I have a question about the recipe "Miso Glazed "Mero" Sea Bass" from Chef Tom Minchella. What temp and time guidelines would the chef suggest for those of us with less experience finishing fish in the oven?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
former Community Editor
This thread on the topic might help: http://food52.com/hotline...
Thank you! It looks like the thread suggests approaches for oven-only versus carmelizing on the stove top first. Still helpful though-anks again!
Assuming 1" thick fillets (at the thickest point) and a moderate (350°-375°F) oven, they'll probably need about 5 minutes oven time. I'd check first after 3 or so--far better to start checking too early than too late. With thinner fillets and/or a hotter oven, obviously it'll take less time. Too many variables to give more than rough guidelines: the type of fish, its temperature going into the pan, temperature of the pan in which it was seared, phase of the moon, etc.
As was suggested in the linked thread, an instant-read thermometer takes a lot of the guesswork out of it.