I used halibut here, because it’s my favourite mild white fish, but feel free to sub in whatever you can get your hands on- haddock, cod, or tilapia would work out equally well- just be sure to adjust the cooking time if you chose a skinnier piece of fish. Nothing is less appealing that a dried out piece of fish.
And speaking of dried out fish- here’s my tip for perfect fish cookery. Sear it on both sides to get a little colour and texture on the outside, then transfer to the oven and stand close by. Don’t go doing any laundry or chores – this fish will be done in no time flat. A lot of cookbooks tell you to cook fish until it flakes but this is too long- at this point it’s overcooked. You want to look for a nice firm texture when you press on it and that it’s opaque all the way through when you peek into a thick bit.