I recently bought some flash-frozen, wild-caught mahi mahi fillets. The package strongly recommends baking them from the frozen state, without defrosting (425 F, 16 to 20 minutes). This is new to me.
When I bake fish, it is usually either fresh or defrosted. If not crusted in some way, I usually place a piece of aluminum foil loosely over the the top of the baking dish to minimize drying out of the fish (unless the fish is an oily one that is resistant to drying out).
Any thoughts or suggestions (other than don't buy them again)?
Thanks, as always.
When I bake fish, it is usually either fresh or defrosted. If not crusted in some way, I usually place a piece of aluminum foil loosely over the the top of the baking dish to minimize drying out of the fish (unless the fish is an oily one that is resistant to drying out).
Any thoughts or suggestions (other than don't buy them again)?
Thanks, as always.
