Here’s a secret: you can’t really mess up white fish if you follow one simple rule. Use a hot pan, a little oil, and don’t walk away for too long. It’s done when it flakes easily with a fork.
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My personal fail-safe method? Put the fish on a sheet pan, toss it with cherry tomatoes, olives, and a glug of olive oil. Roast at 400°F for about 12 minutes. It looks like you tried so hard, but you barely lifted a finger.
