pull them out with tweezers. If you’ve got skin-on fish, score the skin lightly a few times—this helps it crisp up beautifully.
Final Touches
For chunky cod or hake loins, make sure they’re evenly portioned so they all finish cooking at the same time. Let the fish come to room temperature for 10–15 minutes before it goes in the oven. Finish with simple seasoning, lemon, and a drizzle of oil.
How to Cook Fish in the Oven
Oven cooking is great because it’s hands-off, perfect for when you’re dealing with chunky cod loins or making a big tray of white fish. The difference between cooking thick and thin fish is all about time, not temperature.
While you can cook salmon and white fish at the same temperature, remember that salmon's higher fat content makes it less likely to dry out if you leave it in for an extra minute. For cod and hake, precision is key.
Hands off oven bake steps:
Preheat: Get your oven to a good heat: 200°C/180°C fan.
Ready the Tray: Use parchment paper or lightly oil the tray to prevent any sticking.
Flavour: Season your fillets well. Add lemon slices, herbs, or a dollop of butter for moisture and taste.
Bake Time: The average medium fillet needs about 10–15 minutes. Keep an eye on it! Thicker fillets might need up to 18 minutes, while a very thin fillet will be done in 8–10 minutes. It’s done when it’s opaque and flakes easily.
Try these simple oven-baked fish ideas:
How to Steam Fish
If you want the most tender, melt-in-the-mouth fish possible, steaming is the one. This is the ultimate gentle method and perfect for delicate white fish like haddock, sea bass, or even tender hake. Because the heat is so gentle, it keeps all the moisture locked in, unlike other methods where the fish can dry out. Try it for yourself with our Chilli and Ginger Steamed Sea Bass recipe.
Simple steaming steps:
Water Ready: Pour about 2–3cm of water into a pot and bring it up to a gentle simmer (it should be bubbling slightly, but not boiling furiously).
Basket In: Place your seasoned fillets into a steamer basket, or use a simple colander if it fits over the pot. Cover it with a tight-fitting lid.
Steam Time: Steam for a short 5-8 minutes until the fish is just opaque and flaky.
Top Tip: Steaming is great for subtle, fragrant finishes. Instead of oil, finish your fillet with a knob of herb butter or a mix of ginger, spring onion, and soy sauce right before serving.
How to Pan-Fry Fish
Pan-frying is the fastest way to cook fish for a mid-week meal. It works great for nearly everything, but is especially ideal for flaky fish like hake or thicker cod loins that you want to cook quickly on the outside.
The main difference is the fat: Salmon uses its own fat to crisp the skin. For white fish, you need a bit of oil or butter in the pan to get that golden crust.
Speedy pan-frying steps (the quick way to cook fish):
Prep: Pat your fish bone-dry and season it well.
Heat: Heat a non-stick pan over medium-high heat with just a little oil.
Skin-On: Place the fillet skin-side down. Cook for 3–4 minutes until the skin is properly crisp. Flip it, and cook for just 1–3 minutes more.
Skin-Off: For boneless white fish without skin, cook for an average of 2–3 minutes per side.
Top Tip: In the last minute, throw a knob of butter into the pan and spoon (baste) the melting butter over the fish. Finish with a squeeze of fresh lemon—it elevates the flavour!
Try these easy pan-fried fish recipes:
How to Poach Fish
Poaching is a great skill to learn for mid-week meals or when you need shredded, gentle fish for a filling. This is how to cook fish when you want it absolutely tender. It works especially well for slightly leaner fish like cod and haddock, as the liquid guarantees moisture.
Perfect poaching steps:
Flavour Base: Gently simmer milk, stock, or water with aromatics (bay leaves, peppercorns, lemon slices). Don't let it boil hard!
Poach: Carefully lower your seasoned fillets into the liquid. Keep the liquid at a very gentle simmer.
Time: Poach for 6–10 minutes until the fish is opaque and easily flakes apart.
Top Tip: Poaching is brilliant if you're making big dishes like fish pies or simple fish salads. And don't waste that liquid! Reserve the poaching milk or stock liquid; it's already flavoured, making a great, quick sauce base.
How to Grill Fish
Grilling is brilliant for a quick blast of heat, especially if you’re using the BBQ or want that charred flavour on a weeknight. It’s ideal for firmer, oilier fish like salmon and tuna because their natural fats stop them from drying out quickly. You can grill white fish, but you need to keep a closer eye on it!
Easy grilling steps (oven grill or BBQ):
Heat Up: Preheat your grill (or BBQ) to medium-high.
Prep: Brush your fillets well with oil and season them. Use a grill tray or a piece of foil underneath to stop them sticking to the rack—no one wants a stuck fillet!
Grill Time: Grill for 3–5 minutes per side, depending on how thick your fish is. You’re looking for it to be opaque and flaky throughout.
Top Tip: Marinades are your friend here! A quick soak in lemon, garlic, and parsley before grilling adds loads of flavour and keeps the fish moist. But remember, keep a close eye on it—high heat means fast cooking!
