The cooking durations given in the chart are guidelines for
fresh fish. We recommend selecting the shorter cooking
duration quoted. If food is not cooked sufficiently after the
shorter time it can be put back in the oven and cooked for
longer.
Temperature in °C Duration in minutes
Atlantic cod fillet 100 6
Carp, 1.5 kg 100 18–25
Coley fillet 85 3
Eel 100 5–7
Haddock fillet 100 4–6
Halibut fillet 85 4–6
Monk fish fillet 85 8–10
Perch fillet 100 8–10
Plaice fillet 85 4–5
Pikeperch fillet 85 4
Rose fish fillet 100 6–8
Salmon fillet 100 6–8
Salmon steak 100 8–10
Salmon trout 90 14–17
Seabream fillet 85 3
Sole fillet 85 3
Trout, 250 g 90 10–13
Turbot fillet 85 5–8
Tuna fillet 100 6–8
Steam cooking
48
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