Whole firm white fish

Use the same weight; score thickest part and cook as directed, checking at the bone.

Use the same weight; it is flatter, so reduce cooking by 3–5 minutes.

Use the same weight; fillets cook faster, so reduce time by about one-third and handle gently.

Use the same weight in thick slabs; simmer 8–10 minutes only.

Use the same weight; boil until tender and simmer 20 minutes in the gravy.

Use the same weight, parboiled whole or in wedges; roast or simmer 15–20 minutes until tender.