What you’ll need

Sturdy baking sheet, skillet, or ovenproof metal or ceramic baking pan

Aluminum foil

Directions

Broiling delicate fish is a sure-fire way to keep it from falling apart in the pan because there is minimal handling during cooking. Thicker fish fillets or fish with sweet glazes develop a lightly charred, caramelized surface. The broiler is also an easy way to finish cooking a thicker piece of fish that was started on the stove top in an ovenproof skillet.

Broilers can vary greatly in heat and intensity, so always keep an eye on the fish and rotate the pan so it cooks evenly. If the fish is cooking too quickly or the glaze is burning, reposition the rack to the next lower shelf.

For thinner fillets: Position a rack 6 inches from the heat source, unless otherwise specified in the recipe. Preheat the broiler to high. Brush the fish with oil and season as desired. Arrange the fish in a well-oiled, foil-lined pan, skin side up for crispy skin, or skin side down if discarding skin. Broil until the fish gently flakes, 4 to 7 minutes depending on thickness of the fillet.

For thicker fillets or medium-cooked fish: Position a rack 8 inches from the heat source, unless otherwise specified in the recipe. Preheat the broiler to high. Brush the fish with oil and season as desired. Arrange the fish in a well-oiled, foil-lined pan, skin side up for crispy skin, or skin side down if discarding skin or if brushing with a glaze. Broil until the fish gently flakes, 5 to 8 minutes depending on thickness of the fillet.

To finish cooking a thick fillet under the broiler: While the fish is cooking on the stove top, position a rack 6 inches from the heat source and preheat the broiler to high. Do not flip the fish. Brush with a glaze if desired, then transfer the ovenproof skillet to the oven and broil just until the flesh gently flakes.