On Mon, 13 Dec 2004 09:36:28 +0000, Kate Dicey > wrote:

wrote:
>
>> Hi,
>>
>> I'd like to cook a salmon filet in the oven, but don't
>> want to mess up the pan so I'll line it with aluminum
>> foil. I don't have any oil to greece it with though. Can
>> I just put it in and leave it on the same side, or do
>> I need to turn it over? Can I cook it on broil for a
>> bit, and then bake it for a while to get the other
>> side done without having to turn it over?
>
>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!

> If you don't want fat from the fish to coat the oven, cover it. If
>the dish has no lid, a bit of greaseproof paper will do. I never bother
>to turn it over. Add a little extra time if cooking from frozen.
>
>I usually use a glass roaster with a lid: easier to shove in the
>dishwasher than bits of the oven, and a fishy oven ain't nice for cakes!

I'll bet. Cakes. I made cakes before, and it turned out pretty good.
Hmmm....