Pyrex Covered
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| The Pottery and Glass Site |
When baking fish fillets why does it make so much liquid? How can I eliminate that?
Whenever I bake fish fillets (usually catfish) it produces a lot of liquid. I usually cover a glass pyrex dish with foil and bake the fillets. But 20 minutes or so into cooking I notice the fish has liquid underneath it. The liquid doesn't affect the flavor because I season them good, but it's just kind of annoying.
How can I prevent this?
The liquid is from the fish.
I find baking tends to dry out the fish, generally fry them only for a few minutes each side using a little butter in a non stick pan.
I have been using the microwave with variable result.
The liquid can be flavoured with lemon, lime or vinegar and drizzled over the top.
