Some fish steaks and fillets-especially the triangular fillets from large round fish-are so thick they almost qualify as roasts, which makes them too big to cook by direct heat. Fortunately, the same sear-and-roast technique that works so well on other animals is perfect for large pieces of fish, and it's faster. Provided you don't overcook, results are crisp on the outside and juicy inside. And as a bonus, you get a quick little sauce out of the deal.
The best tool for this job is an ovenproof skillet-you start on the stove and transfer the whole thing to the oven. And if you don't have herbs handy, just salt and pepper is fine.From How to Cook Everything (Completely Revised 10th Anniversary Edition)
Roasted Thick Fish Fillets or Steaks
Makes: 4 servings
Time: 30 to 45 minutes, depending on thickness
1/2 to 1 cup chopped mixed fresh herbs: parsley, basil, chervil, tarragon, rosemary, chives, marjoram, sage, or whatever you have on hand (use the smaller amount ifRead More »from Mark Bittman: Roasted Fish Fillets