1.   Both the tomato nage and the tomato-onion compote can be made two to three days in advance, and then warmed while the fish is cooking.

2.   Lower the heat and let the fish cook until thoroughly done but not dry.

3.   The fish cooks in just a few minutes.

4.   The fish cooked halfway through and browned well in about one minute.

5.   The fish cooks just a few minutes in the nage.

6.   The searing gives you a crisp crust, and the roasting helps the fish cook through without drying out.

7.   The surface of the flesh must dry out before it browns, and since fish cooks so quickly, the interior is usually done long before this happens.

8.   These fish cook very, very quickly and overcook almost as fast.

9.   While fish is cooking, continue sauce.

10.   While the fish cooks, make the charmoula.