Wolf fish is also known as wolffish, and is a large marine fish that is often sold in fillets or steaks. Cooking it is very simple and similar to preparing other forms of lean fish. You can use any method except grilling because the fish will stick. Since the flavour of wolf fish is very delicate, you will want to keep the seasoning to a minimum. A sprinkle of some salt and pepper and a squirt of lemon juice should be all you need to finish off your wolf fish dish. Serve with your choice of accompaniments.
Heat the oven to 375 F. Put parchment paper (or foil) onto a baking sheet.
Place the fish in the centre of the parchment paper (or foil).
Top the fish with the melted butter and pour the lemon juice over the fish.
Fold the parchment paper or foil over the fish and crimp the edges closed to form a sealed packet.
Bake the fish for 10 to 12 minutes or until the fish turns opaque and it flakes with a fork. Serve with additional lemon and melted butter if desired.
Things you need
- 1/2kg. wolf fish fillets or steaks
- 2 tbsp butter, melted
- Juice from 1 lemon