You should pull the rack out enough so that you can easily place the fish on the pan but not so much that you remove the rack.
 You may want to curl up the edges of the foil so that any juices don’t pour out onto the cooking pan and burn; this will also save you cleanup time.
, Expect to cook the fish for about 5 to 7 minutes for every inch of thickness. However, check the fish often to prevent burning.
 Let it sit and rest for about a minute before loosening it from the foil.
 You’ll need to use the widest spatula that you own to ensure that the fish does not fall apart when you remove it from the pan. If you used fish with the skin on one side, you may find that you can separate the flesh from the skin easily with the spatula at this point.
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Put on a pair of oven mitts, open your oven door and pull out both your rack and the hot pan.
Slide the foil and fish on top of the hot pan.
Close the oven door immediately.

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Broil the fish.
Remove the baking pan and the fish from the oven and place the fish (while still on the foil) on either your counter or your range top.
Remove the fish from the foil using a spatula.
Plate the fish and serve.

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Finished.
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