Moist Baking or Braising

As we already noted above, if fish is baked with moist ingredients or with liquids, strictly speaking, the method is no longer a dry-heat method, although such preparations are included in this section. In French cooking, baking fish—usually whole fish or large pieces—with vegetables and liquid is called braising. To avoid confusion with the braising method as applied to meats, however, we avoid that term and refer to such dishes as baked.