When cooking thick pieces of fish in a pan on the stove top, it is a common practice to finish the cooking process in the oven, once the fish has been flipped.

The oven should be at a moderate temperature – anywhere between 325° F to 400° F (163° C to 205° C). The temperature you choose just depends on how fast you want the fish to finish cooking. Whether the cooking process is finished on the low or the high end of the temperature scale, remember to check early and often for doneness to ensure the fish does not overcook and become dry.