Fresh fish fillets should be cooked 10 minutes for each inch of thickness, measuring from the thickest part. The time should be doubled for frozen fillets. For example a half inch fresh fillet should be cooked for 5 minutes and a half inch frozen fillet should be cooked for 10 minutes. If it is broiled it should be no more than 4 inches from the heat source or when barbecuing should be no more than 4 inches from the hot coals. Baking should be done at 450 degrees.