Broiled Fish Fillets

Cook’s Tip
Fish fillets are cooked when they flake easily with a fork. Overcooking dries out the fillets. Check after the minimum cooking time to prevent overcooking.

Seasoning your fish fillets can be as simple as salt & pepper or you can add any of your favorite herbs & spices. For heat, add a pinch of cayenne pepper.


Two 4 to 6 oz. (115-170 g) fish fillets (salmon, tuna, cod, trout, haddock)
Extra virgin olive oil
Kosher salt to taste
Fresh ground black or white pepper to taste
Cayenne pepper to taste (optional)
Italian parsley minced
Nonstick cooking spray (optional)

Step 1
Place oven rack about 4 inches from the broiling element. Set oven on broil.

Step 2
Line a baking sheet with aluminum foil and coat with olive oil or nonstick cooking spray.

Step 3
Arrange fish on the coated foil and season to taste with salt, pepper and cayenne pepper. If desired sprinkle with parsley.

Step 4
Place pan under broiler, and broil 6 to 8 minutes for fish up to 1/2-inch thick and 8 to 10 minutes for fish up to 1-inch thick. Turn thick fish fillets half way thought the cooking time. Broil until cooked through and fish easily flakes using a fork.