Usually, fish baked in the oven retains its juices, and it is also healthier than fried fish.
Sometimes, fish cooked in the oven becomes dry. It's not about the fish, but about how long it was cooked and whether there was a filling. In general, there are 3 common mistakes in this recipe.
Mistake number one: oven temperature
The fish should be baked in an oven preheated to working temperature. If the oven heats up together with the fish, all the juices will flow out onto the baking tray, and the cooking time will increase.
Mistake two: cooking time
Only cleaning the fish takes a long time. Everything else does not take much time. Even if the weight of the cleaned carcass reaches one kilogram, the dish will be ready in 35 minutes. Readiness is indicated by the release of transparent juice from the densest part of the carcass, and the meat peels off the bone.
Mistake number three: ignoring the filling
You can't spoil fish with vegetables. If the fish is baked whole, then onions, fresh herbs, lemon, butter and other vegetables are put inside. The cooking time may increase, but overall the dish only benefits from this.
