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I agree with all the above, I have found keeping it dry is the key. The extra juice trends to cause the filet to get funky fast.
For recipes we start to brown some butter in a pan in the oven at 400, salt and pepper both sides of a dry filet. Once butter is just starting to brown we put the fish in, flip it so both sides have some butter and put a sprinkle of paprika on the fish. These should not be swimming in butter just enough to get them glistening maybe we use 1.5 or 2 pats per filet? Bake at 400 for 10 minutes, take out and put 3-4 tablespoons of white wine ( a few day old wine from the fridge is fine for this) over the fish as well as a tablespoon of parm cheese per filet and broil for maybe 2-3 minutes more max. It sounds simple but with fresh striper its delicious. We serve with rice and carrots. The "sauce" that is created is great to be drizzled over the whole plate.
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