NZ chef Al Brown talks us through the finer points of cooking Hapuku - simply - seared skin side down, in the oven for a couple of minutes, butter basted, and squeeze of lemon juice. Yum!
so - for the time in the oven - what kind of temp is oven? I have to use electrical oven - makes it so much more difficult - point of oven cooking in this recipe is to ensure even cooking throughout fish? Or, what? Could one use lid on the frypan on stove as alternative to oven cooking period? Or too slow before heat would be effective? This fish is $11 USD per person per serving here in California - amazingly tasty fish - but I hate to experiment and get it wrong at that price!
