Roasting is a terrific way to cook seafood. It’s incredibly easy, cooks quickly and evenly, and produces a mouth-wateringly caramelized exterior and moist, juicy interior. Here are some of our favorite—and expert-approved—tips to help you roast seafood like a pro.
What temperature should I set my oven at?
Chefs, experts and foodies all agree—preheat your oven to 400F.
Pro Tips: Roasting
Here are a few general tips to help you roast like a pro:
- Lightly coat your seafood in butter, oil or a cooking spray.
- Aim for 10 minutes of cooking time per 1 inch of thickness.
- Most fish is ready when its internal temperature reaches 145F, and the flesh is just opaque. You can also use a fork to make sure the flesh flakes easily.
- Try adding a light coating of crumbs for a bit of crunch.
Here’s what you need:
- Baking dish
- Metal spatula
Best seafood for roasting or baking
Fish: Sole, Whitefish, Salmon, Sand Dab, Tilefish, Whiting, Snapper, Flounder, Roughy, Pollock, Walleye, Grouper, Perch, Rainbow Trout, Mahi mahi, Kingfish, Haddock, Cod, Trout, Halibut, Mullet, Monkfish, Pompano, Striped Bass, Pike, Rockfish, Northern Pike, Swordfish, Shark
Other seafood: Lobster