Try these quick grilled fish recipes:
How to Air Fry Fish
Air fryers aren't just for chips, you know! They are genuinely fantastic for fish, delivering that crisp, fried texture without all the fat—it's brilliant for a quick mid-week meal. This method works especially well for thicker, sturdy fish like cod and hake, and is perfect if you’re cooking breaded fish. Even oily fish like salmon turn out brilliant, though it may take a fraction longer than white fish.
The main trick when you cook fish in the air fryer is to not overcrowd the basket; air needs to circulate around every fillet to get that proper crisp finish.
Quick & easy air frying steps:
Prepare: Make sure your fillets are bone dry. Either coat them in a light layer of oil and seasoning, or give them a proper breadcrumb coating if you want extra crunch.
Arrange: Put the fish in the basket. Crucially, use a single layer and avoid overcrowding—the fish needs breathing room for that even crisping.
Time: Cook at 200°C for between 8 and 12 minutes. Turn the fillets halfway through the time for an all-round golden finish.
Top Tip: Air-fried fish is brilliant for quick fish tacos. If you’re making breaded fish, this is the machine to use—it gets the coating rock solid crispy every time.
How to Cook Cod
When you’re looking for a reliably meaty dinner, cod is your best friend. It’s got a lovely, clean taste that takes on any flavour you throw at it, producing large, tender flakes when cooked. Because it’s so chunky, especially in the form of cod loins, it holds up brilliantly to almost any cooking method—it's hard to mess up, perfect for a beginner! Here are the ideal cooking times for a medium cod fillet:
Oven-Bake: Preheat to 200°C / 180°C fan and bake for 12–15 minutes.
Pan-Fry: Sear for 2–3 minutes per side. Finish it off with a quick butter and lemon basting.
Air Fryer (Breaded): Cook at 200°C for 10–12 minutes.
Pro Tip: Cod loins benefit from high heat and a little patience. Let them rest for 2 minutes before serving—this helps them retain all their moisture.
Try these simple cod recipes:
How to Cook Salmon
If you want to know how to cook salmon, the good news is you’ve got options! This is a naturally rich, oily fish with a bold flavour, meaning it works brilliantly in dishes ranging from simple salads to comforting pies. Its texture means it can handle high heat without drying out—making it a cracking choice for the grill.
Pan-Fry: This is arguably the best way. Sear skin-side down for 4-6 minutes until the skin is beautifully crisp. Flip and finish for 1-2 minutes.
Oven-Bake: Bake fillets at 200°C / 180°C fan for 12-15 minutes, often wrapped in foil with lemon and herbs.
Grill/BBQ: Brush with oil and grill for 4-5 minutes per side until slightly charred and cooked through.
Pro Tip: Always start skin-side down in the pan! The fat underneath renders out, helping you achieve that desirable, perfectly crisp skin.
Try these salmon dishes:
How to Cook Hake
If you want a change from cod, hake is a cracking alternative. It’s a lean white fish with a mild, slightly sweet flavour. The key to knowing how to cook hake is to remember that its soft flakes demand gentle handling, so a quick sear is ideal.
Pan-Fry (Best Method): Heat oil, place your hake loins skin-side down, and cook for 3-4 minutes until the skin is properly crisp. Flip and cook for just 2-3 minutes more.
Oven-Bake: Bake at 200°C / 180°C fan for 12-15 minutes. Add lemon slices and herbs to the tray for flavour and moisture.
Pro Tip: Because hake is so soft, adding a crisp texture is a great idea. Try topping it with a crunchy crust (herb or panko breadcrumbs) before baking to make it hold its shape and add flavour.
Try these hake recipes:
How to Make Fish Cakes
Don't chuck out those leftovers! Learning how to cook fish cake is a genius way to use up any cold, cooked white fish you have—and honestly, they make a brilliant, speedy mid-week dinner. They're crunchy on the outside, soft in the middle, and miles better than the ones you buy pre-made.
Easy fish cake steps:
Mix: Flake your cooked fish (or gently cook fish pie mix). Combine it with mashed potato, spring onion, lemon zest, and herbs. Season it well.
Shape & Chill: Shape the mix into neat patties. Chill them in the fridge for about 20 minutes—this stops them falling apart.
Coat: Coat each patty in a simple layering system: flour, then beaten egg, then finally breadcrumbs.
Cook: You can shallow-fry them for a proper golden crust (3–4 minutes per side), or bake them at 200°C / 180°C fan for 15–20 minutes until golden.
Pro Tip: Serve them hot with a big dollop of tartare sauce and a good squeeze of fresh lemon juice.
Try these flavour-packed fish cake recipes:
Check Out More Fish Recipes
See? Cooking fish is simple when you know the rules! You've now mastered multiple methods—from oven-baking to the air fryer—and know the simple flavour pairings needed. The main thing to remember is that fish is versatile, cooks fast, and is done the moment it's opaque and flakes easily. No more excuses for boring weeknight meals! Get down to our Market Street and pick up your favourite fillet—you've got the skills now.
