Cooking fish, advice please

The hadfivk lookslike undyed smoked haddock given the colour at the end of the fillet. If it is great used in kedgeree. Simmer in water for a few minutes, drain then add to rice etc. The plaice is very delicate. Would do as suggested in above posts, wrap and cook in oven.

Moth62

My go-to for any fish is to line a large piece of tinfoil with a sheet of greaseproof paper, dot the greaseproof paper with butter - and lemon slices if you have any - to make a sort of bed. Place the fish on top, season with salt and pepper (can also put a scattering of herbs if you like them). Add a drop of white wine and/or a good squeeze of lemon juice. You can also add more dots of butter on top. Then wrap the greaseproof paper round it into a parcel, then wrap the foil round the greaseproof to make a neat parcel, making sure that no steam will escape as it cooks. Place the parcel on a baking tray/sheet and cook in the oven. Now, I’m afraid this is where I come a bit unstuck as to temperatures, as we have a Rayburn, so it just goes in for about 20 minutes at whatever the Rayburn is on at. Usually about 400F. The secret with fish is not to let it dry out and not to overcook it. We often have lovely fresh fish courtesy of our son.

Yes, delicious!

I think fish cooks so quickly that an airfryer's not neccessary & unless you check constantly, easy to overcook. But I do as Witzend usually.
I might bake it with a sauce, but my airfryer's not convenient for food in sauces (older one).

I cook all white fish using this Mary Berry recipe (without the samphire), it's delicious:

thehappyfoodie.co.uk/recipes/mary-berrys-sea-bream-with-samphire-and-chive-cream-sauce/

I've never had success with fish in the air fryer.

*Nathan Outlaw had just brought out a fish cook book. I would make the haddock into some kind of stew. I already plan a Portuguese fish stew, using haddock tomorrow.

The plaice, I would cook as Moth recommends.

If it is breadcrumbed it can be cooked in the airfyer.
I cook ‘ plain’ white fish in the microwave with a knob of butter and/or milk. Cook in short bursts at reduced power so as not to overcook.

Oh Moth, that is just the way I used to like to cook fish when I had it available. Today I have a piece of frozen fish to use and you had me getting it out of the freezer to check if the solid ‘crumb’ coating could be washed off! It cant

My go-to for any fish is to line a large piece of tinfoil with a sheet of greaseproof paper, dot the greaseproof paper with butter - and lemon slices if you have any - to make a sort of bed. Place the fish on top, season with salt and pepper (can also put a scattering of herbs if you like them). Add a drop of white wine and/or a good squeeze of lemon juice. You can also add more dots of butter on top. Then wrap the greaseproof paper round it into a parcel, then wrap the foil round the greaseproof to make a neat parcel, making sure that no steam will escape as it cooks. Place the parcel on a baking tray/sheet and cook in the oven. Now, I’m afraid this is where I come a bit unstuck as to temperatures, as we have a Rayburn, so it just goes in for about 20 minutes at whatever the Rayburn is on at. Usually about 400F. The secret with fish is not to let it dry out and not to overcook it. We often have lovely fresh fish courtesy of our son.

I would poach the haddock in milk and treat the plaice very gently, frying in a pan being careful when lifting ,it is a very delicate fish.

Fish looks good - enjoy !

I would imagine that the airfryer would dry out the fish. I would do as Wizend suggested

I don’t have an air fryer, so I’d just dip it in seasoned flour and fry quickly in an oiled frying pan.