> wrote in message
ups.com...
> Hi Everyone,
>
> I've been trying to bake fish in the oven and every time I
> do I end up with an apartment filled with smoke. I used
> extra virgin olive oil to coat the pan the first time and,
> having set off every smoke detector in the place, tried
> unsalted butter the second time with the same result.
> Is smoke par for the course or am I using the wrong
> fat? Thanks for your help.
>

It sounds like you're using too high a temperature and/or
baking it too long. You should not need a lot of oil, either.
What kind of fish is it, and how thick? What temperature
are you using and how long are you baking it?

Regardless of all of the above, if you add a bit of water
to the pan once it gets hot, problem solved. I used to fill
the house with smoke whenever I baked chicken because
I like to do so at high temps (I find it browns nicely and
stays juicy if I bake pieces at 450F for 15 minutes then
finish at 400F for 30 more.)




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Posted via a free Usenet account from http://www.teranews.com

cyberscum wrote:

> I used to fill
> the house with smoke whenever I baked chicken because
> I like to do so at high temps (I find it browns nicely and
> stays juicy if I bake pieces at 450F for 15 minutes then
> finish at 400F for 30 more.)


The neighbors were saying, "Oh, is cybercat preparing her douche formula
again...???".

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Best
Greg