How to cook the best fish at home according to a Michelin star chef

• Chef Massimo Falsini specializes in seafood in Caruso’s, a Michelin star restaurant in Santa Barbara.
• FALSINI recommends jumping your fish before cooking to keep it moist.
• Its favorite way to cook the fish is to roast it alongside potatoes in the oven.

The soft, gentle butter lobster and the marten light and the air are just some of the superb seafood dishes from Caruso’s cuisine, the Michelin star restaurant with Rosewood Miramar Beach Resort in Santa Barbara, California.

So, when Business Insider recently met the chief Massimo Falsini, director of culinary operations at the Luxury Montecito hotel, we knew that we had to discover his advice for cooking the best fish at home.

“The best way to make fish, first of all, is loved fish,” said Falsini, who has spent the last 30 years cooking in some of the best hotels in the world. “Many people don’t like fish.”

Here are some other of his advice.

Buy smart in the seafood section

You cannot like fish before buying fish, and opting for a whole fish on pre-fogged cuts allows you to check the optimal freshness.

A fresh fish smells like the ocean and will be firm to the touch. The gills must be bright red and the eyes should never look cloudy.

“They must be open, round, misty and clear,” added Falsini. “It is very important that the eyes are clear.”

Once you have chosen your fresh fish, ask the fishmonger or butcher it and empty it. Then you are ready to cook.

One brine per day removes the dry fish away

Just like for chicken or turkey, dip your fish in a cold brine – a solution of salt water which often includes sugar – will help keep it moist. This technique operates with whole fish and nets, and FALSINI recommends trying it with a stagger or a living.

“You mix a little sugar, a little salt – normally it’s two parts of salt, a game of sugar – with water,” said Falsini. “Saumure the fish for about 30 minutes before cooking it.”

Just be sure to dry the fish well before you start cooking. A wet fish will remain straight in the pan.

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Roast your fish with potatoes

Falsini believes that the best way to cook the fish is to roast it in the oven alongside delicious potatoes.

He first recommends to whiten the potatoes, to boil the sps briefly then to cool them in icy water. Then season the potatoes with garlic, extra virgin olive oil, lemon juice, salt and rosemary.

“I also like to put them a little paprika for smoke and color,” said Falsini to Bi.

Then place the fish and potatoes in a saucepan and add lemon slices, crushed garlic and parsley. Season the fish with extra virgin salt and olive oil.

FALSINI recommends cooking fish at 350 degrees fahrenheit. The dish should be ready in 45 to 50 minutes if you cook about three pounds of fish.

To check if all your fish is ready, FALSINI recommends shooting the spine at the back of the fish. If the spine is detached, the fish is ready.

Then remove the flesh with a spoon and finish with a little more olive oil, salt and fresh lemon juice. Dinner is served!