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Avoid spoiling your seafood by overcooking

Small fillets
(typically bream, seabass, mackerel, trout, whiting, plaice, lemon sole)

Large, thick fillets
(typically cod, haddock, salmon, halibut, monkfish)

Whole round fish for 1-2 people
(typically seabass, bream, trout, mackerel)

Whole round fish for 4-6 people
(typically seabass or salmon)

Whole flat fish for 1-2 people
(typically plaice, lemon sole, dover sole)

Whole large fish for 4-6 people
(typically turbot, brill)

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Avoid spoiling your seafood by overcooking

Small fillets (typically bream, seabass, mackerel, trout, whiting, plaice, lemon sole)

Large, thick fillets (typically cod, haddock, salmon, halibut, monkfish)

Whole round fish for 1-2 people (typically seabass, bream, trout, mackerel)

Whole round fish for 4-6 people (typically seabass or salmon)

Whole flat fish for 1-2 people (typically plaice, lemon sole, dover sole)