On Tue, 23 Dec 2014 09:43:28 -0500, jmcquown >
wrote:

> Ramsay's method sure did look like it would work well.

It certainly did! The fish stayed flat and best of all, the skin was
GREAT. Fish skin is wonderful when it's crispy and you get all that
crispiness without using breadcrumbs or cornmeal. I'm a convert and
will buy skin on when I see it from now on.

Just an FYI, I was concerned that scoring the flesh would mean uneven
cooking but that wasn't the case. I also didn't worry about it
changing color all the way through. It was thoroughly cooked, but not
over cooked. Even the thinner ends were not dry. I didn't time it,
but I think the fish took at least 20 minutes to cook.

--
A kitchen without a cook is just a room