Instructions

1. Coat the fish with a dry rub to help seal in moisture and flavor. Use a store-bought product or make your own. To make a rub, combine paprika or cumin with salt, pepper, a bit of brown sugar and other desired ingredients.

2. Preheat the oven to 500 degrees Fahrenheit for about 20 minutes. Start at high heat to essentially sear the exterior, quickly creating a desirable crust. Grease the rack of a roasting pan with cooking oil or nonstick spray. Use a roasting pan rather than a baking tray to allow more hot air circulation around the thick fish, as you would with a roast-style cut of meat.

3. Center the fish filet or steak on the rack of the roasting pan and place it in the middle of the oven, skin-side down if applicable. Roast it for five minutes, then reduce the oven temperature to 350 F to finish with more gentle cooking, preserving inner moisture without scorching the exterior.

4. Roast the fish for about 20 more minutes, depending on the thickness. Cook fish to an internal temperature of 145 degrees F, as measured with an instant-read thermometer. When it's safely cooked, the flesh should be opaque through to the center of the thickest part of the filet or steak. Remove it from the oven promptly to avoid overcooking it.