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When baking whole fish, it is placed in a pan which has been oiled, buttered or sprayed with a non-stick pan coating, then seasoned. Moisture may be supplied by sprinkling the fish with butter, lemon, wine, cider or stock. The head, if left on helps to keep the fish moist because of the water it releases during baking. The fish should be scored to prevent curling. Most recipes call for whole fish to be baked uncovered. This allows the development of a light brown crust during baking. Variation may be created by stuffing the abdominal cavity of the fish with an appropriate stuffing. Layers of vegetables and flavorings may be put beneath the fish to form the base for sauces at the conclusion of the cooking process. If fish fillets or steaks are being baked, an appropriate stuffing may be placed on top to protect the flesh of the fish during baking. Basting may also be done during baking to prevent drying. An advantage to baking fish is that it may help to counteract the strong flavor of oily fish, but also suits the delicate fish that flake easily. However, very firm fish, like monkfish, have a tendency to become tough if not basted often with plenty of liquid.
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