A general rule for baking or broiling fish is 10 minutes per inch of thickness at 400-450 degrees F, turning the fish halfway through the cooking time. This rule does not apply to microwave cooking or frying.

Fish less than 1/2-inch thick do not have to be turned.

If fish is cooked in a sauce or foil, add 5 additional minutes to the cooking time.

The cooking time for frozen fish should be doubled.

Seafood with low fat content — like grouper, flounder and tilapia — should be basted when cooking with a dry heat method such as broiling and baking.

Fish is done when the flesh becomes opaque and flakes easily at the thickest part.

Most fish will continue cooking for 1 to 2 minutes after being removed from the heat, so plan for this in the cooking time.

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