Times are starting points. Thicker or thinner cuts may cook faster or take longer. Always confirm with a thermometer and the suggested USDA temperature.
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In the oven, check the temperature at 25 minutes.
In the oven, turn once at the 15 to 20-minute mark. Turn often on the grill or in the pan so the bone side cooks through.
Pan fried: fish is usually breaded. Fry over medium-high heat in about 1/8 inch of oil. Turn once halfway through. Cooked this way in 9 to 11 minutes depending on thickness.
Thicker or thinner cuts may cook faster or take longer. Bone-in vs boneless and differences in ovens, grills, and air fryers also change the time. Always confirm doneness with the suggested USDA internal temperatures. Flip air-fryer items halfway and do not crowd the basket.