Roasted Fish

http://cooking.nytimes.com/recipes/1017701-roasted-fish…

Roasted Fish Recipe

Cooking fish for 10 minutes per inch of thickness is an old rule of thumb that works perfectly when roasting fillets or steaks It’s just enough time to cook the flesh through so that it’s opaque, but not so much that it flakes The only hitch comes…

COOKING.NYTIMES.COM