Most fish respond well to baking. If the fish is fatty, such as salmon or bluefish, there's little need for additional fat. A leaner fish, such as cod, needs a dab of butter or oil. We typically recommend baking at an oven temperature of 400°F to 450°F, which is a higher temperature than you might expect. Fish baked at a high temperature stays moist because the high heat seals in the juices.
For plain baked fish, place it in a buttered nonreactive baking dish—or a pan lined with vegetables for flavor—and dot it with butter. If you wish, add 1/4 to 1/2 cup of dry white wine to baste the fish as it bakes. (If you use wine, or any acidic vegetables such as tomatoes, be sure to put the fish in an enamel, glass, or stainless-steel baking dish because acid in wine or vegetables reacts to aluminum, giving an off taste.) The fish is done when its flesh is opaque rather than translucent. Serve immediately.
From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.