I rated this a 3. I'm just not a big fan of Italian seasonings on fish. I'm really just making a comment for those who found the cooking time off. The rule of thumb for fish is 5 minutes per inch of fish (thickness of the fish, not length). For us, we don't care for raw fish at all, so I start checking for donesness at 15 minutes. I like it done, but still moist. If it's dry, you've overcooked it. A white fish like cod or snapper should be opaque when done. A salmon should have a sheen to it, a moist sheen. I know some people like their fish a bit raw, but it's not a good idea per health department suggestions.
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I rated this a 3. I'm just not a big fan of Italian seasonings on fish. I'm really just making...