Ran a fish market for years for very progressive Texas Grocery company, plus am Chef so.....
Rule is to bake fish at 450' F for 10 minutes per inch of thickness.
Sarge is right on w/ internal temp of 130' F - 135' F. But if fish is in foil it's a pain to check temp.
--go with time.
Sarge is being spoiled with high $ thermo.
Get a dial thermometer (read cheap @ grocery store or department store $10-12) and calibrate it. use styro cup w/ ice water standing for 3 minutes. It is now, by scientific definition, at 32' F (0' C). Insert thermo w/o touching sides or bottom & adjust to 32/0 as necessary using nut under dial.
Works on all meats & checking cold temps too!
For shrimp cook/boil/steam to a "C" (for cooked).
If you go to "O" it's Overcooked. "Q"
you should have quit a long time ago.
Enjoy! Chef Al
