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Bake for 5 to 7 minutes or until the fish is medium.
To keep it from becoming watery, I don't season it until the fish is ready.
Cook until the fish is firm and the mussels and clams open.
Cover with foil and bake until the fish is just cooked through, 30 to 40 minutes.
Cover and cook for a few minutes, until the fish is just cooked through.
Roast for 40 minutes, basting twice, until the fish is cooked through.
Simmer 10 minutes, or until the fish is opaque and pulls apart easily with a fork.
Cook gently on the lowest setting under the grill until the fish is just opaque.
Bake, uncovered, for 20 to 30 minutes, or until the fish is white and opaque.
Cook for another minute or two, until the fish is cooked through.
Bake five to six minutes, until the fish is just cooked through.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com