The combination finish method, stovetop sear followed by oven roasting, ensures crusted fish cooks through evenly while the coating stays crisp. Start the fish crust-side down in a hot pan to set and brown the crust, then flip and transfer the entire pan to a preheated 400°F oven. This protects the crust during the gentler oven phase while allowing heat to penetrate from all sides. Check internal temperature at 4 minutes; fish continues cooking from residual heat after removal. For thick fillets, consider butterflying to ensure even cooking. Using an instant-read thermometer removes all guesswork and prevents serving raw fish.