Once thick pieces flake away under a bit of pressure, remove the fish from the oven.

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Currently on the menu is a charcoal oven cooked flathead fish.

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Roast the fish until it is just opaque, then remove the pan from the oven and carefully flip the fillets (a fish spatula comes in handy here).

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This succulent fish was grilled in his sturdy Josper oven, which is fueled by charcoal and can reach very high temperatures with controlled smoke.

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Planked fish and other foods can be roasted in the oven, but it is on the grill where the magic happens.

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The combination of the clay oven and the fire from underneath also chars the fish.

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To achieve a perfect sear on the fish's skin, Mr. Schwartz recommends a hybrid oven-and-stovetop preparation that crisps the surface beautifully and allows thicker fillets to cook through.

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