Baked Fish

A truly fresh fish, just out of river or sea, is so delicious it seems a crime to do anything more than barbecue, bake or grill it. If you like crisp, buttery fish skin, as I do, then grilling or roasting (or barbecuing) is great. But if you don’t care for the skin, or if it is a steak or fillet without any skin, then I think baking the fish in a parcel of baking parchment is the best. The fish cooks through, steaming gently in its own juices, its flavour contained in the parcel; and the sk