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oil on the foil before placing the fish fillet on top. Add a little salt and a freshly torn basil leaf. Wrap the foil in to a package and put in the oven. Cooking time depends on the type of fish and the thickness of the fillet but as a guideline, a small whiting fillet will only take eight to ten minutes while a thick fillet of cod could take twenty minutes or more. Simply remove from the oven, carefully unwrap and check it after these approximate timescales.

I always prefer tuna griddled. Bring a griddle pan up to an extremely high, smoking hot heat. Lightly oil the tuna fillet on both sides with sunflower oil and griddle until it is one-third of the way cooked through on each side. Serve on some saffron rice and topped with homemade spicy salsa.

Salmon fillets, I like pan fried. They must, however, be cooked with the skin on. Dust the skin side with seasoned flour and cook on a medium to high heat, skin side down, in a little sunflower oil until the fillet appears to be cooked half way through. Turn off the heat and turn the fish. Leave for one minute, peel off the skin and serve.

This article is but a fraction of the worthwhile tips there are to be found for cooking both meats and fish. I hope that it has served as some use to you and that you will try some of these tips for yourself, as well as go on to research the subject in greater detail.

Learn more about this author, Gordon Hamilton.
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