Roasting

This is probably a method that not many people would associate with the cooking of fish. It is, however, very good for cooking whole fish and cuts of firm fish. It is also an excellent way of cooking lobster, and a few recipes for roasting lobster are included in this book. Roast lobster has a far different flavour to that of poached one that, to my mind, is superior. To roast, a fairly hot to hot oven is needed (200-230°C/400-450°F/Gas Mark 6-8). If the oven is not hot enough and the roasting pan not heated up first, the juices from the fish will escape and it will boil rather than roast.