Hi Greg! Happy Thanksgiving! And thank you so much for nice fish fodder and so forth! Delicious stuff!
I live on the Seacoast of New Hampshire, and so raw oysters and raw clams was yesterday's lunch for me, and lobster and fish and mollusks are the norm. Oddly, since we always want what we do not have, I spend a small fortune on procuring exotic game meats; and so go figure! BUT, between ostrich and all of the sea, I am having a grand time!
Meanwhile, I usually bang it out on high heat for little minutes when it comes to any fish. (450 and 20-25 minutes max usually) and I do love the result - making certain not to over season, no lemon, no marinade, just grapeseed oil and such - as to taste the flesh of the fish versus some sauce.
Hope this is helpful.
Happy holiday!!!!!!!! Cheers! - Leah