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wrote:
>>I do them in the oven all the time. Just place in an oven proof dish,
>>squeeze a bit of lemon on if you like, and bake for 15-20 mins at 180 C.
>
>
> Well, I cooked it for about an hour at 300° F. It sucked. I don't know
> what that would be C, but it dried out pretty bad and I tossed most of it.
> Maybe I'll give that 15-20 mins thing a try. Thanks!
<Snort!>
Sorry - unkind, but the visual image was akin to that I got when a
friend described how he made fish fingers into snuff in a microwave oven
back in the '70's...
Even a whole salmon doesn't take an hour. Fish is quite delicate and
needs more gentle cooking than meat to remain moist and succulent. It's
also very quick to cook. Give the next lot 15 mins and test, then add a
bit more time if the fillets are good thick ones.
I get a bit blaze at times: Just pop them in the dish, shove them in the
oven still frozen, and give them half an hour: by the time the oven has
warmed up, the fish has defrosted, and cooks perfectly. How to be a
lazy cook and win! 
--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
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