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Don't let the microwave draw you away from reheating seafood properly. The texture of fish -- and your palate -- will suffer if you do. Heat fish gently using moist heat. Fish loses tenderness at around 135 degrees Fahrenheit, and you have to reheat it to 165 F for safe consumption. Take it easy, bring your leftover fish to its safe internal temperature and enjoy your leftovers -- they're only good once.

Breaded

Set your oven to 375 degrees Fahrenheit. Arrange leftover breaded fish in a lightly oiled dish and gently blot any moisture from its surface. Bake the fish until the coating is crisp, about 12 to 15 minutes; turn the fish over halfway through reheating. Check for an internal temperature of 165 F using an instant-read thermometer.

Unbreaded

Heat the oven to 375 F. Place each piece of leftover cooked fish on an oversized piece of parchment paper or aluminum foil. Sprinkle about 1/2 tablespoon of water or melted butter over the fish. Fold the edges of the parchment or foil into a parcel around the fish; wrap it loosely to give the fish room to bathe in steam. Place the fish in a shallow dish and bake it for 12 to 15 minutes, or until it reaches an internal temperature of 165 F.

About the Author

A.J. Andrews

A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.