Roasting fish -- any T&T methods?

[shaun-in-to]

I want to roast some alaskan cod fillets but recipes I've looked at vary in temp -- 350, 375, 450 ... I did experiment with some halibut and the fish was cooked but left a lot of juice in the pan.

If I want a bit of colour, should I sear them first and then turn them (or not) and transfer them to the oven? Or should a high temp in the oven alone give them colour?

Thanks in advance.

 

[angak]

I always sear quickly, then finish in oven. Too long in the oven for color might dry them out.

Or roast in oven and pop under broiler for a bit of color at the end. They cook up quickly. The cod is not as "juicy" as the halibut and will release less liquid. Or, I just do them in the skillet---dredge in flour or breadcrumbs or panko or cornmeal or just egg and add to a hot skillet with some hot melted butter/oil. Sear then turn and cover and turn down the heat and in a few mintutes the fish will be done.

 

[joyce-in-upstate-ny]

I usually bake fish in the oven in a pan covered with foil

at 350 degrees for about 20 minutes. Then, before serving, pop back in the oven under the broiler for a minute or so to give them some color. I'll smear a little mayo on top of the fillets before baking, then sprinkle w/ some paprika.

As AngAk suggests, a quick sautee is always good too. I flour lightly, then dip in beaten egg and sautee in butter-- like a 'fish francese'.