>>
guide de cuisson

Fishes and seafood cooking guide

Discover this cooking guide developed to help you cook your different fishes and seafood!

OVEN baking tips


- Baking fish in the oven is easy and quick and applies to most fish.
- When baking in the oven, place fish on a parchment-lined baking sheet.

For more tips on how to cook the various types of fish, visit
THE ABC'S OF FISH
Types Oven temperature Approximate cook times Approximate cook times  (min/cm) Approximate cooking times  (min/in.)
FISH
Salmon fillet 200˚C (400˚F) - 5–7 10–15
Haddock fillet 200˚C (400˚F) - 5–7 10–15
Cod fillet 200˚C (400˚F) - 5–7 10–15
Sole fillet 200˚C (400˚F) - 5–7 10–15
Walleye fillet 200˚C (400˚F) - 5–7 10–15
Nile perch fillet 200˚C (400˚F) - 5–7 10–15
Steelhead trout fillet 200˚C (400˚F) - 5–7 10–15
Rainbow trout fillet 200˚C (400˚F) - 5–7 10–15
Mahi-mahi fillet 200˚C (400˚F) - 5–7 10–15
Tilapia fillet 200˚C (400˚F) - 5–7 10–15
Halibut fillet 200˚C (400˚F) - 5–7 10–15
Snapper fillet 200˚C (400˚F) - 5–7 10–15
Parrot fish fillet 200˚C (400˚F) - 5–7 10–15
Grouper fillet 200˚C (400˚F) - 5–7 10–15
Pangasius fillet 200˚C (400˚F) - 5–7 10–15
Barramundi fillet 200˚C (400˚F) - 5–7 10–15
Monkfish fillet (anglerfish) 200˚C (400˚F) 5–7 10–15
Salmon brochette 200˚C (400˚F) 12–15 - -
Tuna brochette 200˚C (400˚F) 12–15 - -
Blue marlin brochette 200˚C (400˚F) 12–15 - -
Stuffed salmon tournedos (2.5 cm or 1 in. thick) 200˚C (400˚F) 15–20 - -
Salmon roast (700–800 g or 1½–1¾ lb.) 200˚C (400˚F) 30–35 - -
Stuffed salmon fillet portion (250 g or 8 oz.) 230˚C (450˚F) 20–25 - -
Salmon steak 230˚C (450˚F) - 5–7 10–12
Halibut steak 230˚C (450˚F) - 5–7 10–12
Swordfish steak 230˚C (450˚F) - 5–7 10–12
Tuna steak 230˚C (450˚F) - 5–7 10–12
Blue marlin steak 230˚C (450˚F) - 5–7 10–12
Tilefish steak 230˚C (450˚F) - 5–7 10–12
Mahi-mahi steak 230˚C (450˚F) - 5–7 10–12
Grouper steak 230˚C (450˚F) - 5–7 10–12
Grey seabream (common pandora) 375 g (¾ lb.) 180˚C (350˚F) 15–20 - -
Smelt 10–20 g 180˚C (350˚F) 10–12 - -
Whole trout 375 g (¾ lb.) 180˚C (350˚F) 15–20 - -
Whole snapper 450 g (1 lb.) 180˚C (350˚F) 20–25 - -
Whole gilthead seabream 450 g (1 lb.) 180˚C (350˚F) 20–25 - -
Whole mackerel 450 g (1 lb.) 180˚C (350˚F) 20–25 - -
Whole seabass 450 g (1 lb.) 180˚C (350˚F) 20–25 - -
SEAFOOD
Sea scallops (U-10 caliber) 200˚C (400˚F) 7–10 - -
Scallop brochette, 10–20 200˚C (400˚F) 6–8 - -
Salmon and U10 scallop brochette 200˚C (400˚F) 10–12 - -
Small shrimp, 31–40 200˚C (400˚F) 2–3 - -
Medium shrimp, 16–20 and 26–30 200˚C (400˚F) 4–6 - -
Jumbo shrimp, 8–12 200˚C (400˚F) 8–10 - -
Lobster tail (300 g or 10 oz.) cut in half 190˚C (375˚F) 10–12 - -
Crawfish tail (300 g or 10 oz.) cut in half 190˚C (375˚F) 10–12 - -
Crawfish tail (600 g or 20 oz.) cut in half 190˚C (375˚F) 18–20 - -