I gots ten 4 oz grouper filets as a course for a wee dindin party. Want to pan sear, but am not in possession of a pan that could do it all at once (other than a stovetop griddle that won't hold enough oil to allow the fish to not stick).
And the broiler is no good and en papilliette is a problem and ain't interested in poaching (unless you can convince me).
So it looks like I'm straight baking...what should I know. Temps, times, cover, not cover, marinades, racks, parchments, what. My oven sucks but I shall overcome. FYI, serving the fishes over curry tinged couscous.