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.
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: Cod, Flounder, Grouper, Haddock, Halibut, Kingfish, Mahi mahi, Monkfish, Mullet, Northern Pike, Perch, Pike, Pollock, Pompano, Rainbow Trout, Rockfish, Roughy, Salmon, Sand Dab, Shark, Snapper, Sole, Striped Bass, Swordfish, Tilefish, Trout, Walleye, Whitefish, Whiting
Other seafood: Lobster