I need a fish recipe that can keep in the oven or on the blech for an hour between candlelighting and dinner at the first seder. I have twenty guests coming!
Are you servibg the fish with the head on? Then I would use a salmon, since it is a fatty fish and it would not dry up on the blech.
I have made a tuna roast. That I would pre order, You maje it exactly like you would a veal roast with onions garlic what ever seasoning you use. You do cook the whole roast and when you serve it, you slice and it looks like a veal slice of meat. The clincher is that it does not smell.
Thinking as I am writing, you could also ad some white wine.
Since only my husband and I eat it now, I do purchase tuna steaks, which I did make for dinner tonight.
No matter how long your seder runs, it's too long to keep fish in the oven without overcooking.
Cook it, and shove it to the side of the blech farthest from the flame. the move it over to warm up before serving.
I find that Chilean sea bass holds up very well.
But you might also consider serving a cold fish dish. A large side of roasted salmon, say, or Sephardi Shabbos fish in red sauce. And serving other dishes hot.
Fish is hard enough to do for Shabbos without overcooking. But , for a Friday evening seder?