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"Must be very thick fish to still be tender after 60 mintues! I bake fish at 350 for 15-30 minutes (15 for sole or flounder, 30 for thick cod, in between for blue fish, for example). Just till it barely flakes. Sometimes as long as 40 minutes if wrapped in parchment or foil with other ingredients, but even then usually 30 for say salmon filet--40 for salmon steak). "


I pretty much do the same for cod, tilapia, flounder and trout - but I have about 1/4" of lemon
juice with butter on the fish. The fish is always fall-apart tender. I sometimes have trouble
serving the fish from the pan to the plate as it tends to fall apart.

But round here dinner waits until DW's eye-drops, nasal sprays and evening pills are taken.
I generally forget my pills until after I sat down and have eaten at least half the meal.
Overcooking is my specialty. Drop the oven temperature or shut it off but leave the food to
stay warm.

Then of course, dinner time is prime telemarketer calling time.
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