I've cooked it several times but I know someone on this board (ThEoRy) has a winning recipe. I've made it Fricasee and roasted with dijon like this.
Last time I cooked it I had a piece about eight inches long and something shy of three inches in diameter. I preheated the oven to 475 degrees, generously sprinkled the fish with salt, pepper and pimentón and smeared it with Dijon. After greasing a small but heavy gratin dish with olive oil and heating it on top of the stove for a minute, I added the fish, put it into the oven and roasted it until a thin metal skewer encountered minimal resistance when inserted into the middle and felt warm against my lips when withdrawn. This took 16 minutes
How else do you K-Nuts fix this fish?